• 1 c. Dried Lentils
  • 28 oz. Diced Tomatoes
  • 15 oz. Kidney Beans
  • 8 oz. Ground Beef
  • 3 Stalks of Celery, sliced
  • 3 Carrots, peeled & sliced
  • 1 Small Onion, diced
  • 1 tsp. Minced Garlic
  • 24 oz. Beef Broth
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Dried Thyme
  • 2 Bay Leaves

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  1. Brown ground beef in a large skillet.  Drain fat.
  2. Combine all ingredients in 4.5-Quart slow cooker.
  3. Cook on Low for 8 Hours.
  4. You can serve immediately BUT for the best flavor, refrigerate soup overnight.  Add 1 cup of beef broth and reheat to serve.

 

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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