Soup

Slow cooker winter vegetable soup

Let your slow cooker do the work while this tasty, cold-weather soup simmers to perfection.

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

1. 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.
2. 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

Sodium	280 mg
Protein	8 g
Fiber	11 g
Fat	6 g
Carbs	40 g
Calories	230

Felicia Porrazza, MDA, RDN, LDN - Do It Better Wellness™

Print Recipe