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Creamy Vegetable Soup

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Submitted by berrymuffin

A delicious creamy vegetable soup that’s perfect as a side or as a family dinner when served with a scrumptious crusty bread.

YIELD

6 servings

PREP

15 min

COOK

6 hrs

READY

6 hrs

Ingredients

1 1
EACH EACH ONIONS
chopped
¼ 59
CUP ML BUTTER
3 3
EACH EACH POTATOES
sweet, peeled, chopped
3 3
EACH EACH ZUCCHINI
chopped
1 1
EACH EACH BROCCOLI FLORETS
bunch, chopped *
2 2
QUARTS QUARTS STOCK
chicken or vegetable broth *
2 2
EACH EACH POTATOES
red, shredded
3 3
EACH EACH GARLIC
cloves, minced
1 1
EACH EACH CORN
creamed, can, OR 3/4 c fresh kernels *
1 5
TEASPOON ML CELERY SEEDS
1 5
TEASPOON ML CUMIN
ground
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
2 473
CUPS ML CREAM
light

Directions

Place all ingredients in a 4 to 5 quart crockpot except the cream. Cook on the low setting 6 to 8 hours or until sweet potatoes are tender.

Ten minutes before serving, add the cream, if using. Heat through and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 404 55% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 1006mg 42%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 17%
Sugars g
Protein 17g
Vitamin A 19% Vitamin C 51%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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