Spaghetti Lovers Soup (Slow Cooker) 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 medium green sweet pepper, chopped (1/2 cup) 1 stalk celery, chopped (1/2 cup) 1 medium carrot, chopped (1/2 cup) 2 cloves garlic, minced 2 14 1/2 - ounce can no-salt-added diced tomatoes, undrained 1 14 - ounce jar spaghetti sauce 1 cup water 1 tablespoon quick-cooking tapioca, crushed 1/2 teaspoon dried Italian seasoning, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 2 ounces dried spaghetti, broken into 2- to 3-inch pieces Directions In a large skillet cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, spaghetti sauce, the water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.
Posted on: Sun, 23 Mar 2014 19:34:31 +0000
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