Make It Monday: Slow Cooker Minestrone Soup

 I love soups! Often they are filling and healthy st the same time. Win! Win!  And if you omit the pasta and pack in more vegetables, you can have a wonderfully delicious clean eating soup. 

Slow Cooker Minestrone Soup

1 can tomato juice

1 can tomato paste

2 C vegetable broth

1 can stewed tomatoes

2 cans of beans (kidney, pinto, butter, navy, etc.)

3 large carrots, peeled & sliced

8oz sliced button mushrooms

2 medium zucchini, diced

1 large red onion, chopped

5 garlic cloves, chopped

4 stalks celery, chopped

2 C frozen green beans

1 C cabbage, shredded

1 tsp. basil

1/4 tsp. oregano

1/4 tsp. thyme

salt & pepper to taste

Directions: Combine all ingredients in a 6 Qt. slow cooker. Cook on low for 7-9 hours.

* This will yield a large pot of soup and will keep well in the freezer.

** If you desire pasta in your minestrone, add 1-2 C of dry pasta during the last 30 minutes of cooking and turn the slow cooker up to high.