Brown ground beef in a skillet over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then add to a large slow cooker. Add onions, carrots, celery, garlic, crushed tomatoes, tomato sauce, broth, kidney beans, great northern beans, salt, oregano, basil, thyme and pepper.
Cover and cook on LOW for 6-8 hours, or until veggies are tender.
Add in apple juice.
When the soup has 10 minutes left to cook, cook pasta in salted boiling water until just under al dente. Drain, then add to the soup and let cook for about 5-10 more minutes. (if you add the uncooked pasta straight to the
slow cooker it will get really thick so you'll have to add a lot more broth, and then adjust the seasonings. Unfortunately, it's best this time to stick with the stove top to cook the noodles.)
Salt and pepper to taste. Then season with garlic powder, oregano and basil, if needed. (*I also added a little more beef broth because, it got too thick)
Ladle into serving bowls and top with Parmesan cheese or mozzarella.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 15.2mg||1 %|
|Potassium 58.8mg||2 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.4g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12
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