Slow Cooker Vegetable Soup

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Servings: 4 Prep: 20 min Cook: 480 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Homestyle Slow Cooker/Crock Pot Soup: Hot Added 7 months ago Updated 7 months ago

Missing nutrition data for: Carrots, Celery, Corn, Italian Seasoning, Tomato Puree, Sea Salt, Lime, Fresh Parsley

Ingredients

½ white onion

3 large carrots ⚠

3 stalks celery ⚠

¾ pound fingerling potatoes

1 red bell pepper

⅓ pound green beans

1 cup corn ⚠

1 tablespoon Italian seasoning ⚠

1 teaspoon garlic powder

1 cup tomato puree ⚠

3 cups vegetable broth

sea salt, to taste ⚠

ground black pepper, to taste

3 ounces baby spinach

1 large lime, optional ⚠

¼ bunch fresh parsley, optional ⚠

3 tablespoons lime juice

Instructions

1. Peel and chop onion, carrots, and celery. Chop potatoes and bell pepper. Cut green beans into bite-sized pieces.

2. Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in a slow cooker.

3. Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine.

4. Cover and cook on high for 4 hours or on low for 8 hours.

5. Just before the soup is ready, roughly chop spinach. Slice lime. Chop parsley.

6. Remove lid and stir in baby spinach and lime juice. Taste and season with additional salt and black pepper, if desired.

7. Cover and let simmer for 5 minutes or just until the spinach is wilted.

8. Serve immediately garnished with lime slices and fresh parsley, if desired. Enjoy!

Per serving incomplete

102

Cal

21g

Carbs

Fat

Protein

Carbs 80%

Fat 3%

Protein 17%