Beef and Pasta Soup

No matter what time of year it is, I can never seem to get enough soup.  For even more of a comfort meal, pair this with Toasted Cheese Breadsticks.

For almost any soup, the amounts you add of any ingredient are up to your taste.  They’re definitely a great way to use up leftovers.  When you’re adding seasoning, add and taste, add and taste…..

Beef and Pasta Soup (Slow Cooker)

Total Time: 5 hours, 30 minutes

Yield: Serves about 8


  • Beef (I used 2 lbs with bone in)
  • Carrots, chopped
  • Celery, chopped
  • Onion, chopped
  • Tomatoes, chopped (or can of diced tomatoes)
  • Bay leaf
  • Water
  • Salt
  • Potatoes, cubed
  • Cooked beans (I used black-eye peas for New Years!)
  • Cooked pasta (or rice)


  1. Place first 6 ingredients in the slow cooker. Cover with water, and add some salt.
  2. Cook on high about 5 hours until meat is tender. After the soup has cooked 2 hours, add potatoes
  3. Remove bay leaf, break up meat, add beans, and check for seasoning.
  4. Leave pasta separate, so it doesn't overcook, and combine with soup when you serve.
  5. For Asian flavor, add 5 spice powder and / or fish sauce. For Mexican flavor add cumin, a can of tomatoes and green chilies, and chopped cilantro. Really you can take this any direction you want. For spice suggestions, check Fun with Spices.

One Comment

  1. dian says:

    thanks for a great soup…I am making it next week-end!

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