12
Sep
145 oz can Italian style diced. 3 large carrots peeled and sliced.
Stir soup and add tomatoes and baby spinach.
Crock pot tomato vegetable soup. Ingredients 2 small onions or 1 large onion chopped 3 carrots peeled and chopped 3 ribs celery chopped 2 medium russet potatoes peeled and chopped 1 zucchini chopped 2 cups frozen cut green beans 1 28 ounce can petite-diced tomatoes not drained ΒΌ cup chopped. Our low carb Crock Pot Beefy Vegetable Soup is a hearty ground beef soup with tomatoes onion zucchini radishes and cabbage. Crockpot Tomato Turkey and Vegetable Soup.
Six servings of soup. 3 large carrots peeled and sliced. 1 lb zucchini cut into bite-sized pieces 3-4 small zucchinis 1 small onion diced about one cup 1 can of cannellini beans 15oz drained and rinsed.
28oz can of tomato sauce I used two 15oz cans 1 tablespoon extra virgin olive oil. To make this soup in the crock pot saute the onions carrots garlic celery and leeks. Then put the rest of the ingredients in the crock pot or slow cooker and cook for 2 hours.
With the Instant Pot 10 minutes at high pressure are sufficient. How to store vegetable soup. Homemade vegetable soup stays fresh in the fridge for up to 4 days.
This crock pot soup recipe consists of 7 ingredients including tomato sauce and stew meat. 12 c small shell pasta uncooked. 12 lb stew meat or sirloin steak cut in small bite sized pieces.
16 oz package mixed vegetables frozen. 3 12 c water. 3 beef bouillon cubes.
8 oz can tomato sauce. 145 oz can Italian style diced. Cover crock pot and cook on low for 8 hours.
Stir soup and add tomatoes and baby spinach. Stir again to combine. Cover crockpot and cook for 20 to 30 minutes longer until soup is hot and spinach is wilted.
Remove and discard bay leaf before serving. With just 6 ingredients frozen cheese tortellini canned Italian style tomatoes vegetable broth cream cheese baby spinach and Parmesan cheese you can have this soup ready to cook in your slow cooker in just about 5 minutes.