Veggie soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 51.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 284.3 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Veggie soup calories by ingredient


Introduction

I created this a way to change up just eating cold plain raw veggies all the time. Take whatever veggies you have at home and put in the crockpot. Still get your vegetables and nutrition, but just gives another option to keep you on track! I created this a way to change up just eating cold plain raw veggies all the time. Take whatever veggies you have at home and put in the crockpot. Still get your vegetables and nutrition, but just gives another option to keep you on track!
Number of Servings: 10

Ingredients

    1 serving Birdseye's Brussel Sprouts-10 brussels sprouts
    1 head, small (4" dia) Cauliflower, raw
    1 bunch Broccoli, fresh
    7 stalk, small (5" long) Celery, raw
    1 medium (2-1/2" dia) Onions, raw
    1 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
    4 clove Garlic
    4 cup (8 fl oz) Water, tap
    2 serving Bullion - Chicken - Wyler's x 1 Cube (by ~~LILA)
    2.5 tbsp Pepper, black
    0.5 tsp Himalayan Pink Salt (by DVILL818)
    1.25 cup Snap peas
    20 beans (4" long) Green Beans (snap)

Tips

Use any vegetables you like. Can be cooked on stovetop or crock pot. Easy to add meat if you like. Great way to use up leftovers or veggies so they don't go bad!


Directions

Cut up all veggies, place in crock pot. cover with water (aprox 4 cups). Add salt/pepper/bullion and whatever other seasonings you like. Cook on high for about 6-8 hours or low overnight.

Serving Size: Makes about 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user WDOWENS28.