Meatball Veggie Soup

Original recipe from newleafwellness.biz

1 pound small meatballs
24 oz jar of pasta sauce
4 cups low sodium chicken broth
1 pound frozen chopped carrots
1 pound frozen chopped green beans
1 medium-sized zucchini, ends cut off and cut into bite-sized pieces

1 medium-sized yellow squash, ends cut off and cut into bite-sized pieces1 medium-sized yellow onion, diced (about 1 cup)

Combine all ingredients in a gallon-sized plastic 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, then cook in slow cooker for 8 hours or until veggies are soft. *Note: If you prefer your freezer meals to freeze flatter, then do not add the chicken broth to the bag. Instead, add it when you place the thawed soup in the crockpot.