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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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From Simple & Delicious. Wonderfully easy. With bread on the side, what a completely comforting meal. Ingredients:
25 frozen italian style meatballs |
1 (28 ounce) can diced tomatoes with juice |
3 cups beef broth |
2 cups shredded cabbage |
1 (16 ounce) can kidney beans, rinsed & drained |
1 medium zucchini, sliced |
1 cup green beans |
1 cup water |
2 medium carrots, sliced |
1 teaspoon dried basil |
1/2 teaspoon garlic, minced |
1/4 teaspoon salt |
1/8 teaspoon dried oregano |
1/8 teaspoon pepper |
1 cup elbow macaroni, uncooked |
1/4 cup fresh parsley, minced |
grated parmesan cheese (optional) |
Directions:
1. In a 5-quart slow cooker, combine the first 14 ingredients.
2. Cover and cook on low for 5-1/2-6 hours or until vegetables are almost tender.
3. Stir in the macaroni and parsley; cook 30 minute longer or until macaroni is tender.
4. Serve with parmesan cheese if desired.
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