Garden Vegetable Soup

🧂 Ingredients

• 32 oz. ctn. vegetable broth
• 2 qts. water
• 2 cups red potatoes

  unpeeled, diced
• 1 cup frozen corn
• 1 cup frozen lima beans
• 1 cup frozen peas
• 1 cup fresh green beans
• 1 cup celery

  diced
• 2 cups fresh mushrooms

  sliced
• 1 cup carrots

  sliced
• 1 sweet onion

  chopped
• 1 cup red bell pepper

  or use yellow or orange bell pepper, chopped
• 1 leek

  green top removed, washed thoroughly and diced
• 2 cloves garlic

  minced
• 2 cups roma tomatoes

  diced
• 4 tbsp. tomato paste
• 2 bay leaves
• 1 tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 3 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper
• 1 tbsp. Worcestershire sauce

  Lea & Perrin's Worcestershire sauce is gluten free

Instructions

• 1 Combine all ingredients in a crockpot and cook over high heat for about 4-6
  hours.
• 2 Remove bay leaves before serving.
• 3 Sprinkle with fresh thyme or parsley before serving, if desired.

Nutrition Info