Slow Cooker Hearty Beef and Vegetable Soup

Instructions

Step 1: Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease. /n
Step 2: Add diced onion, garlic, carrots, celery, and bell pepper to the skillet and sauté for 3–4 minutes until slightly softened. /n
Step 3: Transfer the mixture to the slow cooker. /n
Step 4: Add diced tomatoes, kidney beans, white beans, beef broth, tomato sauce, Italian seasoning, paprika, salt, and pepper. Stir to combine. /n
Step 5: Cover and cook on low for 6–7 hours or on high for 3–4 hours. /n
Step 6: About 20–30 minutes before serving, stir in the pasta and cook until tender. /n
Step 7: Taste and adjust seasoning if needed. /n
Step 8: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed. This soup also freezes well for up to 2 months; thaw overnight before reheating.