Mom's Baked Minestrone - Crockpot Style

This is an excellent hearty soup for any time of year, but I enjoy it most on those cold winter days. This originally was a baked soup, meant for the oven, however as busy as we get in life, my Mom decided to mix up the recipe a bit and crock pot it. It is a very simple recipe, you can add or remove vegetables and spices to your liking. Any suggestions or changes to the recipe are always welcome! Enjoy!

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs stewing beef
• 1  cup onion, chopped
• 1  teaspoon minced garlic clove
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons olive oil
• 3 (10 1/2ounce) cans condensed beef broth
• 2 (10 1/2ounce) cans water (Use the beef broth cans to measure, You can choose to use more beef broth instead of water if you li)
• 1 1⁄2 teaspoons  Italian herb seasoning (or use basil and oregano mixture)
• 1 (1 lb) can tomatoes (do not drain)
• 1 (15 1/2ounce) can kidney beans (do not drain)
• 1 3⁄4 cups black olives (canned, pitted, reserve 1 cup liquid)
• 1 1⁄2 cups carrots, thinly sliced
• 1  cup macaroni, small seashell (uncooked)
• 2  cups zucchini, sliced
• 1⁄2 cup parmesan cheese, grated

Directions

1. In a skillet, heat the 2 tbs Olive oil over medium heat. Brown beef for about 7-8 minutes. Remove beef, add about 1-2 cups of liquid (water or broth) onions and cook for about 5-6 minutes. Remove from stove, add beef, onions and remaining ingredients (except Parmesan cheese, this is to sprinkle on the soup after serving) in crock pot. Set for 8-9 hours on low.
2. **Last time we made this, we also added turnips and green beans, came out great!**.