Ingredients:

3 medium cloves garlic, coarsely chopped
1 small onion finely chopped
1 (8-ounce) package sliced mushrooms
2 medium ribs celery, sliced
2 medium carrots, sliced
1 small butternut squash peeled, seeded, and cut into 1-inch cubes ( can buy pre-cut)
1/2 cup cut green beans
2 small thinly sliced leeks (white parts)
1/2 pound baby white potatoes
1 (15-ounce) can white beans ( may sub for Great Northern beans or cannellini beans) rinsed and drained
1 1/2 to 2 cups veggie broth
1 (15-ounce) can fire-roasted crushed tomatoes
1-2 bay leaves
1 teaspoons fine salt
1 tsp Better Than Bouillon ( Vegetable)
1/2 teaspoon freshly ground black pepper

Instructions:

layer in order: garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to 5-quart slow cooker.
Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.
Cook on low for 5 to 7 hours until the vegetables are tender.

Tips:

Cut the vegetables the same size so they're all tender at the same time.
Prep ahead: All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.
The fire-roasted tomatoes add a little bit of a smoky taste which I love but if you can't find them or don't like them go for plain crushed tomatoes instead.