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.

Slow-Cooker Vegetable Soup

onion,

carrots,

celery,

green beans,

kale

zucchini,

Roma tomatoes, seeded and chopped

garlic,

chicken broth broth

Parmesan rind (optional)

salt

½ teaspoon ground pepper

red-wine vinegar

pesto

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.


The soup was easy to prepare but definitely looked and sounded better than it tasted.  I will not be making this one again.

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.

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.

Added some raw coleslaw mix instead of kale. A dash of Old Bay seasoning. Some cooked prawns before serving. Yummy !!!!!

Tastes good, filling, and nutritious. I added about a tablespoon of Worcestershire, 1/2 teaspoon Tabasco plus fresh rosemary and thyme for more flavor.

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.

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!

Eating Well has the same recipe for the stove top.

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.

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.

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.

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.

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!

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.

Make a big batch of low-calorie, veggie-packed soup with this load-and-go crock pot recipe.

slow-cooker vegetable soup

Total: 4 hours, 35 minutes

Author : EatingWell

Ingredients

Instructions

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