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Slow-Cooked Hamburger and Noodle Soup

Slow-Cooked Hamburger and Noodle Soup
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Round out a steaming bowl of slow-cooked soup with a Pillsbury® Crusty French Loaf slathered with butter.

Prep Time:
10 Min
Total Time:
8 Hr 10 Min
Makes:
6 (1 1/3-cup) servings
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INGREDIENTS
1lb. lean or extra-lean ground beef
1medium onion, coarsely chopped
1stalk celery, cut into 1/4-inch slices
1(1.15-oz.) pkg. dry beefy mushroom recipe soup mix
2cups Progresso® diced tomatoes, undrained (from 28-oz can)
3cups water
1/2teaspoon salt
1/4teaspoon pepper
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
2oz. (1 cup) uncooked fine egg noodles
DIRECTIONS
1.Brown ground beef in large skillet until thoroughly cooked, stirring frequently. Drain well.
2.In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well.
3.Cover; cook on low setting for 6 to 8 hours.
4.About 20 minutes before serving, add thawed vegetables and egg noodles to soup; mix well. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until vegetables are crisp-tender and noodles are tender.

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