Crockpot Vegetable Soup Recipe
How to make delicious crockpot vegetable soup with fresh veggies
Servings 6
Calories 144kcal
Equipment
- Slow cooker
Ingredients
- 4 C Vegetable Stock
- ½ Onion diced
- 2 C Carrots diced
- 14.5 oz Diced Tomatoes
- 1 Zucchini diced
- 4 Celery diced
- 1 C Peas
- 15 oz Corn niblets
- 2 Teaspoon Garlic minced
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Chayote squash diced (optional)
Instructions
- Combine all ingredients and place in the slow cooker bowl
- Cook on high for 3 – 4 hours or low for 6 – 7. Vegetables should still retain some of their original crunch, but be cooked through.
Notes
An option for this soup is to add a can of chickpeas to add starch and protein to the soup.
Nutrition
Calories: 144kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1077mg | Potassium: 674mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8098IU | Vitamin C: 32mg | Calcium: 67mg | Iron: 2mg