In a slow cooker combine together red pepper, carrot, diced tomato, diced potatoes, onion, garlic, vegetable stock, bay leaf, oregano, basil, salt, and pepper. Cook on low for 6 hours. Sprinkle with parsley before serving.
Notes
If you want to make this soup quick, use frozen vegetables in place of fresh.
You can cook this soup on low for 6 hours or high for 3.
Perfect Pairing
Serve this soup with a Watermelon Crawl Cocktail.
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