2 cups red skin potatoes, roughly chopped
1 12oz. bag of frozen organic mixed vegetables (peas, carrots, corn, green beans)
32oz. organic chicken or vegetable broth
1 lb. canned diced tomatoes
2 small yellow onions, minced
1 bunch fresh parsley, finely chopped
2 Tbsp. olive oil
1 tsp. garlic powder
salt & pepper to taste
1. Place olive oil in pan, turn to medium heat. Add minced onions, frozen vegetables, salt and pepper to pan. Cook for several minutes.
2. Add diced tomatoes, vegetable broth, potatoes, onion, cooked vegetables, and parsley to crock pot.
3. Add salt, pepper and garlic powder to soup. Cook on low heat for 6-8 hours.