Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Calories 131.0
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 707.0 mg
Potassium 446.9 mg
Total Carbohydrate 27.8 g
Dietary Fiber 6.8 g
Sugars 6.8 g
Protein 6.0 g
Vitamin A 74.3 %
Vitamin B-12 0.0 %
Vitamin B-6 13.4 %
Vitamin C 48.1 %
Vitamin D 0.0 %
Vitamin E 1.2 %
Calcium 5.4 %
Copper 6.7 %
Folate 9.5 %
Iron 8.6 %
Magnesium 7.2 %
Manganese 12.7 %
Niacin 6.3 %
Pantothenic Acid 3.4 %
Phosphorus 7.6 %
Riboflavin 3.8 %
Selenium 1.0 %
Thiamin 7.7 %
Zinc 3.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Vegetable Soup

View the full Slow Cooker Vegetable Soup Recipe & Instructions
Submitted by: METISMOMMA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Vegetable Soup

43 calories of Potato, raw, (0.29 medium (2-1/4" to 3-1/4" dia.))

31 calories of Del Monte Petite Cut Diced Tomatoes, (0.61 cup)

18 calories of Mixed Vegetables, frozen, (0.10 package (10 oz))

10 calories of Bob's Red Mill TVP, (0.03 cup)

7 calories of Lentils, (0.03 cup)

6 calories of Onions, raw, (0.10 cup, chopped)

6 calories of Carrots, raw, (0.19 carrot (7-1/2"))

3 calories of knorr beef bouillon cubes, (1.14 gram(s))

2 calories of Celery, raw, (0.19 stalk, large (11"-12" long))

2 calories of Granulated Sugar, (0.10 tsp)

0 calories of Pepper, black, (0.05 tsp)

0 calories of Salt, (0.05 tsp)

0 calories of Water, tap, (0.29 cup (8 fl oz))


Nutrition & Calorie Comments  

Many ways to make this you own. I used vegetable stock, no bouillion. Did not add salt, added garlic powder. Submitted by:
1CRAZYDOG
(11/29/19)
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uSE CHICKEN BROTH OR VEG. BROTH INSTEAD OF BEEF BOUILLON, ADD GARLIC AND LEAVE OUT VEG. PROTEIN. Submitted by:
MYRNACARRIER
(9/30/17)
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Sounds good but I'd leave out the vegetable protein. You don't need it beans are loaded with protein.:) I'd use vegetable broth. You don't need the hormones that come from the beef broth:) Submitted by:
BARBARAMOORE2
(8/31/12)
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I really like this. For someone who can't even make oatmeal, it was super easy. I didn';t add the salt but added some corn too. Thanks for the recipe! Submitted by:
JENNIFERV88
(2/16/11)
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I MADE THIS RECIPE LAST NIGHT AND HAD IT FOR SUPPER TODAY. I DIDN'T ADD THE PROTEIN BECAUSE I COULDN'T FIND IT AT ANY STORE. I ADDED POTATOES AND I FROZE THE REST FOR A COLD RAINY DAY. WHEN I RUN OUT I'LL MAKE IT AGAIN. IT WAS EASY TO MAKE AND VERY GOOD.... Submitted by:
NIKSTER1318
(10/2/10)
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I didn't add the veg. protein, just added some garlic & a few fresh herbs. Great soup, I'll make it again. Submitted by:
ZEPHIA1
(5/31/10)
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It's all good,, Will just tweak it a bit more for my taste... While leaving out the extra textured protein & all that salt 		Submitted by:
LAKERSGURU
(2/15/10)
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Made this soup today. It is fabulous. Had a little trouble tracking down the textured vegetable protein. Finally found it at a health food store. I bought beef stock instead of doing the bouillon cubes. I made enough to freeze some for another day. Thanks Submitted by:
SHOREGAL47
(1/16/10)
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Loved this. I added a little bit more salt to my taste. Next time I will try it with more celery for natural salt. Submitted by:
COOLBREEZE
(12/19/09)
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I found textured vegetable protein in the organic section of the grocery store. The brand is Bobs Red Mill. It looks like big bread crumbs. I am making this soup now. I hope it is as good as it sounds. Submitted by:
POSTALGAL
(2/22/09)
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Thinking of replacing the boullion with low sodium chicken broth. Of course it would no longer be vegetarian. Submitted by:
GRAMMAP1
(2/21/09)
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How much is a serving? Half a cup? One cup? I suggest adding chopped cabbage. It adds a bit of sweetness to the soup without a lot of added calories. Submitted by:
AUTHORLINDA
(2/21/09)
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sounds like it would be very easy and good for you,would lower the sodium some Submitted by:
TUMYPACK
(2/21/09)
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What is textured vegetable protein? Submitted by:
KCNH80
(2/21/09)
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I would use a teaspoon of miso paste rather than the beef bullion, and not add salt. Looks good. Submitted by:
APRILNYC
(2/21/09)
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This is NOT a lot of sodium. If you are use to reading labesl then note many are in gm (grams); this one is miligrams(707mg = 0.7 gm) Now enjoy it! I will try it too! BTW: What is the frozen veggie?? Mixed??Spinach??Lima beans??Which vegetable is it? THANKS FOR SHARING THIS RECIPE;I'm making it soon Submitted by:
RDAKZOOM
(2/21/09)
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I agree about the sodium being high. Also, I agree that a true 'vegetable' soup doesn't contain beef broth. But, I suspect that the beef broth and the canned tomatoes account for much of the sodium. Will subsitutue sodium free veg. broth and tomatoes. And, I LOVE potatoes in soup. LoL Submitted by:
UMUCGRAD
(2/21/09)
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sodium is a little high per serving. I might tweak it a bit. Thanks for the idea! Submitted by:
FUNINFLIPFLOPS
(2/21/09)
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