Grace Ketcham Marietta, GA

Prep. Time: 15 Minutes
Cooking Time: 8 Hours

Ingredients

  • ¾ cup dry elbow macaroni
  • 2 quarts chicken stock
  • 2 large onions, diced
  • 2 carrots, sliced
  • half a head of cabbage, shredded
  • ½ cup diced celery
  • 1-lb. can tomatoes
  • ½ tsp. salt
  • ½ tsp. dried oregano
  • 1 Tbsp. minced parsley
  • ¼ cup each frozen corn, peas, and lima beans
  • ¼ tsp. pepper
  • grated Parmesan or Romano cheese

Ideal Slow Cooker Size: 4–5-Quart

Method

  1. Cook macaroni according to package directions. Set aside.
  2. Combine all ingredients except macaroni and cheese in large slow cooker.
  3. Cover. Cook on Low 8 hours. Add macaroni during last 30 minutes of cooking time.
  4. Garnish individual servings with cheese.

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