Heather's Crockpot Vegetable Soup

So I'm still in the process of making this and this is my first attempt, so there's no telling how this might turn out...but I will let you know! I ultimately put too much ingredients in to fill just one pot, so I ended up with two crocks, so you'll need to adjust the ingredients based on the size of your crock.

Heather's Crockpot Vegetable Soup

1 Large Crockpot

2-3 Carrots, pealed, sliced

1-2 Celery stalks, sliced

3/4 Large white onion, cut into large chunks

2-4 Red potatoes, cubed

1 Med. bag frozen corn (I used a mix of white and yellow corn)

1/4-1/2 Bag Red beans

2 Zucchini, cubed

2 Yellow crookneck squash, cubed

5-6 Cloves garlic, sliced

1 Package Mung bean sprouts
1 Packaged sliced mushrooms

1/3 Head small purple cabbage, cut into large chunks

1/3 Head small green cabbage, cut into large chunks

 1 Small package extra firm Tofu, cubed

1/2-1 Package Whole wheat pasta shells (small), uncooked

1/2lb Green beans, ends snapped off and snapped in half

1 Large can stewed tomatoes, cut tomatoes in half and add all including juice

1 Large box (or can) Vegetable Stock (check for unnecessary ingredients/chemicals)

Water

Seasonings of your choice: (I used: Garlic Salt, Lawry's Seasoning Salt, McCormick's Perfect Pinch - Salad Supreme, Roasted Garlic & Bell Pepper, and Vegetable - seasonings)

Throw it all in the crock make sure you have enough liquid to thoroughly coat your veggies (add water as needed). You can add water or more vegetable stock depending on how soupy you want it to be. Turn your crock on and leave it to brew.  I started the cooking process at night, cooked it on low all night, then in the morning I added some more seasoning, stirred it up and switched it to high to finish cooking all day. If you're short on time, turn your crock on high and let it go for at least 5-6 hours. (or all day while you're at work). We have two crock pots, one cooks much better/faster than the other...you'll need to vary your cooking temps/times based on how well/fast your crock cooks.

Calories: Approx. 60 per cup