Warm up this winter with a steaming bowl of this delicious vegetable soup. With just 20 minutes of preparation, you can let the crockpot do its magic over 5-6 hours or let it simmer on the stovetop for about 50 minutes.
Slow Cooker Winter Vegetable Soup — makes 5 servings
Ingredients:
• 2 tablespoons of olive oil
• 1 large onion, diced
• 3 celery, diced
• 3 medium carrots, trimmed, peeled, diced
• 2 medium zucchini, chopped
• 3 medium potatoes, chopped into ¾” cubes
• ¾ cup of lentils
• 8-ounce can of chopped no-salt-added tomatoes
• 2 bay leaves
• ½ teaspoon of dried thyme
• 5 cups of low-sodium vegetable broth
• Dash of salt & pepper
• 2-3 cups of sliced savoy cabbage
• 1 tablespoon of Parmesan cheese (optional)
• Fresh parsley, chopped
Directions:
- For crockpot: In the bottom of a 4-quart crockpot, sauté onions and celery in olive oil. Add carrots, zucchini, potatoes, lentils, tomatoes, bay leaves, thyme, broth, salt, and pepper. Cook on high for 4-5 hours, or until lentils are tender. In the last hour of cooking, add the cabbage. Remove and discard the bay leaves. Serve with Parmesan and freshly chopped parsley leaves.
- For stove top: In a large pot, sauté, onions and celery with olive oil for 5-7 minutes. Add carrots, potatoes, zucchini, lentils, tomatoes, bay leaves, thyme, broth, salt, and pepper. Bring to a boil then simmer over medium heat (covered) for 15-20 minutes. Add cabbage and cook for 5-10 minutes, or until soft. Serve with Parmesan and freshly chopped parsley leaves.
Nutritional Information (Serving Size: 1 bowl):
Calories: 230
Fat: 6g
Sodium: 280mg
Carbs: 40g
Fiber 11g
Protein: 8g
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