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Italian Vegetable Soup

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Italian Vegetable Soup
  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 12
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Serve this delicious Italian slow-cooked soup made with veggies – perfect accompaniment for your dinner.
Updated Nov 22, 2010

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

Steps

  • 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.

Nutrition

50 Calories, 1g Total Fat, 3g Protein, 9g Total Carbohydrate

Nutrition Facts

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