Very Vegetable Soup
Servings: 8
Calories: 198kcal
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 5 carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 (32 oz) cartons low-sodium chicken broth
- 28 oz can crushed tomatoes
- 1 large russet potato, peeled and cut into small chunks
- 1 large sweet potato, peeled and cut into small chunks
- 2 bay leaves
- ½ tsp dried thyme
- 12 oz pkg frozen green beans
- 1 ¼ cups frozen or fresh corn
- 1 cup frozen green peas
Instructions
- In large skillet, heat oil over medium-high heat. Add onions, carrots, and celery. Sauté until vegetables are soft, 5-7 minutes. Add garlic and sauté additional minute.
- Transfer mixture to 6 or 7-quart slow cooker. Stir in remaining ingredients.
- Cover and cook on low 6-8 hours.
Nutrition
Calories: 198kcal