Our little secret.

Megan picked number 11. (Thanks Megan!) Number 11 was...

"Hearty Veggie Meatball Soup" (6 quart pot)

~3 c beef broth (Mine happened to be organic.)
~2 c frozen mixed veggies, thawed (I chucked in whatever remnants I had in the freezer. It was 3/4 c corn, 1/4 c lima beans, and 1 c Tuscan style.)
~1 (14 oz) can stewed tomatoes
~12 frozen fully cooked Italian meatballs, thawed
~3 bay leaves
~1/4 t pepper
~1 c spiral pasta, cooked and drained (I used veggie pasta so it's be even more vegetable-y.)

In crock pot, combine first 6 ingredients.
Cover and cook on low for 4 hours.
Just before servings, stir in pasta; heat through.
Discard bay leaves.

6 servings.

I haven't crocked a soup in a long time because my other half was/is in a "I don't like soup" phase. In fact, he gave me THAT LOOK when I told him we were having soup for dinner tonight. Luckily, this was a really good soup. He even had seconds! Nomnomnom.

The fact that I put everything together and then forgot to hit start for 4 hours can be our little secret, K? K.