Italian Beef And Lentil Slow Cooker Soup
By á-174942
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 small onion chopped
- 1 medium garlic clove minced
- 1 large zucchini diced
- 1 pound lean beef round cut 1" chunks
- 1/2 teaspoon dried oregano crushed
- 14 1/2 ounces canned diced tomatoes undrained
- 1 tablespoon canned tomato paste
- 5 ounces dry lentils - (abt 3/4 cup)
- 4 cup canned beef broth
- 1 teaspoon table salt
- 1/4 teaspoon freshly-ground black pepper
- 1/4 slivered fresh basil
Details
Servings 6
Preparation
Step 1
Place all ingredients, except basil, in a 5-quart or larger slow cooker. Stir well. Cook on LOW setting for 6 to 7 hours.
Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more.
This recipe yields 6 servings; about 1 1/2 cups per serving.
Points® Value: 4
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