Add all of the ingredients to the slow cooker. Cook on low 7-8 hours or on high 4-5 hours.
Before pureeing the soup, I take out several ladles of broth and vegetables. We like the soup to be a little chunky and the broth thins the soup if it gets too thick.
Puree the soup using a blender. I use an immersion blender.
Serve soup with your favorite toppings!
This makes a big batch of soup! We love freezing the leftovers. You can freeze in large portions for dinner on a busy night or in individual portions for lunch. You can cut the recipe in half if desired.
I recommend using organic ingredients whenever possible.