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Easy Slow-Cooker Vegetable Soup

If you are looking to get more veggies in to your diet, you will love this recipe! It's low in calories but fill you up, very ideal for weight loss! You will also love that this yields 8 servings, which is perfect for those of you that meal prep.

For this recipe you will need a slow-cooker that is 6 quart or larger.

Cook time: 4 hours, 35 mins

Servings: 8


  • 1 medium onion, chopped

  • 2 medium carrots, chopped

  • 2 stalks celery, chopped

  • 12 ounces, fresh green beans, cut into 1/2 inch pieces

  • 4 cups, chopped kale

  • 2 medium zucchini, chopped

  • 2 cloves garlic, minced

  • 2 (15oz) cans no-salt added cannellini or other white beans, rinsed

  • 4 cups low-sodium chicken broth or low sodium vegetable broth

  • 2 teaspoons salt

  • 1/2 teaspoon ground pepper

  • 2 teaspoons red-wine vinegar

  • 8 teaspoons prepared pesto


  1. Combine onions, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, salt and pepper, in a 6 quart or larger slow-cooker. Cook on high for 4 hours or low for 6 hours.

  2. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

Meal Prep Tips:

Prepare step 1 only and store in refrigerator for up to 5 days or freeze up to 6 months. Use containers that are portion sized if you are in a weight-loss plan or have a busy lifestyle and find meal prepping a challenge. Complete step 2 only when ready to serve.

Source: Eating Well 2007, Hilary Meyer

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