Article sponsored by Goodwin’s Market and Mountain Top Producers Realty
Article by Victoria Heerschap
I love soup, don’t you? I love it any time of the year. This quick and tasty soup utilizes frozen ingredients, so it’s super-fast and so convenient when you’re facing a busy day. Just dump everything into your slow cooker in the morning, and come home to a rich and hearty soup for dinner!
Slow Cooker Veggie & Meatball Soup Recipe
Ingredients:
1 – 16 oz. bag frozen meatballs – cooked
8 oz. frozen vegetable medley*
1 – 14 oz. can Italian-style diced tomatoes – with onion and garlic, undrained
1 – 12 oz. can cream of mushroom soup
1 cup beef broth
1/3 cup water
1 ½ tsp. dried basil – crushed
Directions:
Place the meatballs and mixed vegetables into the crock of your slow cooker.
In a mixing bowl, combine the undrained Italian tomatoes, cream of mushroom soup, broth, water, and basil. Pour over the vegetables and meatballs in the crock.
Cover and cook in your slow cooker on low for 8 hours, or on high for 4 hours.
*For best results, look for a frozen vegetable medley that includes broccoli, corn, and red sweet peppers, although any vegetable medley will do. You can even buy individual bags of your favorite veggies and make your own medley!
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.