Crock Pot Vegetable Soup
I like to have Crock Pot Vegetable Soup on hand to have for lunch on cold days or with dinner in place of a salad. It's so easy to make!!
Servings 6
Calories 69kcal
Equipment
Ingredients
- 1 cup yellow onion
- 2 zucchini
- 2 yellow squash
- 14.5 ounces canned diced tomatoes
- 4 cloves garlic minced
- 64 ounces vegetable broth (two 32-ounce containers)
- 3 cups baby spinach
- Salt and pepper to taste
Instructions
- Prep the veggies. Peel and roughly chop the onion. Remove the ends from the zucchini and yellow squash, cut them in half lengthwise, and then slice 1/4 to 1/2 inch thick.
- Add the onion, zucchini, yellow squash, diced tomatoes, garlic, and vegetable broth to the slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- A few minutes before serving, stir in the baby spinach and allow it to wilt.
- Season with salt and pepper to taste, ladle the soup into bowls, and enjoy!
Video
Notes
WW points: 0
Nutrition
Calories: 69kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 408mg | Potassium: 601mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1749IU | Vitamin C: 36mg | Calcium: 66mg | Iron: 2mg
