Totally Veggie Soup

This recipe produces a nice, light dinner for a night you might not be up to cooking or eating a hearty meal. It's also versatile in that just about any vegetable can be put into the pot. Use either leftover, frozen or fresh veggies. Totally Veggie Soup freezes nicely, so take out large and small freezer-safe containers and pack up the soup for lunch- and dinner-size portions. Freeze and serve whenever you want a deliciously light meal.

• 3 (14-oz.) cans chicken or vegetable broth
• 1 (29-oz.) can tomato purée
• 1 cup water
• 2 stalks celery, chopped
• 1 (1-lb.) bag frozen mixed vegetables, partially thawed
• 1 cup frozen corn, partially thawed
• 1 cup frozen green beans, partially thawed
• 1 onion, chopped
• 1 (15.8-oz.) can Great Northern beans, drained
• 2 tbls. Worcestershire sauce
• 1 tsp. coarse-ground black pepper
• 1 tsp. minced garlic

1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.

2. Serve with French bread and a salad or fruit, if desired.

Yield - 8 Servings