Slow Cooker Vegetable Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 Zuchinni
  • 2 Red Potatoes, peeled
  • 2 Carrots, large
  • 1 Sweet Corn, 15 oz. can
  • 1 Garbanzo Beans, 15 oz. can
  • 1 Diced Tomatoes, 14.5 oz. can, no salt added
  • 4 c. Filtered Water
  • ¼ tsp. Sea Salt
  • ½ tsp. Ground Black Pepper
  • 1 tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Rosemary (optional)
Instructions
  1. Chop all vegetables and throw into slow cooker
  2. Drain and rinse the corn and garbanzo beans, then add to the slow cooker
  3. Add entire can of diced tomatoes, with juices.
  4. Pour in the 4 cups of water (add a little more if needed).
  5. Add the spices and mix in with the rest of the ingredients.
  6. Turn on the slow cooker to Low, and cook for 5½ - 6 hours.
  7. The vegetables should be soft enough to eat but not too mushy.
  8. Enjoy!
Nutrition Information
Serving size: 1 Calories: 128.7 Fat: 1.1 g Carbohydrates: 25.1 g Sugar: 3.8 g Sodium: 340 mg Fiber: 4.7 g Protein: 4.3 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/slow-cooker-vegetable-soup/