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Tomato Garden Vegetable Soup

Course: Comfort Food, Soup
Cuisine: American, Plant Based, Vegan, Whole Foods
Calories:
Author: Terri

Ingredients

  • 2 32 oz cartons of organic vegetable broth low sodium
  • 2 large russet potatoes peeled, diced small
  • 1 yellow squash diced small
  • 2 zucchini diced small
  • 1 green bell pepper
  • 1 small red onion
  • 5 cloves garlic chopped
  • 3 15 oz cans organic diced tomatoes
  • 1 15 oz can organic tomato sauce
  • 1 6 oz can organic tomato paste
  • 1 10 oz can Rotel®
  • 16 oz package organic mushrooms chopped
  • 1 tsp cajun seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 16 oz bag frozen organic corn
  • 1 12 oz orzo gluten free

Instructions

  • In a 7 quart crock pot, add vegetable broth, diced tomatoes, tomato sauce, tomato paste, water. Stir.
  • Dice potatoes, squash, zucchini, bell pepper, mushrooms, onion into small pieces and add to crock pot.
  • Add chopped garlic, cajun seasoning, salt and pepper.
  • Cover and cook on high for 5-6 hrs,or low 8-9 hrs.
  • Add corn and orzo the last hour of cooking.