Well if the heading doesn’t say enough…this soup is amazing. Not only does it have hardly any calories, it’s made in the crock pot! Ding, ding! We have a winner. This soup came about kind of on a whim. It is freezing cold and rainy here in Alabama + I am trying to not eat like a pig. So this veggie soup was born. It is seriously yummy and flavorful and I don’t have any guilt about having seconds.
Here’s how to make it:
1 large yellow onion
2 cups spinach
3 stalks celery
2 boxes low-sodium vegetable broth
Chop the zucchini, carrots, celery and onion. I kept the pieces fairly large because they are going to cook down in size in the crock all day. If you chop them too small they will get too mushy and basically fall apart in the broth.
Place all veggies in the crock pot and fill the crock pot with 2 boxes of low-sodium vegetable broth. Now add some spices. I used S+P, garlic powder, Italian seasoning and a bay leaf. (Not everyone has a bag of bay leaves in their kitchen. Don’t stress it if you don’t. Your soup will still be delish.)
You can add the spinach in the beginning (this is what I did), or add it an hour before you want to eat the soup.
Before serving remove the bay leaf. If you don’t it’s alright. I’m pretty sure I ate mine.
Cook on low for 8 hours or high for 4.
My favorite part about the soup is it’s versatility. Switch up the vegetables if you want. Add some kale if that’s your thing. Don’t like zucchini? Leave it out.
Feel like having a creamier soup? Once the soup is almost done, pour half into a blender. Add the blended contents back to the crock pot and cook for another 30 minutes.
Do whatever you want to it, just make it. Make it and eat it, in all it’s deliciousness.
Thank me later,
Oh and as a side note…if you have babies or toddlers, I scooped out a bunch of veggies to serve up along side their lunch. Nothing gives me greater pleasure than that whole 2 birds + 1 stone thing. Mini and Joey gobbled it up!