In this recipe
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Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Crock Pot Beef Notta Pasta Soup
8 cups
30 minutes to assemble
5 hours to cook on high
10 hours to cook on low
Salt and pepper
Flour or gluten free flour mix for dusting
4 tablespoons oil, divided
1 large onion, chopped (about 3 cups)
3 stalks celery, chopped
3 carrots, sliced
1 tablespoon minced garlic
1-14.5 oz can diced tomatoes
1-10.5 oz can beef consommé
1/2 cup Burgundy wine
2 tablespoons Worcestershire sauce
1/2-16 oz box Notta Pasta Spaghetti
1. | Place steak in shallow baking dish. Salt and pepper all sides of beef, and toss with flour until coated. |
2. | Heat 2 tablespoons of oil in large skillet on medium-high heat. Add half of beef and brown on all sides. Remove to crock pot. Add remaining oil and beef to skillet. Brown and transfer to crock pot. |
3. | In pan drippings, add onions, celery, carrots and garlic. Sauté for 3 minutes. |
4. | Add tomatoes, consommé, wine and Worcestershire sauce to vegetables. Stir and bring to a boil. Pour mixture over steak. |
5. | Cover and cook on high for 5 hours or low for 10 hours. |
6. | Just before serving, boil Notta Pasta according to directions on box. Drain and serve in individual bowls. Pour soup over noodles and serve immediately. |
Browning the meat and vegetables first, brings out a deeper flavor. The longer the soup cooks the more stew-like it becomes.
Crock Pot Beef Notta Pasta Soup
Nutrition Facts:*
CALORIES: 680
FAT: 26g
CHOLESTEROL: 115mg
SODIUM: 850mg
CARBS: 63g
PROTEIN: 46g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com