Vegetable Soup Crock Pot Oamc - cooking recipe

Ingredients

2 cups low sodium chicken broth
2 cups tomato juice
1/2 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 medium carrot, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 garlic clove, pressed
1 (14 1/2 ounce) can diced tomatoes, un-drained
1 cup pasta shells, your choice
1/2 cup parmesan cheese, grated

Preparation

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.