Heather's Winter Crock Pot Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 large Baby Carrots, chopped2 cups of chopped Celeryi medium Potato, diced1 cup chopped Onions1 can Hominy1 can lo-sodium Green Beans1 Tomato, chopped1 small can Tomato Paste2 tbsp Vegetarian Better than Bouillon, or another brandWater to your preference 1 cup Bob's Red Mill TVP1 cup Brown Rice
To begin, dissolve the bouillon and tomato paste in about a cup of hot water. Then throw everything into your crock pot and let it do its thing all day. Come in from the cold to a great dinner.
Be creative! I sometimes add tofu for extra protein. I will also throw in some oregano, basil, salt and pepper to taste. Garnish with parmesan cheese; serve over a baked potato, whatever. Use as a dip with crackers or tortilla chips!
This recipe will serve 10-12.
Number of Servings: 10
Recipe submitted by SparkPeople user ROCKSTAR66.
Be creative! I sometimes add tofu for extra protein. I will also throw in some oregano, basil, salt and pepper to taste. Garnish with parmesan cheese; serve over a baked potato, whatever. Use as a dip with crackers or tortilla chips!
This recipe will serve 10-12.
Number of Servings: 10
Recipe submitted by SparkPeople user ROCKSTAR66.
Nutritional Info Amount Per Serving
- Calories: 119.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 204.5 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.1 g
- Protein: 7.6 g
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