Slow Cooker Vegetable Lentil Soup
- Number of Servings: 8
Ingredients
4 cup Tomatoes, red, ripe, canned, wedges in tomato juice 4 tsp vegetable stock cube (by JAKADAM) 4 cup (8 fl oz) Water, tap 2 cup Squash - Yellow and Zucchini 2 cup, chopped Carrots, raw 50 beans (4" long) Green Beans (snap) 1 head, small (4" dia) Cauliflower, raw 1 cup Pumpkin, canned, without salt 1 medium (2-1/2" dia) Onions, raw 0.5 cup Tomato Paste 1 clove Garlic 1 cup Lentils, cooked
1. Add tomatoes to slow cooker, followed by vegetables cut to approximately the same sized pieces to allow uniform cooking.
2. Dissolve stock cubes in water and add, along with tomato paste and lentils.
3. Heat till contents are at almost-boiling stage, stir well and then test for seasonings.
4. Turn slow cooker setting to 'Auto', to ensure soup doesn't boil over, and stir every hour or so.
5. I usually cook mine for 4 hours or so, depending on how soft or firm you prefer your vegetables.
6. Nice served with a warmed, fresh bread roll and butter.
Serving Size: Makes 8 good servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MONTROSE28.
2. Dissolve stock cubes in water and add, along with tomato paste and lentils.
3. Heat till contents are at almost-boiling stage, stir well and then test for seasonings.
4. Turn slow cooker setting to 'Auto', to ensure soup doesn't boil over, and stir every hour or so.
5. I usually cook mine for 4 hours or so, depending on how soft or firm you prefer your vegetables.
6. Nice served with a warmed, fresh bread roll and butter.
Serving Size: Makes 8 good servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MONTROSE28.
Nutritional Info Amount Per Serving
- Calories: 131.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 621.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 7.1 g
- Protein: 6.5 g
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