Guest guest Posted January 23, 2003 Report Share Posted January 23, 2003 I am not sure if this can be made vegan, but I supose it would be simple enough if you could find ready-made vegan meatballs and depending also on your pasta ingredient list. Anyway, this is very simply typed so feel free to jazz it up with your own spices and to suit your taste. I have made it several times, but never the same way. Veggie Meatball Soup (crock-pot recipe) 3 cups vegetarian " beef " broth or mushroom broth 2 cups frozen mixed vegetables, thawed 1 can (14.5oz) stewed tomatoes 15 frozen, fully cooked meatballs, thawed (vegetarian brand like Gardenburger or MSF) 3 bay leaves 1/4 tsp pepper 1 cup spiral pasta, cooked and drained In a slow cooker, combine the first six ingredients. Cover and cook on low for 4 to 5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves. Yield: 6 servings ~ feral ~ Ships that pass in the night and speak each other in passing; / Only a signal shown and a distant voice in the darkness; / So on the ocean of life we pass and speak one another, / Only a look and a voice; then darkness again and a silence. ~Henry Wadsworth Longfellow, poet (1807-1882) Quote Link to comment Share on other sites More sharing options...
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