6 servings (1 1/3 cup each)
Ingredients:
1 oz uncooked onion, chopped
10 oz mushrooms, sliced, drained
1 tsp minced garlic
1 cup fat free chicken broth
1 340 ml can V8 vegetable juice
1, 14 oz canned diced tomatoes
4 oz uncooked zucchini, chopped
4 oz uncooked butternut squash, chopped
4 oz canned seasoned french green beans, drained
14 oz can cannelini beans, drained and rinsed
7 oz coleslaw mix
1/2 tbsp italian seasoning
1 tsp table salt
Directions:
In a large crockpot, combine all the ingredients (except canned green beans). Mix together until combined.
Cook on high for 2-3 hours, or low for 6-8 hours or until vegetables are cooked.
Add in the canned green beans, continue heating until heated through.
This makes a large batch of soup. If you would like to freeze portions of it to use later, under cook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
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