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I'd never thought about using tomato juice before as part of the base, but it really turned out great. The flavors were wonderful. I've done two things with this recipe: I've made it as a veggie soup (sometimes adding kidney beans to make it more hearty) or I've added 1 1/2 lb italian sausage and made a "lasagna" soup. Both are really good. I also sometimes add a little red pepper to add some kick!

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900759 January 21, 2009

Wondeful veggie soup! Loaded with nutrients and flavor, but lowfat! I used vegetable (V-8) juice instead of tomato juice, and tossed in a handful of chopped cabbage, but otherwise made no changes. I did not do the freezing preperation..... I just put everything in the crockpot as I chopped it. The shell pasta wokds great, but I think alphabet pasta would be a fun shape to try next time. Thanx for sharing!

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*Parsley* November 10, 2008

This recipe is really good and easy to prepare. I did the freezer preparation but I didn't give it enough time to thaw so I just threw it in the crock pot still kind of frozen and cooked for 7 hours on low. I was a little concerned the veggies would end up too soft but they were good. The pasta was a little over done for my taste though (I used elbow macaroni) so I think next time I will add it 30 min before serving. I also added 1 can of cannelini beans for protein.

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jessi0824 October 05, 2010

I made it with V8 juice and it turned out great. I froze it first in a ziplock baggie. (I put the uncooked noodles in a seperate bag.) I then defrost and out it in the crockpot. It was good. I did cheat and put a little left over chicken in it. I think a can of beans (white??Kidney??) would make it better and more filling.

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cavedweller March 04, 2009
Vegetable Soup Crock Pot OAMC