Low-Calorie Vegetable Soup Recipe Slow Cooker
Description
If you're looking for a hearty and delicious recipe that won't add a lot of calories to your daily diet, then this low-calorie vegetable soup slow cooker recipe is for you. This vegetable soup is perfect for those who are trying to watch their calorie intake and still enjoy a tasty, nutritious meal. It's packed full of flavor from the vegetables, herbs and spices, and is incredibly easy to make. The best part is that it can be made in a slow cooker, so you don't have to spend a lot of time in the kitchen – just let the slow cooker do the work for you.
This low-calorie vegetable soup slow cooker recipe is a great way to get your daily dose of vegetables. It's loaded with fiber, vitamins, and minerals, and is a perfect way to fill up without packing on the calories. This soup contains a variety of vegetables, including carrots, celery, onion, garlic, bell peppers, and tomatoes, as well as herbs and spices. And, thanks to the slow cooker, it's incredibly easy to prepare and cook. Serve it as a side dish or as a main course – either way, it's sure to be a hit with everyone.
Ingredients
For this low-calorie vegetable soup slow cooker recipe, you will need:
- 1 tablespoon of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 large carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 large bell pepper, diced
- 2 cups of low sodium vegetable broth
- 1 can of diced tomatoes, with juice
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 bay leaf
- Salt and pepper, to taste
Instructions
To prepare this low-calorie vegetable soup slow cooker recipe, start by heating the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the vegetables are softened. Add the carrots, celery, and bell pepper and sauté for another 5 minutes. Then, transfer the vegetables to the slow cooker.
Next, add the vegetable broth, diced tomatoes, oregano, basil, bay leaf, and salt and pepper to the slow cooker. Give everything a good stir, cover, and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Remove the bay leaf before serving.
Equipment
To make this recipe, you will need a large skillet and a slow cooker. You may also want to have a wooden spoon and a ladle on hand for stirring and serving.
Notes
Feel free to add other vegetables to this recipe, such as mushrooms, zucchini, or green beans. You can also substitute the vegetable broth for chicken broth, if desired. For a heartier soup, consider adding a can of drained and rinsed white beans or chickpeas.
Nutrition
This low-calorie vegetable soup slow cooker recipe makes 6 servings, each of which contains approximately 99 calories, 5.7 grams of fat, 11.9 grams of carbohydrates, and 2.1 grams of protein. It is also a good source of dietary fiber, vitamins A, C, and K, and various minerals.
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