A family member recently shared this beef tomato soup recipe with us and we could hardly wait to try it. The only condition was that it needed to actually feel like fall outside. Last week it finally happened. This recipe is super easy to make and the best part is that you get to smell it cooking all day. I do love to smell a delicious soup or stew simmering on a cool day. Do you? We enjoyed the soup with rosemary sea salt bread from the grocery and lots of butter. It was so yummy that we finished it the next day. Enjoy!
Beef, Tomato, and Acini Di Pepe Slow Cooker Soup
Ingredients
- 1 lb 90% lean ground beef
- 1 1/2 tsp kosher salt
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 28 oz can diced tomatoes
- 32 oz beef stock
- 2 bay leaves
- 4 oz Acini di pepe
- parmesan cheese
Instructions
- Saute beef and salt on high heat in a large nonstick skillet until browned breaking up meat into small bits as it cooks. Add the onion, celery, and carrots and saute 3-4 minutes.
- Transfer to the slow cooker along with the tomatoes, stock, and bay leaf. Cover and cook on low 8 hours.
- Just before it's ready, add the pasta to the slow cooker and cook according to package directions.
- Serve with fresh parmesan.
