This super easy vegetable soup recipe is full of nutritious and fresh vegetables and can be made on stove top, as well as, in the crock pot!

Prep time: 15 minutes Cook time: 35 minutes (stove top) 2 hours (crock pot) Total time: 50 minutes (stove top) 2 hours 15 minutes (crock pot)

Ingredients: 32 oz vegetable broth

16 oz chicken broth

15 oz tomato sauce

3-4 russet potatoes, peeled and quartered

1 large zucchini

2 garlic cloves, minced

2 large carrots, diced

1 large tomato, diced

1- 8 oz can of corn

salt and pepper

red pepper flake

Instructions: Stove top

1. Pour the vegetable broth and chicken broth in a pot on the stove and bring it to a boil.
2. While the pot is heating up, wash, peel, and quarter potatoes, add them to the broth in the pot and cover.
3. Wash and cut up zucchini, garlic, carrots, and tomato, set aside.
4. Add the tomato sauce to the pot, then add the zucchini, garlic, carrots, and tomato to the pot.
5. Open and drain the can of corn, then add the corn to the pot.
6. Add salt, pepper, and red pepper flake to taste.
7. Turn the pot to low heat and stir occasionally to avoid a film forming on the bottom and sides.
8. Cook on low until the vegetables are tender, then remove from heat.
9. Serve and enjoy!

Instructions: Crock pot

1. Put the chicken broth, vegetable broth, and tomato sauce in the crock pot and turn on high.
2. Wash, peel, and quarter the potatoes, add them to the crock pot.
3. Wash and cut up zucchini, garlic, carrots, and tomato and add to crock pot.
4. Drain the can of corn, and add to crock pot.
5. Add salt, pepper, and red pepper flake to taste.
6. Cook on high for about 2 hours or until the vegetables are tender.
7. Turn off crock pot, serve, and enjoy!

Recipe Notes: You may leave out the chicken broth for a vegetarian option, just add 16 oz more of vegetable broth. You can replace any of these vegetables or add other vegetables in addition to these, such as: green beans.