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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 86.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,196.0 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.8 g

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

Submitted by: BLUEFIRESTORM86

Introduction

This soup is awesome to make and then portion into freezer bags and freeze!!! It keeps for about 6 months or so....whenever you need some, put a bag in the fridge the night before and then reheat at lunchtime! So delicious!!! This soup is awesome to make and then portion into freezer bags and freeze!!! It keeps for about 6 months or so....whenever you need some, put a bag in the fridge the night before and then reheat at lunchtime! So delicious!!!
Number of Servings: 7

Ingredients

    10 oz. Spinach, uncooked, baby leaves
    2 Stalks Celery, raw, ribs, chopped
    1 Large Onion, uncooked, chopped
    1 Clove Garlic, fresh, minced (I used pre-minced)
    4 c. Broth, Vegetable (I use campbell's vegetarian version)
    28 oz. Canned diced tomatoes
    2 Bay Leaves
    1Tbsp. dried basil
    1 tsp. dried oregano
    1/2 tsp. red pepper (I found that this was a little TOO spicy for me...if you're sensitive to spice you might want to put less in)

Directions

Place all ingredients in slow cooker, cover, and cook on high for 5 hours. Remove bay leaves, stir and serve.

If you're going to freeze it, let it cool completely. Portion 1-cup amounts into small freezer bags, label, and freeze. To reheat, put bag in fridge the night before, and then microwave for about 1:30 to reheat after thawed. Delicious with wheat crackers!!!

Serving Size: Makes about 7 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user BLUEFIRESTORM86.






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