Recipes Collection

Easy Vegetable Soup

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SERVINGS: 6

INGREDIENTS :

  • 3 Medium Russett Potatoes
  • 1 Tablespoon Olive Oil, FOR STOVETOP METHOD ONLY
  • 1/2 Yellow Onion, finely diced
  • 1 16 Ounce Bag Frozen Mixed Vegetables
  • 1 15 Ounce Can Corn
  • 1 15 Ounce Can Tomato Sauce
  • 1 15 Ounce Can Diced Tomatoes
  • 4 Cups Vegetable Broth
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon Paprika
  • 2 teaspoons Garlic Powder
  • Salt & Pepper to taste
  • 2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional

 

INSTRUCTIONS :

SLOW COOKER DIRECTIONS:

  • Wash and peel the potatoes then dice into bite-sized pieces.
  • Add the diced potatoes along with all of the remaining ingredients to a 6-quart or larger slow cooker.
  • Stir the soup to combine, cover with a lid and cook on low for 6-8 hours.
  • Serve with crackers, bread, or topped with cheese as desired.
  • Store the soup in an airtight container in the refrigerator for up to 5 days.

STOVE TOP DIRECTIONS:

  • Follow the steps above for the potatoes.
  • Heat the olive oil in a large pot over medium-high heat. Add the diced onion to the pot and cook, stirring occasionally for 3 minutes.
  • Add all of the remaining ingredients to the pot and stir to combine.
  • Allow the mixture to come to a simmer, then reduce the heat to low.
  • Cover the soup and simmer for 30-45 minutes until vegetables are tender.
  • Stir and serve immediately.

 

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WEIGHT WATCHERS POINTS INFO :

Smart Points – 4

Serving: 1Cup | Calories: 150kca
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