Slow Cooker Hamburger Soup
This hearty chunky soup is sure please everyone in your family. My mom used to make it with macaroni noodles, but I prefer the pretty bow-tie pasta. Serve with garlic French bread.
Servings: 8
Ingredients
- 1 1/2 lbs. ground beef
- 4 carrots chopped
- 4 stalks celery chopped
- 1 lg. onion chopped
- 4 to 5 cloves garlic pressed
- 1 (14.5 oz.) can diced tomatoes
- 1 (24 oz.) can tomato sauce
- 1 T. brown sugar
- 4 c. beef broth
- 1 T. dried oregano
- 1 T. dried basil
- Salt and pepper to taste
- 8 oz. Farfalle pasta (bow-tie pasta) cooked
- 1/2 c. grated Parmesan cheese for serving
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain off excess grease.
- Add cooked ground beef, carrots, celery, onion, garlic, tomatoes, tomato sauce, brown sugar, beef broth, oregano and basil into the slow cooker; stir to combine. Season with salt and pepper to taste.
- Cover and cook over LOW heat for about 6 to 8 hours.
- An hour before the soup is done, cook the noodles al dente, according to the package directions. Remove the noodles with a slotted spoon and place them into the slow cooker; gently stir to combine. Add a little pasta water, about 1/4 to 1/2 cup and stir again.
- Cook for about 5-10 minutes more. Ladle the soup into bowls and sprinkle with parmesan cheese.