Slow Cooker Minestrone Soup

Adapted from the Betty Crocker Recipe Keeper.


4 cups vegetable broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 medium carrots, sliced (2 cups)
1 sweet red pepper, diced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
~2 1/2 cups uncooked penne pasta
Parmesan cheese

  1. Mix all ingredients except pasta and cheese in slow cooker.
  2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
  3. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

makes ~12 servings.