Two-Potato Vegetable Soup

• 1 medium russet potatoes or 1 medium baking potato, cut into 1/2 inch cubes (about 1 cup)
• 1 medium dark-orange sweet potato, peeled,cut into 1/2 inch cubes (1 1/4 cups)
• 14 cup chopped onion
• 1 (14 1/2 ounce) candiced tomatoes with basil, garlic and oregano,undrained
• 2 12 cups water
• 34 teaspoon salt
• 2 vegetable bouillon cubes
• 1 (10 ounce) package frozen peas and carrots (about 2 cups)

1. In 3 1/2 to 4-quart slow cooker, combine all ingredients except peas and carrots; mix well.
2. Cover; cook on low setting for 8 to 12 hours, adding peas and carrots 15 minutes before serving.

russet potatoes, darkorange sweet potato, onion, tomatoes, water, salt, vegetable bouillon cubes, carrots

Taken from www.food.com/recipe/two-potato-vegetable-soup-31747 (may not work)