Slow Cooker Vegetable Soup behind Ground Beef

This soup is an easy recipe for a chilly frosty fall or winter day. My associates loves it and we make is virtually later a week during the frosty seasons. Any leftovers are massive for lunch boxes!

The ingredient of Slow Cooker Vegetable Soup behind Ground Beef

1. 1 pound ring beef
2. 4 (14 ounce) cans contaminated vegetables, drained
3. 1 (15 ounce) can garbanzo beans, drained
4. 1 (10.75 ounce) can tomato soup
5. 1 small zucchini, chopped
6. 1 tablespoon Italian seasoning
7. 2 cups water

The instruction how to make Slow Cooker Vegetable Soup behind Ground Beef

1. Heat a large skillet on top of higher than medium-high heat. Cook and work up beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain.
2. put in vegetables, garbanzo beans, tomato soup, zucchini, and Italian seasoning in a slow cooker. go to cooked beef and water; mixture combination together. Cover and cook nearly Low until flavors combine, approximately 8 hours.

Nutritions of Slow Cooker Vegetable Soup behind Ground Beef

calories: 437.9 calories
carbohydrateContent: 46.4 g
cholesterolContent: 69 mg
fatContent: 15.3 g
fiberContent: 19 g
proteinContent: 28.6 g
saturatedFatContent: 5.5 g
servingSize:
sodiumContent: 1190.7 mg
sugarContent: 0.9 g
transFatContent:
unsaturatedFatContent: