Real Housemoms · by Aubrey★ 4.4 (45)
Crock Pot Vegetable Soup
NUTRITION · PER SERVING485M COOK
CAL 4%·PRO 11%
CARBS 13G72% OF CAL
4G FIBER0G ADDED7G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 1G16% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crock pot vegetable soup is a slow-cooked broth of zucchini, squash, tomatoes, and spinach with vegetable broth and garlic. Light and easy, it works as lunch or a dinner starter.
mainamericansoup⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Real Housemoms →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup yellow onion
- 2 zucchini
- 2 yellow squash
- 14.5 ounces canned diced tomatoes
- 4 cloves garlic (minced)
- 64 ounces vegetable broth ((two 32-ounce containers))
- 3 cups baby spinach
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 485M
CAL 4%·PRO 11%
CARBS 13G72% OF CAL
4G FIBER0G ADDED7G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 1G16% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 8h
- Sodium
- 1206mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1010mg
- Calcium
- 122mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.