Slow-Cooker Veggie-Noodle Soup

Feb 4 2016
You'll be obsessed with this flavor-packed, super-satisfying, low-calorie soup. Make it STAT, and share the recipe with all your friends by email and on Facebook!

Hungry Girl's Slow-Cooker Veggie Soup Recipe

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1/6th of recipe (about 1 1/3 cups): 56 calories, 0.5g total fat (0g sat. fat), 701mg sodium, 10g carbs, 2.5g fiber, 4.5g sugars, 3g protein

Click for WW Points® value*

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


1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 tsp. chopped garlic

2 tsp. Italian seasoning

1/2 tsp. onion powder

1/4 tsp. dried thyme

1/4 tsp. each salt and black pepper

2 bay leaves

6 cups reduced-sodium chicken broth

14 oz. (about 2 medium) zucchini

4 cups roughly chopped spinach leaves

Optional seasonings: additional salt and black pepper


Add all ingredients to a slow cooker except zucchini and spinach. Mix well.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.

Once soup is almost done cooking, use a spiral vegetable slicer to cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

If cooking at high heat, decrease heat to low. Remove and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for 10 minutes, or until zucchini noodles have slightly softened and spinach has wilted.


HG Alternative: We use chicken broth for flavor, but feel free to use vegetable broth for a vegetarian-friendly spin!

Chew on this:

Today, February 4th, is -- and we did not plan this -- National Homemade Soup Day! There's only one way to celebrate...

Warm a friend’s heart with this soup recipe. Click send to a friend to share!


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