Easy beef minestrone soup

 500g beef cubed

1 onion, chopped
2 large carrots, grated
1 x 425 g can crushed tomatoes
6 cups of water
6 teaspooons of beef stock
1 cup of spiral pasta or small macaroni
1 x 400 g red kidney beans
2 zucchini, grated
1 tablespoon oil
150 g shaved ham
1 bunch of parsley (fresh)
salt and pepper

Cook beef and ham in oil until brown.  Add vegetables and cook for 5 minutes.  Transfer to slow cooker.  Add liquid, stock, crushed tomatoes and kidney beans.  Put on high for 4 hours or low for 6 hours.  Add pasta by either boiling in separate saucepan or by adding to slow cooker in the last half hour.

Season well and serve with fresh chopped parsley. 

Nutritional Facts
Based on 100g
Cals	Fat	Carbs	Protein	Fibre
210	5.9	14.6	23.1	2.6

This makes quite a bit as I have quite a bit leftover.  This is good to freeze and handy for a healthy lunch time, awesome in winter.

You can do on hot plate the same but does not require as much time approximately one and half to two hours to get the beef tender and to give the soup more flavour.

Kids do not mind this as vegetables are finely grated and it is full of awesome flavour.