Crock Pot Veggie Soup
Summary
This soup makes a great vegetable side dish. Serve it alongside roasted chicken or fish. It freezes well, so you can save part of it for a later date if you’d like.
-
- Prep time
- 20 min
-
- Servings
- 6 Servings
-
- Serving size
-
2 cups
Ingredients
Ingredients
- no salt added diced tomatoes (14-ounce with juice)
- 2 can
- 2 can
- large onion (diced)
- 1
- 1
- garlic (minced)
- 4 clove
- 4 clove
- large carrots (diced)
- 2
- 2
- celery (diced)
- 2 stalks
- 2 stalks
- medium parsnip (diced)
- 1
- 1
- large red bell pepper (seeded and diced)
- 1
- 1
- low sodium vegetable broth (low-sodium)
- 6 cup
- 6 cup
- cabbage (chopped)
- 3 cup
- 3 cup
- Spike seasoning (salt-free)
- 1 tsp
- 1 tsp
- salt (optional)
- 1/2 tsp
- 1/2 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- large sweet potato ((about 10 ounces), peeled and diced)
- 1
- 1
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Directions
Directions
-
Stir together all the ingredients in a crock pot.
-
Set the crock pot on high setting for 4-6 hours.
-
Stir well before serving and lightly mash the parsnips and sweet potatoes to thicken the soup slightly.