While he was away for the military on Valentine’s Day, I made these for my lover. They were well received by his entire battalion and kept and delivered nicely. This dish was developed through trial and error and has since become a household favorite.
| Prep Time: | 5 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground beef
- 2 (15 ounce) cans Southwestern-flavored pinto beans (such as Ranch Style®)
- 2 (10.75 ounce) cans condensed minestrone soup
- 1 (15 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can green beans, undrained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
- Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
- Cook on Low for 6 to 8 hours or on High for 4 hours.
- You can use ground turkey instead of beef, if preferred.
Reviews
There are a couple of changes I’d make next time but I am giving this 5 stars. This was SO simple and a great soup and I know soups. The changes I would make are as follows and only due to personal preference. I’d lose the 15 ounce can of diced tomatoes and replace it with water instead. Too many tomatoes for our taste. You’re gonna lose some flavor by doing that so add a couple shakes of Italian seasoning to compensate. I also felt the pasta in the condensed minestrone got lost but it’s not as simple to just throw in dry pasta. It would absorb all of your liquid. I’ll boil it in water separately on the stove and then add it to the finished soup. Last but not least, I’d up the ground beef to 1 1/2 pounds. Lots of changes I know but this recipe deserves 5 stars!