Crock Pot Vegetable Soup


2 or 3 Zucchini diced
2 or 3 yellow Squash sliced
1 Bell Pepper, cut in squares
1 or 2 Onions, sliced or diced
2 or 3 Potatoes, cubed
2 or 3 carrots, sliced
1 can corn nibblets, drained
1 can green or wax beans, drained
1 can baby peas, drained
1 can stewed tomatoes
1 can whole tomatoes, diced
1 cup water
2 pkg. beef bouillon cubes or seasoning
salt to taste
1/4 teaspoons black pepper
1/2 teaspoons Oregano
1/4 cup vegetable or Canola oil


Combine all vegetables, water & bouillon in Crock Pot. Mix salt, pepper &
oregano in bowl and sprinkle over vegetables. Pour vegetable oil over all and make sure all vegetables are coated. Turn Crock Pot on low and let cook all day (8 hours). .

Helpful Hints:

This is great, low fat & gets even better the next day (if you have any
leftovers!). Serve with warm crackers or hot bread.

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