Lunche for 8

Slow Cooker Vegetable Soup

Name: Slow Cooker Vegetable Soup
Total time: 255 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 cups reduced-sodium chicken broth; 2 cups butternut squash; 2 ribs celery; 2 cups cauliflower; 1/4 cup tomato paste; 2 cans (14 1/2 oz) fire-roasted diced tomatoes with garlic; 1 large carrot; 1/2 red bell pepper; 1/2 large zucchini; sea salt (optional); 1 1/2 tsp dried oregano; 1 1/2 tsp dried basil; 1 tsp ground cumin; 1/4 tsp black pepper; 3 bay leaves; 1 head garlic; 1 tsp olive oil; 1 bags (6 oz) spinach; 1/3 cup parsley

Vegetables, tomatoes, garlic, and herbs slowly cook in broth before spinach and parsley brighten the finished soup.

Typical price

$7.99for 4 servings

$2.00 per serving$7.99 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: foodfaithfitness.com

255 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

American Dairy-free Low-carb Budget Lunches Slow cooker Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Broth or stock$0.07/oz typical	42 oz	$2.91Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	0.65 lb	$0.81Typical price
Celery$2.29 each typical	0.25	$0.43Typical price
Cauliflower$3.29 each typical	0.25	$0.96Typical price
Canned tomatoes$0.08/oz typical	31 oz	$2.48Typical price
Carrots$1.09/lb typical	0.2 lb	$0.21Typical price
Bell peppers$2.49/lb typical	0.2 lb	$0.47Typical price
Zucchini and summer squash$1.79/lb typical	0.3 lb	$0.56Typical price
Garlic$0.75 each typical	1	$0.75Typical price
Spinach$0.35/oz typical	6 oz	$2.10Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.25Typical price
Total for the servings shown		$15.99

Pantry staples you likely have

Salt and pepperDried herbs, spices and seasoning blendsOlive and cooking oil

Not included in the cost.

Ingredients

5 cups reduced-sodium chicken broth
2 cups butternut squash
2 ribs celery
2 cups cauliflower
1/4 cup tomato paste
2 cans (14 1/2 oz) fire-roasted diced tomatoes with garlic
1 large carrot
1/2 red bell pepper
1/2 large zucchini
sea salt (optional)
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp ground cumin
1/4 tsp black pepper
3 bay leaves
1 head garlic
1 tsp olive oil
1 bags (6 oz) spinach
1/3 cup parsley

Steps

Add the broth, squash, celery, cauliflower, tomato paste, tomatoes, carrot, bell pepper, zucchini, garlic, oregano, basil, cumin, pepper, and bay leaves to a slow cooker.
Drizzle in the oil, cover, and cook on high for 4 hours.
Stir the soup, cover, and cook for 10 more minutes, until the vegetables are tender.
Remove the bay leaves and garlic head, squeezing the softened garlic into the soup if desired.
Stir in the spinach and parsley, cover, and cook for 5 minutes.
Season the soup with salt and pepper.