Slow-Cooker Two-Potato Vegetable Soup

Slow-Cooker Two-Potato Vegetable Soup

For a simple soothing supper, dish up bowlfuls of this colorful soup.

Prep Time

20

Minutes

Total Time

12:35

Hrs:Mins

Makes

4

servings

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*
  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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Note:
*To quickly thaw frozen peas and carrots, place in colander or strainer; rinse with warm water until thawed. Drain well.
Tip
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:

1 Serving (1 1/2 Cups)
  • Calories 130
    • (Calories from Fat 5),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1220mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 5g,
    • Sugars 11g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.