SEVEN VEGETABLE SOUP RECIPE | LAND O’LAKES
This vegetable soup recipe uses creamed spinach to create a light and creamy base.
Provided by Land O'Lakes
Categories Slow Cooker Soup Soup and Stew Main Course
Total Time 0 minutes
Prep Time 20 minutes
Yield 8 (1 1/3-cup) servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in slow cooker except creamed spinach and cheese.
- Cover; cook on Low heat setting 8-10 hours or until carrots and potatoes are tender.
- Increase heat setting to High. Stir thawed spinach into hot soup mixture, stirring constantly. Cook, stirring occasionally, 6-10 minutes or until soup is thickened.
- To serve, spoon into individual serving bowls; sprinkle with cheese.
Nutrition Facts : Calories 150 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 1070 milligrams, CarbohydrateContent 21 grams, FiberContent 5 grams, SugarContent grams, ProteinContent 8 grams
EASY SEVEN CAN VEGETABLE SOUP - SOUTHERN KISSED
This is one of the easiest soups you can make from "scratch." Simply open cans, pour them into your slow cooker, and set it.
Provided by Lynda
Categories Main Dishes
Total Time 485 minutes
Prep Time 5 minutes
Cook Time 480 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Place all ingredients in a slow cooker and set on low.
- Cook for 4-8 hours.
Nutrition Facts : ServingSize 1, Calories 135 kcal, CarbohydrateContent 26 g, ProteinContent 7 g, FatContent 2 g, SodiumContent 426 mg, FiberContent 7 g, SugarContent 8 g, UnsaturatedFatContent 1 g
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7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES
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Total Time 1 hours
Calories 32 calories per serving
- Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
- Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
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