All veggie quantities can be modified based on what you have on hand.
2 cups tomatoes, chopped
medium onion, chopped
2 cloves garlic, pressed
1 Tablespoon olive oil
Large carrot, chopped
Stalk of celery, chopped
Small turnip, chopped
1 cup green beans, cut in 1″ pieces
6 cups chicken or veggie broth
1/4 head cabbage, chopped
1/4 teaspoon thyme
salt and pepper to taste
1/2 cup potatoes, chopped
In a large pot, heat half the olive oil over medium high heat. Add the onion and garlic and cook until done. Add the remaining veggies (except tomatoes) and just saute a minute or two. Add the thyme and salt and pepper. Put all the veggies in your crockpot, including the tomatoes and add the broth. Cook on low 8 hours or high 4 hours.