1 pound carrots, sliced
2 medium zucchini, sliced
1 can (8oz.) chopped tomatoes
1 small onion, sliced
2 celery ribs, sliced
2 chicken bouillon cubes
1 package of soup mix (onion mushroom or preferably mushroom garlic)

Peel carrots and cut into about ¼ inch slices.

Cut zucchini into about ½ inch slices.

Pour both in crock pot.

Pour in chopped tomatoes.

Peel the onion and then slice it to desired size.

Slice up the celery ribs. Add them to the crock pot as well.

Stir in the soup mix.

Add chicken bouillon cubes and stir until they dissolve.

Cook on high for 6 hours, stirring occasionally.

You may need to add water after about 3-4 hours of cooking, if needed. The juice from the canned tomatoes should have enough water at the beginning. Water will also come out of the zucchini and carrots as they are cooking.