Slow-Cooker Two-Potato Vegetable Soup Recipe | Betty Crocker

Ingredients

• 1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
• 1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
• 1/4 cup chopped onion (1/2 medium)
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
• 2 1/2 cups water
• 3/4 teaspoon salt
• 2 vegetarian vegetable bouillon cubes
• 2 cups frozen peas and carrots (from 1-lb bag), thawed*