Crockpot Lasagna Soup

• 1 lb ground beef or 1 lb vegetarian soy crumbles
• 3 cups beef broth or 3 cups vegetable broth, to make vegetarian
• 1 cup water
• 4 -5 garlic cloves, minced
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1/2 cup chopped onion
• 28 ounces diced tomatoes
• 6 ounces tomato paste
• 1 cup v 8 juice (or any vegetable drink)
• 2 cups uncooked shell pasta
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• shredded cheese, for topping (optional)

1. 1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. 2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
3. 3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. 4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

ground beef, beef broth, water, garlic, parsley, basil, onion, tomatoes, tomato paste, shell pasta, pepper, salt, cheese

Taken from www.food.com/recipe/crockpot-lasagna-soup-508364 (may not work)