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Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Minestrone

Slow Cooker Minestrone

  • Cooking Time:

    7–9 hours
  • Servings:



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)

Slow Cook­er Mine­strone is a deli­cious soup, and tastes even bet­ter the next day! This recipe was a favorite of my mother-in-law’s when she 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”



Crock Pot Minestrone

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlKaren Rudman ChaneyKzyLeeAshley Recent comment authors
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This was real­ly good but I think it could have used a lit­tle more salt. My hus­band thought it tast­ed fine the way it was. Tast­ed great with some crusty bread to dip­bin it.


I added a jar of pas­ta sauce, more cel­ery, more salt and pep­per, and browned the beef (sea­soned) and a bit of sug­ar, and I did not use 6 c water only 4 (because I cooked pas­ta sep­a­rate and the crock­pot is only 6 quarts). Also I added gar­lic and more onion. Great recipe but if you were look­ing to change it this is what worked!


The direc­tions say add cab­bage, but that is not in the list of ingre­di­ents — how much cab­bage should be added?

Karen Rudman Chaney
Karen Rudman Chaney

Made it for din­ner and it’s deli­cious and I didn’t change a thing.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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