Easy Slow Cooker Vegetable Soup

Autumn is in the air, and that means soup weather. There’s nothing better than homemade soup, but it’s often such a hassle to make. This easy recipe only takes 20 minutes of prep time. Your crock pot does the rest! This soup also freezes well, so make extra to have all season long.
Makes 6 servings

2 (14 oz.) cans no salt added diced tomatoes, with juice
1 large onion, diced
4 garlic cloves, minced
2 large carrots, diced
2 celery stalks, diced
1 medium parsnip, diced
1 large red bell pepper, seeded and diced
6 cups low-sodium vegetable broth
3 cups chopped cabbage
1 tsp. salt-free Spike seasoning
½ tsp. salt (optional)
¼ tsp. ground black pepper
1 large sweet potato (about 10 oz.), peeled and diced

1. Combine all ingredients in a crock pot.
2. Turn crock pot on high setting for 4-6 hours.
3. Once time is up, stir thoroughly. Mash sweet potatoes and parsnips lightly to thicken the soup.

Nutrition Information

Serving Size: 2 cups

Calories – 135
Fat – 0.5 g
Saturated Fat – 0.1 g
Cholesterol – 0
Sodium – 250 mg
Carbohydrates – 30 g
Sugar – 14 g
Fiber – 7 g
Protein – 4 g
Potassium – 880 mg

Photo: Add A Pinch