Fifty-Six Delectable Mountains

 

Slow Cooker Winter Vegetable Soup

 

1 large onion, chopped

3 stalks celery, chopped

2 carrots, peeled and chopped

3 Yukon gold potatoes, peeled and chopped

2 cans (14.5 ounces each) fire roasted tomatoes

1 (12 ounce) bag frozen mixed vegetables

2 bay leaves

1/2 teaspoon dried thyme

2 teaspoons minced garlic

1 teaspoon fresh ground pepper

2 teaspoons Italian Seasoning

8 cups vegetable stock (I used chicken stock, because it’s what I had.)

1 cup uncooked ditalini pasta

 

Dump all ingredients except pasta into slow cooker. Cover and cook on low about six hours. Half an hour before dinner, add pasta, cover and continue cooking. Remove and discard bay leaves. Serve with croutons and grated parmesan.