Slow-Cooked Vegetable Soup

• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 tablespoons olive oil
• 1 large potato, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 to 2 garlic cloves, minced
• 3 cups vegetable broth
• 2 medium fresh tomatoes, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 teaspoons soy sauce
• 1 teaspoon paprika
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1 bay leaf
• Dash cayenne pepper

1. In a large skillet, saute the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer.
2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf.

onion, celery, green pepper, olive oil, potato, sweet potato, garlic, vegetable broth, fresh tomatoes, kidney beans, garbanzo beans, soy sauce, paprika, basil, salt, ground turmeric, bay leaf, cayenne pepper

Taken from www.tasteofhome.com/recipes/slow-cooked-vegetable-soup/ (may not work)