Veggie Meatball Soup

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 25 frozen italian style meatballs
• 1 (28 ounce) can diced tomatoes with juice
• 3 cups beef broth
• 2 cups shredded cabbage
• 1 (16 ounce) can kidney beans, rinsed & drained
• 1 medium zucchini, sliced
• 1 cup green beans
• 1 cup water
• 2 medium carrots, sliced
• 1 teaspoon dried basil
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 cup elbow macaroni, uncooked
• 1/4 cup fresh parsley, minced
• grated parmesan cheese (optional)

Recipe

• 1 in a 5-quart slow cooker, combine the first 14 ingredients.
• 2 cover and cook on low for 5-1/2-6 hours or until vegetables are almost tender.
• 3 stir in the macaroni and parsley; cook 30 minute longer or until macaroni is tender.
• 4 serve with parmesan cheese if desired.