1 medium yellow onion, chopped
1 red bell pepper, chopped finely
3 potatoes, peeled and cubed
4 celery stalks, chopped finely
2 large carrots, chopped
2 cups frozen corn or 1 (14 ounce) can corn, drained
5-6 garlic cloves, minced
2 1/4 (15 ounce) cans veggie stock or 3 3/4 cups water + veggie bouillon
2-3 small bay leaves
black pepper, to taste
1. Toss all vegetables into a crock pot. Add corn, and garlic; mix well.
2. Pour in the stock and drop in the nay leaves.
3. Simmer all day, setting crockpot for 8 hours. Add pepper after cooking.
Come home from work and dinner is ready!