Healthy Slow-Cooker Chunky Vegetable Soup

Jan 19 2021
During the cold months, a warm cup of soup loaded with veggies always hits the spot. This one has bonus spuds for extra satisfaction! Make a batch of this soup ASAP…

Print Slow-Cooker Chunky Vegetable Soup Print

1/8th of recipe (about 1 1/4 cups): 88 calories, <0.5g total fat (0g sat. fat), 664mg sodium, 19.5g carbs, 3.5g fiber, 8g sugars, 2.5g protein

Click for WW PersonalPoints™ value*

Prep: 10 minutes
Cook: 3 - 4 hours or 7 - 8 hours, plus 50 minutes

Ingredients:

4 cups vegetable broth

Two 14.5-oz. cans stewed tomatoes (not drained)

2 cups chopped kale

10 oz. (about 3) small baby red potatoes, cubed

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 tbsp. chopped garlic

2 bay leaves

1 1/2 tsp. dried thyme

1/4 tsp. each salt and black pepper

1 1/2 cups chopped zucchini

Directions:

Add all ingredients except zucchini to a slow cooker (at least 6-qt. capacity), and mix well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.

If cooking at low heat, increase to high. Remove bay leaves, add zucchini, and mix well. Cover and cook for 45 - 50 minutes, until zucchini is tender.

MAKES 8 SERVINGS

HG Tip: If your slow cooker holds less than 6 qts., try halving this recipe.

Another HG Tip: Freeze leftovers in single servings! Divide soup into microwave-safe containers. Once cool, cover and freeze. Reheat in the microwave or in a small nonstick pot.

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Chew on this:

At last: It's January 19th, National Popcorn Day! Score a case of single-serve bags of Angie's BOOMCHICKAPOP Sweet & Salty Kettle Corn for a great snack under 150 calories.

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*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.

Questions on the WW points values listed? Click here.

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