Spruced-Up Slow Cooker Minestrone Soup

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.

Step: 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.

Step: 2

Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.

Step: 3

Cook on Low for 6 to 8 hours or on High for 4 hours.

Per Serving: 302 calories; protein 18.1g; carbohydrates 32.7g; fat 11.5g; cholesterol 35.6mg; sodium 1285.3mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.