Vegetarian, Low-Fat Crockpot Two-Potato Vegetable Soup

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Vegetarian, Low-Fat Crockpot Two-Potato Vegetable Soup

 

1 medium russet or baking potato, cut into 1/2-inch cubes (about 1 cup)

1 medium dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)

1/4 cup chopped onion

1 14.5-ounce can diced tomatoes with basil, garlic and oregano, undrained

2 1/2 cups water

3/4 tsp. salt

2 vegetable bouillon cubes

1 10-ounce package frozen peas and carrots, (about 2 cups)

 

In 3 1/2 to 4-quart slow cooker, combine all ingredients except peas and

carrots; mix well.

Cover; cook on low setting for 8 to 12 hours, adding peas and carrots 15 minutes

before serving.

Makes 5 (1 1/2-cup) servings.

Calories...120...Fat...1 g...Carbs...23 g...Protein...3 g...

Sodium...903 mg...Fiber...4 g.