Two-Potato Vegetable Soup

• Ready In: 10 hrs 10 mins
• Serves: 5
• Yields: 7 1/2 c

Ingredients

• 1  medium russet potatoes or 1  medium baking potato, cut into 1/2 inch cubes (about 1 cup)
• 1  medium  dark-orange sweet potato, peeled,cut into 1/2 inch cubes (1 1/4 cups)
• 1⁄4 cup  chopped onion
• 1 (14 1/2ounce) can  diced tomatoes with basil, garlic and oregano,undrained
• 2 1⁄2 cups water
• 3⁄4 teaspoon salt
• 2  vegetable bouillon cubes
• 1 (10 ounce) package  frozen peas and carrots (about 2 cups)

Directions

1. In 3 1/2 to 4-quart slow cooker, combine all ingredients except peas and carrots; mix well.
2. Cover; cook on low setting for 8 to 12 hours, adding peas and carrots 15 minutes before serving.