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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 238.6
  • Total Fat: 3.3 g
  • Cholesterol: 26.0 mg
  • Sodium: 528.8 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 6.5 g
  • Protein: 15.2 g

View full nutritional breakdown of Crockpot Vegetable soup calories by ingredient
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Crockpot Vegetable soup

Submitted by: LOVNLIFE

Introduction

Use leftover roast and veggies to stretch your meals. Use leftover roast and veggies to stretch your meals.
Number of Servings: 12

Ingredients

    Leftover roast beef with gravy,potatoes, and cartrots, chopped

    OR 2 c chopped roast beef, can of low fat mushroom soup, 1 cube beef bullion and 3 potatoes, chopped.

    3 bags frozen mixed veggies

    1 can tomato paste

    1 can tomato juice

Directions

Mix all ingredients in a large crock pot., with a wooden spoon May add other frozen veggies, as desired. Cook on low overnight, or all day, until desired tenderness of vegetables is reached.

Number of Servings: 12

Recipe submitted by SparkPeople user LOVNLIFE.






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