Crock Pot Vegetable Soup

I'm loving the crock pot lately, but all I've ever known how to cook in a crock pot is roasts or chicken. I'm learning how to use it for soups, and I'm confident other vegan recipes will follow. This was a very easy recipe that put a delicious dinner on the table minutes after coming home from work.

1 1/2 c. Bob's Red Mill Vegetable Soup Mix
6 cups water
2 cups sliced baby carrots (slice them very thick if cooking all day)
1 small sweet onion, diced
1 can (12 oz) petite diced tomatoes, no salt added
2 T. minced garlic
2 T. powdered vegetable broth
1 T. taco seasoning
1 t. Real Salt
1/4 cup nutritional yeast

Place all ingredients except nutritional yeast in a large crock pot. Stir to combine seasonings. Cook 2 to 4 hours on high or 6 to 8 hours on low, or until all ingredients are tender. Add nutritional yeast just before serving.

Makes 6 servings

Feel free to experiment with the vegetables. Potatoes, broccoli, squash and corn would all be excellent additions to this soup.

Bob's Red Mill Vegetable Soup Mix is a combination of split peas, barley, and miniature pasta shapes. If you can't find Bob's Red Mill brand, I've seen this particular mix in the bulk section at health food stores.