Thick Crock Pot Tomato Vegetable Soup Recipe

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Ingredients:

Serving

2 carrots, sliced
2 stalks celery, sliced
1 zucchini, sliced
1/4 cup dried onion flakes
1 tsp italian herb seasoning
1/2 tsp black pepper, ground
2 garlic cloves, crushed
3 tsp beef stock powder
2 cups water
2 (400 g) cans tomatoes, crushed
1 (600 g) can red kidney beans, drained and rinsed
1/2 cup tomato paste
1 skinless chicken breast, cooked and diced
1/2 cup frozen peas
1 cup cooked brown rice

Directions:

Add the first 12 ingredients to the crock pot (except extra kidney beans).
Stir well.
Cook on low for 8 hours.
Before serving stir in the chicken, rice, extra kidney beans and peas.
Allow to heat through and serve.
I keep cooked chicken in portions in the freezer (from Poached Chicken) and also the rice (Perfect Brown Rice) making this very easy to prepare.
This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.65 Kcal (576 kJ)
Calories from fat	9.01 Kcal
		% Daily Value*
Total Fat	1g	2%
Cholesterol	1.69mg	1%
Sodium	115.34mg	5%
Potassium	656.28mg	14%
Total Carbs	28.26g	9%
Sugars	8.3g	33%
Dietary Fiber	5.15g	21%
Protein	5.46g	11%
Vitamin C	17.1mg	28%
Vitamin A	0.3mg	10%
Iron	1.5mg	8%
Calcium	69.8mg	7%

Amount Per 100 g
Calories	46.38 Kcal (194 kJ)
Calories from fat	3.04 Kcal
		% Daily Value*
Total Fat	0.34g	2%
Cholesterol	0.57mg	1%
Sodium	38.86mg	5%
Potassium	221.14mg	14%
Total Carbs	9.52g	9%
Sugars	2.8g	33%
Dietary Fiber	1.74g	21%
Protein	1.84g	11%
Vitamin C	5.8mg	28%
Vitamin A	0.1mg	10%
Iron	0.5mg	8%
Calcium	23.5mg	7%

* 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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