Slow-Cooked Winter Vegetable Soup

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
5
hr.
20
min.
Servings

8 servings, about 1 cup each

Potatoes, beans and a medley of vegetables get a long simmer in the slow cooker to make this delicious winter vegetable soup.

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What You Need

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Make It

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  • Place vegetables and beans in slow cooker. Add broth and dressing; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
  • Remove 1-1/2 cups vegetables with slotted spoon; place in blender. Use ladle to remove 3/4 cup broth; add to blender. Blend until smooth; return to slow cooker. Stir in parsley and black pepper.
  • Serve topped with cheese.
* Made with quality cheeses crafted in the USA.

Variation

Substitute 1 peeled and sliced parsnip for the red potato, and fresh basil for the parsley.

Servings

  • 8 servings, about 1 cup each

Healthy Living

  • Good source of fiber
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

Help your family and friends eat right with this hearty soup. As a bonus, the combination of sweet potato and carrots is rich in vitamin A, the sweet peppers are rich in vitamin C, the beans provide a good source of fiber and the cheese is a good source of calcium.

Nutritional Information

Serving Size 8 servings, about 1 cup each
AMOUNT PER SERVING
Calories 200
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 460mg
Carbohydrate 26g
Dietary fiber 6g
Sugars 5g
Protein 9g
   
Vitamin A 180 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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