Ingredients:

1 package (16 ounces) frozen California-blend vegetables, thawed
1 package (14 ounces) frozen cooked Italian meatballs, thawed
2 cups uncooked dried cheese tortellini
2 cans (10-3/4 ounces each)
condensed cream of mushroom soup, undiluted
2-1/4 cups water
1/2 teaspoon each paprika
1/2 garlic powder
pinch each of cayenne pepper, dried thyme, and ground cumin

Instructions:

Combine the veggies, meatballs and tortellini in the crock pot. Blend together soup, water and seasoning. Pour over vegetable meatball mixture, stir well. Cover and cook on low for 3-4 hours.

Yields: 6 servings.

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