Prepare your vegetables! Chop the onion, celery, bell peppers, squash, green beans, celery.
Add vegetables to the crockpot with the chicken broth. Turn pot to high.
Drain the canned peas and beans. Add them to the crockpot.
Add the undrained can of tomatoes to the crockpot.
Add in all of the seasonings and minced garlic.
Let the soup cook for five hours on high. Stir every hour or two to allow the soup to cook evenly.
Dice chicken, Add the chicken to a pot of boiling water. Boil chicken until semi-cooked. Drain, and add semi-cooked chicken to the crockpot. **Boiling the chicken first makes the soup less "fatty" - Tip from grandma! Cook soup on high for another three hours. *you don't want to add the chicken in too soon, or it'll become overcooked and dry.
Once the soup is done, give it a taste test and determine if it needs more seasonings! I always end up adding extra splashes of garlic, salt, or pepper!
Turn the pot to warm. Serve! I stored some in the freezer and some in the fridge! It's even better the next day.