Vegetable Garden Soup

Add to the crock pot:

1 15oz can red kidney beans, undrained
2 14oz cans cut tomatoes or fresh tomatoes, chopped
4 carrots, sliced or shredded (my kids prefer shredded)
2 small zucchini, diced
2 small yellow squash, diced
2 stalks celery, diced
1/2 green bell pepper, diced - no seeds (optional)
4 TBSP parsley
8 shakes of paprika
3 shakes cayenne pepper (red pepper)
4 TBSP Au Jus Gravy powder or 2 1oz packets

Pour over the top: 3 cups boiling water
Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours, or until your veggies are tender.

*This is one of my most favorite vegetable soups on earth, and sooooo easy to do in the crock pot. All your chopping and dicing is done and cleaned up well before dinner time, you know I LOVE that! This soup just speaks "summer garden" and makes me feel so healthy...haha! Just make sure you cook it long enough to get all of your veggies tender. To make it more low-carb friendly: I have removed some of the beans and totally removed the corn and potatoes from this recipe.

The original recipe with more carbs in it can be found here:
The Family Crockpot