I LOVE soup. And when it is made in the slow cooker .... EVEN BETTER! I got from Jamie Cook's It Up! Her blog is great BTW. This soup was so delicious! I ate ALL the leftovers and didn't freeze any of it. This might be one of my new favorite soups! And it is fairly healthy and makes my little one eat more vegetables.
3 (14.5 ounce) cans Italian Style Stewed Tomatoes
1 (8 ounce) can tomato sauce
4 C beef broth
1 1/2 C carrots, sliced
1/2 C onion, chopped
1 C green beans, fresh or frozen (I used a can)
1 t basil, dried
1 t oregano, dried
1 t thyme, dried1 (15 ounce) can Kidney Beans, rinsed and drained
1 (15 ounce) can Garbanzo Beans, rinsed and drained
6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked
1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni, cooked and drained
1 (10 ounce) can tomato soup
1. Add everything to your crock pot except the pasta, tomato soup, and parmesan chese.
2. Cook on high for 6-8 hours.
3. Add your can of tomato soup to your crock pot and stir. Let it heat through and you are ready to sere.
4. Place a handful of your cooked pasta in the bottom of your bowl. Top with a few spoonfuls of the soup and parmesan cheese. Mix and enjoy.