Rating: 3.5 stars
33 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 3

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

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
20 mins
slow-cook:
7 hrs
total:
7 hrs 20 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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; fat 1g; carbohydrates 36g; insoluble fiber 7g; sugars 10g; protein 6g; vitamin a 4020.2IU; vitamin c 22.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 68.5mcg; sodium 596mg; potassium 705mg; calcium 70mg; iron 2.3mg.
Advertisement