Recipe Slow Cooker Veggie Noodle Soup
Recipe Slow Cooker Veggie Noodle Soup
Ingredients:1 cup shredded carrots
1 cup shredded celery
1 cup shredded onion
2 tsp. shredded garlic
2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. every salt and black pepper
2 bay leaves
6 cups reduced-sodium broth
14 oz. (about two medium) zucchini
4 cups roughly shredded spinach leaves
Optional seasonings: further salt and black pepper
Directions:
Add all ingredients to a slow cookware except zucchini and spinach. Mix well.
Cover and cook on high for three – four hours or on low for seven – eight hours, till veggies have softened.
Once soup is nearly done change of state, use a spiral vegetable slicer to chop zucchini into spaghetti-like noodles. (If you don’t have a spiral vegetable slicer, peel zucchini into super-thin strips, rotating the zucchini once every strip.) Roughly chop for shorter noodles.
If change of state at high heat, decrease heat to low. take away and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for ten minutes, or till zucchini noodles have slightly softened and spinach has stale.
MAKES vi SERVINGS
1/6th of direction (about one 1/3 cups):
0 Smartpoints
56 calories
0.5g total fat
0g sat fat
701mg Na
10g carbs
2.5g fiber
4.5g sugars
3g protein
