Crock Pot Vegetable Soup
Crock Pot Vegetable Soup is a dairy free recipe with 8 servings. One portion of this dish contains approximately 5g of protein, 1g of fat, and a total of 115 calories. For 89 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Pocket Change Gourmet requires vegetable broth, onion, mushrooms, and salt. This recipe is liked by 11 foodies and cooks. It will be a hit at your Autumn event. It works well as a soup. From preparation to the plate, this recipe takes approximately 8 hours and 40 minutes. With a spoonacular score of 75%, this dish is pretty good. Similar recipes are Crock Pot Cheesy Vegetable Soup, Crock Pot Beef Vegetable Barley Soup, and Aunt Gin's Vegetable Soup (Crock Pot).
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 510 minutes
Ingredients:
1 can of diced tomatoes
1 cup sliced carrots
1 cup sliced celery
1 tablespoon dried basil
1 cup sliced mushrooms
1/2 cup chopped onion
1/4 teaspoon pepper
2 cups uncooked rotini pasta
1 teaspoon salt
4 cups tomato juice
4 cups vegetable broth
Equipment:
slow cooker
bowl
Cooking instruction summary:
Add all the ingredients except the uncooked pasta and cheese to a 6 quart crock pot.Cover and cook on low heat for 8 hours.Add pasta and stir. Turn heat setting to high and cook for 20-30 minutes or until pasta is done.Serve with each bowl topped with a sprinkling of cheese.
Step by step:
1. Add all the ingredients except the uncooked pasta and cheese to a 6 quart crock pot.Cover and cook on low heat for 8 hours.
2. Add pasta and stir. Turn heat setting to high and cook for 20-30 minutes or until pasta is done.
3. Serve with each bowl topped with a sprinkling of cheese.
Nutrition Information:
covered percent of daily need
Related Videos:
Crock-Pot Beef and Vegetable Soup
