1 pound lean ground beef, browned and drained--1/2 large red onion, chopped--1 cup carrots, chopped--2 celery stalks, sliced--2 cans (14.5 oz) diced tomatoes (and juice) --1 can kidney beans, drained and rinsed--1 can white beans, drained and rinsed--4 cups beef broth (check label for gluten!) --1 jar (16.5 oz) pasta sauce --2 tsp oregano--1 T Tabasco sauce --1/2 tsp salt --1/4 tsp black pepper--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)
The Directions. Use a 6 quart or larger crock pot, or cut the recipe in half. This makes a lot. Brown the meat on the stove top, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crock pot.Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.Serve with a bit of Parmesan cheese if you have it.
I got this recipe from this blog http://crockpot365.blogspot.com/search/label/soup. I didn't have to put it in my crock pot so I just brought it to a boil and let it simmer until the veggies were tender then added my pasta. It's done when your pasta is cooked. It was so yummy plus it made enough to freeze and save for another night. I was a little scared to use the Tabasco but it gave it nice kick and wasn't to spicy.