Peel and chop raw ingredients and add all to crock pot.
2
Add whole can (undrained) of stewed tomatoes as well as frozen vegetables (can substitute fresh versions if available).
3
Dissolve 2 beef bouillon cubes in hot/boiling water (1 cup water per 1 cube) and pour mixture into crock pot. Tip: Throw the cubes in the hot water before chopping the vegetables and they should be dissolved by the time you''re done.
4
Add tomato paste. Add enough water to submerge vegetables and mix tomato paste into the water until it dissolves.
5
Season with garlic powder and black pepper (and other seasonings if desired).
6
Cook soup on high heat for two hours and then low heat until potatoes and carrots are soft. Stir once each hour.
