Crock Pot Vegetarian Soup
Crock Pot Vegetarian Soup like this are perfect for the slow cooker. This is vegetables soup recipe you can literally leave slow cooking for hours without having to worry about it overcooking. It is a perfect crock pot recipe for busy mom's who are on the go.
Ingredients
- 15 oz. can can navy beans (drained and rinsed)
- 15 oz. can red kidney beans (drained and rinsed)
- 15 oz. can cannellini beans (drained and rinsed)
- 15 oz. can corn kernels (drained well)
- 30 oz can stewed tomatoes (undrained)
- ½ cup chopped onion
- ¼ cup diced green and red bell pepper
- 3 small dried bay leaves
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dry thyme
- 32 oz. carton vegetable stock
- 1 handful fresh baby spinach leaves (sliced thinly)
Instructions
- Place all of the ingredients except the spinach in a 4-quart or 6-quart crock pot slow cooker.
- Cover and cook on high 4 hours or low 8 hours.
- Add the spinach leaves 10 minutes before serving.
- Make 6-8 servings.
Recipe Expert Tips
- Not a vegetarian? use chicken stock or beef stock in place of the less common vegetable stock.
Nutrition
Serving: 1ServingCalories: 400kcalCarbohydrates: 91gProtein: 12gFat: 1gSaturated Fat: 1gSodium: 15629mgPotassium: 635mgFiber: 11gSugar: 38gVitamin A: 8310IUVitamin C: 16mgCalcium: 121mgIron: 5mg
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