Monday, November 26, 2007

Meatball and Vegetable Stoup

Rachel Ray euphemisms drive me a little bonkers but "stoup" is a good description for this hearty soup.

3 large carrots, chopped
1 large onion, chopped
1 large celery heart, chopped
2 garlic cloves, chopped
6 oz tomato paste
1 can diced tomatoes
1 can Italian stewed tomatoes
4 cups water
vegetable broth paste = to 4 cups broth
dried basil & oregano

3 med-lg zucchini, halved and sliced
1-2 cups frozen green beans chopped in to bite size pieces
1 bag Trader Joe's mini meatballs
half a recipe of homemade Spaghettio's sauce

cooked small pasta shapes
parmesan for topping

Add first bunch of ingredients to crockpot and cook on low for 6 hours or high for 3 hours.
Add second bunch of ingredients, stir and cook for 1.5 hours on high.
20 minutes before serving add pasta and heat through
serve with parmesan for topping

*This was a huge hit. Lots of leftovers and super yummy. The broth base ended up tasting much like Campbell's canned tomato soup but fresher.

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