Italian Beef and Lentil Slow Cooker Soup
0
Points®
Total time: 7 hr 25 min • Prep: 25 min • Cook: 7 hr • Serves: 6 • Difficulty: Easy
When it's green bean season, substitute 2 cups of fresh green beans, cut into 2-inch lengths, for the zucchini.
Ingredients
Onion
1 small, chopped
Garlic
1 clove(s), large, minced
Zucchini
1 large, diced
Uncooked lean beef round
16 oz, cut into 1-inch chunks
Dried oregano
½ tsp(s), crushed
Canned diced tomatoes
14½ oz, undrained
Canned tomato paste
1 tbsp(s)
Dry lentils
5 oz, about 3/4 cup
Canned beef broth
4 cup(s)
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Fresh basil
¼ cup(s), fresh, slivered
Instructions
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.
2
Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yield about 1 1/2 cups per serving.
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