Prep 20 mins
Cook 9 hrs
A good simple stew that can cook all day in the crock-pot. Freezes well. Adapted from Betty Crocker for my family's taste.
- 4 cups vegetable broth (or chicken broth)
- 4 cups tomato juice
- 1 tablespoon dried basil leaves
- 1 -1 1⁄2 teaspoon salt
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon pepper
- 1 cup sliced carrot
- 1 cup sliced celery
- 1⁄2 cup chopped onion
- 1 cup sliced mushrooms
- 2 -3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 1⁄2 cups uncooked rotini pasta
- shredded parmesan cheese
- Add all ingredients except for pasta and cheese to a slow-cooker.
- Cover and cook on LOW for 8-9 hours.
- Add in pasta; stir.
- Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
- Ladle into individual bowls; sprinkle with parmesan cheese.
This soup was excellent. I made it during the Arctic Blast we just had. We were eating hot and delicious soup when the weather was -5 degrees below zero with a wind chill of -38 below zero. It was good and warming. The only thing I would do different would be to cook the rotini and then add it. It seemed to go soggy the next day.
We loved this soup! DH even said it was one of the best soups we've had in a while. I only put in maybe 1/2 as much tomato juice and broth, so it was thick. Thank you!
A good soup. I didn't have any celery so I used frozen corn instead, and used grated Asiago on top. Delicious. I can see this being a great "base" soup for pasta e fagioli, chili, even a spicy vegetable soup.