Slow Cooker Vegetable Soup
9.8g
Net Carbs
4.4g
Protein
6.9g
Fat
4.1g
Fiber
133
Calories
Ingredients:
- 3 tablespoons olive oil
- 1 cup diced yellow onion (160g)
- 5 medium stalks celery (200g), diced
- 1/2 teaspoon salt
- 4 cloves fresh garlic, minced or pressed
- 8 ounces fresh mushrooms, diced
- 1 small head cauliflower (265g), chopped
- 1/2 large zucchini (170g), chopped
- 4 ounces fresh green beans, cut into 1-inch pieces
- 1 3/4 cups canned diced tomatoes, in juice
- 6 cups water
- 2 tablespoons and 1 teaspoon vegetable bouillon paste
- 2 teaspoons canned tomato paste
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 dried bay leave
- 1 tablespoon red wine vinegar
- 1/2 cup fresh parsley (30g)
- 3 tablespoons grated Parmesan cheese
Directions:
- Heat a medium skillet over medium heat. Add the olive oil and sauté the onion and celery until onion is translucent, about 5 minutes. Sprinkle on the salt and add the garlic, sautéing until fragrant, about 1 minute more.
- Empty the contents of the skillet into a 6 quart or larger slow cooker. Add the mushrooms, cauliflower, zucchini, green beans, and canned tomatoes. Add the water to cover the vegetables, and mix in the bouillon, tomato paste, Italian seasoning, black pepper, and bay leaf. Cover and cook on low for 6 hours, or high for 3 hours.
- Before serving, stir in the vinegar. Chop the parsley and garnish each bowl with parsley and parmesan cheese. Each serving is about 2 cups of soup.
- ALTERNATE METHOD: If you don't have a slow cooker, follow steps one and two, then combine all ingredients in a Dutch oven, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 40 minutes. Continue with step 4.
