Place the chopped vegetables in the pot of a 7-quart Crock-pot. Add water to cover the vegetables, plus a little more. Add the pasta, salt, garlic powder, onion powder, soy sauce, and agave.
Turn the Crock-pot on to the highest setting for approximately 2 and 1/2 hours. (The soup will be bubbling up.) Reduce the heat to the medium setting and cook for another 1 and 1/2 hours.
Once the soup is finished cooking, you can reduce the heat and keep the Crock-pot on low all day until the soup is ready to be served.