Vegetable Soup, Crockpot

Vegetable Soup, Crockpot
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.0
  • Total Fat: 4.3 g
  • Cholesterol: 11.3 mg
  • Sodium: 1,431.2 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 12.0 g
  • Protein: 12.1 g

View full nutritional breakdown of Vegetable Soup, Crockpot calories by ingredient


Use any mix of vegetables you like and have on hand Use any mix of vegetables you like and have on hand
Number of Servings: 8


    4 stalk, large (11"-12" long) Celery, raw
    4 large (7-1/4" to 8-1/2" long) Carrots, raw
    .5 head, medium (about 5-3/4" dia Cabbage, fresh
    .5 head, medium (5-6" dia) Cauliflower, raw
    3 cup Green Giant French Cut Green Beans
    2.5 cup Beans, navy
    1 large Onions, raw
    2 serving Bacon (Tyson Thick Cut: 2 slices)
    8 cup (8 fl oz) Chicken Broth
    2 cup kernels Yellow Sweet Corn, Frozen


clean and cut all the vegetables, add to crockpot. Season with salt, pepper and thyme.
Cook chopped bacon and onion in a pan until bacon renders and onion starts to brown on medium heat. Add one cup of the broth to loosen all the brown bits in pan. Pour over crockpot veggies, add remaining broth.
Cook on low for 7-8 hours.

Serving Size: 8 large