Slow Cooker Two-Potato Vegetable Soup

 

1

large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)

1

medium russet or baking potato, cut into 1/2-inch cubes (1 cup)

1/4

cup chopped onion (1/2 medium)

1

can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

2 1/2

cups water

3/4

teaspoon salt

2

vegetarian vegetable bouillon cubes

2

cups frozen peas and carrots (from 1-lb bag), thawed*

• 1 In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
• 2 Cover; cook on Low setting 8 to 12 hours.
• 3 About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.