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Name: Simple Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Diced carrots; (about 3; (about 2 1/2 medium); 3 c Diced unpeeled zucchini; 1 c Water; 29 oz Canned vegetable broth; 1/4 ts Salt; 3 Plum tomatoes; chopped; 1/4 ts Black Pepper freshly ground; 3 c Chopped leeks; (about 2 medium leeks); White and light green part

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INGREDIENTS

2 c Diced carrots; (about 3
(about 2 1/2 medium)
3 c Diced unpeeled zucchini
1 c Water
29 oz Canned vegetable broth
1/4 ts Salt
3 Plum tomatoes; chopped
1/4 ts Black Pepper ; freshly ground
3 c Chopped leeks
(about 2 medium leeks)
White and light green part

Servings

INSTRUCTIONS

This light soup is a great pick-me-up any time of day for those watching their fat intake or counting calories. MAKES 6 TO 8 SERVINGS 1. In a 31/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper. 2. Cover and cook on the low heat setting 51/2 to 6 hours, or until the vegetables are tender. 3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well. Serve hot, garnished with chopped tomatoes. 4. NOTE: This soup can also be refrigerated and served cold. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

NOTES

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Simple Vegetable Soup

2 c Diced carrots; (about 3
 (about 2 1/2 medium)
3 c Diced unpeeled zucchini
1 c Water
29 oz Canned vegetable broth
1/4 ts Salt
3 Plum tomatoes; chopped
1/4 ts Black Pepper freshly ground
3 c Chopped leeks
 (about 2 medium leeks)
 White and light green part

This light soup is a great pick-me-up any time of day for those watching  their fat intake or counting calories.    MAKES 6 TO 8 SERVINGS    1. In a 31/2-quart electric slow cooker, mix together the leeks, carrots,  zucchini, broth, water, salt, and pepper.    2. Cover and cook on the low heat setting 51/2 to 6 hours, or until the  vegetables are tender.    3. Carefully transfer 3 cups of the vegetables with a little of their  cooking liquid to a blender or food processor and puree until as smooth as  possible. Return to the soup remaining in the slow cooker and mix well.  Serve hot, garnished with chopped tomatoes.    4. NOTE: This soup can also be refrigerated and served cold.    Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

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Nutrition

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Serving Size: 1 Serving (1200g)
Recipe Makes: 1 servings

Calories: 209
Calories from Fat: 8 (4%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 3305.8mg		114 %
Potassium 507.3mg		13 %
Total Carbohydrate 49.5g		15 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 44.1g
Protein 4.2g		6 %
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.

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Calories per serving: 209

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