Crockpot Minestrone Soup

This is my lunch for tomorrow.

It was my lunch today too.

And my dinner.

And yesterday's dinner.

But I'm not complaining.

Because that is how good this soup is.

And my crockpot is awesome.

I used this recipe, with some tweaks, of course.

Crockpot Minestrone Soup
Adapted from A Year of Slow Cooking

Stephanie O'Dea calls this a "clean out the pantry" soup, so really use whatever you have on hand. This is what I used:

Ingredients:
3 cups low-sodium chicken broth (I used Pacific Natural Organic Low-Sodium Chicken broth. It comes in a carton and only has 70 mg of sodium per serving - much lower than the "low-sodium" broth that comes in cans)
1 can Roma beans (rinsed and drained)
1 2/3 cup cooked red beans (I cook them in the slow-cooker using this method and freeze them. I could have used just my pre-cooked beans, rather than mixing in canned beans, but I needed to clean out my pantry of high-sodium foods)
2 cups chopped tomatoes (I forget the brand I used, but it comes in a carton and only has about 20 mg of sodium per serving.)
2 stalks celery, chopped
2 carrots, chopped
Handful of frozen corn kernels
Handful of frozen green beans
3 cloves of garlic, peeled
1/4 tsp cayenne pepper
Salt and pepper to taste

Method:
Dump everything into the crockpot. Cook on low for 8-9 hours.