Make a big batch of low-calorie veggie-packed soup with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables. Source: EatingWell.com, November 2017

Hilary Meyer
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Ingredients

Directions

  • Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, salt and pepper in a 6-quart or larger slow cooker. Cook on High for 4 hours or Low for 6 hours.

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  • Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

Tips

Equipment: 6-quart or larger slow cooker

To make ahead: Prepare through Step 1 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 2 just before serving.

Nutrition Facts

174 calories; 4.2 g total fat; 714 mg sodium. 26.4 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (13)

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14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
08/12/2019
I cooked this on low for 3 hours and the veggies were so mushy it was like cafeteria soup! I should've cooked it for only an hour tops. I'll try to eat it as not to waste it but I'm not sure I'm going to be able to. I'll look for the stove top version of the recipe and try that next time. Read More
Rating: 4 stars
08/07/2019
This was surprisingly tasty especially with pesto added to it and the red wine vinegar. I found I didn't need to alter it at all. Read More
Rating: 5 stars
07/25/2019
Added some raw coleslaw mix instead of kale. A dash of Old Bay seasoning. Some cooked prawns before serving. Yummy!!!!! Read More
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Rating: 4 stars
06/03/2019
Tastes good filling and nutritious. I added about a tablespoon of Worcestershire 1/2 teaspoon Tabasco plus fresh rosemary and thyme for more flavor. Read More
Rating: 5 stars
03/28/2019
This was delicious! the Only change I made was less kale (used what I had) and I puréed some of it at the end to make it a little less chunky. Read More
Rating: 5 stars
01/24/2019
Outstanding recipe though I did make a few alterations: substituted shredded green cabbage for the kale since it would melt into the soup; added 2 large parsnips for sweetness; and used Bush's black beans. All of the extra vegetables took longer to cook down and I kept the slow cooker going for around 6 hours on high. Well worth the wait! Read More
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Rating: 5 stars
01/09/2019
Eating Well has the same recipe for the stove top. Read More
Rating: 4 stars
01/04/2019
I portioned out my 1 1/2 cups added 1 tsp pesto but was I supposed to add 2 tsp of red wine vinegar to the whole pot or just 1 serving? Tastes pretty good with 2 tsp in one serving and I won't mind having it for lunch for a couple of more days. Read More
Rating: 5 stars
12/21/2018
I loved it. I did leave out the kale since we're not fond of that. I also used black beans and pinto beans instead of cannelloni because that's what I had in the pantry. Don't skip the vinegar. It really gives it a nice little punch. Read More
Rating: 2 stars
12/12/2018
Good flavor but the carrots and green beans never softened after 6 hours on high! I had to cook on the stove to make it edible. Read More
Rating: 3 stars
12/06/2018
This recipe makes a lot of soup with a rather "earthy" flavor! Although super healthy the Kale is overwhelming so if I were to make it again I would reduce the amount considerably. Read More
Rating: 5 stars
08/14/2018
Was a wonderful recepie. My fiance and I loved it. I left out the beans (did not have any). We added shredded parmigiano reggiano cheese and it was delicious! Read More
Rating: 5 stars
11/29/2017
This soup was a big hit all around. Kids gobbled it up. Grown-ups went back for seconds. And it was easy enough to prep before work. I made it without the kale because I didn't have it. Read More