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Slow-Cooker Two-Potato Vegetable Soup

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By Betty Crocker Kitchens
Updated Apr 30, 2010
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For a simple soothing supper, dish up bowlfuls of this colorful soup.

Slow-Cooker Two-Potato Vegetable Soup

  • Prep Time 20 min
  • Total 12 hr 35 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
  • 1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
  • 1/4 cup chopped onion (1/2 medium)
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  • 2 1/2 cups water
  • 3/4 teaspoon salt
  • 2 vegetarian vegetable bouillon cubes
  • 2 cups frozen peas and carrots (from 1-lb bag), thawed*

Instructions

  • Step 
    1
    In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
  • Step 
    2
    Cover; cook on Low setting 8 to 12 hours.
  • Step 
    3
    About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

Nutrition

130 Calories
1/2g Total Fat
5g Protein
27g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
130
Calories from Fat
5
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1220mg
51%
Potassium
680mg
19%
Total Carbohydrate
27g
9%
Dietary Fiber
5g
20%
Sugars
11g
Protein
5g
% Daily Value*:
Vitamin A
250%
250%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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