Crock Pot Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 166.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,265.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 8.4 g
- Protein: 8.0 g
View full nutritional breakdown of Crock Pot Vegetable Soup calories by ingredient
Introduction
This is a super easy vegetable soup made with kidney beans and butter beans. Delicious on a cool evening! This is a super easy vegetable soup made with kidney beans and butter beans. Delicious on a cool evening!Number of Servings: 10
Ingredients
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1 T olive oil (EVOO)
1 C onion, chopped
1 green pepper, chopped
3 cloves garlic, minced or pressed
2 cans butter beans or great northern beans
1 can red kidney beans
1-28 oz can tomato sauce
4 C vegetable stock
1-10 oz bag mixed vegetables
2 bay leaves
1 t rosemary
1/2 t thyme
1/2 t celery salt (or use 1/2 C fresh celery, chopped)
1 t cumin
salt and pepper to taste
Directions
Add EVOO, onion and green pepper to skillet. Cook for 5 minutes stirring occasionally. Add garlic in the last minute. Pour onion, pepper and garlic into crock pot. Add all other ingredients. Stir. Simmer in crock 4-8 hours as needed to fit your schedule.
Makes approximately 10, 1 Cup servings.
Serving suggestion: Serve with a crusty, multi-grain baget.
If you don't have the suggested beans, this soup would be good with any beans that you like. I sometimes use black beans in it as well.
Number of Servings: 10
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Makes approximately 10, 1 Cup servings.
Serving suggestion: Serve with a crusty, multi-grain baget.
If you don't have the suggested beans, this soup would be good with any beans that you like. I sometimes use black beans in it as well.
Number of Servings: 10
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Member Ratings For This Recipe
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HBEHNECKE
