- 1 small onion, chopped
- 2 large carrots, peeled and thinly sliced
- 1 medium zucchini, sliced 1” thick
- 2 cloves garlic, minced
- 2 15 oz cans kidney beans, drained
- 6 cups beef broth
- 1 28 oz can diced tomatoes, undrained
- 1 t dried basil leaves
- ½ t. dried oregano leaves
- ½ t. salt
- ¼ t. pepper
- 2 cups cooked small pasta
- ¼ cup grated Parmesan cheese
Combine all ingredients except macaroni and Parmesan cheese in the stoneware. Cover cook on Low 8 to 9 hours or on High 4 to 5 hours. Stir in macaroni. Serve sprinkled with cheese. I substitute 1-1/2 t. Italian seasoning for the basil and oregano.
Submitted by HBHW reader Susan S.
Don’t forget to browse through the rest of our crockpot recipes, including this crockpot French onion soup recipe.
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Love this recipe! I try to make different soups for our famiy often at lunch time and this one is a keeper. My 2 year old 5 year old and hubby loved it.