Italian “Minestrone soup” in the slow cooker

I love “Minestrone soup! ”  Back in the days when we used to go out more often I often ordered “Minestrone soup” at “Olive Garden” restaurant and it tasted good.  Now since we went paleo/primal, we would like to know what’s in our food.  That is why I cook most of our meals home.  This is perfectly healthy version of  Italian “Minestrone Soup” except it’s gluten-free.  Which I believe is much better for you 🙂


1 pound lean ground meat: pork, beef, or turkey. I used beef.
4 ounces sliced mushrooms
1 yellow onion, diced
4 cloves garlic, chopped
2 stalks celery, sliced
1 cup chopped carrot
1 (14.5-ounce) can diced or stewed tomatoes
1 tablespoon dried oregano
4 cups beef broth
3-4 small young potatoes (if you don’t eat potatoes than substitute with cauliflower)
kosher salt
Use a 6-quart slow cooker. Brown the first four ingredients on the stove top, and drain the fat. I know, little bit of a hassle, but this is a good thing because you’re draining the rendered grease/fat (optional).
Add meat to the slow cooker, and your vegetables. Add the whole can of tomatoes, the oregano, and beef broth. Stir to combine. Cover, and cook on low for 8 hours. 30 minutes before serving, stir in the potatoes.
Serve in wide-mouthed bowls with a bit of shredded Parmesan cheese, if desired.

2 thoughts on “Italian “Minestrone soup” in the slow cooker

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