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Slow Cooker Pasta and Bean Soup

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PREP TIME
20 min
COOKING TIME
245 min
TOTAL TIME
265 min
SERVINGS
12 servings
Lunch
Slow Cooker Pasta and Bean Soup
Ingredients
  • 2 pounds ground beef
  • 1 (32 ounce) carton beef stock
  • 4 cups beef broth
  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (15 ounce) can red kidney beans, drained
  • 1 (15 ounce) can white kidney beans, drained
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1/2 cup chopped onion
  • 5 tablespoons chopped fresh parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 cup ditalini pasta
Instructions
1
Preheat a large skillet over high heat to achieve a sizzling temperature, then cook and stir ground beef in the skillet until it reaches a dark brown color and becomes crumbly, taking approximately 5 to 7 minutes. Remove excess fat from the skillet by draining and discarding it, then transfer the beef to a slow cooker.
2
Next, add a variety of ingredients to the slow cooker: stock, broth, canned tomatoes, spaghetti sauce, red and white kidney beans, chopped celery, carrot, onion, fresh parsley, dried oregano, black pepper, salt, and hot sauce.
3
Finally, cook the mixture on Low for 7 to 8 hours or High for 4 to 6 hours, with the option of adding pasta during the last 15 minutes.