pks vegie soup ~ slow cooker

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 65.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,853.6 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.5 g

View full nutritional breakdown of pks vegie soup ~ slow cooker calories by ingredient
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Introduction

All vegies, no meat. I did use chicken broth because I couldn't find vegetable stock here or I would have made it with that. This is really filling! All vegies, no meat. I did use chicken broth because I couldn't find vegetable stock here or I would have made it with that. This is really filling!
Number of Servings: 14

Ingredients

    1 small red cabbage coarsely chopped
    1 small green cabbage coarsely chopped
    2 medium onions chopped
    5 medium scallions (green onions) chopped, including the green part
    3 stalks of celery chopped, including the leafy part
    8 ounces fresh mushrooms sliced
    8 ounces carrots sliced or chopped...or you can use baby carrots
    2 baby zucchini cut in half lengthwise and sliced
    2 baby yellow squash cut in half lengthwise
    and sliced
    2 large cloves of garlic chopped/minced (the smaller the cut the stronger the taste)
    2 cans (3 cups) diced tomatoes
    6 cups of chicken broth or stock
    1/2 C green pepper chopped
    1/4 large yellow pepper chopped
    1/2 medium red (sweet) pepper chopped
    3 T coarsely ground salt
    1 T coarsely ground pepper

Directions

Put all ingredients into large (6 qt) slow cooker. Salt between layers as you're putting each item in the pot. Cook on high for 8 hours or till cabbage is tender.

Makes approximately 14 1-Cup Servings when cooked in the slow cooker.

You can use any combination of vegetables. I happen to like cabbage, mushrooms, onions and garlic so those are always my base. From there I just have fun with vegies!!

I also make this on the stove top and simmer it for 2-3 hours. If you do this put in enough extra liquid to total 10-12 cups, or whatever it takes to barely cover the vegies. You can use all stock or vegetable juice and stock or stock and water or vegetable juice and water.

Number of Servings: 14

Recipe submitted by SparkPeople user PKLOSES.

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