Slow Cooker All Veggie Vegetable Soup
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time5 hrs 30 mins
Total Time5 hrs 45 mins
Servings: 3 to 4
Calories: 286kcal
- 16 oz. can tomato juice
- 2½ cups water
- 1 small onion small, chopped
- 2 potatoes chopped
- 2 parsnips chopped
- 1 carrot chopped
- 1 small green pepper chopped
- ½ cup corn frozen
- ½ cup peas frozen
- ½ cup cut green beans frozen
- ½ tsp. thyme
- salt and pepper to taste
Add the juice and water to the slow cooker and stir in the chopped veggies.
Cook on low for 7-8 hours or on high for 3-4, until veggies are tender.
Season with thyme, salt, and pepper.
Calories: 286kcal | Carbohydrates: 65g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 1632mg | Fiber: 13g | Sugar: 17g | Vitamin A: 4590IU | Vitamin C: 111mg | Calcium: 107mg | Iron: 3mg