WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Lazy Day Beef and Vegetable Soup

2-1/2 lbs. beef for stew, cut into 3/4-inch pieces
2 cans (14 to 14-1/2 oz. each) reduced-sodium beef broth
1 can (15 oz.) chickpeas, rinsed, drained
1 can (14-1/2 oz.) no-salt added diced tomatoes, undrained
1 cup water
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)


Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt, and pepper in 4-1/2- to 5-1/2-quart slow cooker; toss to coat 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. Season with salt and pepper, as desired. Stir well before serving. Serve with cheese, if desired.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2013 Wisconsin Energy Cooperative News