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Slow Cooker Beef and Lentil Minestrone Recipe

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This recipe for Slow Cooker Beef and Lentil Minestrone, by , is from Cooking With Paula Jean, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Morgan Andres


2 tbsp,.olive oil
1 lb. ground beef (preferably grass fed)
3 carrots, peeled and chopped
3 celery stalks, sliced
1 large yellow onion, chopped
2 tsp. fine sea salt (reduce to half if your 1 c. is not low-sodium)
8 c. low-sodium vegetable broth
3/4 c. green lentils, rinsed
1 can (14.5 oz.) diced tomatoes
3 c. chopped kale
Pasta, for serving
Parmesan for serving (optional)

Set your slow cooker or Instant Pot to the saute setting and add the oil and meat. Saute until the meat begins to brown, using a wooden spoon to break into bite size pieces, about 5 minutes. Add the carrots,celery, onion, oregano, and salt and saute for 5 minutes.

Add the broth, lentils, and tomatoes. Set the slow cooker to low for 8 hours or high for 4 hours. (Alternatively, if you're using an Instant Pot this recipe can be cooked to 25 minutes using the manual high-pressure setting.)

Cook the pasta in a separate pot according to package directions.l Drain and set aside.

Check that the lentils are soft. Just before serving, stir in the kale and cook until wilted. Taste and add salt and pepper, if needed.

Place a small serving of pasta in each soup bowl. ladle the soup on top. Sprinkle with Parmesan (if using) and serve.

Store leftover pasta separately from leftover soup to prevent the pasta from soaking up all the broth.

Personal Notes:
Personal Notes:
Dairy-free // Gluten-free; Skip the pasta -- this soup can stand alone.




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