Thick Crock Pot Tomato Vegetable Soup

Name: Thick Crock Pot Tomato Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 serving(s)
Ingredients: 2 carrots, sliced; 2 stalks celery, sliced; 1 zucchini, sliced; 1/4 cup dried onion flakes; 1 teaspoon Italian herb seasoning; 1/2 teaspoon black pepper, ground; 2 garlic cloves, crushed; 3 teaspoons beef stock powder; 2 cups water; 2 (400 g) cans tomatoes, crushed; 1 (600 g) can red kidney beans, drained and rinsed; 1/2 cup tomato paste; 1 skinless chicken breast, cooked and diced; 1/2 cup frozen peas; 1 cup cooked brown rice

Submitted by dale7793

"This is a super tasty thick, rich crock pot soup. Packed full of healthy ingredients."

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Ready In:: 8hrs 15mins
Ingredients:: 15
Serves:: 4

ingredients

2 carrots, sliced
2 stalks celery, sliced
1 zucchini, sliced
¹⁄₄ cup dried onion flakes
1 teaspoon Italian herb seasoning
¹⁄₂ teaspoon black pepper, ground
2 garlic cloves, crushed
3 teaspoons beef stock powder
2 cups water
2 (400 g) cans tomatoes, crushed
1 (600 g) can red kidney beans, drained and rinsed
¹⁄₂ cup tomato paste
1 skinless chicken breast, cooked and diced
¹⁄₂ cup frozen peas
1 cup cooked brown rice

directions

Add the first 12 ingredients to the crock pot (except extra kidney beans).
Stir well.
Cook on low for 8 hours.
Before serving stir in the chicken, rice, extra kidney beans and peas.
Allow to heat through and serve.
I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).