29 ounce beef broth, (3 1/2 cups)
28 ounce tomatoes, whole/pureed
2 carrots, sliced/thin/1 cup
1/2 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, minced
15-1/2 ounce red kidney beans, drained
1 cup spaghetti, thin, broken, 2"
2 tablespoons parsley, dried
2 teaspoons basil
1 teaspoon oregano
1 bay leaf
Add all ingredients to crock-pot. Cover and cook on low 10 to 16 hours (high:
4 to 6 hours). Remove bay leaf before serving.
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