Exactly what I wanted for dinner tonight. I sauteed ½ an onion, 2 carrots, no celery, and a can of sliced mushrooms in about a tablespoon of bacon grease. I poured the can of tomatoes, 1 TBS Italian seasoning, 2 tsp beef bouillon and 5 cups water in my 3-quart slow cooker set on low. When the veggies were tender, I added them to the slow cooker with some salt, pepper, garlic powder, and a can of garbanzo beans. I let it cook for around three hours, and then I set the cooker to high and added 1 sliced zucchini and about a cup of broccoli florets. I let it cook for another hour, then added about a cup of seashell pasta. 30 minutes later, it was done! I used the emersion blender to puree a little of it to thicken it somewhat, and it was fabulous with shredded cheddar and a teaspoon of plain yogurt. Thanks for sharing, Peach822!
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