CrockPot Vegetable Soup

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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
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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.

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