Vegetable Soup Crock Pot OAMC Recipe

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Vegetable Soup Crock Pot OAMC
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  1. In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
  2. In a 1 quart freezer bag add the parmesan cheese, seal the bag.
  3. I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
  4. Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
  5. To cook; thaw.
  6. Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
  7. Add pasta to the mix during the last hour of cooking.
  8. Serve with grated parm cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 129.23 Kcal (541 kJ)
Calories from fat 32.59 Kcal
% Daily Value*
Total Fat 3.62g 6%
Cholesterol 20.35mg 7%
Sodium 372.3mg 16%
Potassium 376.29mg 8%
Total Carbs 17.64g 6%
Sugars 4.93g 20%
Dietary Fiber 0.98g 4%
Protein 8.03g 16%
Vitamin C 17.7mg 29%
Vitamin A 0.1mg 3%
Iron 0.5mg 3%
Calcium 120.7mg 12%
Amount Per 100 g
Calories 50.89 Kcal (213 kJ)
Calories from fat 12.83 Kcal
% Daily Value*
Total Fat 1.43g 6%
Cholesterol 8.01mg 7%
Sodium 146.59mg 16%
Potassium 148.16mg 8%
Total Carbs 6.95g 6%
Sugars 1.94g 20%
Dietary Fiber 0.38g 4%
Protein 3.16g 16%
Vitamin C 6.9mg 29%
Iron 0.2mg 3%
Calcium 47.5mg 12%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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