Slow Cooker Robust Vegetable Soup

Author: Canadian Living

For a quick and satisfying supper, serve this chock-full-of-vegetables soup with crusty whole grain rolls and a simple green salad.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 onion diced
  • 1 carrots peeled and chopped
  • 1 rib celery chopped
  • 2 cloves garlic minced
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon cinnamon
  • 1 can diced tomatoes
  • 4 cups water
  • 1 can chickpea drained and rinsed
  • 1 sweet potato peeled and chopped
  • 1 sweet green pepper chopped

Method

In slow cooker, combine onion, carrot, celery, garlic, bay leaves, paprika, oregano, cumin, salt, hot pepper flakes and cinnamon. Stir in tomatoes and water.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaves.

Stir in chickpeas, sweet potato and green pepper; cook, covered, on high until sweet potato is tender, about 30 minutes.

Nutritional facts Makes 4 to 6 servings. Per each of 6 servings: about

  • Sodium 580 mg
  • Protein 6 g
  • Calories 155.0
  • Total fat 1 g
  • Potassium 559 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 32 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 67.0
  • Vitamin C 67.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Robust Vegetable Soup

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