Ingredients
Scale
- 1 lb ground beef
- 1 onion
- 1 cup chopped carrots
- 1 cup sliced celery
- 3 cloves garlic
- 1 can diced tomatoes
- 3 cups water
- 2 beef bouillon cubes
- 1 can kidney beans
- 1 can northern beans
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1/2 cup apple juice
- 8 oz ditalini pasta
Instructions
- Brown the ground beef in a skillet; drain excess fat.
- In a slow cooker, combine browned beef, diced onion, chopped carrots, sliced celery, minced garlic, diced tomatoes, water, bouillon cubes, kidney beans, northern beans, oregano, basil, thyme, and apple juice.
- Mix well and cook on low for 6–8 hours.
- Boil ditalini pasta separately until al dente; add to the soup about 15 minutes before serving.
- Stir gently and let sit for an additional 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 21g
- Cholesterol: 60mg