Slow Cooker Minestrone

Ingredients -

2 quarts Cold Water
2 to 3 pounds Beef Sirloin or Top Round
1 medium White Onion, diced
3 Carrots, diced or sliced
2 Celery Stalks, sliced
2 (28 ounces) cans Crushed Tomatoes
3 teaspoons Salt
1/2 Rutabaga
1 cup Shredded Cabbage
1 (16 ounce) can Small Garbanzo Beans
2 tablespoons chopped Fresh Parsley
1/2 cup Barley
3 teaspoons chopped Fresh Basil
1 Garlic Clove, minced
1 teaspoon Dried Oregano

1 cup Uncooked Spaghetti
2 Zucchini, sliced
2 (10 ounces each) packages Frozen Mixed Vegetables
2 tablespoons Grated Parmesan Cheese (for topping)

Preparation:

1. Add all ingredients through oregano to slow cooker.

2. Cover and cook on LOW 10 to 12 hours.

3. Remove meat from bones and return to stockpot. Discard bones.

4. Stir in uncooked spaghetti, sliced zucchini, frozen mixed vegetables

5. Cover and cook on HIGH 1 hour.

6. Ladle into soup bowls.

7. Sprinkle with Parmesan cheese.

Soup Making Tip

Shredded Cabbage

Use green cabbage in this and all soup recipes. Red cabbage turns other ingredients and broths purple.

Soup Making Tip

Grated Parmesan Cheese

Fresh or jarred grated parmesan cheese is fine as a topping.