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.
Ingredients
- ground beef: 1 pound
- Southwestern-flavored pinto beans (such as Ranch Style®): 2 cans (15 ounce cans)
- condensed minestrone soup: 2 cans (10.75 ounce cans)
- whole kernel corn, undrained: 1 can (15 ounce can)
- green beans, undrained: 1 can (15 ounce can)
- tomatoes, undrained: 1 can (15 ounce can, diced)
- tomatoes and green Chilis (such as RO*TEL®), undrained: 1 can (10 ounce can, diced)
Metric Conversion
Stages of cooking
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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.
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Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
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Cook on Low for 6 to 8 hours or on High for 4 hours.
