Slow Cooker Winter Vegetable Soup
Serving Size
1 bowl
Servings
5
Prep Time
20 min
Cook Time
50 min (stovetop) or 5-6 hours (crockpot)
Ingredients
2 tablespoons
olive oil
1
large onion, diced
3
celery, diced
3
medium carrots, trimmed, peeled, diced
2
medium zucchini, chopped
3
medium potatoes, chopped into 3/4” cubes
3/4 cup
lentils
8-ounce can
chopped no-salt-added tomatoes
2
bay leaves
1/2 teaspoon
dried thyme
5 cups
low sodium vegetable broth
Dash
salt & pepper
2-3 cups
sliced savoy cabbage
1 tablespoon
Parmesan cheese (optional)
Fresh
parsley, chopped
Directions
- For crockpot: In the bottom of a 4-quart crockpot, sauté onions and celery in olive oil. Add carrots, zucchini, potatoes, lentils, tomatoes, bay leaves, thyme, broth, salt, and pepper. Cook on high for 4-5 hours, or until lentils are tender. In the last hour of cooking, add the cabbage. Remove and discard the bay leaves. Serve with Parmesan and freshly chopped parsley leaves.
- For stove top: In a large pot, sauté, onions and celery with olive oil for 5-7 minutes. Add carrots, potatoes, zucchini, lentils, tomatoes, bay leaves, thyme, broth, salt, and pepper. Bring to a boil then simmer over medium heat (covered) for 15-20 minutes. Add cabbage and cook for 5-10 minutes, or until soft. Serve with Parmesan and freshly chopped parsley leaves.
Nutrition Information
| Calories | 230 |
| Fat | 6 g |
| Sodium | 280 mg |
| Carbs | 40 g |
| Fiber | 11 g |
| Protein | 8 g |