Easy, hearty, slow cooker minestrone soup. We like to top ours with Cheddar cheese and serve with cornbread. It's even better the second day and leftovers freeze well.
Ingredients
- 1 pound ground beef
- 2 cans Southwestern-flavored pinto beans , 15 ounce
- 2 cans condensed minestrone soup , 10.75 ounce
- 1 can whole kernel corn , 15 ounce
- 1 can green beans , 15 ounce
- 1 can diced tomatoes , 15 ounce
- 1 can diced tomatoes and green chiles , 10 ounce
Instructions
-
1
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
-
2
Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
-
3
Cook on Low for 6 to 8 hours or on High for 4 hours.
Nutrition Facts
Per serving
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