Crockpot Vegan Veggie Stew

I made today this whilst suffering from a 5+ day flu/cold. Normally I would have just reached for the good old chicken soup, but as I am trying to go vegan that isn't really on the menu plan. *cough* Feeling the need to desperately fill myself with vitamins I started reaching for any veggies I had in my kitchen. *cough, cough* SO the recipe that follows is what came from my crockpot. I'm told it was VERY tasty, but I will just have to take her word for it until I can breathe again. *sniff, suffer, cough, groan* I'm sure it could be made better with whole grain pasta (I used mini ziti, but I didn't have the energy to fight with the computer to explain what mini ziti is *cough evil robot! Cough*) and other veggies (wish I had had a sweet potato), but I'm not in the grocery shopping mood right now. *cough, cough* Let me know if it is good. I probably won't know for a few days yet. *sigh*

• Ready In: 4 hrs 15 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 2  medium  white onions, chopped
• 3  stalks celery, chopped
• 2  cups  whole  baby carrots
• 4  medium white potatoes, chopped
• 1  cup  whole cherry tomatoes
• 2  cups kale, chopped
• 1  cup pasta
• 1  low-sodium vegetable bouillon cube
• 2  tablespoons soy sauce
• 2  tablespoons  hot sauce (to taste)
• 4  cups water

Directions

1. Chop veggies in large irregular shapes so they don't disappear and make this a soup instead of a stew. Add all ingredients including uncooked pasta into crockpot, and put the lid on. Set on low for 6-8 hours or high for 4-6 hours. Serve with hot sauce if desired.