This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one — made so easy with the crockpot! It’s low in calories but big in flavor!
Prep: 10 mins
Cook: 7 hours
3/4 lb. Baby Boomer Little Potatoes, diced
2 large carrots, peeled and diced
1 stalk celery, thinly sliced
1/2 medium onion, diced
1 cup finely chopped fresh spinach
4 cups chicken or vegetable broth
2 tsp dried parsley
1 tsp salt
1 tsp garlic, minced
2 bay leaves
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1 cup milk or cream
4 Tbsp corn starch
1. Add potatoes, carrots, celery, onion, spinach, broth, parsley, salt, garlic and bay leaves to a 3 to 4 quart slow cooker. Cover and cook on low for 6 to 8 hours, until potatoes and carrots are tender.
2. Turn slow cooker to high. Add corn, peas, and beans. Stir together milk and corn starch and add to the slow cooker. Stir until combined.
3. Cover and cook on high for 30 minutes to an hour, until vegetables are heated through and soup is slightly thickened. Season to taste.
*To spice things up, add a pinch of black or cayenne pepper
Serving size: ¼ recipe
Calories: 230 Fat: 2g Carbohydrates: 31g Protein: 10g