Appetizers / Soups / Salads

Crockpot Mediterranean tomato orzo soup takes several minutes to prepare.

Crockpot Mediterranean tomato orzo soup takes several minutes to cook.

Crockpot Mediterranean tomato orzo soup makes 6 servings.

The ingredients for Crockpot Mediterranean tomato orzo soup are:

2.0 tbsp Extra Virgin Olive Oil
1 large Onion cut into wedges
3.5 cup Tomatoes, red, ripe, canned, whole, no salt added. Crushed
2.0 cup, cubes Butternut Squash
1.0 cup, chopped Carrots, match stick pieces
0.5 cup, sliced Zucchini
3.0 tsp, crumbled Bay Leaf or 3 whole leaves
1.5 tsp Oregano, ground
1.87 cup GOYA Chick Peas (Garbonzo Beans) rinsed and trained
1 tap ground cumin
2.0 cup Campbell's low sodium chicken broth
1.0 clove Garlic minced
3/4 tsp Allspice
1 1/2 cup Orzo, uncooked

Here is how you make Crockpot Mediterranean tomato orzo soup:

Heat oilin skillet. Add onion. Cool until translucent. About 10 min. Add tomatoes , squash, carrots, zucchini, oregano and bay leaves to skillet. Cook 25 min. Longer. Transfer to 5 qt. Crockpot. Add remaining ingredients except orzo. Cook 7 to 8 hrs. In LOW. Increase heat to HIGH. Add orzo. Cook 30 to 45 min. Remove bay leaves .Serving Size: Makes 6 servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user JANETMHERR.

The nutritional information for Crockpot Mediterranean tomato orzo soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 385.3

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 461.1 mg
• Total Carbs: 73.7 g
• Dietary Fiber: 11.3 g
• Protein: 14.2 g