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Categories:Viewed: 53 - Published at: 3 years ago
Ingredients
- 1 onion
- 1 parsnip
- 1 large carrot
- 1 turnip
- 1 (540 ml) can red kidney beans
- 2 cups noodles, of your choice
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1/2 a box chicken stock
- 1 teaspoon salt and pepper, to taste
- 1 cup shredded cheese, of choice
- 1/2 a 250g block cream cheese
Method
- Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot.
- Dice all vegetables into small cubes, and dump into crock pot.
- Pour in chicken stock until about 3/4 full, and stir everything together.
- Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours).
- Add noodles, and let cook for about a half hour or until they are to the density of your liking.
- Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy!
- Add salt and pepper to taste.
