• 1 lb. steak, round (cut in 2" pieces., lean)
  • 6 c. water
  • 28 oz. tomatoes, canned -- cut up, un-drained
  • 2 beef bouillon cubes
  • 1 onions, medium, chopped
  • 2 T. dried parsley
  • 2 celery, stalks
  • 1/2 - 3/4 tsp. salt, (optional)
  • 1 tsp. thyme
  • 1/2 tsp. pepper
  • 1 carrot, medium, chopped small
  • 1 zucchini, medium, thinly sliced
  • 16 oz. beans, garbanzo, canned, rinsed & drained
  • 1 c. kale
  • 1 c. cabbage
  • 1 c. elbow macaroni, or small shells
  • 1/4 c. cheese, Parmesan, grated (optional)

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Slow Cooker Minestrone is a delicious soup, and makes great leftovers, and freezes well too! A favorite of mine from when I did Weight Watchers.. 3 Points Plus value for 1 1/2 cup serving.

  1. Combine beef, water, tomatoes, bouillon, onion, parsley, celery, thyme, salt if desired and pepper and place in the slow cooker.
  2. Cover. Cook on Low for 7-9 hours or until meat is tender.
  3. Add zucchini, beans, kale, cabbage, and macaroni; cook on high, covered for 30-45 minutes more, or until the vegetables are tender.
  4. Sprinkle individual servings with Parmesan cheese… if desired!

Happy Crocking!

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

XOXO,

Jenn

Crock Pot Minestrone

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