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Slow Cooker Italian Vegetable Soup {Gluten-Free, Paleo}
Simple but savory slow cooker Italian soup. Gluten-free made with your favorite fresh chopped vegetables, hearty beans, and tomatoes and Italian seasoning.
Course
Main Course
Cuisine
Italian
Keyword
gluten-free vegetable soup
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
8
Calories
23
kcal
Author
Audrey
Ingredients
▢
1
tablespoon
olive oil
▢
2
cans of diced petite tomatoes
▢
1
tablespoon
garlic powder
▢
1
tablespoon
onion powder
▢
1
tablespoon
basil
▢
1
teaspoon
salt
▢
2
gluten-free beef bouillon cubes/granules
(I use Herb OX)
▢
3
types of canned beans
(do not drain: kidney, cannellini and Great Northern beans (I like Bush's beans))
▢
fresh chopped veggies: carrots
(green beans, zucchini, yellow squash, baby spinach)
▢
1
cup
water
US Customary
-
Metric
Instructions
First, add olive oil to the pot.
Then add the rest of the ingredients to Crock-Pot and stir.
Cook on high until veggies are softened to your preference (usually 4 hours).
Nutrition
Serving:
1
g
|
Calories:
23
kcal
|
Carbohydrates:
1
g
|
Fat:
1
g
|
Sodium:
534
mg
|
Potassium:
20
mg
|
Vitamin A:
15
IU
|
Vitamin C:
0.2
mg
|
Calcium:
3
mg
|
Iron:
0.1
mg
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