Ingredients & Instructions:
2 ¼ cups cubed uncooked goose
1 pound red potatoes, cubed
1 large onion chopped
1 each medium green, sweet yellow, red pepper
2 medium carrots sliced
1 cup water
3 garlic cloves minced
2 teaspoons dried basil
1 can tomato sauce
1 can Italian stewed tomatoes
2 cups uncooked elbow macaroni
In slow cooker, combine goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat juices run clear and vegetables are tender. Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup.
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