0 from 135 votes
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!!
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 6
Calories: 69 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
- Add the onion, zucchini, yellow squash, diced tomatoes, garlic, and vegetable broth to the slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- A few minutes before serving, stir in the baby spinach and allow it to wilt.
- Season with salt and pepper to taste, ladle the soup into bowls, and enjoy!
Cup of Yum
Notes
- WW points: 0
Nutrition Information
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
% 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.