Soup Swap: October

It is really becoming soup weather here and I spent my Sunday afternoon cooking up a pot of beef minestrone soup. Honestly, I do not really eat red meat but I do like to please the masses for Sunday dinner so I made it up. This recipe can easily become vegetarian by simply leaving out the beef. What I liked about this recipe is that it was entirely slow-cooker friendly which made spending the afternoon studying upstairs much easier.

Beef Minestrone
(adapted from this recipe)
1 pound boneless beef chuck roast
1 tbsp olive oil
salt & pepper to taste
4 cups vegetable or beef stock (I use vegetable)
2 cups water
2 cloves garlic, minced
1 white onion, chopped
1 cup carrots, chopped
4 stalks celery, chopped
1 cup green beans, chopped
1 can diced tomatoes
1 can garbanzo beans, rinsed
(around one cup of hydrated beans for those who use dry)
3/4 cup soup pasta

1. Cut beef into one inch cubes and pan sear with olive oil until light brown. Add stock and water to crock pot along with beef (I didn't add the drippings) and then briefly saute the garlic and onion until translucent and add to the crock pot.
2. Add the carrots, celery, green beans, diced tomatoes, and garbanzos to the pot and cook on high for 6 hours.
3. Around half an hour before eating, add the pasta (uncooked) into the crock pot.

Now it is time to swap! Simply add your name and recipe to the linky down below. If for some reason it does not work, leave a link in the comments and I will try to fix it!

Thanks for joining in and swapping!