Slow-Cooked Hamburger and Noodle Soup

Round out a steaming bowl of slow-cooked soup with a Pillsbury® Crusty French Loaf slathered with butter. MORE+ LESS-

By Pillsbury Kitchens

Updated May 7, 2010

Ingredients

lb lean (at least 80%) or extra-lean (at least 90%) ground beef

medium onion, coarsely chopped

stalk celery, cut into 1/4-inch slices

package (1.15 oz) dry beefy mushroom recipe soup mix

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

cups water

1/2

teaspoon salt

1/4

teaspoon pepper

cups frozen mixed vegetables, thawed, drained

cup uncooked fine egg noodles (2 oz)

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1

In 10-inch skillet, cook beef over medium-high heat until thoroughly cooked, stirring frequently; drain well.
2

In 4- to 6-quart slow cooker, mix cooked beef and all remaining ingredients except mixed vegetables and noodles.
3

Cover; cook on Low heat setting 6 to 8 hours.
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.

*To quickly thaw mixed vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.