Slow Cooker Vegetable Soup

If you're a regular here, then you know I love soup!  When summer begins, I count the days until it's cool enough to make soup again.  This year, I'm slacking!  I've only made two pots of soup so far and October is almost over!

This soup was inspired by the overflowing vegetable bins in my fridge.  I had to use 'em or lose 'em! So, after dinner one night, I began chopping and throwing everything into my crock pot.  Before I went to bed, I turned the slow cooker on low and let it cook overnight.  Cooking overnight seems to be the only way I manage to get dinner on the table these days.

Slow Cooker Vegetable Soup 
     
Ingredients: 

• 4 cups vegetable broth
• 28 oz can petite diced tomatoes
• canned kidney beans, rinsed and drained
• canned black beans, rinsed and drained 
• 12 oz. bag fresh baby spinach, torn
• 1 onion, diced 
• 1 large carrot, diced 
• 2 celery ribs, diced 
• 1 tsp dry minced garlic 
• 1 Tbs. Italian seasoning 
• crushed red pepper flakes (to taste) 

To Prepare: 

• Combine ingredients in slow cooker.  Cover and cook on low for 6-8 hours.  

This recipe was a hit! We both enjoyed it for dinner the first night, then I ate the rest throughout the week for lunch.  

Here are more of my favorite meatless, slow cooker soups:  

• Minestrone 
• Hearty Vegetable Bean Soup
• Lima Bean Soup