Harvest Vegetable Soup

      I call this my Harvest Vegetable soup, because one of the bags of vegetables in the freezer i used was Trader Joe's Harvest Vegetable blend. It is October and all the fresh vegetables i had were in season vegetables, so the name seemed to fit.
    I try not to buy any vegetables that are over $1 a pound. This is an attempt to keep the grocery bill down.
    I love the farmers market, I go every weekend. It is the best place to get fresh Vegetables, and you can control where your food is coming from. With all the contamination we have had these last few years it is a good idea to keep track of where your food is coming from, and the best way to do that is to buy local and know your farmers. I don't like to keep fresh vegetables around for more than a week.So the simplest way to use up old vegetables is soup.

    Chop up carrots, celery, onion, cabbage, zucchini, summer squash, broccoli,  tomatoes,and use up any open bags of frozen vegetables you may have in your freezer like corn, peas, broccoli, or any mixed vegetables or stir fry blends.
    I like to add cans of black beans and diced tomatoes if i don't have fresh tomatoes to add. Acid from the tomatoes balances the flavors Makes it more of a balanced meal and the beans keep you full longer.
    For the broth i use better than bullion vegetable. one teaspoon per 8 oz of water. Mix well and add to all the fresh chopped and canned vegetables in the slow cooker. and set on low for 8 hours.
     About 2 or three hours before serving add the frozen ingredients and stir.