Crockpot Teriyaki Beef Noodle Soup

I love coming home to a hot & hearty soup when the weather is cold. This recipe is from Better Homes and Gardens.

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 1  lb beef, stir-fry strips
• 2 (14 ounce) cans beef broth
• 2  cups water
• 2  medium red bell peppers or 2  medium green sweet peppers, cut into 1/2-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 6  green onions, cut into 1-inch pieces
• 3  tablespoons soy sauce
• 1  teaspoon ground ginger
• 1⁄4 teaspoon ground black pepper
• 5 -6  ounces  dried  chinese noodles
•  green onion, cut into thin strips (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.