Slow-Cooker Vegetable Soup
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
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 1/2 cups
Per Serving:
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.
Exchanges:
2 vegetable, 1 lean-fat protein, 1 starch
