Slow Cooker Beef Minestrone

Another title for this recipe might be "Doctored Up Bear Creek Minestrone" a la Bubbles

 Servings 10-12

 (You will need at least a 6 quart slow cooker for this recipe)

I almost always have Bear Creek soup mixes in my pantry.  On their own, they provide a quick and easy lunch or dinner soup option.  They also provide a flavorful jump start to making your own "semi'homemade" soup.  I just concocted this version with options from my pantry.  Feel free to experiment to make it your own.  This made a lot of soup; so in addition to having a soup and pimento grilled cheese dinner, I have some to freeze and some to share!

INGREDIENTS:

1-2 tablespoons olive oil

1 pound lean ground beef

1 medium onion, chopped

1 package Bear Creek minestrone soup mix

4 cups water

1 can (10.5 ounce) beef broth

2 jars (24-ounce) favorite marinara sauce (I used Victoria)

2 cans diced tomatoes with juices

1 teaspoon ground black pepper (or more to taste)

1 tablespoon Italian seasoning

2 carrots, peeled and chopped

2 stalks celery, chopped

1 can cannelloni beans, drained

1 can green beans, drained

1 package baby spinach, torn into bite size pieces

½ cup ditalini pasta

Parmesan cheese (for topping the soup)

DIRECTIONS:

Brown the ground beef in skillet with olive oil.  When almost browned completely, add the onion and cook until onion is tender.

Add the beef mixture to slow cooker

Add the dry minestrone soup mix

Add water, beef broth. Marinara sauce, and diced tomatoes

Add carrots and celery, along with ground pepper to taste and Italian seasoning

Stir well

Cook on low for 4 to 5 hours (or more; I’ve cooked mine for 8 hours)

Then stir in cannelloni beans, green beans, ditalini pasta, and spinach, adding a bit more water if necessary

Cover and cook another 30 minutes to an hour, until pasta is al dente and spinach is wilted

Serve topped with Parmesan cheese and smile!