Slow Cooker Vegetable Lentil Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 131.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 621.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 7.1 g
- Protein: 6.5 g
View full nutritional breakdown of Slow Cooker Vegetable Lentil Soup calories by ingredient
Introduction
Great way to use up those left-over vegetables prior to shopping for more. Great way to use up those left-over vegetables prior to shopping for more.Number of Servings: 8
Ingredients
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4 cup Tomatoes, red, ripe, canned, wedges in tomato juice
4 tsp vegetable stock cube (by JAKADAM)
4 cup (8 fl oz) Water, tap
2 cup Squash - Yellow and Zucchini
2 cup, chopped Carrots, raw
50 beans (4" long) Green Beans (snap)
1 head, small (4" dia) Cauliflower, raw
1 cup Pumpkin, canned, without salt
1 medium (2-1/2" dia) Onions, raw
0.5 cup Tomato Paste
1 clove Garlic
1 cup Lentils, cooked
Tips
Comforting and satisfying easy to prepare vegetable soup, with the addition of lentils or other pulses to increase protein.
Directions
1. Add tomatoes to slow cooker, followed by vegetables cut to approximately the same sized pieces to allow uniform cooking.
2. Dissolve stock cubes in water and add, along with tomato paste and lentils.
3. Heat till contents are at almost-boiling stage, stir well and then test for seasonings.
4. Turn slow cooker setting to 'Auto', to ensure soup doesn't boil over, and stir every hour or so.
5. I usually cook mine for 4 hours or so, depending on how soft or firm you prefer your vegetables.
6. Nice served with a warmed, fresh bread roll and butter.
Serving Size: Makes 8 good servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MONTROSE28.
2. Dissolve stock cubes in water and add, along with tomato paste and lentils.
3. Heat till contents are at almost-boiling stage, stir well and then test for seasonings.
4. Turn slow cooker setting to 'Auto', to ensure soup doesn't boil over, and stir every hour or so.
5. I usually cook mine for 4 hours or so, depending on how soft or firm you prefer your vegetables.
6. Nice served with a warmed, fresh bread roll and butter.
Serving Size: Makes 8 good servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MONTROSE28.