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Ingredients
6 Cups chicken broth
1 (15 oz) Can garbanzo beans or chickpeas, rinsed & drained
1 Medium potatoes, peeled & cubed
1 Cup deli ham, cubed
1/3 Cup onion, chopped
1 Small carrot, chopped
1 Celery rib, chopped
2 Tablespoons fresh parsley, minced
1/2 Teaspoon minced garlic
1/2 Cup uncooked elbow macaroni
1 (14 1/2 oz) Can diced tomatoes, undrained
1 (10 oz) Package frozen chopped spinach, thawed & squeezed dry
Instructions
In a 5 quart crockpot combine the first nine ingredients. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6 to 8 hours or until vegetables are almost tender.
During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes and spinach; heat through.