Chili Minestrone Soup (Crock Pot) - cooking recipe

Ingredients

1 (14 1/2 ounce) can diced tomatoes with mild green chilies (I used Red Gold Petite Diced Mexican Fiesta spiced tomatoes)
1 (16 ounce) can chili beans (I used Bush's Best Chili Beans with Hot Sauce)
1 cup onion, chopped
3 cups frozen mixed vegetables (mix of peas, carrots, beans, and corn)
1/2 cup celery, chopped
2 cups tomato juice
3 cups water
2 teaspoons sugar
2 teaspoons lime juice
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon mrs. dash extra spicy sodium-free seasoning
1/4 teaspoon red pepper flakes

Preparation

Put everything in a 4 quart or larger slow cooker.
Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.