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Tomato Garden Vegetable Soup

Course Comfort Food, Soup
Cuisine American, Plant Based, Vegan, Whole Foods
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

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