Rating: 4 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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; updated March 2022


Read the full recipe after the video.

Recipe Summary

35 mins
4 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.

  • Remove Parmesan rind, if using. 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 Facts

1 1/2 cups
174 calories; protein 10.3g; carbohydrates 26.4g; dietary fiber 7.6g; sugars 5.2g; fat 4.2g; saturated fat 0.7g; vitamin a iu 4134.1IU; vitamin c 30.3mg; folate 52.3mcg; calcium 101.8mg; iron 2.8mg; magnesium 87.4mg; potassium 762.7mg; sodium 714.3mg; thiamin 0.7mg.

2 vegetable, 1 lean-fat protein, 1 starch