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Time
275 min
Level
Basic
Author
eatingwell

Slow-Cooker Vegetable Soup

high-fiber
low-calorie
Note
To make ahead: Prepare through Step 1 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 2 just before serving.
Instructions
1
Combine chopped onion, chopped carrots, chopped celery, cut into 1/2-inch pieces green beans, chopped kale, chopped zucchini, seeded and chopped tomatoes, minced garlic, rinsed cannellini beans, broth, salt and pepper in a 6-quart or larger slow cooker. Cook on High for 4 hours or Low for 6 hours.
2
Stir in vinegar and top each serving of soup with 1 teaspoon prepared pesto.
Micro nutrients
Total weight
436.09g
Carbs
34.41g
Dietary fiber
11.23g
Sugar
6.04g
Fats
3.55g
Saturated
0.56g
Poly
0.19g
Mono
0.02g
Trans
0.01g
Proteins
12.76g
Calcium
197.75%
Iron
347.73%
Magnesium
73.22%
Vitamin A
1406.16%
Vitamin C
641.57%
Vitamin D
0mg
Vitamin B6
20.01%
Vitamin B12
0mg
Cholesterol
9.97%
Sodium
400.91%
Potassium
215.11%
Percentages are based on a diet of 2000 calories a day.
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