Slow-Cooker Vegetable Soup
Source: EatingWell.com, November 2017
Equipment: 6-quart or larger slow cooker
To make ahead: Prepare through Step 1 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 2 just before serving.
Serving Size: 1 1/2 cups
174 calories; protein 10.3g; carbohydrates 26.4g; dietary fiber 7.6g; fat 4.2g; saturated fat 0.7g; vitamin a iu 4134.1IU; vitamin c 30.3mg; folate 52.3mcg; calcium 101.8mg; iron 2.8mg; magnesium 87.4mg; potassium 762.7mg; sodium 714.3mg; thiamin 0.7mg.
2 vegetable, 1 lean-fat protein, 1 starch