Vegetable Soup Crock Pot Oamc

• 2 cups low sodium chicken broth
• 2 cups tomato juice
• 1/2 tablespoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/8 teaspoon pepper
• 1 medium carrot, sliced
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 garlic clove, pressed
• 1 (14 1/2 ounce) can diced tomatoes, un-drained
• 1 cup pasta shells, your choice
• 1/2 cup parmesan cheese, grated

1. In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
2. In a 1 quart freezer bag add the parmesan cheese, seal the bag.
3. I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
4. Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
5. To cook; thaw.
6. Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
7. Add pasta to the mix during the last hour of cooking.
8. Serve with grated parm cheese.

chicken broth, tomato juice, basil, salt, oregano, pepper, carrot, celery, onion, garlic, tomatoes, pasta shells, parmesan cheese

Taken from www.food.com/recipe/vegetable-soup-crock-pot-oamc-311053 (may not work)