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Helen's Crockpot Vegetable Soup

User Rating 5 Star Rating (1 Review)


Helen's Crockpot Vegetable Soup
Helen's vegetable soup recipe is loaded with flavor, but low in calories. Serve with Parmesan cheese


  • 2 cloves garlic finely chopped
  • 1/2 cup chopped onion
  • 1/2 med. head cabbage, chopped (about 3 cups)
  • 2 cups chopped zucchini, about 2 small
  • 1 cup diced carrots
  • 2 stalks celery chopped (1 cup)
  • 1 28 oz canned tomatoes undrained
  • 1 can black eye peas drained and rinsed well
  • 1 can red kidney beans drained & rinsed well
  • 1 pkg. 10 oz frozen chopped spinach, thawed and squeezed dry
  • 4 cups low sodium chicken broth
  • 4 cups tomato juice or V-8
  • 2 tsp. dry basil, crushed
  • 1 teaspoon salt, or to taste
  • 1 tsp. dried oregano
  • 1/4 tsp. pepper
  • a few drops hot sauce
  • grated Parmesan cheese


If desired, saute the onion in a little butter and oil before adding to slow cooker. Add to slow cooker, along with remaining ingredients, except cheese. Cook 10-12 hours on LOW.

For a 5 to 6-quart cooker, but ingredients can be cut back for a smaller cooker. Serve with grated Parmesan cheese.

Serves 12 (Diet Exchanges: 1 Starch/bread, 2 vegetables
Serving: 1 cup 149 calories 3 fat grams 0 cholesterol
posted by Helen

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Very hearty vegetable soup (stew), Member gmahler

Made a pot for a lunch function and it went immediately. I added frozen peas and corn and left out the beans and spinach. It worked very well.

25 out of 25 people found this helpful.

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