

“Flush the fat away” vegetable soup
January 28, 2015
- Prep: 15 mins
- Cook: 6 hrs
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15 mins
6 hrs
6 hrs 15 mins
Directions
1Add all ingredients, except spinach, to the slow cooker. Cover and cook on low for 6-8 hours or until the vegetables are tender.
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3Add spinach, stir and continue cooking until wilted. Approx 5 mins.
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5Serve and enjoy.
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7TIP: If you prefer a thicker soup. Remove 1 cup of soup including vegetables, after 5 hours of cooking. Mash with a fork and return to the slow cooker. Stir and continue cooking for 1-3 hours.
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Submitted by Nadine McKellar
3 Reviews
Mari Ann
January 6, 2019
This is yummy! I wanted it that night so I did cook it fast on the stove until the veggies were tender – took a potato masher lightly to it and it turned out great – loved adding the spinach! If you cook it kind of fast (not so it boils over of course) It’s done in a little more than an hour.
Claire
April 12, 2016
How does this recipe go being frozen?
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Julie
July 9, 2020
i make a similar soup and freeze it