I was looking for something that was quick and flavorful- but not spicy- since my husband was sick and I didn’t have time to make chicken noodle from scratch (that will go up eventually too). This was ok- just not one of our faves and probably won’t be made again. It was not a fail- we just like our food a bit spicier. I can’t even pinpoint what flavor we didn’t love- oh well. Maybe this is something that your family will enjoy. It freezes well- and we ended up eating all of it eventually.
P.S. This is meat free.
Sorry the slow cooker is always dirty when I take pics.
Ingredients:
- 10 cups water
- 6 beef bullion
- 6 chicken bullion
- 1 28 ounce can crushed tomatoes (or 2 14.5 oz)
- 1 15 ounce can black beans, drained (1/2 cup dry beans soaked overnight)
- 1 15 ounce can navy beans, drained (1/2 cup dry beans soaked overnight)
- 1 15 ounce can kidney beans, drained (1/2 cup dry beans soaked overnight)
- 2 medium carrots, diced (2 cups)
- 4 ribs celery, diced (approximately 1 ½ cups)
- 3/4 cup onion, chopped
- 1 small green bell pepper, diced (3/4 cup)
- 1 cup green beans
- 8 cloves garlic, chopped
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp basil
- 2 cup dry Rotini pasta
- 3 Tbsp balsamic vinegar
- pepper, to taste
Preparation:
- Soak the beans overnight in cold water in the fridge.
- Drain and Rinse beans
- Add more water and bring beans to a rapid boil over stove for a min. of 10 minutes (kills the toxic agent that can cause poisoning in red kidney beans.)
- Drain and rinse- add to the greased Crockpot
- Boil 4-6 cups water and add bouillon cubes- melt
- In Slow Cooker combine all ingredients except, pasta, balsamic vinegar and pepper.
- Cook for 7-8 hours on high
- Add dry pasta in the last hour of cooking
- Stir in balsamic vinegar and pepper before serving
- Makes a LOT of soup so be prepared to serve a crowd or freeze some.
Just Loomin' n' Livin' 