Crock Pot Vegetable Soup

User Reviews

4.4

135 reviews
Good

Crock Pot Vegetable Soup

I like to have Crock Pot Vegetable Soup on hand to have for lunch on cold days or with dinner in place of a salad. It's so easy to make!!

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Ingredients

Servings
  • 1 cup yellow onion
  • 2 zucchini
  • 2 yellow squash
  • 14.5 ounces canned diced tomatoes
  • 4 cloves garlic minced
  • 64 ounces vegetable broth (two 32-ounce containers)
  • 3 cups baby spinach
  • salt and pepper to taste
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Instructions

  1. Prep the veggies. Peel and roughly chop the onion. Remove the ends from the zucchini and yellow squash, cut them in half lengthwise, and then slice 1/4 to 1/2 inch thick.
  2. Add the onion, zucchini, yellow squash, diced tomatoes, garlic, and vegetable broth to the slow cooker.
  3. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  4. A few minutes before serving, stir in the baby spinach and allow it to wilt.
  5. Season with salt and pepper to taste, ladle the soup into bowls, and enjoy!
Equipments used:

Notes

  • WW points: 0

Nutrition Information

Show Details
Calories 69kcal (3%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.04g Sodium 408mg (17%) Potassium 601mg (17%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1749IU (35%) Vitamin C 36mg (40%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 69 kcal

% Daily Value*

Calories 69kcal 3%
Carbohydrates 14g 5%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.04g 0%
Sodium 408mg 17%
Potassium 601mg 13%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1749IU 35%
Vitamin C 36mg 40%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.4

135 reviews
Good

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