Thick Crock Pot Tomato Vegetable Soup

• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, sliced
• 1/4 cup dried onion flakes
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon black pepper, ground
• 2 garlic cloves, crushed
• 3 teaspoons beef stock powder
• 2 cups water
• 2 (400 g) cans tomatoes, crushed
• 1 (600 g) can red kidney beans, drained and rinsed
• 1/2 cup tomato paste
• 1 skinless chicken breast, cooked and diced
• 1/2 cup frozen peas
• 1 cup cooked brown rice

1. Add the first 12 ingredients to the crock pot (except extra kidney beans).
2. Stir well.
3. Cook on low for 8 hours.
4. Before serving stir in the chicken, rice, extra kidney beans and peas.
5. Allow to heat through and serve.
6. I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
7. This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).

carrots, stalks celery, zucchini, onion flakes, italian herb seasoning, black pepper, garlic, beef stock powder, water, tomatoes, red kidney beans, tomato paste, chicken, frozen peas, brown rice

Taken from www.food.com/recipe/thick-crock-pot-tomato-vegetable-soup-76188 (may not work)