Cooking Time:7–9 hours
Ingredients1 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.)
- Combine beef, water, tomatoes, bouillon, onion, parsley, celery, thyme, salt if desired and pepper and place in the slow cooker.
- Cover. Cook on Low for 7–9 hours or until meat is tender.
- Add zucchini, beans, kale, cabbage, and macaroni; cook on high, covered for 30–45 minutes more, or until the vegetables are tender.
- Sprinkle individual servings with Parmesan cheese… if desired!