Veggie and Meatball Soup 28-May-2020

It’s a snap to put together this hearty soup before you leave for work. Just add cooked pasta when you get home.

Ingredients

• 3 cups beef broth
• 2 cups frozen mixed vegetables, thawed
• 1 can (14-1/2 ounces) stewed tomatoes
• 12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
• 3 bay leaves
• 1/4 teaspoon pepper
• 1 cup spiral pasta, cooked and drained

Directions

1. In a 3-qt. slow cooker, combine the first six ingredients.
2. Cover and cook on low for 4-5 hours.
3. When getting ready to serve, cook and drain the pasta.
4. Just before serving, stir in pasta; heat through.
5. Discard bay leaves.
6. Serve and enjoy!

Notes

• Prep time: 10 min
• Cooking time: 4 hours
• Servings: 6