Description

Make a satisfying vegetable beef soup in your slow cooker using beef stew meat, frozen vegetables, canned tomatoes, beef broth, and chickpeas. Add in a little pasta and seasonings, cook and garnish with a little shredded cheese. Serve with a crusty bread.

Ingredients

• 2 1/2 lb. beef stew meat, cut into 3/4 in. pieces
• 2 - 14 1/2 oz. cans reduced-sodium beef broth/stock
• 15 oz. can chickpeas, drained, rinsed
• 14 1/2 oz. can no-salt added diced tomatoes, undrained
• 1 c. water
• 1 t. dried Italian seasoning
• 1/2 t. salt
• 1/2 t. pepper
• 2 c. frozen mixed vegetables
• 1 c. uncooked Ditalini pasta or other very small pasta
• shredded Romano cheese or your favorite, for serving, optional

Steps

1. Line a slow cooker with a slow cooker liner for easy clean up.
2. Combine stew meat, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in a 4-1/2 - 5-1/2 quart slow cooker; toss to coat well. Cover; cook on High 5 hours or on Low 8 hours. (The meat can also be browned with a little oil in a hot skillet before placing in the slow cooker, if you would like the meat a little browned before putting it in the slow cooker.)
3. Stir in mixed vegetables and pasta; cook, covered, 1 hour or until beef and pasta are tender.