Crock Pot Vegetable Soup

• ½ tbsp. Olive oil
• ½ Small onion, diced
• 1 tbsp. Garlic, minced
• 1 rib Celery, sliced
• ½ Medium zucchini, diced
• 1 Large potato, diced small
• 1 (14.5 oz) can Diced tomatoes (with juice)
• 4 cups Low-sodium vegetable broth
• 1 bag (about 12 oz.) Frozen mixed vegetables
• 2 tbsp. Tomato paste
• 1 Bay leaf
• ½ tsp. Paprika
• 1 tsp. Dried parsley
• ½ tsp. Dried thyme
• ½ tsp. Dried basil
• ½ tsp. Dried oregano
• ¼ tsp. Freshly ground black pepper
• Salt, to taste

1. In a small skillet, heat olive oil over medium heat. Sauté diced onion, celery, and garlic for 2–3 minutes until fragrant and slightly softened. (This step adds flavor but is completely optional)
2. Add the sautéed veggies, diced potato, diced tomatoes (with juice), tomato paste, and all seasonings (bay leaf, paprika, parsley, thyme, basil, oregano, pepper, and salt).
3. Pour in the vegetable broth and stir everything together.
4. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes and veggies are tender.
5. If using frozen mixed veggies, add in 1 hour before finishing. If using fresh, add them in at the beginning with potatoes, zucchini etc.
6. When time is done, remove the bay leaf. Taste and adjust salt and pepper if needed. Serve warm and enjoy a hearty, nourishing bowl!

Enjoy!

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