Summer Crock Pot Veg Soup - cooking recipe

Ingredients

1 (15 ounce) can cannellini beans, Drained & Rinsed
1 cup carrot, Sliced
1 cup green beans, Cut in Half
1 cup corn
1 zucchini, Sliced & Halved
1 pint tomatoes, Halved
1 stalk celery, Sliced
1/2 white onion, Chopped
3 garlic cloves, Chopped
4 cups chicken stock (I used prepared No Sodium Instant Chicken.) or 4 cups vegetable stock (I used prepared No Sodium Instant Chicken.)
fresh parsley, Chopped
salt & pepper
1 lemon, Cut into Wedges

Preparation

Secure the lid on the crock pot and cool on high for 4-6 hours or low for 6-8 hours until everything is nice and tender.
Once done, dish out the soup and serve with a lemon wedge.