Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach, chopped
  • 1 cup ditalini or small macaroni pasta
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent. Stir in the minced garlic for 60 seconds until fragrant.
  2. Transfer the beef mixture directly into the slow cooker.
  3. Add the carrots, celery, potatoes, diced tomatoes, kidney beans, beef broth, oregano, basil, salt, and pepper to the crockpot. Stir well to combine.
  4. Cover and cook on Low for 7–8 hours or High for 3–4 hours, until the potatoes are tender when pierced with a fork.
  5. Approximately 30 minutes before serving, stir in the dry pasta and frozen peas. Cover and continue cooking on High.
  6. Stir in the chopped fresh spinach and fresh lemon juice just before serving to maintain brightness and texture.