Tuscan Beef And Bean Soup - GE 169200 Owner's Manual

1 pound ground beef, browned and drained
2 carrots, chopped
2 potatoes, chopped
1 onion, chopped
1 stalk celery, chopped
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (14.5 ounces each) beef broth
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1 1/2 cups water
1 can (15 ounces) dark red kidney beans, rinsed and drained
1 cup chopped unpeeled zucchini
1 cup frozen cut green beans, partially thawed
2 tablespoons 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.
RECIPES

Tuscan Beef and Bean Soup

Preset 3, Soup and Stew
22