This thick and healthy soup is one I’ve made several times for my coworkers and for my husband based off a Betty Crocker recipe. It’s great for freezing; just don’t add the pasta until you’re reheating it. I love it on cold or rainy days.
4 cups vegetable or chicken broth
4 cups V-8
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
1 cup sliced carrots (2 medium)
1 cup chopped celery (2 medium stalks)
1 chopped onion
1 cup sliced zucchini
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes (undrained)
1 cup frozen corn
crushed red pepper to taste (optional)
1.5 cups uncooked pasta
1. Add all ingredients except for pasta to slow cooker.
2. Cook on low heat for 7-8 hours.
3. Stir in pasta and cook on high for 15-20 minutes until pasta is tender.
I use the Trader Joe’s prechopped carrots, celery, and onion combo (Mirepoix). The pieces are in the perfect size, and that way I don’t need to handle the raw veggies I’m allergic to.
Serving suggestions: sprinkle with grated parmesan or serve with grilled cheese or toasted bread. You might prefer to cook the vegetables separately and add when the cooking is finished.