Lunch: Slow-Cooked Hamburger and Noodle Soup

Round out a steaming bowl of slow-cooked soup with a Pillsbury® Crusty French Loaf slathered with butter.

Ingredients

1 lb lean (at least 80%) or extra-lean (at least 90%) ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 package (1.15 oz) dry beefy mushroom recipe soup mix
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen mixed vegetables, thawed, drained
1 cup uncooked fine egg noodles (2 oz)

Instructions

In 10-inch skillet, cook beef over medium-high heat until thoroughly cooked, stirring frequently; drain well.
In 4- to 6-quart slow cooker, mix cooked beef and all remaining ingredients except mixed vegetables and noodles.
Cover; cook on Low heat setting 6 to 8 hours.
About 20 minutes before serving, stir in thawed vegetables and noodles. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until vegetables are crisp-tender and noodles are tender.

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