Beef, Tomato, and Aci Di Pepe Slow Cooker Soup
Ingredients
- 1 lb 90% lean ground beef
- 1 1/2 tsp kosher salt
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 28 oz diced tomatoes
- 32 oz beef stock
- 2 leaves bay leaves
- 4 oz Aci di pepe
- to taste parmesan cheese for serving
Instructions
- Sauté beef and salt on high heat in a large nonstick skillet until browned, breaking up meat into small bits as it cooks. Add the onion, celery, and carrots and sauté 3-4 minutes.
- Transfer to the slow cooker along with the tomatoes, stock, and bay leaf. Cover and cook on low 8 hours.
- Just before it’s ready, add the pasta to the slow cooker and cook according to package directions.
- Serve with fresh parmesan.
