Crockpot Vegetable Soup

Fresh cabbage
Olena Gorbenko delicious food / Getty Images
  • 10 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 10 hrs
  • Yield: 12 Servings
Ratings (5)

This vegetable soup recipe is loaded with flavor, but low in calories. Serve with Parmesan cheese

What You'll Need

  • 2 cloves garlic (finely chopped)
  • 1/2 cup onion (chopped)
  • 3 cups cabbage (chopped)
  • 2 cups 
  • zucchini (chopped)
  • 1 cup carrots (diced)
  • 1 cup celery (chopped)
  • 1 can/28 ounces tomatoes (undrained)
  • 1 can black eyed peas (drained and rinsed well)
  • 1 can red kidney beans (drained & rinsed well)
  • 1 package/10 ounces spinach (frozen, thawed and squeezed dry)
  • 4 cups low sodium​ chicken broth
  • 4 cups tomato juice (or V-8)
  • 2 teaspoons dry basil (crushed)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3-5 drops hot sauce
  • Optional: grated Parmesan cheese to serve

How to Make It

  1. If desired, saute the onion in a little butter and oil before adding to slow cooker.
  2. Add the onion to slow cooker, along with remaining ingredients, except cheese.
  3. Cover and cook 10 to 12 hours  on LOW.
  4. For a 5 to 6-quart cooker, but ingredients can be cut back for a smaller cooker.
  5. Serve with grated Parmesan cheese.