Vegetarian Vegetable Soup

Adapted from Hamilton Beach/Proctor-Silex, Inc.

  • 32 ozs canned tomato juice
  • 32 ozs frozen mixed vegetables, thawed
  • 3 c water
  • 14 ozs vegetable broth
  • 1/2 c onions, chopped
  • 6 ozs tomato paste
  • 1 tsp garlic, minced
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp Italian seasoning
In a 3 1/2-quart cooker, combine tomato juice, vegetables, water, broth, onions, tomato paste, garlic, sugar, salt, and Italian seasoning. Mix well. Cover and cook on high for five hours, or until vegetables are tender.
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Posted: 10/17/2002
Slow Cooker
Rated by 2 users (5.00)
WW Points* : 1.63
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 120
Calories from Fat 6 (5%)
% Daily Value *
Total Fat 0.4g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 725mg 30%
Potassium 0mg 0%
Total Carbohydrate25g 8%
Dietary Fiber 6g 24%
Sugars 7g
Protein 5g 24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.