All Fresh Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 tomatoes, blended2 small russet potatoes, cut up1/2 cup corn1/2 cup peas1/2 cup green beans1/4 cup cut carrots1/4 cup cut celery1 cup cooked pinto beans1 cup cooked lentilsSqueezed juice from 1 lemon1 tspOnion Powder1 tspGarlic Powder1 tspCrushed Red Pepper Flakes4 cups water
Cook pinto beans and lentils (can be cooked together) until soft. Drain water before adding to slow cooker.
Blend tomatoes in a blender until it appears as a liquid.
Squeeze juice from lemon, be sure not to leave any seeds in juice.
Peel and cut potatoes.
cut up all other vegetables as needed.
Combine all ingredients in slow cooker and stir, cook on low approximately 12 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user ARTEMISR.
Blend tomatoes in a blender until it appears as a liquid.
Squeeze juice from lemon, be sure not to leave any seeds in juice.
Peel and cut potatoes.
cut up all other vegetables as needed.
Combine all ingredients in slow cooker and stir, cook on low approximately 12 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user ARTEMISR.
Nutritional Info Amount Per Serving
- Calories: 139.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 82.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 7.0 g
- Protein: 6.8 g
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