Slow-Cooker Spinach Tomato Vegetable Soup
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
240 mins
Total Time:
255 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 6 |
| Serving Size | 5.86 oz |
Ingredients
7.06 oz
spinach
14.12 oz
Tomatoes
7.06 oz
Carrots
7.06 oz
celery
5.30 oz
onion
4 cloves
garlic
33.80 fl oz
vegetable broth
2 tbsp
olive oil
1 tsp
Salt
1 tsp
Black pepper
1 tsp
Dried Thyme
Directions
Step 1
Chop the spinach, tomatoes, carrots, celery, onion, and garlic.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant.
Step 3
Transfer the sautéed onion and garlic to a slow cooker. Add the chopped vegetables, vegetable broth, salt, black pepper, and dried thyme. Stir well to combine.
Step 4
Cover the slow cooker and cook on low heat for 4 hours or until the vegetables are tender.
Step 5
Serve the soup hot and enjoy!
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
18 g
(72
kcal)
| Calories | 7.032 kcal | 0.35% |
| Vitamin A | 7.032 IU | 0.78% |
| Monounsaturated Fat | 0.1172 g | 0% |
| Saturated Fat | 0.0586 g | 0.05% |
| Fat | 0.2344 g | 0.17% |
| Carbohydrates | 1.0548 g | 0.21% |
| Sodium | 46.88 mg | 9.38% |
| Fibers | 0.293 g | 0.77% |
| Sugars | 0.4102 g | 0% |
| Protein | 0.293 g | 0.34% |
| Vitamin C | 1.758 mg | 1.95% |
| Calcium | 0.586 mg | 0.12% |
| Iron | 0.879 mg | 0.18% |
| Potassium | 35.16 mg | 7.03% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1172 mg | 0.78% |
| Zinc | 0.0586 mg | 0.01% |
| Selenium | 0.293 mcg | 0.06% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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