Two-Potato Vegetable Soup Recipe

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Ingredients:

Serving

1 medium russet potatoes or 1 medium 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 1/2 oz) can diced tomatoes with basil , garlic and oregano,undrained
2 1/2 cups water
3/4 tsp salt
2 vegetable bouillon cubes
1 (10 oz) package frozen peas and carrots (about 2 cups)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	37.91 Kcal (159 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	341.4mg	14%
Potassium	89.33mg	2%
Total Carbs	7.04g	2%
Sugars	2.64g	11%
Dietary Fiber	2.41g	10%
Protein	2.35g	5%
Vitamin C	9.2mg	15%
Iron	0.9mg	5%
Calcium	21.9mg	2%

Amount Per 100 g
Calories	24.37 Kcal (102 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	219.47mg	14%
Potassium	57.43mg	2%
Total Carbs	4.53g	2%
Sugars	1.7g	11%
Dietary Fiber	1.55g	10%
Protein	1.51g	5%
Vitamin C	5.9mg	15%
Iron	0.6mg	5%
Calcium	14.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.3

Points
1

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
cholesterol free

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