Slow Cooker Vegetable Beef Soup

This past year our church has been held at 3 to 6pm. By the time we got home our kids were starving and I was ready to put them to bed. So, let's be honest, the crock pot or cereal became our Sunday dinners. This one, from Allrecipes.com, that I modified to fit my families tastes is hearty and delicious and pairs well with homemade rolls...or plain old buttered toast. Feel free to add more veggies, I usually do.



Slow Cooker Vegetable Beef Soup
(adapted from allrecipes.com)

1 pound ground beef
2 garlic cloves, minced
1 small onion, diced
3 stalks celery, diced
1 15 oz. can diced Italian style tomatoes
2 cups mixed frozen vegetables
6 cups beef broth
2 cups water
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
salt and pepper to taste
half a bag of small pasta (I've use ditalini or the alphabet shaped, but any kind will do)

Place beef in skillet over medium high heat, brown for a little bit then add garlic and onion. Cook till browned and vegetables are tender. Drain fat and transfer to the slow cooker. Combine remaining ingredients except pasta. Cover and cook on high for 7 hours. Mix pasta in slow cooker during the last 15 minutes. Cook till pasta is ready and serve. (I actually only cooked mine for 4 hours the last time...I figure it's alright if the meat is already cooked.)