Ingredients
- 1 pound lean ground beef, browned and grease drained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can cannelloni beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) bag frozen bell pepper, onion and celery
- 1 (24 ounce) jar bertolli olive oil and garlic pasta sauce
- 1 (32 ounce) carton chicken or vegetable stock
- 1 cup uncooked gluten free elbow noodles
Cooking Steps
- Add the drained and rinsed to your crock pot with the undrained can of tomatoes.
- Add browned ground beef, frozen veggies, pasta sauce and chicken stock to the slow cooker. Stir well and let simmer on low for 6-8 hours.
- Before serving add the uncooked noodles and stir well. Let the noodles cook for 15 minutes in the soup or until tender.
- Serve immediately.
