If you don't have macaroni handy, any small pasta shape would work well in this slow cooker soup.

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Ingredients

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Directions

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  • In a 3 1/2- to 5-quart slow cooker combine frozen corn, onion, carrots, zucchini, and garlic. Stir in broth, tomato paste, salt, and basil.

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  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

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Instructions Checklist
  • If using low-heat setting, turn to high-heat setting. Stir in frozen green beans and macaroni. Cover and cook for 45 minutes more. Before serving, stir in parsley. Sprinkle each serving with cheese.

Nutrition Facts

172 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 596 mg sodium. 705 mg potassium; 36 g carbohydrates; 7 g fiber; 10 g sugar; 6 g protein; 0 g trans fatty acid; 4020 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 68 mcg folate; 0 mcg vitamin b12; 70 mg calcium; 2 mg iron;

Reviews (4)

35 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
03/05/2017
If using low sodium broth you will need to add salt and pepper to taste. I use all frozen veg, except zucchini, and it is now a "dump and go" healthy crock pot meal. Sometimes I toss in one chicken breast and shred it in the soup just before serving. Great soup, big hit with family!
Rating: 5 stars
02/03/2017
Delicious and very filling the left overs are great too!
Rating: Unrated
10/15/2015
Kinda bland needed to add more salt and some pepper
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Rating: Unrated
02/17/2015
This soup is delicious! So easy to make and has a great taste, especially with the bit of parmesan cheese.