Description
A hearty and nutrient-packed soup made in a crockpot, perfect for chilly days.
Ingredients
Scale
- 2 cups root vegetables (carrots, potatoes, turnips, etc.)
- 1 cup diced tomatoes (canned or fresh)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup leafy greens (spinach or kale)
Instructions
- Chop all root vegetables, onion, and garlic.
- Add all ingredients except leafy greens to the crockpot.
- Stir to combine and season with salt and pepper.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
- In the last 30 minutes of cooking, add the leafy greens.
- Serve hot and enjoy your nourishing fall meal.
Notes
This soup can be stored in airtight containers in the refrigerator for 4-5 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soups
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg