Crockpot Veggie Soup

0 Points Per Serving

 

1 14.5-oz can canned cut tomatoes with onion and garlic
1 14.5-oz can 99% Fat Free Vegetable Broth
2 1/2 cups fatfree chicken broth
5 cups V-8 vegetable juice -- high calcium kind preferred
1 pound frozen carrot slices
1 10-oz package sliced mushrooms
1 medium yellow squash -- sliced
1/4 cup peppers -- frozen, assorted
black pepper -- to taste (1/2 tsp?)
kosher salt -- to taste (1/2 tsp?)
2 tablespoons fresh parsley leaves
1 teaspoon dried basil -- to taste (or 1T fresh)

 

Put all ingredients into crockpot and set on high. (I use a 4 1/2 quart Rival Oval Crockpot). Cook as 
long as desired (until veggies are as soft as you like). You can cook this on "low" power all day.
 I like to start it on "high" to get it up to temp.

*faster Puree half of veggies in small batches in the blender or use a hand-blender right in the 
turned off crock pot.

Freeze in plastic containers in desired quantities. Thaw and reheat in microwave or stove top.

Since this recipe filled my 4 1/2 qt crockpot, I estimate that this will make about 12 (1 1/2 cup) servings

Yield: "4 1/2 quarts"

Per serving: 62 Calories (kcal); trace Total Fat; (6% calories from fat); 4g Protein; 12g Carbohydrate; 
0mg Cholesterol; 781mg Sodium



NOTES : These are just the ingredients that I had on hand when I first made this soup on "leap day" 
2/29/00. Use your imagination. You can use any broth or veggies that you like. I had an open container 
of chicken broth, some "oldish" mushrooms, and part of a bag of frozen mixed peppers to use up. I just 
happened to have some fresh parsley and yellow squash. I bought frozen carrots because they were so 
much cheaper than the fresh ones today. I added the V-8 until my crockpot was just about full.