Yummy fall soup loaded with vegetables too!
1. Add all ingredients except cream cheese to slow cooker. Cover and cook on low 6-7 hours, until all vegetables are tender.
2. Add cream cheese and blend soup with a stick blender until smooth.
3. Warm brown bread 5 minutes and slice to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 211 | ||
Calories from Fat: 113 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 36.2mg | 11 % | |
Sodium 341.8mg | 12 % | |
Potassium 585.4mg | 15 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 18.9g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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