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Slow-Cooker Two-Potato Vegetable Soup

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 12 hr 35 min
  • Servings 4
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For a simple soothing supper, dish up bowlfuls of this colorful soup.

Ingredients

1
large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
1
medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
1/4
cup chopped onion (1/2 medium)
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 1/2
cups water
3/4
teaspoon salt
2
vegetarian vegetable bouillon cubes
2
cups frozen peas and carrots (from 1-lb bag), thawed*

Directions

  • 1 In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
  • 2 Cover; cook on Low setting 8 to 12 hours.
  • 3 About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

Expert Tips

*To quickly thaw frozen peas and carrots, place in colander or strainer; rinse with warm water until thawed. Drain well.

A 14- or 15-ounce can of diced tomatoes, 1 clove minced garlic and 1/2 teaspoon each dried basil and oregano can be substituted for the seasoned canned tomatoes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
130
Calories from Fat
5
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
1220mg
51%
Total Carbohydrate
27g
9%
Dietary Fiber
5g
20%
Sugars
11g
11%
Protein
5g
5%
% Daily Value*:
Vitamin A
250%
250%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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