Italian Vegetable Soup

  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 12

Ingredients

Ingredients

4
cups chicken broth
4
cups tomato juice
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
medium carrots, sliced (1 cup)
2
medium stalks celery, chopped (1 cup)
1
small zucchini, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (28 ounces) diced tomatoes, undrained

Directions

  • 1 Mix all ingredients in 4- to 5-quart Crock-Pot slow cooker.
  • 2 Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Notes










Tips

Expert Tips

Cool the slow cooker slightly before adding water for cleaning. Otherwise, the liner could crack.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
940mg
940%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Iron
6%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.