Recipe: Lazy Day Beef and Vegetable Soup (using garbanzo beans, diced tomatoes, and pasta) (crock pot)

LAZY DAY BEEF AND VEGETABLE SOUP

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 (15 ounces) can chickpeas, drained
1 (14 1/2 ounces) can diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
LATER ADDITIONS:
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional, to serve)

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

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

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

Stir well before serving. Serve with cheese, if desired.

Makes 6 to 8 servings (1 1/2 to 2 cups each)
Source: Wisconsin Beef Council, Inc.