Slow-Cooker Vegetables & Noodles

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 126.2
  • Total Fat: 1.2 g
  • Cholesterol: 35.0 mg
  • Sodium: 506.0 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Slow-Cooker Vegetables & Noodles calories by ingredient
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Introduction

This is a veggie version of my mother's homemade chicken and noodles. This is a veggie version of my mother's homemade chicken and noodles.
Number of Servings: 8

Ingredients

    1/2 large onion, diced
    6 stalks celery (1/2 bunch), chopped with leaves
    6 medium carrots, sliced
    6 cup vegetable broth
    1 (16-ounce) package frozen egg noodles
    Salt and pepper, to taste
    3 tablespoons cornstarch mixed with 3 tablespoons water (optional)

Tips

For extra color, use rainbow carrots.


Directions

Place vegetables and broth in a slow cooker. Cook on LOW for 3 to 4 hours. Add noodles and cook for an additional 30 minutes. If desired, transfer to a Dutch oven or stock pot. Combine cornstarch and water and add to vegetable-noodle mixture and cook until thickened.

Serving Size: Makes 6 to 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CRAFTYLADY79.

TAGS:  Vegetarian Meals |

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