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Slow Cooker Tomato-Beef Soup

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This Slow Cooker Tomato-Beef Soup is a family favorite. If you use brown rice noodles, you can make it gluten free as well. It’s also a great freezer meal!

Slow Cooker Tomato-Beef Soup

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Slow Cooker Tomato-Beef Soup

Slow Cooker Tomato-Beef Soup

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Recipe by:Ryan Chapman
Adapted From:Runners World
Adapted From Link:THEIR RECIPE

Ingredients

Ingredients

Instructions

  1. Add all ingredients except elbow noodles and parmesan in a slow cooker. It helps to break up the ground beef into small chunks but it can also be done at the end if desired.
  2. Cook on high for 4 hours or low for 6 hours.
  3. Make sure heat is on high. Add pasta. Stir. Cover and cook 12-15 minutes. Check pasta for doneness. (Pasta is done when it is al dente or to the desired doneness.) Cook longer if necessary, in 5 minute increments.
  4. Serve in bowls with parmesan cheese, if desired.
Freezer Meal Instructions
  1. To use as a freezer meal, add all ingredients except pasta and cheese in a 1 gallon zip top bag. Label and freeze. When ready to cook, remove bag and place frozen contents in a slow cooker. Cook on low for 8 hours or high for 6 hours. Add water and noodles about 30 minutes before serving and turn to high. Serve when noodles are al dente. Top with cheese if desired.
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