This easy to make minestrone soup has just two instructions to follow

Hope Comerford is the blogger behind A Busy Mom’s Slow Cooker Adventures and is the author of The Gluten-Free Slow Cooker and editor or author of several Fix-It and Forget-It books including Fix-It and Forget-It Lazy and Slow CookbookFix-It and Forget-It Cooking for Two, and Welcome Home Cookbook. She is passionate about slow-cooking and writing easy, delicious recipes.


Recipe: Minestrone Soup

Dorothy Shank, Sterling, IL

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 4–12 hours

Ideal slow-cooker size: 4- to 5-qt.

  • 3 cups beef stock
  • 1 1/2 lbs. stewing meat, cut into bite-sized pieces
  • 1 medium onion, diced
  • 4 carrots, diced
  • 1 (14 1/2-oz.) can diced tomatoes
  • 1 tsp. salt
  • 1 (10-oz.) pkg. frozen mixed vegetables, or your choice of frozen vegetables
  • 1 Tbsp. dried basil
  • 1/2 cup dry elbow noodles, vermicelli, or other pasta
  • 1 tsp. dried oregano

1. Combine all ingredients in slow cooker. Stir well.

2. Cover. Cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.


Serving suggestion: Top individual servings with grated Parmesan cheese.

Like this recipe as much as we do? Click here to purchase a copy of “Fix-It and Forget-It Healthy One-Pot Meals: 75 Super Easy Slow Cooker Favorites.”


Leave a Reply

Skip to toolbar