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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.9
  • Total Fat: 0.8 g
  • Cholesterol: 1.0 mg
  • Sodium: 495.8 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 8.0 g
  • Protein: 6.6 g

View full nutritional breakdown of leftover crockpot veggie soup calories by ingredient
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leftover crockpot veggie soup

Submitted by: NICELYSIMPLE

Introduction

Do you have veggies that are going bad in the fridge but you just can't eat them all? Cook'em into a yummy EASY soup!

I am not a chef, I am learning to eat healthy and wanted to find out the calorie count on this mix.
Do you have veggies that are going bad in the fridge but you just can't eat them all? Cook'em into a yummy EASY soup!

I am not a chef, I am learning to eat healthy and wanted to find out the calorie count on this mix.

Number of Servings: 6

Ingredients

    Leftover RAW veggies:

    Whatever is in the fridge, I had asparagus, onion, cauliflower and kidney beans.

    Chicken broth (1 can)
    water (2 cans)
    salt and pepper

Directions

Take the leftover raw veggies from your fridge:

I had asparagus (8 spears), cauliflower (about 3 cups of chunks), an onion, and soaked and boiled kidney beans (2ish cups). Any veggie would do.

Put in a Crockpot with one can of chicken broth and two cans of water.

cook on high until mush, about 3 hours (Did I mention that I am not a chef?)

Let cool a little then blend. Add salt and pepper to taste.

My small Crockpot makes 6ish 2-cup servings.

I'll probably put a little mozzerella on it and add a few crackers when I eat it...but that is not included in the calorie count.

Number of Servings: 6

Recipe submitted by SparkPeople user NICELYSIMPLE.






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