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RECIPES
Tuscan Beef and Bean Soup
Preset 3, Soup and Stew
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.
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169200-IM-EN-07.indd 22 08.06.2009 10:53:52