Vegetable soup with fresh bread

MONDAY
Vegetable Soup
•3 Red Potatoes ( 1/2" Cubes)
•1/2 Chopped small Yellow Onion
•2 Sliced Carrots
•2 Minced Garlic Clove
•2 Sliced Leeks
•2 Stalks Celery, Chopped
•2 tsp Salt
•1 tsp Black Pepper
•1 1/2 C. Sliced Green Beans (2")
•1 Ear of Corn, Corn removed
•1/4 C. Finely Chopped Fresh Parsley
•3 Diced ripe Tomatoes
•1 Quart of Chicken or Vegetable Broth
Peel and cube 3 red potatoes into 1/2" cubes.
2. Peel and slice 2 carrots and thinly slice 2 leeks (white part only).

3. Mince 2 garlic cloves and chop 1/2 a yellow onion and 2 stalks of celery.

4. Dice 3 tomatoes.

5. Remove the kernals from one ear of corn. You can do this by slicing them off with a knife.

6. Finely chop about 1/4 cup fresh parsley.

Cooking this easy Crock Pot Recipe
•Fill the bottom of your slow cooker with the potatoes and carrots.
•Now add the rest of the ingredients except for the salt and pepper.
•Turn your slow cooker on low and cook it for 7 hours.
•Now add the salt and pepper, stir well.
•Check to see if its ready by testing a potato or carrot.
•If you think it needs more time, cook it for another hour.

We're going to add some lima beans to this as well as we have some from our CSA share.

Serve with bread