Total Recipe Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours
Makes 6 to 8 servings
INGREDIENTS
2-1/2 pounds beef Stew Meat, cut into 3/4-inch pieces
2 cans (14 to 14-1/2 ounces each) reduced-sodium beef broth
1 can (15 ounces) chickpeas, rinsed, drained
1 can (14-1/2 ounces) no-salt added diced tomatoes, undrained
1 cup water
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
InstructionsInstructions
NutritionNutrition
Shopping ListShopping List
INSTRUCTIONS FOR LAZY DAY BEEF & VEGETABLE SOUP
Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in 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 cheese, if desired.
