Best Crockpot Dinner

This favorite dinner recipe is probably best described as a “stoup” (to borrow a term from Rachael Ray) – it’s halfway between a soup and a stew.  Delicious – especially on a cold fall/winter evening!  (And leftovers re-heated the next day are just as tasty…)

1 lb ground turkey (or ground beef)

28 oz can stewed tomatoes
15 oz can pinto beans (rinsed and drained)
1 handful baby carrots, sliced
½ a green bell pepper (chopped) or a few ribs of celery, sliced
4 cups beef broth (I use 4 beef bouillon cubes stirred into 4 cups boiling water)
1 generous handful uncooked macaroni or rotini or other small pasta

Brown ground turkey in the microwave and drain.   Put in slow cooker and add everything else except the macaroni.  Cook on low at least 6 hours (or if you’re like me and forget to get it started until after lunchtime, cook on high for at least 3 hours).  About 20 minutes before serving, add uncooked macaroni and stir.  Serve when pasta is tender.  Serves 4-6