Instructions
In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for
about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out
as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to
layer in your freezer and won’t take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
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