Spruced Up Slow Cooker Minestrone Soup Food

SLOW COOKER MINESTRONE SOUP

Steps:

• In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper.
• Cook on Low heat for 6-8 hours or High heat for 3-4 hours.
• Add red kidney beans, Northern beans, zucchini, pasta and cook on High heat for an additional 20- 25 minutes until pasta is tender.
• Stir in the spinach, green beans and cook for an additional 10 minutes until cooked through. Enjoy!

SLOW-COOKER MINESTRONE

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SPRUCED-UP SLOW COOKER MINESTRONE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
• Cook on Low for 6 to 8 hours or on High for 4 hours.

SLOW COOKER MINESTRONE SOUP

Steps:

• Prepare meat and vegetables.
• In a 4 quart slow cooker, combine all ingredients including spices. Cook on Low for 9 to 10 hours.
• If you don't have alphabet macaroni use broken pieces of spagetti.

CREAMY SLOW COOKER MINESTRONE SOUP

Steps:

• Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot.
• Dice all vegetables into small cubes, and dump into crock pot.
• Pour in chicken stock until about 3/4 full, and stir everything together.
• Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours).
• Add noodles, and let cook for about a half hour or until they are to the density of your liking.
• Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy!
• Add salt and pepper to taste.

HEARTY SLOW COOKER MINESTRONE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Freeze option: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese.

SLOW COOKER BEEF MINESTRONE SOUP

Steps:

• In a medium skillet, brown ground beef until completely cooked.
• Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
• Add in beef stock, water, and tomato juice.
• Cover and cook on low heat 6-8 hours or high 3-4 hours.
• After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.