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.
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- Prep time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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2 cups
Ingredients
Ingredients
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no salt added diced tomatoes (14-ounce with juice)
- 2 can
- 2 can
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large onion (diced)
- 1
- 1
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garlic (minced)
- 4 clove
- 4 clove
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large carrots (diced)
- 2
- 2
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celery (diced)
- 2 stalks
- 2 stalks
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medium parsnip (diced)
- 1
- 1
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large red bell pepper (seeded and diced)
- 1
- 1
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low sodium vegetable broth (low-sodium)
- 6 cup
- 6 cup
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cabbage (chopped)
- 3 cup
- 3 cup
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Spike seasoning (salt-free)
- 1 tsp
- 1 tsp
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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-
large sweet potato ((about 10 ounces), peeled and diced)
- 1
- 1
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Directions
Directions
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Stir together all the ingredients in a crock pot.
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Set the crock pot on high setting for 4-6 hours.
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Stir well before serving and lightly mash the parsnips and sweet potatoes to thicken the soup slightly.
Reviews
Reviews
Write a Review-
I wanted to like this, but I didn’t. It was edible, but no one really liked it. I think the sweet potato was too overpowering. Not sure what I will do with the leftovers as no one enjoyed this.