Simple Vegetable Soup -- a pleasing autumn crockpot

I had a hankering for a very simple vegetable soup -- the kind with diced vegetables, and a clear broth. This fits the bill! It's delicious and satisfying, and is a perfect autumn meal. I like to put a little chili powder in mine, but you can skip it if  you want. The vegetables make the broth very sweet and savoury at the same time. Naturally vegan, and gluten free.

ingredients:

3 tbsp extra virgin coconut oil
2 cloves garlic, minced -- approx 2 tbsp
2 small-medium onions, finely chopped -- approx 1 1/2 cups

4 cups cooked chickpeas
2 cups green peas
3 cups diced sweet potatoes
3 cups diced celery
2 cups diced carrots

4 tsp sea salt
1 tsp chili powder
1 tsp cumin powder
black pepper
2 tbsp marjoram


8 cups vegetable broth or water (I used leek and mushroom broth from my freezer -- I made extra back in October, then froze it in mason jars)


directions:

1. layer the ingredients in the order listed and cook in the crockpot until done.
2. or if using a pot on the stove, saute the onion and garlic in coconut oil, then add the rest of the ingredients, and cook until the vegetables are of desired consistency.