Munchie Monday: Quick and Easy Crockpot Vegetable Soup

Last week I made some Crockpot Vegetable Soup to see if it was good enough to put in the Oregon Trail, the mission newsletter I edit each month. I thought it was fabulous soup.  I have not tried it out on Dear One yet, but that will come.

Quick and Easy Crockpot Vegetable Soup
3 potatoes, scrubbed and diced
1 large onion, finely diced
2 16-ounce bags frozen vegetables of your preference, thawed somewhat
2 15-ounce or 1 28-ounce can diced tomatoes, including juice
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon coarse salt or 3/4 teaspoon table salt
1 teaspoon ground black pepper
1 quart vegetable broth

In the bowl of a 6-quart crockpot put the diced potatoes and onions in the bottom of the crockpot bowl.
Add the frozen vegetables, chopping any large pieces to about dice-sized.
Add the bay leaves and sprinkle on the spices.
 Pour the vegetable broth and canned tomatoes and juice over the top then stir well with a wooden spoon.
Cook on Low from 5-6 hours.
Taste to adjust seasoning. Add whatever you need!

This made about 3 quarts of soup.

This is what I told the missionaries to do in the Oregon Trail.  As it turned out, since the frozen vegetable were not very much thawed, the potatoes were not ready when I checked it at 4 1/2 hours.  Since I was edgy to have some for supper, I turned the temperature up to High then cooked 2 more hours.  The potatoes were then soft and the soup tasted good.

The next time I make the soup, I will probably only put in 1/2 teaspoon black pepper and let people who like it with a little more kick to add more at the table.

Sorry about no photo.  It was put away too fast!