For a simple soothing supper, dish up bowlfuls of this colorful soup.
large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
cup chopped onion (1/2 medium)
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
vegetarian vegetable bouillon cubes
cups frozen peas and carrots (from 1-lb bag), thawed*
In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
Cover; cook on Low setting 8 to 12 hours.
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.
*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 PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.