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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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It's a snap to put together this hearty soup before I leave for work, says Charla Tinney of Tyrone, Oklahoma. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. Ingredients:
3 cups beef broth |
2 cups frozen mixed vegetables, thawed |
1 can (14-1/2 ounces) stewed tomatoes |
12 frozen fully cooked italian meatballs (1/2 ounce each) , thawed |
3 bay leaves |
1/4 teaspoon pepper |
1 cup spiral pasta, cooked and drained |
Directions:
1. In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves. Yield: 6 servings.
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