Simple Vegetable Soup
|Chopped leeks||3 Cup (48 tbs) (White And Light Green Part Only, About 2 Medium Leeks)|
|Diced carrots||2 Cup (32 tbs) (About 3 Large)|
|Diced zucchini||3 Cup (48 tbs), unpeeled (About 2 1/2 Medium)|
|Canned vegetable broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Plum tomatoes||3 , chopped|
1. In a 3 1/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the vegetables are tender.
3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well.