Vegetarian Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups water1 medium white onion 2 small yellow summer squash5 large raw carrots1 green bell pepper (seeded)2 roma tomatoes5 stalks celery1 jalapeno peppers (seed for less spice)2 cloves garlic 1 tbsp sea salt1 tbsp black pepper1 tbsp crushed red pepper (omit for less spice)4 tbsp fresh cilantro1 tbsp dried parsleySprig of cilantro and slice of lime for garnish
Chop all vegetables. Bring all ingredients to a fast boil in large stock pot and boil for 5 minutes, then transfer to slow cooker.
Cook on high for ~2 hours, then on low for ~5 hours. Can serve as is or use immersion blender to puree soup.
Garnish with cilantro sprig and squeeze of lime.
Serving Size: Makes ~8 1.25 cup servings
Cook on high for ~2 hours, then on low for ~5 hours. Can serve as is or use immersion blender to puree soup.
Garnish with cilantro sprig and squeeze of lime.
Serving Size: Makes ~8 1.25 cup servings
Nutritional Info Amount Per Serving
- Calories: 46.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 932.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.1 g
- Protein: 1.7 g
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