Vegetable Soup Explosion--Slow Cooker Version

• 1 12 cups red onions, chopped
• 3 garlic cloves, minced
• 1 cup bell pepper, chopped (any color)
• 2 large carrots, chopped
• 1 large celery rib, chopped
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup fresh spinach, chopped
• 1 small russet potato, diced (small pieces)
• 4 cups water
• 2 cups vegetable broth (preferably homemade)
• 12 teaspoon sea salt
• 14 teaspoon fresh ground black pepper
• 14 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 14 teaspoon dried tarragon
• 18 teaspoon dried rosemary leaves
• 1 dash red pepper flakes
• 1 bay leaf
• 1 cup shell pasta (or any other small-shaped pasta)

1. Add all ingredients, except for pasta, to slow cooker in order above.
2. Cook on low for 8-10 hours or on high for 4-6 hours.
3. One hour before soup is done, add pasta.
4. Variations:.
5. This soup is extremely versitle.
6. You can substitute almost any vegetable in this recipe for another and still get great results.
7. For a richer soup, replace the water with broth for a total of 6 cups liquid.
8. Substitute rice or wild rice for pasta.
9. Add beans (red, black, or lima).
10. The first time I made this, I used wacky-mac pasta, which is an assortment of different colored and shaped small pasta.
11. It adds a nice color and variety to the soup.
12. Some of the water cooks out and is absorbed by the pasta.
13. Add more halfway through cooking, if desired.
14. As is, this recipe makes about 6 two-cup servings.

red onions, garlic, bell pepper, carrots, celery, frozen corn, frozen green beans, fresh spinach, russet potato, water, vegetable broth, salt, ground black pepper, ground turmeric, oregano, tarragon, rosemary, red pepper, bay leaf, shell pasta

Taken from www.food.com/recipe/vegetable-soup-explosion-slow-cooker-version-231932 (may not work)