Ingredients
Units
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- 4 cups vegetable broth
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale (optional)
Instructions
- Prepare Ingredients: Chop all the vegetables and mince the garlic.
- Combine in Slow Cooker: Add the vegetable broth, carrots, potatoes, green beans, onion, garlic, diced tomatoes, thyme, basil, salt, and pepper to the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Add Greens: If using, stir in spinach or kale during the last 30 minutes of cooking.
- Serve: Ladle the soup into bowls and enjoy with crusty bread or your favorite crackers.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
Nutrition
- Fat: 2g
- Carbohydrates: 30g
- Protein: 4g