Garden Vegetable Soup

Teresa Ambra

Garden Vegetable Soup is a mouthwatering yet low calorie soup your family will love. It's chocked full of veggies and so easy since it's made in the crockpot. It's terrific for cold, winter days when you need something to warm you up! This recipe is healthy, low calorie, clean eating, vegan and gluten free. If you want savory and delicious, this soup will do it for you!

5 from 1 vote

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Dish, Soup, Stews and Chowders

Cuisine American

Servings

Calories 68 kcal

Equipment

1 large crockpot
1 sharp knife to cut vegetables
1 vegetable peeler
measuring cups
measuring spoons
1 wooden spoon
1 soup ladle

Ingredients

32 oz. carton vegetable broth
2 qts. water
2 cups red potatoes unpeeled, diced
1 cup frozen corn
1 cup frozen lima beans
1 cup frozen green beans
1 cup frozen peas
1 cup celery diced
2 cups sliced fresh mushrooms
1 cup carrots peeled and sliced thinly
1 sweet onion chopped
1 cup red bell pepper or use yellow or orange bell pepper, chopped
1 leek green top removed, washed thoroughly and diced
2 cloves garlic minced
2 cups roma tomatoes diced
4 tbsp. tomato paste
2 bay leaves
1 tbsp. dried parsley
1 tsp. dried thyme
1 tsp. dried marjoram
3 tsp. pink Himalayan sea salt
1/2 tsp. ground black pepper
1 tbsp. Lea & Perrins gluten free Worcestershire sauce

Instructions

Combine all ingredients in a crockpot and cook over high heat for about 4-6 hours.
Remove bay leaves before serving.
Sprinkle with fresh thyme or parsley before serving, if desired.

Notes

[nutrition-label]

Nutrition

Calories: 68kcalCarbohydrates: 15gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 386mgPotassium: 392mgFiber: 4gSugar: 4gVitamin A: 1997IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Keyword carrots, corn, gluten free, green beans, lima beans, main dish, mushrooms, peas, soup, tomatoes, vegan

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