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Slow-Cooker Two-Potato Vegetable Soup
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Prep Time:
20 minutes
Total Time:
12 hours 35 minutes
Serve up a comforting and vibrant bowl of soup for a cozy meal.
Ingredients:
  • 1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
  • 1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
  • 1/4 cup chopped onion (1/2 medium)
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  • 2 1/2 cups water
  • 3/4 teaspoon salt
  • 2 vegetarian vegetable bouillon cubes
  • 2 cups frozen peas and carrots (from 1-lb bag), thawed*
Instructions:
  • Combine all ingredients in a 3- to 4-quart slow cooker, excluding the peas and carrots.
  • Cover and let it simmer on a Low setting for 8 to 12 hours.
  • About 15 minutes before serving, gently fold in the thawed peas and carrots into the soup. Cover and continue to cook on Low setting for another 15 minutes or until the peas and carrots are heated through.

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