Lunch: Crock Pot Veggie Soup

This soup makes a great vegetable side dish. Serve it alongside roasted chicken or fish. It freezes well, so you can save part of it for a later date if you'd like.

Ingredients

2 (14-ounce) cans no salt added diced tomatoes, with juice
1 large onion, diced
4 garlic cloves, minced
2 large carrots, diced
2 celery stalks, diced
1 medium parsnip, diced
1 large red bell pepper, seeded and diced
6 cups low-sodium vegetable broth
3 cups chopped cabbage
1 teaspoon salt-free Spike seasoning
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
1 large sweet potato (about 10 ounces), peeled and diced

Instructions

Stir together all the ingredients in a crock pot.
Set the crock pot on high setting for 4-6 hours.
Stir well before serving and lightly mash the parsnips and sweet potatoes to thicken the soup slightly.

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