Slow-Cooker Two-Potato Vegetable Soup

Name: Slow-Cooker Two-Potato Vegetable Soup
Prep time: 12 h 35 min
Cook time: 12 h 35 min
Total time: 12 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup); 411 grams can diced tomatoes with basil, garlic and oregano, undrained; 59 milliliters chopped onion (1/2 medium); 473 milliliters frozen peas and carrots (from 1-lb bag), thawed; 1 teaspoons salt; 1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups); 2 vegetarian vegetable bouillon cubes; 591 milliliters water

Slow-Cooker Two-Potato Vegetable Soup is a gluten free, whole 30, and vegan soup. One portion of this dish contains approximately 6g of protein, 1g of fat, and a total of 151 calories. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up water, canned tomatoes, dark-orange sweet potato, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 12 hours and 35 minutes.

Instructions

In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.

Ingredients you will need

Peas And Carrots

Equipment you will use

Slow Cooker

Cover; cook on Low setting 8 to 12 hours.

About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

Ingredients you will need

Peas And Carrots

Soup