Crock Pot Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 T olive oil (EVOO)1 C onion, chopped1 green pepper, chopped3 cloves garlic, minced or pressed2 cans butter beans or great northern beans1 can red kidney beans1-28 oz can tomato sauce4 C vegetable stock1-10 oz bag mixed vegetables2 bay leaves1 t rosemary1/2 t thyme1/2 t celery salt (or use 1/2 C fresh celery, chopped)1 t cuminsalt and pepper to taste
Add EVOO, onion and green pepper to skillet. Cook for 5 minutes stirring occasionally. Add garlic in the last minute. Pour onion, pepper and garlic into crock pot. Add all other ingredients. Stir. Simmer in crock 4-8 hours as needed to fit your schedule.
Makes approximately 10, 1 Cup servings.
Serving suggestion: Serve with a crusty, multi-grain baget.
If you don't have the suggested beans, this soup would be good with any beans that you like. I sometimes use black beans in it as well.
Number of Servings: 10
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Makes approximately 10, 1 Cup servings.
Serving suggestion: Serve with a crusty, multi-grain baget.
If you don't have the suggested beans, this soup would be good with any beans that you like. I sometimes use black beans in it as well.
Number of Servings: 10
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Nutritional Info Amount Per Serving
- Calories: 166.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,265.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 8.4 g
- Protein: 8.0 g