Two-Potato Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 6 |
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Ingredients:
1 medium russet potatoes or 1 medium baking potato, cut into 1/2 inch cubes (about 1 cup) |
1 medium dark-orange sweet potato, peeled,cut into 1/2 inch cubes (1 1/4 cups) |
1/4 cup chopped onion |
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano,undrained |
2 1/2 cups water |
3/4 teaspoon salt |
2 vegetable bouillon cubes |
1 (10 ounce) package frozen peas and carrots (about 2 cups) |
Directions:
1. In 3 1/2 to 4-quart slow cooker, combine all ingredients except peas and carrots; mix well.
2. Cover; cook on low setting for 8 to 12 hours, adding peas and carrots 15 minutes before serving.
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