Recipe Type(s): Fast 30 min or less, Slow Cooker, Soups, Stews & Chilis
Want homemade soup without the fuss? This one is a complete meal-in-a-bowl with beef, vegetables and pasta.
Makes 6 to 8 servings (1½ to 2 cups each.)
Ingredients
2½ pounds beef for stew, cut into ¾-inch pieces
2 cans (14 to 14½ ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (14½ ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
½ teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
Instructions
- Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4½ to 5½-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)
- Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.
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