Crock-Pot veggie soup - veganized

I know that this sounds like the most boring thing I have ever posted.  But honestly, this soup is spectacular.

My partner likes to have vegetable soup when she's sick.  My someday-mother-in-law told me the secret is to use beef bouillon.  Obviously this requires some modification.

Be forewarned: Cut out sodium wherever you can.  The bouillon makes this dish a bit salty.  Low sodium ingredients help.

Veggie Soup Ingredients:

1 small can corn
1 small can sweet or baby peas
1 can navy beans
1 can low sodium diced tomatoes (trust me, the bouillon adds enough salt)
1 can green beans (low sodium if you can find them)
3 cloves garlic, minced
1 to 2 stalks of celery, chopped up.
Black pepper to taste

1/2 diced sweet onion

2-3 cubes of fake beef bouillon (like "Not-Beef" by Edwards and Sons)
1 cube of fake chicken bouilon (like "Not-Chick'n" by Edwards and Son)
1 cup peeled and chopped winter squash (butternut, buttercup, acorn, etc.)
1 cup peeled and chopped sweet potato and/or yukon gold potatoes
Enough water to cover all ingredients.

Veggie Soup Preparation:
So easy.  Put all ingredients into a crock pot.  Simmer for 4-6 hours.
Note:  the squash and potatoes fall apart, so you could add those later if you plan to stick around while it's cooking.  If you add them at the beginning, they still taste great but lose their texture.

Serving suggestion for leftovers:
For the non-vegans, you can liven up the leftovers by adding some spinach cheese tortellini.