Squash & Pasta Soup
Serving Size / Yield
10 servings
Ingredients
- 2 yellow squash, chopped
- 2 zucchini, sliced
- one 10-oz. pkg. frozen whole kernel corn, thawed
- 1 sweet red bell pepper, chopped
- one 15-oz. can stewed tomatoes
- 1 tsp. Italian seasoning
- 2 tsp. dried oregano
- two 14-oz. cans beef broth
- 3/4 C. uncooked small shell pasta
Directions
In a 6-quart cooker, combine squash, zucchini, corn, bell pepper, tomatoes, seasonings, beef broth, and 2 cups water. Cover and cook on low for 6-7 hours. Add pasta shells and cook an additional 30-45 minutes or until pasta is tender.
