 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Loaded with veggies, meatballs and spices, this meal-in-one soup from Penny Fagan of Mobile, Alabama is hearty enough to warm up any cold winter day. Itâs a recipe youâll make again and again! Ingredients:
1 package (12 ounces) frozen fully cooked italian meatballs |
1 can (28 ounces) diced tomatoes, undrained |
3 cups beef broth |
2 cups shredded cabbage |
1 can (16 ounces) kidney beans, rinsed and drained |
1 medium zucchini, sliced |
1 cup fresh green beans, cut into 1-inch pieces |
1 cup water |
2 medium carrots, sliced |
1 teaspoon dried basil |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
1/8 teaspoon dried oregano |
1/8 teaspoon pepper |
1 cup uncooked elbow macaroni |
1/4 cup minced fresh parsley |
grated parmesan cheese, optional |
Directions:
1. In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender.
2. Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired. Yield: 6 servings (2-1/2 quarts).
|
|