Ingredients for 4 servings:
1. 2 cups low sodium chicken broth
2. 2 cups tomato juice
3. 1/2 tablespoon basil
4. 1/2 teaspoon salt
5. 1/4 teaspoon oregano
6. 1/8 teaspoon pepper
7. 1 medium carrot, sliced
8. 1 stalk celery, chopped
9. 1 medium onion, chopped
10. 1 garlic clove, pressed
11. 1 (14 1/2 ounce) can diced tomatoes, un-drained
12. 1 cup pasta shells, your choice
13. 1/2 cup parmesan cheese, grated

Directions:
1. In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
2. In a 1 quart freezer bag add the parmesan cheese, seal the bag.
3. I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
4. Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
5. To cook; thaw.
6. Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
7. Add pasta to the mix during the last hour of cooking.
8. Serve with grated parm cheese.