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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 57.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 227.3 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Slow Cooker Vegetable Soup calories by ingredient
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Slow Cooker Vegetable Soup

Submitted by: XNANNY

Introduction

You can make this vegan by using vegetable broth instead of beef broth. You can make this vegan by using vegetable broth instead of beef broth.
Number of Servings: 8

Ingredients

    Dried or fresh onion 1/2 cup
    Beef Bouillon cubes 2
    Potato 1 large or 2 small-chopped
    Baby carrots 6 cut in slices
    Celery 4 medium size ones-chopped
    Zucchini 1 medium size-chopped
    Cabbage 0.25 of a lb. sliced
    Water (I use bottled only)

Directions

I have a two quart slow cooker so this is for that size. I put the dried onion in first then the bouillon and a bit of water. Next I cut the potato up and added it. Carrots come next. Then it is celery's turn. Zucchini sliced in half the long way, then each pice cut again the long way so as to get quarter of a circle when you cut the slices. Cabbage is sliced or chopped as you like. This will fill the cooker to the top, add water cover and cook for 9 to 10 hours on low. Makes 8 one cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user XNANNY.






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