In large slow cooker, mix all ingredients except frozen mixed vegetables and pesto.
Cover, and cook on low 8 to 10 hours or high for 4 hours.
Stir in frozen mixed vegetables. Cover; cook on high 30 minutes or until soup is hot. Season with additional salt and pepper, to taste.
Top each serving with a spoonful of pesto.
Stove top directions
Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the carrots and sauté about 5 minutes.
Stir in tomatoes, tomato sauce, tomato paste, broth, chopped potatoes, parsley, dried onion, basil, thyme, oregano, and pepper. Bring to a boil, then add green beans.
Reduce heat to medium-low, cover, and simmer until potatoes are tender when pierced with a fork, about 20 to 30 minutes.
Add frozen mixed veggies, and cook 5 more minutes or until soup is heated through.
Top each serving with a spoonful of pesto.
Notes
The recipe gives you general time ranges, rather than exact times because every slow cooker runs at a slightly different temperature.It makes a nice big batch of soup that you can portion out for lunches or you can freeze for later. It’s great to make for a new mom or someone at home who’s sick too.If you can’t find crushed tomatoes or have another kind of canned tomatoes in your pantry, feel free to use them. Diced tomatoes, stewed tomatoes, fire roasted petite dice, any will work. You don’t need to drain the can of tomatoes; the juice adds nice flavor and liquid to the soup.You don’t need to peel the potatoes, of course you can if you like, but the peel has lots of nutrition in it.If you have fresh veggies to use up so they don’t go bad, you may have to adjust the cooking time on the soup. Or, even add different veggies in at different times.