Ingredients
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2 cups low sodium chicken broth
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2 cups tomato juice
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1/2 tablespoon basil
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1/2 teaspoon salt
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1/4 teaspoon oregano
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1/8 teaspoon pepper
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1 stalk celery, chopped
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1 medium onion, chopped
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1 (14 1/2 ounce) can diced tomatoes, un-drained
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1 cup pasta shells, your choice
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1/2 cup parmesan cheese, grated
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1 garlic clove, pressed
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1 medium carrot, sliced
Instructions
- In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
- In a 1 quart freezer bag add the parmesan cheese, seal the bag.
- I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
- Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
- To cook; thaw.
- Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
- Add pasta to the mix during the last hour of cooking.
- Serve with grated parm cheese.