Slow Cooker Meatball Stone Soup

Ingredients:

1 bag (16 oz) frozen cooked Italian-style meatballs 
1 carton (32 oz) Progresso® beef flavored broth 
2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained 
1 medium potato, chopped (1 cup) 
1 medium onion, chopped (1/2 cup) 
1/4 teaspoon garlic-pepper blend 
1 bag (1 lb) frozen mixed vegetables 

Directions:

In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend. Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
 
Stir in frozen mixed vegetables.

Cover; cook on High heat setting 1 hour. 

Shared by Mary Ann Hartley