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Slow Cooker Vegetable Soup

  Frozen mixed vegetables 2 Pound
  Stock 2 Cup (32 tbs) (chicken, turkey or vegetable stock)
  Bay leaves 2 (fresh)
  Oregano 2 Teaspoon (Greek or regular)
  Dry thyme 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  No salt seasoning 2 Tablespoon
  Salt 1 Teaspoon
  Pasta sauce 740 Milliliter
  Water 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), finely grated
  Lemon 1⁄2 , slice

1. In Crockpot, add mixed vegetables, stock, oregano, and bay leaves.
2. Drop thyme, black pepper, no salt seasoning, salt, and pasta sauce in it.
3. Pour water in the pasta sauce jar. With spoon scrape off all the sauce sticking on the wall, and pour it into the pot.
4. Add 3 cloves of freshly grated garlic, and cover the pot with lid.

5. Turn the cooker to high setting, and cook for 6 hours.
6. After 6 hours, turn off the heat, and add the last grated garlic clove in it. Mix well.
7. Drop a couple of lemon slices, and give it a good stir.

8. Serve slow cooker vegetable soup hot.

You can also use fresh thyme leaves, but dry ones taste better.
Add more water to cover ¾ of the slow cooker pot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
360 Minutes
Ready In: 
375 Minutes

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Average: 3.9 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 291 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 0.75 g3.8%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 1047.8 mg43.7%

Total Carbohydrates 52 g17.3%

Dietary Fiber 13.7 g54.8%

Sugars 4 g

Protein 11 g22.9%

Vitamin A 236.5% Vitamin C 56.2%

Calcium 16.8% Iron 38.3%

*Based on a 2000 Calorie diet

Slow Cooker Vegetable Soup Recipe Video