Slow Cooker Vegetable Soup Recipe

9.5g
Net Carbs

Prep Time: 45 Minutes
Style:Italian
Cook Time: 180 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.3g

Protein

6.7g

Fat

4.3g

Fiber

130.6cal

Calories

INGREDIENTS

Prepare the vegetables: cut the onion, celery and mushrooms into a ¼-inch or smaller dice. Chop the cauliflower (including peeled stem) and zucchini into ½-inch cubes. Trim the ends of the beans and slice into 1-inch pieces. Mince or press the garlic.
Heat a medium skillet over medium heat. Add the olive oil and sauté the onion and celery until onion is translucent, about 5 minutes. Sprinkle on the salt and add the garlic, sautéing until fragrant, about 1 minute more.
Empty the contents of the skillet into a 6 quart or larger slow cooker. Add the mushrooms, cauliflower, zucchini, green beans, and canned tomatoes. Add the water to cover the vegetables, and mix in the bouillon, tomato paste, Italian seasoning, black pepper, and bay leaf. Cover and cook on low for 6 hours, or high for 3 hours.
Before serving, stir in the vinegar. Chop the parsley and garnish each bowl with parsley and parmesan cheese. Each serving is about 2 cups of soup.
ALTERNATE METHOD: If you don't have a slow cooker, follow steps one and two, then combine all ingredients in a Dutch oven, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 40 minutes. Continue with step 4.