1 pound extra-lean ground beef
1 envelope dry onion soup mix
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
3 cups hot water
1 cup (8 ounces) tomato sauce or spaghetti sauce
3 tablespoons tomato paste
1 tablespoon soy sauce
1 cup carrots, sliced
1 cup celery, sliced
1 cup dry small elbow macaroni, cooked
1 15-ounce can red kidney beans
hot sauce to taste
Balsamic glaze to taste
1/2 cup grated Parmesan cheese
Combine all ingredients except macaroni, beans, hot sauce, Balsamic glaze, and cheese in the slow cooker. Cook on low for 6 to 8 hours. Turn on high, add macaroni, and beans. Cook for an additional 15-20 minutes. Place in individual serving bowls, add hot sauce, Balsamic glaze to taste, and top with cheese.
Serves 6.
Submitted by Cathy Burleson. Blessed Trinity Catholic Community adapted from Phyllis Pellman Good's Fix-It and Forget-It Big Cookbook
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