Vickie'S Slow-Cooker Vegetable Soup - cooking recipe

Ingredients

3/4 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1 large diced potato
1 medium diced sweet potato
2 minced garlic cloves
3 c. chicken broth
2 chopped tomatoes
16 oz. kidney beans
15 oz. chickpeas, rinsed
2 tsp. soy sauce
1 tsp. paprika
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. turmeric
1 whole bay leaf
dash cayenne pepper

Preparation

In large skillet, saute onion, celery and pepper until crisp-tender.
Add potato and garlic; saute an additional 3-5 minutes.
Transfer to 5-quart crockpot.
Add remaining ingredients.
Cover and cook on low for 9-10 hours or until vegetables are tender.
Discard bay leaf before serving.