Slowcooker: Beef and Pasta Soup

A bit of snow today, so I thought soup sounded like a good plan. Add some garlic bread and you’re all set for dinner.

Originally published January 2003 (our very first recipe here):

Beef & Pasta Soup

  • 1 lb stew beef or beef chuck, cubed
  • 1 onion, diced
  • 2 tsp crushed garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves (remove before serving)
  • 2 tsp basil, crushed
  • 1 tsp oregano, crushed
  • 1 tsp thyme
  • 14 oz can diced tomatoes
  • 8 oz sliced carrots (frozen or fresh)
  • 8 cups water
  • 12 oz bowtie or rigatoni pasta

Cookware:  slowcooker and saucepan

Combine all ingredients, except pasta, in slowcooker.  Cook according to manufacturer’s directions (usually on low for 8-10 hours).  30 minutes before serving, in saucepan cook pasta according to package directions, until it’s al dente (firm and still a bit chewy).  Drain and add to the soup, let simmer 10-15 minutes (the pasta will continue to cook and absorb flavors from the soup).

TIPS:  when using dry spices, crush them between your fingers before using, to bring out the flavors.  For added flavor, marinate beef in 1/2 cup red wine for 1 hour (or overnight in the refrigerator).

Serves 4

Prep time: 10 minutes    Cooking time: 8 to 10 hours