What’s better than a rich and flavory soup? This slow cooker veggie noodle soup is just perfect, with a variety of vegetables and lots of flavors, no one can say no to it. Check how it’s made and give it a try, you will love it!
Veggie Noodle Soup
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tsp. chopped garlic
2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. each salt and black pepper
2 bay leaves
6 cups reduced-sodium chicken broth
14 oz. (about 2 medium) zucchini
4 cups roughly chopped spinach leaves
Optional seasonings: additional salt and black pepper
In the slow cooker, put all of the ingredients except for the zucchini and spinach. Combine all.
Cook for 3 to 4 hours on high, or 7 to 8 hours on low.
Just before the soup is done cooking, cut the zucchini into spaghetti-like noodles with a spiral slicer, if you don’t, you can just peel zucchini into super-thin strips.
If you chose to cook the vegies on high lower the heat. Remove the bay leaves then add in the zucchini noodles and spinach. Cook for an additional 10 minutes covered.
0.5g total fat
0g sat fat
Simple, easy and flavory! This soup takes no time to prepare but it takes time to cook slowly. You family will definitely love this soup and you will be making it again!