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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 15 |
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This recipe is versatile. If you like, you can vary the vegetables that are added to the soup. In my version, I add a bit of chopped jalapeno pepper for some heat and serve the robust soup with cornbread or garlic bread.—Eunice Justice, Cody, Wyoming Ingredients:
2 cans (16 ounces each) chili beans, undrained |
2 cans (14-1/2 ounces each) beef broth |
1 jar (26 ounces) spaghetti sauce |
1/4 cup chopped onion |
3 garlic cloves, minced |
1 tablespoon worcestershire sauce |
1 teaspoon italian seasoning |
1 package (32 ounces) frozen fully cooked italian meatballs |
1 package (16 ounces) frozen mixed vegetables |
4 cups chopped cabbage |
Directions:
1. In a 6-qt. slow cooker, combine the beans, broth, spaghetti sauce, onion, garlic, Worcestershire sauce and Italian seasoning. Stir in the meatballs, mixed vegetables and cabbage. Cover and cook on low for 8-10 hours or until vegetables are tender. Yield: 15 servings (3-3/4 quarts).
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