Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

Roasted Tomato and Vegetable Soup

A slow-cooker version of this healthy, family-favorite soup Skill Level: Beginner

Community:
15 min Prep
255 min Total
Servings
$1.42
price per Serving

Nutrition Facts

Amount Per Serving
Calories 122
Protein 7.9g
Total Carbohydrates 22.8g
Dietary Fiber 5.2g
Net Carbohydrates 17.6g
Sugar 5.8g
Total Fat 0.4g
Saturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 3.7mg
Sodium 271.7mg
SmartPoints® 0.0

Ingredients

  • 1 yellow onion, chopped
  • 1 celery stalk, sliced and divided
  • 1 carrot, chopped
  • 1 teaspoon fresh garlic, minced
  • 6 cups reduced-sodium chicken broth or stock
  • 2 cups butternut squash, seeded, peeled, and cut up
  • 15 ounces canned fire-roasted diced tomatoes, undrained
  • 15 ounces canned white beans (cannellini), rinsed and drained
  • 1 zucchini, halved lengthwise and sliced
  • 1 cup fresh broccoli
  • 1 Tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation

  1. In a slow cooker, combine onion, celery, carrot, garlic, broth, squash, tomatoes, and beans.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Add zucchini, broccoli, fresh oregano, salt and pepper. Cover and cook 30 minutes more at high setting.
  4. Serve and sprinkle with parmesan cheese if desired.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: diabeticlivingonline.com