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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crockpot Lasagna Soup Recipe

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This recipe for Crockpot Lasagna Soup is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef ( or Vegetarian crumble)
3 cups of beef ( or Vegetable to make vegetarian)
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6 oz can of tomato paste
1 cup V8 ( or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
optional topping- shredded cheese
Directions:
Directions:
Note about beef: The pictured meet is the vegetarian crumble...that is why it looks browned. You do NOT have to brown the beef putting into the crock pot. I did not pre-cook the meat first. If you are using a higher fat ground beef ( like an 80/20) you might want to precook to drain off some of the fat. But if you don't mind the extra fat.... that isn't even necessary, just a suggestion.

First mix together the can of tomatoes, and tomato paste in crock pot. Next add broth, beef, garlic, parsley, basil, onion, V8, and salt/pepper.

Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

When 30 min are left of cooking time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 mins.


 

 

 

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