Heat the olive oil in a skillet set over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until softened, about 5 to 7 minutes. Add the garlic and cook, stirring constantly, another minute.
Scrape the mixture into your slow cooker. Add the remaining ingredients. Cover and cook on LOW for 4 to 6 hours, until the vegetables are tender.
Taste and add more salt and pepper as necessary.
Ideal Slow Cooker Size: 5 to 6 quart. (I used my new Instant Pot).
I use 1 tablespoon Better Than Bouillon and 3 cups of water to make the chicken broth. You can skip the initial cooking of the onion, celery and pepper if you like, but your soup may take longer to become done.
* Weight Watchers Friendly