Crock-Pot Veggie Loaded Spaghetti Sauce Recipe
A lovely recipe for spaghetti sauce that is loaded with fresh vegetables. Leave it chunky or blend it smooth. Either way this sauce is delicious and healthy!
Servings: 32 People
Calories: 43kcal
Equipment
- Blender or Immersion Blender - optional
Ingredients
- 1 Medium Yellow Onion peeled and diced
- 7 Medium Carrots peeled and finely diced
- 2 Medium Green Bell Peppers seeds removed and diced
- 3 Small Zucchini unpeeled and diced
- 2 Cups Mushrooms roughly chopped
- 87 Ounces Canned Crushed Tomatoes
- 3 Cloves Garlic peeled and minced
- 2 Tablespoons Dried Basil
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Dried Rosemary
- 1 Whole Bay Leaf crumbled
Instructions
- Prep your vegetables and throw everything into a 6 quart or larger slow cooker.1 Medium Yellow Onion, 7 Medium Carrots, 2 Medium Green Bell Peppers, 3 Small Zucchini, 2 Cups Mushrooms, 87 Ounces Canned Crushed Tomatoes, 2 Tablespoons Dried Basil, 1 Tablespoon Dried Oregano, 1 Teaspoon Dried Rosemary, 1 Whole Bay Leaf, 3 Cloves Garlic
- Stir well to combine.
- Cover and cook on LOW 8 to 10 hours or until all the vegetables are tender.
- For a smoother sauce puree in batches in a blender or use an immersion blender until you have reached the desired consistancy,
Nutrition
Calories: 43kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 112mg | Potassium: 411mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3150IU | Vitamin C: 34.7mg | Calcium: 60mg | Iron: 1.8mg