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Slow Cooker Vegetable Soup
Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

Portions 6
Preparation Time
Cooking Time

Ingredients

  • 2/3 bag (500g) Arctic Gardens spaghetti vegetable mix
  • 1 28 oz (796 mL) can diced tomatoes
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 1 19 oz (540 mL) can red kidney beans, drained and rinsed
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 cup (60 mL) chopped fresh parsley

Preparation

  1. In slow cooker, combine tomatoes, 3 cups (750 mL) water, chicken broth, beans, garlic, bay leaves, oregano, salt and pepper. Cover and cook on low until soup has thickened slightly, about 6 hours.
  2. Add vegetables; cover and cook on high until tender, about 10 minutes. Discard bay leaves. Stir in parsley.

 

Nutrition Facts (per serving):

Calories: 160

Protein: 10 g

Fat:   1 g

Carbohydrate: 30 g

Fibre:   7 g

Sodium:  575 mg

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