Slow-Cooker Vegetable Soup

Slow-Cooker Vegetable Soup

13 Reviews
From:, 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • 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 13

August 12, 2019
profile image
By: SaK
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.
August 07, 2019
profile image
By: CarolynD
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.
July 25, 2019
profile image
By: Caroline
Added some raw coleslaw mix instead of kale. A dash of Old Bay seasoning. Some cooked prawns before serving. Yummy !!!!!
June 02, 2019
profile image
By: Deborah
Tastes good, filling, and nutritious. I added about a tablespoon of Worcestershire, 1/2 teaspoon Tabasco plus fresh rosemary and thyme for more flavor.
March 28, 2019
profile image
By: Lynn Sarnow Born
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.
January 24, 2019
profile image
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
profile image
By: Dezrah
Eating Well has the same recipe for the stove top.
January 03, 2019
profile image
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
profile image
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.
More Reviews