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.

Hilary Meyer
Source: EatingWell.com, November 2017

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Recipe Summary

active:
35 mins
total:
4 hrs 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 10.3g 21% DV; carbohydrates 26.4g 9% DV; dietary fiber 7.6g 30% DV; sugars 5.2g; fat 4.2g 7% DV; saturated fat 0.7g 3% DV; vitamin a iu 4134.1IU 83% DV; vitamin c 30.3mg 51% DV; folate 52.3mcg 13% DV; calcium 101.8mg 10% DV; iron 2.8mg 16% DV; magnesium 87.4mg 31% DV; potassium 762.7mg 21% DV; sodium 714.3mg 29% DV; thiamin 0.7mg 69% DV.
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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: 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
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
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
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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
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
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
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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
01/09/2019
Eating Well has the same recipe for the stove top. Read More
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