HEARTY STEAK AND VEGGIE SLOW COOKER SOUP
I use leftover pasta for this, but you can cook some specifically for this soup or you can buy precooked packaged pasta. I add the pasta to the individual servings instead of all at once into the soup to keep it from getting soggy. Tastes even better the next day! It has a rich broth that's full of flavor.
Provided by Julie Ann Keene
Categories Beef Soups
Time 11h45m
Number Of Ingredients 17
Steps:
- 1. In a large skillet, heat oil on medium high. Add steak and cook until browned (about 3 minutes). Transfer to slow cooker and add beans, bell peppers, tomatoes, tomato paste, vinegar, garlic, stevia, black pepper and broth and stir to combine. Cook on low for 10 hours.
- 2. Stir in cabbage, parsley, oregano, thyme, and salt. Cover and cook for an additional 30 minutes on high..
- 3. Spoon about 1/3 cup cooked pasta into bowl and cover with soup to serve.
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