Veggie & Tofu Soup - Slow Cooker Special

I took my regular chicken soup recipe and had to change it when we went back to vegetarian.  This is a compilation of what we like in our soup, but obviously use what you love.

The first time I made this in the slow cooker, I made a rookie mistake: I added noodles when I started cooking.  DO NOT DO THIS unless you like a lot of mushiness.

VEGGIE & TOFU SOUP IN THE SLOW COOKER
*If feeding a toddler use tiny pasta shapes like the alphabet or stars. Also, chop all veggies in the food processor so they don't choke.

• 1/2 bag frozen lima beans (Dan loves lima beans)
• 3 large stalks of chopped celery
• 1 small chopped onion
• 4 large carrots chopped
• 1 block of extra firm tofu... or I used to clean a rotisserie chicken and chop it up
• 32 oz of broth AT LEAST - veggie or chicken broth
• 1 tsp oregano
• salt & pepper to taste
• 1/2 bag of soup noodles or 1/2 box of small pasta shapes

I feel like all the ingredients and measurements are relative to your tastes so this is really a loose version of a soup recipe.  You may like your soup really runny or really chunky so adjust the amount of broth you use.

Put all ingredients into a slow cooker EXCEPT THE NOODLES/PASTA. Cook 1 hour on high and 5 hours on low. Add noodles or pasta in the last 15 mins of cooking. 

For my veggie friends - the tofu actually stays in firm chunks, so you don't have to worry about separation. 

To freeze:  Once cooled, fill gallon Ziploc bags and lay flat in freezer.

To reheat:  Thaw in fridge for at least 24 hours. Add to crock pot and heat on low for 3 hours or until heated through.