Slow Cooker Fall Soup

Recently, I posted a video about the following recipe (click here) and realized I should have it down in written form as well.

You will need: 

• A slow cooker (crock pot)
• 1 small can beef broth (preferably with reduced sodium) 
• 6 frozen meatballs 
• 1/2 to 1 cup broccoli
• 1 to 2 cups butternut squash cut into chunks
• half a small zucchini cut up
• half a yellow squash cut up
• 2 Roma tomatoes cut up
• half a small onion chopped up
• 2 stalks of celery cut up
• a couple dashes of McCormick Perfect Pinch All Purpose Salt Free Seasonings
• a little butter
• dash of pepper

Procedure:

1. Place broccoli, celery, zucchini, yellow squash, butternut squash and frozen meatballs in slow cooker.
2. Add the can of beef broth (do not add water)
3. Cover and set slow cooker to cook on low for 8 hours. (Soup may be done before then)
4. At about 3 hours in, remove meatballs and cut into fours then place back in slow cooker. 
5. Saute onions with a little butter and a dash of pepper in a pan on the stove.
6. Uncover slow cooker and add the McCormick seasonings, onions and cut up tomatoes. 
7. Recover slow cooker and continue cooking for two hours. 
8. Enjoy with pasta, rice or on its own. 

*If you want more "broth" you can add a can of water to it at the beginning.