Vegetable Soup, Crockpot
- Number of Servings: 8
Ingredients
4 stalk, large (11"-12" long) Celery, raw 4 large (7-1/4" to 8-1/2" long) Carrots, raw .5 head, medium (about 5-3/4" dia Cabbage, fresh .5 head, medium (5-6" dia) Cauliflower, raw 3 cup Green Giant French Cut Green Beans 2.5 cup Beans, navy 1 large Onions, raw 2 serving Bacon (Tyson Thick Cut: 2 slices) 8 cup (8 fl oz) Chicken Broth 2 cup kernels Yellow Sweet Corn, Frozen
clean and cut all the vegetables, add to crockpot. Season with salt, pepper and thyme.
Cook chopped bacon and onion in a pan until bacon renders and onion starts to brown on medium heat. Add one cup of the broth to loosen all the brown bits in pan. Pour over crockpot veggies, add remaining broth.
Cook on low for 7-8 hours.
Serving Size: 8 large
Cook chopped bacon and onion in a pan until bacon renders and onion starts to brown on medium heat. Add one cup of the broth to loosen all the brown bits in pan. Pour over crockpot veggies, add remaining broth.
Cook on low for 7-8 hours.
Serving Size: 8 large
Nutritional Info Amount Per Serving
- Calories: 230.0
- Total Fat: 4.3 g
- Cholesterol: 11.3 mg
- Sodium: 1,431.2 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 12.0 g
- Protein: 12.1 g
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