Crock Pot Vegetable and Bean Soup

Name: Crock Pot Vegetable and Bean Soup
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 1 tablespoon oil, optional; 1 teaspoon unsalted butter, optional; 1/2 cup chopped onion; 2 cloves garlic, minced; 3 cups chopped cabbage; 2 cups chopped zucchini; 1 cup diced carrots; 1 cup chopped celery; 1 (28-ounce) can tomatoes, undrained; 1 (15-ounce) can black-eyed peas, drained, rinsed well; 1 (15-ounce) can red kidney beans, drained, rinsed well; 10 ounces frozen spinach, thawed, squeezed dry; 4 cups low-sodium or unsalted chicken broth; 4 cups tomato juice, or V8; 2 teaspoons crushed dried basil; 1 teaspoon dried oregano; 1 teaspoon kosher salt, or to taste; 1/4 teaspoon ground black pepper; 3 to 5 drops hot sauce, optional; Grated Parmesan cheese, for serving, optional

A hearty slow cooker vegetable and bean soup features seven vegetables, including carrots, cabbage, and zucchini.

⭐ 4.5 (8 reviews) Prep: 20 minCook: 600 minTotal: 620 minYields: 12 servings

Category Tags:

Entree Lunch Soup

Cuisine Tags:

Asian

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Instructions

Optionally sauté onion in butter and oil, then add to the slow cooker with all remaining ingredients except cheese.
Cover the slow cooker and cook on low for 8 to 10 hours.
Serve, optionally garnished with grated Parmesan cheese.

Nutritional Info (per serving)

Calories: 139 kcal

Carbohydrate: 25 g

Cholesterol: 2 mg

Fiber: 9 g

Protein: 9 g

Saturated Fat: 0 g

Sodium: 376 mg

Sugar: 8 g

Fat: 1 g

Unsaturated Fat: 0 g