Crock Pot Vegetable Pasta Soup
Arlene Mobley - Flour On My Face
Crock Pot Vegetable and Pasta Soup is a hearty soup recipe for lunch or dinner. The canned vegetables and beans make it a very easy homemade soup recipe that is satisfying for the hungriest of families.
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Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Soup
Cuisine American
Servings 8 servings
Calories 274 kcal
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Make the soup Put the diced tomatoes, canned corn, green beans and diced onion in a 8 quart crock pot.
Add the drained and rinsed canned black beans, cannellini beans and great northern beans to the slow cooker.
Measure and add the minced garlic, dried parsley, dried oregano, fresh thyme, salt and ground black pepper. Add one dried bay leaf.
Pour the chicken broth or vegetable broth in over the other soup ingredients.
Stir the ingredients to combine and place the lid on the crock pot.
Turn the crockpot on high. Slow cook the vegetable soup for 3 or until piping hot.
Lift the lid and add the uncooked pasta to the slow cooker and stir.
Cook for the remaining hour or until the pasta is el dente.
Once done serve with a slice of buttered French bread or crackers.
Makes 8 or more servings.
Serving: 1 Serving Calories: 274 kcal Carbohydrates: 52 g Protein: 16 g Fat: 2 g Saturated Fat: 0.4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 0.3 g Cholesterol: 4 mg Sodium: 1331 mg Potassium: 937 mg Fiber: 12 g Sugar: 7 g Vitamin A: 445 IU Vitamin C: 16 mg Calcium: 140 mg Iron: 5 mg
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