Minestrone Soup (in the crockpot)

This soup was absolutely delicious!  It was the perfect warm weather soup with all of your fresh cut veggies and colors, it was perfect!  It was light and refreshing and I will definitely make this again.  It took some time to chop all of the veggies up and it makes a TON of soup, but it was worth it!  And guess what?  It's gluten free!

Ingredients:
2 Cups Frozen Peas  (Defrosted)
3 Small Yellow Summer Squash
1 Cup Snapped Green Beans
2 Medium Zucchini
5 Medium Celery Stalks
1 Red Bell Pepper
1 Cup Baby Carrots or 2 Large Carrots
1 Large White Onion
1 Tbsp Extra Light Virgin Olive Oil
1/2 Tbsp Black Pepper
1/2 Tsp Sea Salt
1 Tbsp Garlic Powder
1/8 Cup Fresh Oregano
2 Tbsp Minced Garlic
1 Tsp Parsley
2 Cans Reduced Sodium Kidney Beans
1 Can White Kidney Beans
2 Cans Died Tomatoes (Basil, Garlic, Oregano)
2 Boxes Organic Vegetable Broth
2 Tbsp Light Brown Sugar (My secret Ingredient)

-Turn crock pot on high, and cover.
-Cook 5-6 hours.

Gluten free:  use GF veggie broth

Recipe and photo found on: undressedskeleton.tumblr.com