It’s been ages since I’ve made this, but I love using my Crockpot on the weekends. I can just start something in the morning and almost forget about until it’s time to eat. Now there is a super long list of ingredients, but remember that this recipe just begs to be tailored to however you like it. I’m listing it out as I made it today. Oh, this freezes really well too.



 4 Cups of Chicken broth

4 Cups of Tomato Juice (I used Spicy V-8)

1 Tbs Dried basil

1 tsp Salt

1/2 tsp each Dried Oregano & Black Pepper

1 1/2 Cups of sliced Baby Carrots

2 Celery Stalks, chopped

1 8oz pkg of fresh/sliced Mushrooms

3 Garlic cloves, chopped

1 small Onion, chopped

2 14oz cans of Diced Tomatoes (I used Italian Rotel)

1 14oz can of Northern Beans

1 1/2 Cups of uncooked Rotini pasta (I used whole wheat Rotini)

Shredded Parmesan

Mix all ingredients except pasta & cheese in a 4-5 quart Crockpot. Cover & cook on low for about 7-8 hours or until the vegetables are tender.  Stir in the pasta. Cover & cook on high for about 15-20 minutes or until the pasta is tender. Sprinkle each serving with Parmesan.

1 comment:

  1. this soup looks great! great for a cold winter day...