Slow Cooker Vegetable Soup
Portions
6Preparation 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
- 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.
- 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
