Crock Pot Garden Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp unfiltered extra virgin olive oil
1 large organic onion
2 fresh organic garlic cloves
2 cups fresh green beans, trimmed
2 medium organic zucchini
2 large organic carrots
3 medium potatoes
2 tbsp fresh oregano
1 (14 oz) can organic vegetable broth
3 (14 1/2 oz) cans organic diced tomatoes, undrained
sea salt
1 whole wheat dinner roll

Directions:

Dice all vegetables into bite size pieces.
Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
Pour the broth and diced tomatoes over vegetables. Salt to taste.
Cook on high for 5 hours or until vegetables are tender.
Serve with whole wheat dinner rolls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	89.64 Kcal (375 kJ)
Calories from fat	27.49 Kcal
		% Daily Value*
Total Fat	3.05g	5%
Cholesterol	0.03mg	0%
Sodium	63.2mg	3%
Potassium	289.51mg	6%
Total Carbs	14.61g	5%
Sugars	3.88g	16%
Dietary Fiber	3.02g	12%
Protein	2.02g	4%
Vitamin C	7.3mg	12%
Vitamin A	0.5mg	18%
Iron	1mg	5%
Calcium	44.6mg	4%

Amount Per 100 g
Calories	82.28 Kcal (344 kJ)
Calories from fat	25.24 Kcal
		% Daily Value*
Total Fat	2.8g	5%
Cholesterol	0.03mg	0%
Sodium	58.01mg	3%
Potassium	265.75mg	6%
Total Carbs	13.41g	5%
Sugars	3.56g	16%
Dietary Fiber	2.77g	12%
Protein	1.86g	4%
Vitamin C	6.7mg	12%
Vitamin A	0.5mg	18%
Iron	0.9mg	5%
Calcium	41mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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