Crock Pot Vegetable Soup

28 oz. can crushed tomatoes
3 C. beef broth
2 10 oz. bags frozen mixed vegetables
1 C. frozen lima beans
1 large onion, chopped
2 stalks celery, chopped
1 large potato, washed and cut into bite size pieces
1 14.75 oz. can cream style corn
2 C. chopped cabbage
1 C. sliced okra (I didn't have any today, so this is not in mine)
1 tsp. Worcestershire sauce
1 T. ketchup
4 T. unsalted butter
1/2 tsp. oregano
1/4 tsp. cayenne pepper (optional)
salt and pepper to taste

Place all the ingredients into a 6 quart crock pot. Stir to combine and cook on low for 8 hours or high for 6.
Recipe from janet page



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