Garden Vegetable Soup

Garden Vegetable Soup

Health Rating
Prep Cook Ready in Servings
15 min 6 h 6 h 15 min 4

Ingredients


8 medium Carrots (peeled, sliced)
2 medium Tomato (cored, seeded, juiced, chopped)
1 medium Zucchini (ends removed, chopped)
1 medium Summer squash (ends cut off, chopped)
1 medium Yellow onion (diced)
1 can (15oz) Cannellini beans, canned (rinsed, drained)
681 gm Tomato sauce, canned
454 gm Beef, ground, extra lean (optional)
4 cup Chicken broth (stock), low sodium

Instructions


1. Label your freezer bag.

2. To your freezer bag, add all ingredients except chicken broth. (If adding beef*, add it to the freezer bag last so it’s the first ingredient poured into your slow cooker).

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

4. The night before cooking, move frozen bag to your refrigerator to thaw.

5. The morning of cooking, pour contents of freezer bag into your slow cooker and add chicken broth.

6. Cook on “low” setting for 6-8 hours, or until beef is cooked through and carrots are soft.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 452
Calories from fat 90
Calories from saturated fat 37
Total Fat 10 g
Saturated Fat 4.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.9 g
Cholesterol 62 mg
Sodium 1653 mg
Potassium 2479 mg
Total Carbohydrate 52 g
Dietary Fiber 12.7 g
Sugars 18.4 g
Protein 38 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.5
Vegetables 6.4

Energy sources


Pygal46%467.05295242379714183.9616136007061620%347.94777158019735276.686701202367134%302.994146653329152.926718093890146%20%34%CarbohydratesFatProtein

Notes:

Vegetables

provide key vitamins and minerals important for the health and maintenance of the body!

Recipe from:
Soup