My mom used to fix this vegetable soup in a big pot on the stove, but when I started cooking it, I adapted to the crock pot.
Blanch macaroni in boiling water for 10 minutes, then drain, then refrigerate over night. Add first 11 ingredients to crock pot and cook all night on low. In the morning, add macaroni and corn and continue cooking on low all day.
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|Serving Size: 1 Serving (604g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 34 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 29.7mg||9 %|
|Sodium 97.1mg||3 %|
|Potassium 992.1mg||26 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 38.1g|
|Protein 18.8g||27 %|
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Calories per serving: 275
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