Homemade Crockpot Soup - Wednesday

There will NOT be a prize today due to the inclement weather. Prizes will return next week!

INGREDIENTS

• 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 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 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

INSTRUCTIONS

1. Place all ingredients in your slow cooker insert. 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.