Lunche for 8

Slow Cooker Vegetable Soup

Name: Slow Cooker Vegetable Soup
Total time: 255 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 cups reduced-sodium chicken broth; 2 cups butternut squash; 2 ribs celery; 2 cups cauliflower; 1/4 cup tomato paste; 2 cans (14 1/2 oz) fire-roasted diced tomatoes with garlic; 1 large carrot; 1/2 red bell pepper; 1/2 large zucchini; sea salt (optional); 1 1/2 tsp dried oregano; 1 1/2 tsp dried basil; 1 tsp ground cumin; 1/4 tsp black pepper; 3 bay leaves; 1 head garlic; 1 tsp olive oil; 1 bags (6 oz) spinach; 1/3 cup parsley

Vegetables, tomatoes, garlic, and herbs slowly cook in broth before spinach and parsley brighten the finished soup.

$1.49per serving $

255 minstart to table

8servings

American Dairy-free Low-carb Budget Lunches Slow cooker Cold-weather comfort Winter

Ingredients

5 cups reduced-sodium chicken broth
2 cups butternut squash
2 ribs celery
2 cups cauliflower
1/4 cup tomato paste
2 cans (14 1/2 oz) fire-roasted diced tomatoes with garlic
1 large carrot
1/2 red bell pepper
1/2 large zucchini
sea salt (optional)
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp ground cumin
1/4 tsp black pepper
3 bay leaves
1 head garlic
1 tsp olive oil
1 bags (6 oz) spinach
1/3 cup parsley

Steps

Add the broth, squash, celery, cauliflower, tomato paste, tomatoes, carrot, bell pepper, zucchini, garlic, oregano, basil, cumin, pepper, and bay leaves to a slow cooker.
Drizzle in the oil, cover, and cook on high for 4 hours.
Stir the soup, cover, and cook for 10 more minutes, until the vegetables are tender.
Remove the bay leaves and garlic head, squeezing the softened garlic into the soup if desired.
Stir in the spinach and parsley, cover, and cook for 5 minutes.
Season the soup with salt and pepper.