Slow Cooker Vegetable Soup
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 8
- 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)
- Chop all vegetables and throw into slow cooker
- Drain and rinse the corn and garbanzo beans, then add to the slow cooker
- Add entire can of diced tomatoes, with juices.
- Pour in the 4 cups of water (add a little more if needed).
- Add the spices and mix in with the rest of the ingredients.
- Turn on the slow cooker to Low, and cook for 5½ - 6 hours.
- The vegetables should be soft enough to eat but not too mushy.
- Enjoy!
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/
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