Slow Cooker Winter Vegetable Soup Servings: 8 (about 10oz each) Prep Time: 20 minutes Total Time: 8 hours 20 minutes to 10 hours 20 minutes

  • Gluten Free Low Calorie Vegetarian
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1 tablespoon vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 large sweet potato, peeled, cut in 1/2-inch cubes
1 (15oz) can Luck’s® Light Red Kidney Beans (drained, rinsed)
1 (15oz) can whole kernel corn (drained)
1 (14.5oz) can Italian diced tomatoes (do not drain)
1 quart vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon salt
4 cups loosely packed chopped kale (ribs removed)


In medium skillet, heat oil over medium-high heat. Stir in onion; cook 5 minutes or until starting to brown, stirring frequently. Stir in garlic. Cook 1 minute. Spoon into 3 1/2 to 4-quart slow cooker. Stir in all remaining ingredients except kale. Cover; cook on low heat setting 8 to 10 hours or until vegetables are tender. 30 minutes before serving, stir in kale and continue cooking for 30 minutes.

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