What you need:

  • 4 c water
  • 4 t vegetable bouillon granules
  • 15 oz can chickpeas, rinsed and drained
  • 14.5 oz can whole tomatoes, chopped and undrained
  • 8 oz can cut green beans, drained
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 1/2 c dry elbow macaroni
  • 1 t Italian seasoning

What you do:

  • Combine all ingredients except macaroni into a 3.5 quart crock
    pot and mix.  Cover and cook on low for 3 hours.  Add macaroni
    and continue cooking for 2-3 more hours, or until macaroni and
    carrots are tender.
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