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5
from
3
votes
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
½
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.