slow cooker beef and veggie soup

A lazy day needn’t mean time off from a healthy meal. Beef up your zinc levels for a healthy immune system with this smart-but-satisfying soup of Stew Meat, chickpeas, veggies and pasta.

  •    Time: 5-6 hours on high, 8-9 hours on low
  •    Serves 8

Ingredients

  • 2-1/2 pounds beef Stew Meat, cut into 3/4-inch pieces 
  • 2 cans (14 to 14-1/2 ounces each) beef broth 
  • 1 can (15 ounces) chickpeas, rinsed, drained 
  • 1 can (14-1/2 ounces) diced tomatoes, undrained 
  • 1 cup water 
  • 1 teaspoon dried Italian seasoning 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper 
  • 2 cups frozen mixed vegetables 
  • 1 cup uncooked ditalini or other small pasta
  • Shredded Romano cheese (optional)

Instructions

  1. Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in 4-1/2 to 5-1/2-quart slow cooker; toss to coat well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.) 
  2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Season with salt and pepper, as desired. Stir well before serving. Serve with cheese, if desired. 
Cook's Tip: For early eaters (6-7m) certain pasta can be hard to pick up prior to baby having the pincer grasp. Pieces of pasta about the size of an adult pinky finger are preferable early on in self-feeding. These include rigatoni, penne, cavatappi.