Slow Cooker Beef Pasta #slowcooker #crockpot

This has to be one of my families favorite soup recipes, especially during the winter months. It doesn't matter if you're a busy person, a mom, or a student... it's a soup that's easy on any budget, little prep, and perfect to set up before you head out for the day. It smells wonderful once you arrive home, and pairs nicely with a glass of red wine and garlic bread.

Ingredients:

1tbsp oil
1 lb ground beef
2 carrots, diced
4 celery stalks, diced
1 onion, diced (medium)
28 oz can crushed tomatoes
2  cans 14.5 oz beef broth
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste
1 can white kidney beans, drained and rinsed
1 can of red kidney beans, drained and rinsed
1 cup of ditalini pasta (or macaroni), uncooked

Instructions:

Add olive oil and ground beef - cook.  Drain and place in slow-cooker with the rest of the ingredients, except the beans and pasta.

Cook 7 - 8 hours on low or 3 - 4 hours on high. During the last 30 minutes of cooking time, stir in the beans and pasta.

Remove bay leaves and serve.