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.
Servings: 8
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
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: 1g | Calories: 23kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 534mg | Potassium: 20mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mg