Crock Pot Garden Vegetable Soup

• 2 tablespoons unfiltered extra virgin olive oil
• 1 large organic onion
• 2 fresh organic garlic cloves
• 2 cups fresh green beans, trimmed
• 2 medium organic zucchini
• 2 large organic carrots
• 3 medium potatoes
• 2 tablespoons fresh oregano
• 1 (14 ounce) can organic vegetable broth
• 3 (14 1/2 ounce) cans organic diced tomatoes, undrained
• sea salt
• 1 whole wheat dinner roll

1. Dice all vegetables into bite size pieces.
2. Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
3. Pour the broth and diced tomatoes over vegetables. Salt to taste.
4. Cook on high for 5 hours or until vegetables are tender.
5. Serve with whole wheat dinner rolls.

olive oil, onion, fresh organic garlic, fresh green beans, zucchini, carrots, potatoes, fresh oregano, vegetable broth, tomatoes, salt, whole wheat dinner roll

Taken from www.food.com/recipe/crock-pot-garden-vegetable-soup-228006 (may not work)