Description
A hearty and comforting slow cooker vegetable soup perfect for any meal.
Ingredients
Scale
- 16 ounces picante sauce
- 12 ounces frozen mixed vegetables
- 12 ounces frozen cut green beans
- 14 ounces beef broth
- 1 large russet potato (peeled & cut into ½ inch pieces)
- 1 medium zucchini (cut into half moons)
- 1 medium green bell pepper (chopped small)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon minced dried onion
- ½ teaspoon granulated white sugar
- 1 medium bay leaf
- ¼ cup finely chopped parsley
Instructions
- To the basin of a 6 quart slow cooker, add all of the ingredients except for the parsley.
- Stir then cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are fork tender.
- Stir in the chopped parsley and ladle into bowls to serve.
Notes
- This recipe can be adapted with any frozen vegetables you have on hand.
- You can adjust the spice levels by adding more or less picante sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg