Slow Cooker Meatball Soup

• Produce

  • 1 lb Carrots
  • 3 Red bell peppers
  • 1 (14.5 ounce can Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Beef stock or broth

• Condiments

  • 1 24 oz jar Marinara sauce

• Frozen

  • 1 (20 ounce package Italian meatballs, mini

Found on theseasonedmom.com

Description

Ingredients

• 1 (20 ounce) package mini Italian meatballs
• 24 oz jar of marinara sauce
• 4 cups beef stock or broth
• 1 pound carrots, peeled and chopped
• 3 red bell peppers, seeded and chopped
• 1 medium yellow onion, diced
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 boneless pork shoulder or butt roast (about 3 lbs)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 medium onion, thinly sliced
• 1 (18 ounce) bottle barbecue sauce
• For serving: sandwich buns; coleslaw
• 2 pounds boneless skinless chicken thighs
• 1 (14.5-ounce) can diced tomatoes, NOT drained
• 1 (15-ounce) can coconut milk
• 3 teaspoons minced garlic
• 1 cup diced onion
• 2 teaspoons Garam Marsala
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

• Combine all ingredients in slow cooker.
• Cover, and cook on “low” for 8 hours.
• FOR A FREEZER MEAL:
• Combine all ingredients (except stock) in a large zip-top freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in the refrigerator overnight and add to slow cooker with stock. Cook on LOW for 8 hours.
• Season pork with salt, cumin, paprika, and garlic.
• Place onion in slow cooker; add pork on top. Pour barbecue sauce over the meat. Cover and cook on low for 8-10 hours.
• Remove roast from slow cooker and place on a cutting board. Trim any noticeable fat from the pork. Shred remaining meat with two forks and return to slow cooker to keep warm. Serve on buns with sauce and coleslaw.
• FOR FREEZER OPTION:
• Place raw seasoned pork in a large zip-top freezer bag. Pour sauce into the bag. Add onion to the top of the bag and seal tightly. Freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight. Empty contents of the bag into the slow cooker so that the onion is on the bottom. Cover and cook on low for 8-10 hours.
• Place all ingredients in slow cooker and cook on low for about 8 hours.
• Chop chicken into bite-sized pieces and serve over rice.
• FOR FREEZER MEAL OPTION:
• Place all ingredients into a large zip-top bag. Seal and freeze for up to 3 months. When ready to serve, thaw in refrigerator overnight. Dump ingredients from bag into slow cooker and cook on low for 8 hours.