Slow Cooker Minestrone Soup

Hello, vegetables! I've been craving vegetables lately (which is a good thing!) and when I came across this recipe on Pinterest, I knew I had to make it!  Slow cooking and vegetables? Yes, please!  It is delicious and so wonderfully healthy.  I added chicken to Tim's plate per request, but I loved it vegetarian.  It makes 32 servings, so you'll have plenty to freeze or take for healthy lunches.  I hope you enjoy!

• 2 Cups Frozen Peas  (Defrosted)
• 3 Small Yellow Summer Squash, diced
• 1 Cup Snapped Green Beans
• 2 Medium Zucchini, diced
• 5 Medium Celery Stalks, chopped
• 1 Red Bell Pepper, diced
• 1 Cup Baby Carrots or 2 Large Carrots, peeled and sliced
• 1 Large White Onion, diced
• 1 Tbsp Extra Light Virgin Olive Oil
• 1/2 Tbsp Black Pepper
• 1/2 Tsp Sea Salt
• 1 Tbsp Garlic Powder
• 1/8 Cup Fresh Oregano
• 2 Tbsp Minced Garlic
• 1 Tsp Parsley
• 2 Cans Reduced Sodium Kidney Beans, drained and rinsed
• 1 Can White Kidney Beans, drained and rinsed
• 2 Cans Died Tomatoes (Basil, Garlic, Oregano)
• 2 Boxes Organic Vegetable Broth
• 2 Tbsp Light Brown Sugar 

Combine all ingredients and mix well.  Cook on HIGH 5-6 hours.