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Ingredients:
- 1 1/2 lb. lean ground beef
- 1 cup chopped onion
- 2 medium cloves garlic,minced
- 1 can beef broth
- 2 cans tomato soup
- 1 soup can water
- 2 cans (15 1/2 oz. ea.) kidney beans or pinto beans, undrained
- 3 TBS. chili powder
- 2 TBS. vinegar
- 1 1/2 cups cooked elbow macaroni or other small pasta
Preparation:
In large heavy skillet, brown beef and cook onion with garlic until
tender, stirring to break up beef. Transfer to crockpot; add beef broth, soup, water, beans, chili powder, and vinegar. Cover and cook on LOW for 4 to 5 hours. Add cooked pasta the last 30 minutes; cook for 30 minutes longer, until hot.
Serves 6 to 8.
Serves 6 to 8.
More Bean Soup Recipes
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
Lima Bean Recipes Index
Crockpot Soups
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