Friday, January 8, 2010

Slow Cooker Italian Vegetable Soup

This recipe is from Weight Watchers, considered 0 points for those counting! This is an Italian spin on their Garden Vegetable soup.

I am going to make up a batch and perhaps add some browned ground turkey or pasta, to make several different meals.


5-10 oz baby spinach leaves

16 oz of chopped carrots, celery, onions (I use 2 containers of the HEB Fresh Chopped Savory Vegetables)

1 medium garlic clove, minced

4 cups vegetable broth (I used a carton of HEB Central Market Organic vegetable broth)

2 bay leaves

1 T. dried basil

1 tsp. dried oregano

½ tsp. red pepper flakes, crushed


Place all ingredients in slow cooker; cover and cook on high 5 hours.

Remove bay leaves, stir, and serve.

Yields about 8 - 1 Cup servings

Recipe Credit: Weight Watchers and Arrion Rathsack