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