Provided by Campbell's Kitchen
MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3 1/2-qt. slow cooker.
COVER and cook on LOW 8 to 9 hr. or until done.*
STIR in beans. Turn heat to HIGH and cook 10 min.
TIP: * Or on HIGH 4 to 5 hr.
Serve with egg noodles and a mixed green salad. For dessert serve your favorite Pepperidge Farm® layer cake.
This recipe has been added to the following public cookbooks:
sherrys quick and easy,
crock pot recipes,
Lori 's favorite meals,
LNEIDENGARD,
MyCookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | TeeCeeMail
03/09/08 06:24 PM |
Very good.Found this recipe in the newspaper a few weeks ago and made it last week. Very easy to make and great results -- even the kids had seconds. Had leftovers with soup drained out and meat and vegetables over rice. |
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