Homemade Beef & Vegetable Soup
Makes 6 to 8 servings

Ingredients

• 2-1/2 - pounds beef for stew, cut into 3/4-inch pieces

• 2 - cans (14 to 14-1/2 ounces each) ready-to-serve beef broth

• 1 - can (15 ounces) chickpeas, drained

• 1 - can (14-1/2 ounces) diced tomatoes with garlic and onions, undrained

• 1 - cup water

• 1 - teaspoon salt

• 1 - teaspoon dried Italian seasoning, crushed

• 1/2 - teaspoon pepper

• 2 - cups frozen mixed vegetables

• 1 - cup uncooked ditalini or other small pasta

•      Shredded Romano cheese (optional)

Directions

1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper to 4-1/2 to 5-1/2 quarts slow cooker; mix well.

2. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)

3. Stir in mixed vegetables and pasta. Continue cooking covered, 1 hour or until beef and pasta are tender. Stir well before serving.

4. Serve with shredded Romano cheese if desired.