Slow-Cooker Veggie-Noodle Soup

Step 1

Add all ingredients to a slow cooker except zucchini and spinach. Mix well.

Step 2

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.

Step 3

Once soup is almost done cooking, use a spiral vegetable slicer to cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Step 4

If cooking at high heat, decrease heat to low. Remove and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for 10 minutes, or until zucchini noodles have slightly softened and spinach has wilted.