Enjoy this recipe from Slow-Cooker Fall Favorites.
Submitted by: Michelle Tallman from Lacey, WA
14-1/2 oz. can diced tomatoes
2 carrots, peeled and sliced
2 stalks celery, sliced
1/2 onion, diced
1-1/2 c. frozen cut green beans
15-1/2 oz. can kidney beans, drained and rinsed
32-oz. container vegetable broth
1-1/2 c. cocktail vegetable juice
salt, pepper and Italian seasoning to taste
1 c. orzo pasta, cooked
Garnish: grated Parmesan cheese
Combine tomatoes with juice, vegetables, beans, broth and juice in a slow cooker. Add seasonings to taste; mix well. Cover and cook on low setting 8 to 10 hours. Stir in pasta just before serving; heat through. Ladle into bowls and sprinkle with Parmesan cheese. Serves 4 to 6.