Slow Cooked Vegetable Soup Recipe


Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main Ingredient


 Chopped onion3⁄4 Cup (12 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Olive oil/Vegetable oil2 Tablespoon
 Potato1 Large, peeled and diced
 Sweet potato1 Medium, peeled and diced
 Garlic2 Clove (10 gm), minced
 Chicken broth/Water3 Cup (48 tbs)
 Fresh tomatoes2 Medium, chopped
 Canned kidney beans16 Ounce, rinsed and drained
 Canned garbanzo beans15 Ounce, rinsed and drained (chickpeas)
 Soy sauce2 Teaspoon
 Paprika1 Teaspoon
 Dried basil1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Ground turmeric1⁄4 Teaspoon
 Bay leaf1
 Cayenne pepper1 Dash

Nutrition Facts

Serving size

Calories 238 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 0.77 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1019.4 mg42.5%

Total Carbohydrates 44 g14.8%

Dietary Fiber 9.8 g39.3%

Sugars 9.6 g

Protein 11 g21.9%

Vitamin A 89.7% Vitamin C 51.4%

Calcium 10% Iron 13.8%

*Based on a 2000 Calorie diet


In a large skillet, saute onion, celery and green pepper in oil until crisp-tender.
Add potato, sweet potato and garlic; saute 3-5 minutes longer.
Transfer to a 5-qt slow cooker.
Stir in the remaining ingredients.
Cover and cook on low for 9-10 hours or until vegetables are tender.
Discard bay leaf before serving.