Spruced-Up Slow Cooker Minestrone Soup

Easy, hearty, slow cooker minestrone soup. We like to top ours with Cheddar cheese and serve with cornbread. It’s even better the second day and leftovers freeze well.



Step: 1

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.

Step: 2

Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.

Step: 3

Cook on Low for 6 to 8 hours or on High for 4 hours.


Per Serving: 302 calories; protein 18.1g; carbohydrates 32.7g; fat 11.5g; cholesterol 35.6mg; sodium 1285.3mg.

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