Slow Cooker Vegetable Soup

Author: Canadian Living

It doesn't take long to prepare and refrigerate the ingredients the night before, then start them in the slow cooker in the morning for a healthy, hearty soup. Offer some grated Parmesan cheese to sprinkle over the bowlfuls.

  • Portion size 8 servings

Ingredients

  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery chopped
  • 2 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 (28 oz/796 ml) tomatoes
  • 2 cups sodium-reduced chicken stock
  • 1/2 cup cubed salami
  • 1 (19 oz/540 ml) red kidney bean drained and rinsed
  • 1 green pepper diced
  • 1 zucchini chopped
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh parsley

Method

In slow cooker, combine onion, carrots, celery, garlic, bay leaves, oregano and salt. Add tomatoes, stock, 3 cups (750 mL) water, salami and beans. Cover and cook on low until vegetables are tender, about 6 hours.

Add green pepper, zucchini and corn; cover and cook on high until tender-crisp, about 20 minutes. Discard bay leaves. Stir in parsley.

Nutritional facts Per each of 8 servings: about

  • Sodium 636 mg
  • Protein 7 g
  • Calories 128.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Slow Cooker Vegetable Soup