How to make it

  • Use a 6 quart or larger crock pot. This makes a lot. 
  • Brown the meat on the stovetop, and drain well.. 
  • Chop up the carrots, onion, and celery. Add it to the empty crock pot.
  • Drain and rinse the beans, and add them.
  • Add the whole cans of tomatoes, and the pasta sauce.
  • Add the beef stock. Add the salt, pepper, oregano, and Tabasco sauce. Stir in the cooked meat. 
  • Cover and cook on low for 8 hours, OR high for 4 hours. When the vegetables are tender, stir in the 1/2 cup of dry pasta. (This is where I would remove what soup you plan to eat that day, add some pasta only to that soup, and continue cooking as instructed, then freeze the leftover soup (without the pasta) for later, adding the pasta when you’re ready to eat the soup)
  • Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
  • Serve with a bit of Parmesan cheese on top, if you have it., but it is delicious!

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