Crock Pot Vegetable Soup Recipe
- prep: 5 min
- cook: 4 hr
- total: 4 hr 5 min
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I like to have Crock Pot Vegetable Soup Recipe on hand to have for lunch on cold days or with dinner in place of a salad. It's an easy recipe that comes together fast!
Ingredients
- 1 cup onion, rough chop
- 2 zucchini, cut in half then sliced
- 2 yellow squash, cut in half then sliced
- 14.5 oz. can diced tomatoes
- 4 cloves of garlic, minced
- 2-32 oz. vegetable broth
- 3 cups baby spinach
- salt and pepper to taste
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 19 % Daily Value *
- Total Fat: 0 g 0.48%
- Saturated Fat: 0 g 0.31%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 14 mg 0.56%
- Calcium: 32 mg 3.23%
- Potassium: 263 mg 7.51%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.64%
- Zinc: 0 mg 0%
- Total Carbohydrate: 4 g %
- Dietary Fiber: 1 g 5.25%
- Sugar: 2 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 27.71%
- Vitamin C 21.3%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
