Slow Cooker Creamy Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 (14 oz) cans Chicken Broth1.4 cup Butter, melted2 package (10 oz) frozen Mixed Vegetables1 tbsp Onion powder3 stalk Celery 1 tsp ground Cumin 1 tsp Salt1 tsp black pepper2 cup fresh broccoli, chopped 1 cup Fat free half and half2 cup Zucchini, sliced
In large slow cooker, combine broth, butter, mixed vegetables, onion powder, celery, and seasonings and stir well.
Cover and cook on Low for 6 to 7 hours or on high for 3 to 4 hours.
Stir in zucchini and broccoli. If not using high temperature, turn heat to High and cook another 30 minutes to 1 hour or until broccoli is tender-crisp.
Turn off heat and stir in half-and-half. Let stand about 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SLCTALBOT.
Cover and cook on Low for 6 to 7 hours or on high for 3 to 4 hours.
Stir in zucchini and broccoli. If not using high temperature, turn heat to High and cook another 30 minutes to 1 hour or until broccoli is tender-crisp.
Turn off heat and stir in half-and-half. Let stand about 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SLCTALBOT.
Nutritional Info Amount Per Serving
- Calories: 247.3
- Total Fat: 11.3 g
- Cholesterol: 24.6 mg
- Sodium: 1,949.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 6.0 g
- Protein: 15.6 g
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