Slow Cooker Tomato Vegetable Soup

By ERIN

Ingredients

• 1 can 796 ml stewed tomatoes
• 2 each carrots and stalks celery, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 can 540 ml chick-peas, drained and rinsed
• 1 1/2 cups cabbage
• 6 oz chuck of lean smoky bacon
• 1 1/2 ts dried basil
• 1/4 tsp each salt and pepper
• 6 cups chicken stock
• 1 cup rotini pasta
• 1/4 cup chopped fresh parsley

Preparation

Step 1

In 18 - 24 cups slow cooker, mash tomatoes . Add carrots, celery, garlic, onion, chick-peas, cabbage, bacon, basil, salt and pepper. Stir in chicken stock. Cover and cook on low for 9 to 10 hours or until vegetables are tender

Add rotini; cook for 15 minutes or until tender. Remove bacon; chop and return to soup to reheat. Ladle into warmed bowls; sprinkle with parsley.