Veggie Soup

1 Medium Yellow Onion, Diced
4 Stalks Celery, Diced
5 Cloves of Garlic, Diced
2 Cloves of Shallots, Diced
3 Chicken Stock Pouches (TJs)
3 Cups Water
6 High Lycopene Tomatoes, Diced
1/2 Can Tomato Paste
6 Small Tri Colored Potatoes, Diced
4 Carrots Peeled, Diced
1 Cup Frozen Peas
1 Cup Frozen Fava Beans
1 Tablespoon Himalyan Sea Salt
1 Tablespoon  Cracked Pepper
2 Tablespoons Basil
2 Tablespoons Soy Sauce
Olive Oil

Dice Onion, Garlic, Celery, Shallots.
Saute in olive oil until soft.
Add diced potatoes and saute 3-5 minutes.
Add saute into crock pot.
Add chicken stock, water, carrots, tomatoes, peas, fava beans, sea salt, pepper, basil, soy sauce, tomato paste

Cook for 3-4 Hours in Crock Pot on Low, or until veggies are tender.

Serve with Oyster Crackers