Crock Pot Detox Vegetable soup

Name: Crock Pot Detox Vegetable soup Recipe
Prep time: 120 min
Cook time: 480 min
Total time: 600 min
Yield: 10
Ingredients: 2 cup cubes Butternut Squash; 2 cup chopped Green Peppers (bell peppers); 2 serving Bolthouse Farms Baby-Cut Carrots (8 carrots); 1 stalk large (11-12 long) Celery raw; 1 cup chopped Onions raw; 5 spear medium (5-1/4 to 7 lo Asparagus fresh; 2 cup diced Potato raw; .5 cup Beans black; .5 cup Trader Giotto's Organic Red Lentil Sedanini; .5 cup Barley pearled raw; 1 cup chopped Cabbage fresh; 50 grams Cilantro raw; 2 cup Spinach fresh; 4 serving Pacific Natural Foods Organic Vegetable Broth 1 cup; 2 tsp MORTON Sea Salt Fine Salt; 1 cup sliced Zucchini; 6 cup (8 fl oz) Water tap; 1.5 tbsp Curry powder; 1.5 tsp Garlic powder; 1 tsp Pepper black; 1.5 tbsp cumin powder (by DUBON00); 1 tsp crumbled Bay Leaf; 1 cup 365 Organic Diced Tomatoes

Minutes to Prepare: 120
Minutes to Cook: 480

Number of Servings: 10

Ingredients

2 cup, cubes Butternut Squash 2 cup, chopped Green Peppers (bell peppers) 2 serving Bolthouse Farms Baby-Cut Carrots (8 carrots) 1 stalk, large (11"-12" long) Celery, raw 1 cup, chopped Onions, raw 5 spear, medium (5-1/4" to 7" lo Asparagus, fresh 2 cup diced Potato, raw .5 cup Beans, black .5 cup Trader Giotto's Organic Red Lentil Sedanini .5 cup Barley, pearled, raw 1 cup, chopped Cabbage, fresh 50 grams Cilantro, raw 2 cup Spinach, fresh 4 serving Pacific Natural Foods Organic Vegetable Broth, 1 cup 2 tsp MORTON Sea Salt, Fine Salt 1 cup, sliced Zucchini 6 cup (8 fl oz) Water, tap 1.5 tbsp Curry powder 1.5 tsp Garlic powder 1 tsp Pepper, black 1.5 tbsp cumin powder (by DUBON00) 1 tsp, crumbled Bay Leaf 1 cup 365 Organic Diced Tomatoes

Directions

soak black beans over night with lemon Juice or cider vinegar. rinse well in the morning, add all other ingredients in crock pot holding out the vegetable broth and salt cook on low heat 8 hours. add broth and salt and heat on high until it boils then turn down to warm.

Serving Size: 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user CJKIDDER7.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 143.7
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 743.1 mg
Total Carbs: 31.0 g
Dietary Fiber: 7.5 g
Protein: 5.3 g

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Member Reviews

JAMER123
Thanks for sharing. This sounds good. - 3/23/21
DEE107
SOUNDS GOOD - 3/23/21