Slow Cooked Hamburger And Noodle Soup Recipe

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 frozen mixed vegetables, thawed, drained

1

cup uncooked fine egg noodles (2 oz)

Preparation

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

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

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

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.