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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 10 |
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A good simple stew that can cook all day in the crock-pot. Freezes well. Adapted from Betty Crocker for my family's taste. Ingredients:
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 |
Directions:
1. Add all ingredients except for pasta and cheese to a slow-cooker.
2. Cover and cook on LOW for 8-9 hours.
3. Add in pasta; stir.
4. Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
5. Ladle into individual bowls; sprinkle with parmesan cheese.
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