Chicken noodle soup has its special place in our list of comfort soups, but there are times when we need something more meaty and robust than just chicken. Sometimes, that means using beef instead of chicken. A crockpot also has its special place in the kitchen; we love it for its convenience. How do beef and crockpots even relate together? They do when you’re making this delicious crockpot beef noodle soup.
The crockpot is probably one of the best appliances ever invented for the kitchen. And this crockpot beef noodle soup is really something to look forward to after a long and tiring day out in the cold. The meatiness of beef, the tanginess of tomatoes, and all the chunky goodness of carrots and noodles added in give this soup a lot of body and heart. You’ve got to try it. Kim of Cravings of a Lunatic created this delicious recipe.
1 1/2 pounds of ground beef
3 to 4 carrots, chopped
3 to 4 celery stalks, chopped
1 large shallot, chopped
4 to 5 cloves of garlic, pressed
1 (14 oz) can of diced tomatoes
1 (24 oz) can tomato sauce, you can reduce to 14 oz if you like
1 to 2 tablespoons brown sugar
4 cups beef broth (I used 4 cups of water to 2 tablespoons Better Than Bouillon Veggie Base)
Salt and Pepper to taste (I leave out pepper since I don’t like it)
2 tablespoons dried oregano
2 tablespoons dried basil
3 cups of cooked noodles (I like Farfalle but any would work)
Optional: 1/2 to 3/4 cup parmesan cheese
- Brown your ground beef in a pan on the stove.
- Add your cooked ground beef, carrots, celery, shallots, garlic, tomatoes, pasta sauce, brown sugar and beef broth into the slow cooker. Turn on low.
- Give it a good stir, then add your salt, pepper, oregano and basil. Place lid on top and cook over low heat for about 6 to 8 hours depending on the size of your slow cooker. I always recommend checking it at the lowest time and make adjustments from there. If it needs more water during the cooking process or more seasoning you can adjust here and there as it cooks.
- When it’s about an hour from finishing, put on a large pot of water and bring to a boil for the noodles. Drop them in once boiling and cook for time stated on package. I usually shave off about a minute since they continue to cook after.
- Don’t rinse them, just lift them out with a large slotted spoon or ladle and place them in slow cooker. Mix it all up and add a little pasta water, about ¼ to ½ cup and mix again. If you want parmesan add that now too. Let it cook together for about 20 minutes while you set the table or change into comfy clothes.
- Serve with a big old “this would not make a good photo” smile.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Cravings of a Lunatic.