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:, November 2017


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, salt and pepper in a 6-quart or larger slow cooker. Cook on High for 4 hours or Low for 6 hours.

  • 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

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.

Reviews (13)

Read More Reviews
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
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
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
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: 4 stars
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
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
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: 2 stars
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
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
Eating Well has the same recipe for the stove top. Read More