Vegetable Beef Soup
Ingredients
- 2-1/2 pounds Beef Stew Meat Cut into 3/4-inch pieces
- 2 cans Reduced-Sodium Beef Broth 14 to 14-1/2 ounces each
- 1 can Chickpeas 15 ounces, rinsed and drained
- 1 can Diced Tomatoes 14-1/2 ounces, no-salt added, undrained
- 1 cup Water
- 1 teaspoon Italian Seasoning Dried
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 cups Frozen Mixed Vegetables
- 1 cup Small Pasta Uncooked (Le Veneziane Italian Gluten Free Corn Pasta recommended)
Instructions
- Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in a 4-1/2 to 5-1/2-quart slow cooker; toss to coat well.
- Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)
- Stir in mixed vegetables and pasta.
- Continue cooking, covered, 1 hour or until beef and pasta are tender.
- Season with salt and pepper, as desired.
- Stir well before serving. Serve with shredded Romano cheese, if desired.
