Crockpot Cheesy Lasagna Soup Serving Size : 6 1 pound ground beef 1 medium onion -- sliced 2 large green bell peppers -- cut in 1" pieces 2 cloves garlic -- finely chopped 2 cups water 2 14 1/2 oz cans diced tomatoes in olive oil, garlic, and spices undrained 1 6 oz can tomato paste 2 cups mafalda (mini-lasagna noodles) pasta -- 4 oz 1 tablespoon brown sugar -- packed 1 1/2 teaspoons italian seasoning -- crumbled 1/4 teaspoon pepper 1 1/2 cups italian style croutons 1 1/2 cups shredded mozzarella cheese -- 6 oz
Don't let the list of ingredients fool you! This soup may look involved, but it's really a snap to put together. Cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in brown sugar, Italian seasoning and pepper. Put in crockpot. Cook on low for 6 to 8 hours. About one hour before serving put the cooked noodles in the crockpot with other ingredients. Top with croutons. Sprinkle with cheese. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
