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SLOW COOKER MEATBALL VEGGIE SOUP Recipe

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This recipe for SLOW COOKER MEATBALL VEGGIE SOUP is from EPIC YOUTH POSSE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 LB FROZEN SMALL MEATBALLS
24 OZ JAR PASTA SAUCE
1 LB CARROTS, PEELED & CHOPPED
3 C GREEN BEANS, ENDS CUT OFF & CUT INTO BITE-SIZED PIECES
1 MEDIUM-SIZED ZUCCHINI, ENDS CUT OFF & CUT INTO BITE-SIZED PIECES
1 SMALL YELLOW ONION, DICED (1 CUP)
4 C LOW SODIUM CHICKEN BROTH
Directions:
Directions:
1. Combine all ingredients in slow cooker.
2. Cover and cook on low for 8 hours or until veggies are soft.

TO FREEZE:
Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag. Remove as much air as possible, seal & freeze for up to three months. When ready to cook thaw in the refrigerator overnight & add to slow cooker with chicken broth. Cook on low setting for 8 hours or until veggies are soft.

This soup tastes great with a piece of crusty bread on the side.

 

 

 

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