This veggie-packed side-dish vegetable soup can be made in the slow cooker. Just make a few tweaks (see Variation). Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.

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  • Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

Tips

Variation: Slow Cooker Version: Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

Nutrition Facts

92 calories; 2 g total fat; 641 mg sodium. 16.1 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2019
Will make again. Loved it Read More
Rating: 5 stars
08/31/2018
Just as it's billed hearty and tasty with very low calories. It was surprisingly filling and was a crowd pleaser. Read More
Rating: 5 stars
08/26/2018
Looks perfect I haven't made it yet but was wondering if you could use water instead of broth? Read More
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