Crock-Pot Veggie Loaded Spaghetti Sauce
Prep time
Cook time
Total time
Homemade spaghetti sauce filled with veggies is so much healthier than most canned sauces. You know exactly what's in it when you make it at home. Cooked in the crock-pot folks will never know that you did not slave over a hot stove simmering this delicious sauce!
Recipe type: Sauces
Serves: 16
  • 1 Medium Yellow Onion, Diced
  • 7 Medium Carrots, Diced
  • 2 Large Bell Peppers, Diced
  • 3 Small Zucchini, Diced
  • 2 Cups Mushrooms, Roughly Chopped
  • 6 (14.5 Oz. Cans Crushed Tomatoes
  • 2 Tablespoons Dried Basil
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Dried Rosemary
  • 1 Bay Leaf, Crumbled
  • 3 Cloves Of Garlic, Minced
  1. Prep your vegetables and throw everything into a 6-7 quart sized Crock-Pot.
  2. Stir well to combine.
  3. Cover and cook on low 8 to 10 hours.
If you like a smoother sauce blend sauce in blender or with an immersion blender till desired texture. Store extra sauce in freezer proof containers for up to 6 months.
Nutrition Information
Serve size: 1 Cup Calories: 33.8 Fat: 0.3 g Saturated fat: 0 Unsaturated fat: 0 Carbs: 7.8 g Sugar: 3.1 g Fiber: 2.1 g Protein: 1.2 g Cholesterol: 0.0 mg
Recipe by Crock-Pot Ladies at