Slow-Cooked Hamburger and Noodle Soup
1 lb. lean or extra-lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
1 (14.5-oz.) can diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Frozen Mixed Vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles
1. Brown ground beef in large skillet until thoroughly cooked, stirring frequently. Drain well.
2. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well.
3. Cover; cook on low setting for 6 to 8 hours.
4. About 20 minutes before serving, add thawed vegetables and egg noodles to soup; mix well. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until vegetables are crisp-tender and noodles are tender.
1 lb. lean or extra-lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
1 (14.5-oz.) can diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Frozen Mixed Vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles
1. Brown ground beef in large skillet until thoroughly cooked, stirring frequently. Drain well.
2. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well.
3. Cover; cook on low setting for 6 to 8 hours.
4. About 20 minutes before serving, add thawed vegetables and egg noodles to soup; mix well. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until vegetables are crisp-tender and noodles are tender.