Crockpot Hamburger and Noodle Soup

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READY IN: 6hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium onion, coarsely chopped
  • 1
    stalk celery, cut into 1/4-inch-inch slices
  • 1 14
    ounces dry beefy mushroom soup mix
  • 14 12
    ounces diced tomatoes, undrained
  • 3
    cups water
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 2
    cups frozen mixed vegetables, thawed and drained
  • 1
    cup uncooked fine egg noodles
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DIRECTIONS

  • Brown ground beef in large skillet until thoroughly cooked, stirring frequently.
  • Drain well.
  • In a 4-6 quart slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well.
  • Cover; cook on LOW for 6-8 hours.
  • About 20 minutes before serving, add thawed vegetables and egg noodles to soup; mix well.
  • Inrease heat setting to HIGH; cover and cook an additional 15-20 minutes or until vegetables are crisp-tender and noodles are tender.
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