RECIPES
Tuscan Beef and Bean Soup
Preset 3, Soup and Stew
1pound ground beef, browned and drained
2carrots, chopped
2potatoes, chopped
1onion, chopped
1stalk celery, chopped
1can (14.5 ounces) diced tomatoes, undrained
2cans (14.5 ounces each) beef broth
2teaspoons Italian seasoning 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
11/2 cups water
1can (15 ounces) dark red kidney beans, rinsed and drained
1cup chopped unpeeled zucchini
1cup frozen cut green beans, partially thawed
2tablespoons minced Italian (flat leaf) parsley Shredded Parmesan cheese
•Combine all ingredients, except red kidney beans, zucchini, green beans, parsley and grated Parmesan cheese in slow cooker. Stir well.
•Cover and cook on Preset 3 Soup and Stew (Low 7 hours, then High 1 hour).
•When unit turns to High, stir in kidney beans, zucchini, green beans and parsley. Cover and cook on High setting 1 hour.
•Garnish each serving with shredded Parmesan cheese.
Makes 8 servings.
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