Veggie Meatball Stoup

• 25 frozen cooked italian meatballs
• 1 (28 ounce) can diced tomatoes, undrained
• 3 cups beef broth
• 2 cups shredded green cabbage
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 medium zucchini, sliced
• 1 cup fresh green beans, cut into 1 inch pieces
• 1 cup water
• 2 medium carrots, sliced
• 1 teaspoon dried basil
• 12 teaspoon minced garlic
• 14 teaspoon salt
• 18 teaspoon dried oregano
• 18 teaspoon pepper
• 1 cup uncooked elbow macaroni

1. Combine first 14 ingredients in crock pot.
2. Cook on low 5 1/2 - 6 hours, or until vegetables are tender.
3. Cook macaroni, stir into crock pot.
4. Serve with warm crusty bread!

italian meatballs, tomatoes, beef broth, green cabbage, kidney beans, zucchini, fresh green beans, water, carrots, basil, garlic, salt, oregano, pepper, elbow macaroni

Taken from www.food.com/recipe/veggie-meatball-stoup-284638 (may not work)