Crock Pot Spinach Tomato Vegetable Soup Recipes

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THICK CROCK POT TOMATO VEGETABLE SOUP



Thick Crock Pot Tomato Vegetable Soup image

Make and share this Thick Crock Pot Tomato Vegetable Soup recipe from Food.com.

Provided by dale7793

Categories     Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 carrots, sliced
2 stalks celery, sliced
1 zucchini, sliced
1/4 cup dried onion flakes
1 teaspoon Italian herb seasoning
1/2 teaspoon black pepper, ground
2 garlic cloves, crushed
3 teaspoons beef stock powder
2 cups water
2 (400 g) cans tomatoes, crushed
1 (600 g) can red kidney beans, drained and rinsed
1/2 cup tomato paste
1 skinless chicken breast, cooked and diced
1/2 cup frozen peas
1 cup cooked brown rice

Steps:

  • Add the first 12 ingredients to the crock pot (except extra kidney beans).
  • Stir well.
  • Cook on low for 8 hours.
  • Before serving stir in the chicken, rice, extra kidney beans and peas.
  • Allow to heat through and serve.
  • I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
  • This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).

Nutrition Facts : Calories 425.3, Fat 2.7, SaturatedFat 0.6, Cholesterol 34.2, Sodium 396.5, Carbohydrate 70.9, Fiber 18.7, Sugar 14.6, Protein 33.3

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