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Vegetable Soup
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2-3 zucchini diced
2-3 yellow squash sliced
1 bell pepper, cut in squares
1-2 Onions, sliced or diced
2-3 potatoes, cubed
2 or 3 carrots, sliced
1 can corn niblets, drained
1 can green or wax beans, drained
1 can baby peas, drained
1 can stewed tomatoes
1 can whole tomatoes, diced
1 cup water
2 pkg. beef bouillon cubes or seasoning salt to taste
1/4 tsp. black pepper
1/2 tsp. Oregano
1/4 cup vegetable or Canola oil
Combine all vegetables, water & bouillon in a Crock Pot. Mix salt, pepper & oregano in bowl and sprinkle over vegetables. Pour vegetable oil over all and make sure all vegetables are coated. Turn Crock Pot on low and let cook all day (8 hrs). This is great, low fat & gets even better the next day (if you have any leftovers!). Serve with warm crackers or hot bread.
Enjoy!
Jackie Browder
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