Wednesday, January 27, 2021


Not sure how cold it is where you live but here in Northern Nevada, the high temperatures have been in the 30s and low 40s.  Plus, we have a fair amount of snow and ice.  Our freeway has even been closed in areas and many, including me, have canceled travel plans due to the road conditions.  Better safe than sorry!

I also recently started a new Nursing job and I really enjoy coming home to dinner being ready, hot, and tasty.  I have made a variation of this soup for many years but using items that are ready to use is so nice--prep time is minimal.

One bag (26 oz.) frozen Italian-seasoned meatballs
2 cans (14.5 oz.) cut green beans with liquid 

One can (15.5 oz.) dark red kidney beans, drained and rinsed

One can (15.5 oz.) pinto beans, drained and rinsed

One bag (1 lb.) baby carrots, rinsed 

One can (28 oz.) crushed tomatoes

Italian Seasoning to taste (I don't measure it--sorry)

Salt and pepper to taste

**If you like a spicy kick to your dishes, add a 10 oz. can of Rotel Tomatoes and Green Chiles and/or a dash of Frank's Red Hot Sauce

Turn slow cooker to "high".  Add all of above ingredients into cooker and then add water just to cover ingredients.  Cook on "high" for 2.5 to 3 hours or on "low" for 7 to 8 hours.  I check the carrots to make sure they are cooked and able to be cut with a spoon.  Stir to combine all flavors.

Serve with corn bread, rolls or crackers.  Can also top with shredded Parmesan cheese after spooning into bowls.

Here's a shopping idea for a slow cooker if you are so inclined!



Thanks for stopping by and happy eating!

1 comment:

  1. Congratulations, your awesome post is featured on Full Plate Thursday, 522 this week! Thanks so much for sharing it with us and we have shared it on our Features Board. Hope to see you again real soon!
    Miz Helen


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