Vegetable Soup Crock Pot OAMC |
|
 |
Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
|
A very nice hearty soup to come home to. Great to throw in the freezer and have it ready when you are! Ingredients:
2 cups low sodium chicken broth |
2 cups tomato juice |
1/2 tablespoon basil |
1/2 teaspoon salt |
1/4 teaspoon oregano |
1/8 teaspoon pepper |
1 medium carrot, sliced |
1 stalk celery, chopped |
1 medium onion, chopped |
1 garlic clove, pressed |
1 (14 1/2 ounce) can diced tomatoes, un-drained |
1 cup pasta shells, your choice |
1/2 cup parmesan cheese, grated |
Directions:
1. In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
2. In a 1 quart freezer bag add the parmesan cheese, seal the bag.
3. I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
4. Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
5. To cook; thaw.
6. Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
7. Add pasta to the mix during the last hour of cooking.
8. Serve with grated parm cheese.
|
|