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