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Recipe Category: Vegetarian
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Vegetarian Vegetable Soup Slow Cooker Recipe
Ingredients
- 260 g sliced carrot
- 1 pound (455 g) frozen green beans
- 1 pound (455 g) frozen corn
- 1 can (28 ounces, or 785 g) no-salt-added diced tomatoes
- 1 cup (160 g) chopped onion
- 475 ml low-salt vegetable broth
- 1 tablespoon 15 ml Worcestershire sauce
Method
- Combine all ingredients in slow cooker
- Cover and cook on low 8 to 10 hours
- Yield: 8 servings
- Per serving: 294 g water; 132 calories (14% from fat, 13% from protein, 73% from carb)
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