Minestrone Goulash -- Slow Cooker

Fredda Rosenbaum


This works well on the stove, too. Just watch it carefully and keep it stirred so the beans don't stick.

pinch tips: How to Use a Meat Thermometer





30 Min


8 Hr


Slow Cooker Crock Pot


2 lb
lean ground beef
1 Tbsp
olive oil
1 large
super-sweet onion, chopped
1 Tbsp
chopped garlic
1 Tbsp
chili powder
2 tsp
ground cumin
1/2 tsp
ground black pepper
3 can(s)
campbells minestrone soup, undiluted
3 can(s)
ranch style beans, undrained
1 can(s)
small white beans, drained
1 can(s)
black beans, drained
1 can(s)
hominy, drained
2 can(s)
diced tomatoes, undrained
1-2 can(s)
rotel original tomatoes and green chilis (more tomatoes add more heat)

Directions Step-By-Step

•Turn on the crock pot to high. Set aside.
•In a large skillet, brown the lean ground beef in the olive oil.
•When the ground beef is just getting brown, add the onion. Cook until the onion gets soft.
•Now, add the chopped garlic and spices. Cook only about 30 seconds. Don’t burn it.
•Put the beef, onion, garlic and spices in the preheated slow cooker,
•Add all the canned ingredients. Stir gently to keep from breaking up the ingredients.
•When the ingredients begin to simmer, stir the goulash one last time and turn the slow cooker down to low. It can continue to cook on low for up to 6 hours.
•Serve it with optional sides of tortilla chips, cheese, sour cream, etc.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: Southern