Description
A quick and easy crock pot soup recipe that utilizes ingredients you already have in your fridge, perfect for busy weeknights.
Ingredients
Scale
- 4 cups of vegetable broth
- 2 cups of mixed vegetables (carrots, peas, corn)
- 1 can of diced tomatoes
- 1 cup of cooked chicken (optional)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions
- In a crock pot, combine the vegetable broth, mixed vegetables, diced tomatoes, cooked chicken, onion, garlic, and thyme.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir well before serving and adjust seasoning if necessary.
Notes
- This soup is highly customizable; feel free to add any leftover vegetables or proteins you have.
- For a creamier soup, add a splash of cream or milk before serving.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Crock Pot Soup, Easy Meals, Fridge Ingredients, Simple Soup Recipe