I’ll first start off saying that I don’t have exact measurements for this. I just threw in what I thought would be good and it was. Keep in mind, these are just estimates. Secondly, my husband is 6’4″ and the zucchini he’s holding in this pic is at least a foot and a half long. This is the main ingredient in the soup I made and I used about 1/6 of it. It was washed well, I left the seeds in and the skin on. Third, soup is a great way to get vegetables in your fridge used up that are nearing expiry. I just started throwing things in… After it was blended, I added a bag of frozen meatballs for a little protein. It was good. 
Ingredients:
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About 1/6th of the zucchini in the picture above (maybe 4 or 5 store-bought zucchinis?
- 4 medium tomatoes ( I had a mix of beefsteak and cherry tomatoes which was loosely 4 tomatoes combined)
- 2 medium coarsely chopped kale leaves and stalks (Winterbor so it’s fairly big)
- 1 large coarsely chopped carrot
- 1 large coarsely chopped rib of celery
- 1/2 coarsely choppped green bell pepper
- 1 red onion (quartered)
- 4 small garlic cloves
- 2 tbsp rosemary
- 1 tbsp fennel seed
- 2 pinches of ground dill
- 2 tsp salt
- 2 tbsp chicken bouillon (undiluted liquid)
- 2 bay leaves
Preparation:
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Add 1 cup of water to the slow cooker
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Place all ingredients in the slow cooker ensuring the bay leaves are placed on top for easy removal later on
- Set on high for 4 hours and let it cook
- When complete, remove the bay leaves
- Use an immersion blender to mix everything well to a creamy smooth consistency.
- Add a protein or whatever you’d like to it or eat it just like that!