CrockPot Vegetable Soup

5 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 41.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 111.8 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.1 g

View full nutritional breakdown of CrockPot Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 30


    In a crockpot I put water, some beef broth,a cut up onion, two chopped finely gloves of garlic, a cut up head of cabbage, a 32 oz package of frozen mixed vegetables(carrots,corn,peas,green beans,and lima beans), one can of stewed tomatoes, salt and pepper. About a half hour before it was done, I put in cauliflower and broccoli.


I cooked it on high for 4 hours and then added the cauliflower and broccoli and cook it a half an hour longer. I would also suggest to turn off the crock pot after you add the broccoli and cauliflower, put the lid back on and then wait about 8 minutes, if you like them crunchy.

Number of Servings: 30

Recipe submitted by SparkPeople user ME4CAM.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.