This soup is wonderful in the fall and winter! It tastes so good that you would never know that it is fat-free. For a heartier soup, add some browned hamburger or ground turkey.
How To Make Stunning Slow Cooker Vegetable Soup
Just prep the ingredients in the morning and let the slow cooker do its magic.
Prep:
30 mins
Cook:
6 hrs
Total:
6 hrs 30 mins
Ingredients
- 4 carrots, thinly sliced
- 5 stalks celery, sliced
- 4 potatoes, cubed
- 9 oz frozen green beans
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup canned tomatoes, diced
- 4 cups tomato juice
- ½ cup water
- 1 tbsp parsley, dried
- ¾ tsp oregano, dried
- 1 tsp herb seasoning
- 1 can light red kidney beans, rinsed and drained
- salt , to taste
Instructions
-
Combine all ingredients in crockpot insert.
-
Cook on Low for 8 to 10 hours or on High for 6 hours.
- Season with salt to taste.
- Just before serving, stir in kidney beans.
- Serve hot.
Nutrition
- Sugar: 10g
- :
- Calcium: 73mg
- Calories: 144kcal
- Carbohydrates: 33g
- Fat: 1g
- Fiber: 6g
- Iron: 2mg
- Potassium: 1014mg
- Protein: 5g
- Saturated Fat: 1g
- Sodium: 85mg
- Vitamin A: 5989IU
- Vitamin C: 54mg
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