I know I've got another lasagna soup on here but I like this one better. Plus, it's a crock pot deal and so that makes it even better. Serves 6-8
1 lb. cooked and drained ground beef
3 c. beef broth
1 c. water
4-5 cloves of garlic, minced
1 Tbsp. dried parley
1 Tbsp. dried basil
1/2 c. chopped onion
1 (28 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
1 c. V8 (or any vegetable drink)
2 c. uncooked shell pasta
1/4 tsp. pepper
1/4 tsp. salt
Shredded Mexican cheese - to taste
First mix together the can of tomatoes and the tomato paste in crockpot. Next add broth, beef, garlic, parsley, basil, onion, V8, salt & pepper.
Cover and cook on low for 7-8 hours or on high for 4-5 hours. When 30 minutes of cook time are left, add in the 1 c. of water and the noodles. Stir to combine. Put lid back on for 30 minutes and then serve with grated cheese.
If you like your soup with more liquid, add some extra broth or water when you add the noodles.
3 c. beef broth
1 c. water
4-5 cloves of garlic, minced
1 Tbsp. dried parley
1 Tbsp. dried basil
1/2 c. chopped onion
1 (28 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
1 c. V8 (or any vegetable drink)
2 c. uncooked shell pasta
1/4 tsp. pepper
1/4 tsp. salt
Shredded Mexican cheese - to taste
First mix together the can of tomatoes and the tomato paste in crockpot. Next add broth, beef, garlic, parsley, basil, onion, V8, salt & pepper.
Cover and cook on low for 7-8 hours or on high for 4-5 hours. When 30 minutes of cook time are left, add in the 1 c. of water and the noodles. Stir to combine. Put lid back on for 30 minutes and then serve with grated cheese.
If you like your soup with more liquid, add some extra broth or water when you add the noodles.
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