Use this as a base to make vegetable soup. Vary the fresh produce according to whats in season, in your garden, or stashed in your refrigerator vegetable bin. MAKES 5 TO 6 SERVINGS 1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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|Serving Size: 1 Serving (5315g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 7 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1327.1mg||46 %|
|Potassium 974mg||26 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 26.4g|
|Protein 4.2g||6 %|
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Calories per serving: 153
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