This Slow Cooker Tomato-Beef Soup is a family favorite. If you use brown rice noodles, you can make it gluten free as well. It’s also a great freezer meal!
Servings : 6
Ingredients
- 1 lb ground beef 90% lean or leaner
- 2 Tbsp bottled minced garlic
- 1 cup frozen diced onions
- 1 cup frozen sliced carrots or diced
- 1 can Diced Tomatoes 28 oz
- 4 cups beef broth no sugar listed in ingredients
- 1/2 tsp dried thyme
- 1 tsp salt
- 1 cup 100% whole grain elbow noodles
- parmesan cheese grated, as topping, optional
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
- Add all ingredients except elbow noodles and parmesan in a slow cooker. It helps to break up the ground beef into small chunks but it can also be done at the end if desired.
- Cook on high for 4 hours or low for 6 hours.
- Make sure heat is on high. Add pasta. Stir. Cover and cook 12-15 minutes. Check pasta for doneness. (Pasta is done when it is al dente or to the desired doneness.) Cook longer if necessary, in 5 minute increments.
- Serve in bowls with parmesan cheese, if desired.
Freezer Meal Instructions
- To use as a freezer meal, add all ingredients except pasta and cheese in a 1 gallon zip top bag. Label and freeze. When ready to cook, remove bag and place frozen contents in a slow cooker. Cook on low for 8 hours or high for 6 hours. Add water and noodles about 30 minutes before serving and turn to high. Serve when noodles are al dente. Top with cheese if desired.
Tried this recipe?Let us know how it was!
This Post Has One Comment
This freezes well and is awesome as a freezer meal!