- 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 tsp. salt, (optional)
- 1 tsp. thyme
- 1/2 tsp. pepper
- 1 zucchini, medium, thinly sliced
- 16 oz. beans, garbanzo, canned, rinsed & drained
- 1 c. Kale
- 1 c. elbow macaroni, or small shells
- 1/4 c. cheese, Parmesan, grated (optional)
Crock Pot Minestrone is a delicious soup, and makes great leftovers, and freezes well too! A favorite of mine from when I did Weight Watchers.. 5 points 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 crock pot.
2. Cover. Cook on Low for 7-9 hours or until meat is tender.
3. Add zucchini, cabbage, beans, kale 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!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
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.