Crock Pot Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A wholesome vegetable soup loaded with carrots, celery, potatoes, zucchini, and beans in a savory broth. Light and nourishing, it can be made in a slow cooker or on the stovetop for an easy meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 11- 2 small onions (or 1 large onion), (chopped)
- 3 carrots, (peeled and chopped)
- 3 ribs celery, (chopped)
- 2 medium russet potatoes, (peeled and chopped)
- 1 zucchini, (chopped)
- 2 cups frozen cut green beans
- 1 (28 ounce) can petite-diced tomatoes, (not drained)
- ¼ cup chopped fresh parsley
- 2 tablespoons minced fresh garlic
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn kernels
At a glance
PER SERVING · TIME 315M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5h
- Sodium
- 717mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 633mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 717MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.