Slow Cooker Hearty Vegetable and Bean Soup

DIFFICULTY LEVEL

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Ingredients

  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and cut into 1" cubes
  • 2 carrots sliced into 1" pieces
  • 2 stalks celery, diced
  • 1 cup whole kernel corn, fresh, frozen or canned (optional)
  • Salt to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper
  • 2 cups frozen or fresh green beans
  • 4 cups vegetable broth, low sodium (chicken broth can be substitued)
  • 1/4 cup freshly chopped parsley
  • 1 (14.5 ounces) can diced tomatoes
  • 2 cans navy, black, or pinto beans

Instructions

  1. Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.

Note: To make this a meat dish, simply add 1 pound chicken fillets (cut into 1″ cubes) to slow cooker along with the other ingredients.

Nutritional Information

Serving Size: 6
Calories: 252
Total Fat: 2 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 7 g
Sodium: 369 mg
Carbs: 47 g
Protein: 15 g

Source:

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