Slow-Cooked Hamburger and Noodle Soup

(29)
6 reviews.
  • 10 min prep time
  • 6 hr 30 min total time
  • 10 ingredients
  • 6 servings

Ingredients

1
lb lean (at least 80%) or extra-lean (at least 90%) ground beef
1
medium onion, coarsely chopped
1
stalk celery, cut into 1/4-inch slices
1
package (1.15 oz) dry beefy mushroom recipe soup mix
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
3
cups water
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups Green Giant™ Steamers™ frozen mixed vegetables, thawed, drained
1
cup uncooked fine egg noodles (2 oz)

Directions

  1. 1 In 10-inch skillet, cook beef over medium-high heat until thoroughly cooked, stirring frequently; drain well.
  2. 2 In 4- to 6-quart slow cooker, mix cooked beef and all remaining ingredients except mixed vegetables and noodles.
  3. 3 Cover; cook on Low heat setting 6 to 8 hours.
  4. 4 About 20 minutes before serving, stir in thawed vegetables and noodles. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until vegetables are crisp-tender and noodles are tender.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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