Garden Vegetable Soup

9 375 387
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 4
Garden Vegetable Soup
Health Highlights


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


  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 the frozen bag to your refrigerator to thaw.
  5. On the morning of cooking, pour the contents of the 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.
  7. Serve and enjoy!

Nutrition Facts

Per Portion

Calories 387
Calories from fat 61
Calories from saturated fat 16.2
Total Fat 6.8 g
Saturated Fat 1.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.9 g
Cholesterol 66 mg
Sodium 1282 mg
Potassium 1814 mg
Total Carbohydrate 50 g
Dietary Fiber 13.5 g
Sugars 17.8 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.5
Vegetables 6.4

Energy sources


Meal Type(s)