Ingredients
1
large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
1
medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
1/4
cup chopped onion (1/2 medium)
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 1/2
cups water
3/4
teaspoon salt
2
vegetarian vegetable bouillon cubes
2
cups frozen peas and carrots (from 1-lb bag), thawed*
Preparation
In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
Cover; cook on Low setting 8 to 12 hours.
About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.
