Don’t tell my husband, but we had a vegetarian dinner this week! Believe it or not, he didn’t even miss the meat. The beans added protein and the vegetables and whole wheat pasta added fiber to make us feel full and keep us feeling full longer. PLUS, this was a crock pot meal, so while our pizzas were cooking on Monday, I did some veggie chopping and threw everything in a gallon Ziplock bag and all Jason had to do in the morning was dump the liquids and bag of goodies into the crock pot and turn it on. Dinner was ready when we got home; and, clean up was a piece of cake, since all we used was the crock pot.
Vegetarian Tomato Noodle Soup
4 cups salt-free vegetable broth
4 cups salt-free tomato juice
1 Tbl basil (dried)
1 tsp oregano (dried)
1/2 tsp ground black pepper
1 cup sliced carrots (2-3 medium carrots)
1 cup chopped celery (2 medium stalks)
1/2 cup chopped white onion (1 medium onion)
1 cup sliced mushrooms
2 cloves minced garlic
28 oz can salt-free diced tomatoes (undrained)
15 oz low-sodium white beans (drained and rinsed–>can sub any type of bean)
1 1/2 cups whole wheat pasta (I used penne, since that’s what was in my pantry)
Combine all ingredients, except pasta, into a crock pot. Cover and cook (low heat) for 8-9 hours. Stir in pasta and cook for an additional 20 mins (until pasta is tender). And, that’s it!
Serve, top bowls with a little bit of mozzarella or parmesan cheese, if desired, and enjoy. Fall is on it’s way, and this heart-healthy, diabetes-friendly, low -calorie, high-fiber, fat-free (if you add cheese, it becomes low-fat rather than fat-free), low-sodium soup may just end up on your list of “comfort foods”!