Vegetable Soup Crock Pot OAMC

Ingredients

• 2 cups low sodium chicken broth
• 2 cups tomato juice
• 1/2 tablespoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/8 teaspoon pepper
• 1 medium carrot, sliced
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 garlic clove, pressed
• 1 (14 1/2 ounce) can diced tomatoes, un-drained
• 1 cup pasta shells, your choice
• 1/2 cup parmesan cheese, grated

Directions

1. 1

   In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.

2. 2

   In a 1 quart freezer bag add the parmesan cheese, seal the bag.

3. 3

   I choose to also add the pasta shells into a quart size baggie so I have everything in one place.

4. 4

   Place the 3 filled bags and the printed recipe into a large freezer bag, seal.

5. 5

   To cook; thaw.

6. 6

   Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.

7. 7

   Add pasta to the mix during the last hour of cooking.

8. 8

   Serve with grated parm cheese.