Slow-Cooker Vegetable Soup

Slow-Cooker Vegetable Soup

8 Reviews
From: EatingWell.com, November 2017

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 12 ounces fresh green beans, cut into ½-inch pieces
  • 4 cups chopped kale
  • 2 medium zucchini, chopped
  • 4 Roma tomatoes, seeded and chopped
  • 2 cloves garlic, minced
  • 2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed
  • 4 cups low-sodium chicken broth or low-sodium vegetable broth
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • 2 teaspoons red-wine vinegar
  • 8 teaspoons prepared pesto

Preparation

  • Prep

  • Ready In

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

  • Serving size: 1½ cups
  • Per serving: 174 calories; 4 g fat(1 g sat); 8 g fiber; 26 g carbohydrates; 10 g protein; 52 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 4,134 IU vitamin A; 30 mg vitamin C; 102 mg calcium; 3 mg iron; 714 mg sodium; 763 mg potassium
  • Nutrition Bonus: Vitamin A (83% daily value), Vitamin C (50% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1 lean-fat protein, 1 starch

Reviews 8

January 24, 2019
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By: Stephanie Stolze
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!
January 09, 2019
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By: Dezrah
Eating Well has the same recipe for the stove top.
January 03, 2019
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By: bravo whiskey
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.
December 21, 2018
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By: Jen Blalock
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.
December 12, 2018
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By: AAQ
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.
December 06, 2018
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By: blissknitter
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.
August 13, 2018
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By: Daniela Alicandro
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!
November 29, 2017
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By: Penelope
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.
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