NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Slow Cooked Vegetable Bean Soup

½ lb. bag dried Great Northern Beans
1 c. small elbow macaroni noodles
1 ½ c. shredded cabbage
1 T. garlic powder
2 medium chopped onions
1 T. parsley flakes
1 large peeled and diced carrot
1 (12 oz.) can tomato paste
2 medium diced celery ribs
1 medium diced zucchini
1 medium diced squash
1 (28 oz.) can diced tomatoes
1 tsp. pepper
12 c. vegetable broth

Place all ingredients in a large slow cooker except macaroni noodles. Turn the slow cooker on high for 3 hours and low for another 9 hours. Total cooking time 12 hours. Cook macaroni noodles according to package and place then in the slow cooker for the final hour to soak in flavor of the soup.

Shirley J. Smits
Front Royal

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