For those of you who don't want soup to last you through the winter, just half the recipe. However, I don't think you'll be sorry for having a plethora of leftover soup!
3/4 cup dry elbow macaroni (whole wheat if you can)
2 quarts chicken broth
2 large onions, diced
2 carrots, sliced
half a head of cabbage, shredded
1/2 cup celery, diced
1-lb can tomatoes
1/2 tsp salt
1/2 tsp dried oregano
1 T minced parsley
1/4 cup each frozen corn, peas, and lima beans (or 3/4 cup of frozen mixed veggies of your choice)
1/4 tsp pepper
Grated parmesan or romano cheese for "topping" soup at the end
1. Precook your macaroni according to the box/package and refrigerate while the rest cooks
2. Combine all ingredients except macaroni and cheese in your crock pot/slow cooker.
3. Cover, and cook on low 8 hours. Add macaroni to pot when you get home and cook an additional 10-20 minutes to heat through
4. Garnish individual bowls with cheese and serve!
Funny story. I asked my sweet husband to throw the refrigerated noodles in the crock pot because he was going to beat me home from work. He ended up throwing the remaining BOX of uncooked noodles in the pot.... perhaps that's why ours served 12??? Either way, the noodles only took about half an hour to soften up and we enjoyed it all the same!
Slice up a fresh baguette and serve alongside your soup! Enjoy :)