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Crock pot lasagna soup
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| And what better way to cook a soup, than in the crockpot. Score! This one pot meal will be in our winter menu rotation, for sure! NOTE about beef: The pictured meet is the vegetarian crumble… that is why it looks browned. You do NOT have to brown the beef before putting into the crock pot. I did not pre-cook the meat first. If you are using a higher fat ground beef (like an 80/20) you might want to precook to drain off some of the fat. But if you don’t mind the extra fat…that isn’t even necessary, just a suggestion. Here is what you need: Serves 6-8 | |
| 1 lb | ground beef, (or vegetarian crumble) |
| 3 cups | beef broth, (or vegetable broth to make vegetarian) |
| 1 cup | water |
| 4-5 cloves | garlic, minced |
| 1 TB | dried parsley |
| 1 TB | dried basil |
| 1/2 cup | chopped onion |
| 1, 28 oz can of diced tomatoes 1, 6oz can of tomato paste | |
| 1 cup | V8, (or any vegetable drink) |
| 2 cups | uncooked shell pasta |
| 1/4 tsp | pepper |
| 1/4 tsp | salt |
Optional topping- shredded cheese
1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
NOTE:
If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.
Recipe uploaded with Shop'NCook for iPhone.
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