Slow Cooker Vegetable Soup

Servings: 8

Ingredients

• 28 oz of canned tomato
• 1 can Beans of choice
• 1.5 cups carrots, peeled and chopped
• 1.5 cups celery cut into bite-sized pieces
• 1.5 cups of canned or frozen corn
• 1 medium-sized yellow onion, diced (about 1 cup)
• 1 liter Broth
• 1 bay leaf
• 3 Tbsp Italian seasoning

Instructions

To Freeze and Cook Later:

1. Combine all ingredients (except broth) in a gallon-sized plastic freezer bag.
2. Remove as much air as possible, seal, and freeze for up to three months.
3. When ready to cook, thaw in the refrigerator overnight and add to slow cooker with chicken broth. Cook on “low” setting for 8 hours or until veggies are soft.