Slow Coooker Weight Loss Soup

SERVES 8  |  PREP TIME 15 Min  |  COOK TIME 6 Hours 

3 cups chopped cabbage
4 medium white potatoes, peeled and cubed
1 carrot, peeled and sliced
1 cup celery, diced
1 bell pepper, chopped
1 cup green beans, cut into halves
1 ½ cups broccoli florets
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon red pepper flakes
2 bay leaves
2 fresh thyme sprigs
1 (32-ounce) container vegetable broth
Chopped fresh parsley, for garnish

Prepare all the veggies, by washing, peeling if needed, and chopping.

Place all ingredients in the slow cooker insert. Stir well to combine. The broth should slightly cover the veggies. If needed add more or add water.

Cover and cook on low for 6-8 hours, or until potatoes are tender. For better results, stir a few times during cooking.

Taste and adjust for salt and pepper.

Once the soup is ready, discard bay leaves and thyme springs before serving.

Garnish with chopped fresh parsley and serve.

Recipe developed by Catalina Castravet for The Slow Roasted Italian
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