Garden Veggie Soup
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Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories160 kcal (8%)
Total Fat2.4 g (3%)
Carbs26.9 g (10%)
Sugars13.3 g (15%)
Protein6.9 g (14%)
Sodium647.4 mg (32%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 poundcarrots
medium-sized, peeled and sliced
2tomatoes
medium-sized, cored, seeds and juiced removed, and chopped
1 cupzucchini
medium-sized, ends cut off and chopped
1 cupyellow squash
medium-sized, ends cut off and chopped
1 cupyellow onion
medium-sized, diced
1 x 15 ozcan cannellini beans
white kidney beans, rinsed and drained
24 ozpasta sauce
1 poundlean ground beef
optional
4 cupsfat free reduced sodium chicken broth
not needed until day of cooking
Instructions
Step 1
Prep Label your freezer bag.
Step 2
To your freezer bag, add all ingredients except chicken broth.
Step 3
(If adding beef*, add it to the freezer bag last so it's the first ingredient poured into your slow cooker.)
Step 4
Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
Step 5
Cook The night before cooking, move frozen bag to your refrigerator to thaw.
Step 6
The morning of cooking, pour contents of freezer bag into your slow cooker and add chicken broth.
Step 7
Cook on "low" setting for 6-8 hours, or until beef is cooked through and carrots are soft.
Step 8
*Note: Some people prefer browning ground beef prior to freezing because they think it adds more flavor to the dish.
Step 9
I prefer to freeze my ground beef raw because it saves prep time and still tastes great.
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