Crock Pot Vegetable Soup

Photo Credit: Facebook - Janet's Appalachian Kitchen

As soon as you see the words, crock pot, in almost any recipe, you can almost guarantee that it will be great. And here, with this easy to pull together recipe for Crock Pot Vegetable Soup, you will be happy with your results. There is a long list of ingredients, but do not get intimidated. Just read it carefully and pull out everything you need to make this super soup. Then go and pick up what you do not have at the grocery store. This recipe packs a lot of punch, considering that it is almost entirely veggies. But some of the veggies are especially nutritious. A couple of them really stand out (although all veggies are good for you) including the cabbage and the potatoes that form part of this dish.

Both of these veggies are great because of the way they can thicken up soup. And in part, that is what the potatoes and cabbage will do here. But more, the potatoes are a great source of nutrition and they help to fill you up when you eat this soup, so you do not feel like all that you ate were veggies. Keep the skins on the potatoes, too, which provide great fiber that also makes you feel fuller and for a longer period of time. The cabbage is another terrific vegetable, and a member of the cruciferous vegetable family. These vegetables offer tremendous impact in terms of the anti-oxidants they contain as well as the anti-inflammatories. Eat some member of this family, whether cabbage, broccoli, brussel sprouts, or other choices, several times a week for optimum good health.

A robust soup filled with veggies is always welcome particularly on those cold and wet fall and winter days when you just feel chilled all day long. Use this soup to warm you and the rest of the family up. Serve with big piece of home made bread and butter, or, as we always did when we were kids, peanut butter and jam sandwiches, yum. Enjoy this great soup soon.

Nutrition Facts for: Crock Pot Vegetable Soup From Facebook - Janet's Appalachian Kitchen
Ingredients: Canned crushed tomatoes, vegetable broth, beef broth, frozen mixed vegetables, frozen baby lima beans, frozen cut okra, white whole kernel corn, onion, cabbage, potatoes, butter, garlic powder, salt, papper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving: Calories 444, Calories from Fat 79, Total Fat 8.8g 14%, Saturated Fat 3.7g 19%, Cholesterol 12mg 4%, Sodium 1067mg 44%, Potassium 1326mg 38%, Carbohydrates 80.4g 27%, Dietary Fiber 18.7g 75%, Sugars 19.7g, Protein 19.6g, Vitamin A 39%, Vitamin C 97%, Calcium 14%, Iron 59%

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