Slow-Cooker Two-Potato Vegetable Soup

For a simple soothing supper, dish up bowlfuls of this colorful soup.

  • prep time 20 min
  • total time 12 hr 35 min
  • ingredients 8
  • servings 4

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*
  • 1 In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
  • 2 Cover; cook on Low setting 8 to 12 hours.
  • 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    130
    (
    Calories from Fat
    5),
    % Daily Value
    Total Fat
    1/2g
    1/2%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1220mg
    1220%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    5g
    5%
      Sugars
    11g
    11%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    250%;
    Vitamin C
    25%;
    Calcium
    6%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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