Slow Cooker Vegetable Soupeasy prep time 10 mins | cook time 6 hrs | SERVINGS 6
1 pound white potatoes, peeled and cubed (about 3 potatoes)
1–1/2 cups chopped yellow onion (about 1/2 of a large onion)
1 (28-ounce) can La Fe Diced Tomatoes, undrained
1 (14.5-ounce) can sliced okra, drained
1 (14.5-ounce) can sliced carrots, drained
1 (8.5-ounce) can green Lima beans, drained
1 (15.25-ounce) can La Fe corn, drained
1 (14.25-ounce) can green beans, drained
1 tablespoon fresh minced garlic
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt (more or less, to taste)
1 teaspoon freshly ground black pepper (more or less, to taste)
1 (32-ounce) container vegetable broth
Optional: Chopped fresh parsley, for garnish
Begin by placing all ingredients in your slow cooker. Stir well to combine.
Cover and cook on low for 5-6 hours, or until potatoes are tender.
Discard bay leaves before serving. Garnish with chopped fresh parsley, if desired.