Low-Calorie Slow Cooker Vegetable Soup

A Lenten dish for those watching their figure. In this dish, all vegetables are interchangeable. Use what you have on hand. Fresh or frozen — it makes absolutely no difference. In any case, it will turn out delicious and, most importantly, low in calories!
cook time: 30 min
Owen Truitt
Low-Calorie Slow Cooker Vegetable Soup

Nutrition Facts (per serving)

27
Calories
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground hot pepper to taste
Zucchini 250 g
Carrot 70 g
Bulb onions 1 pc
bell pepper 0.5 pc
Greenery (Dill and parsley) 50 g
Green beans 100 g
Cherry tomatoes 12 pc

Recipe instructions

Step 1

Step 1
The first step is to place the diced zucchini in the multicooker bowl. I have frozen zucchini, but it is better, of course, to use fresh young zucchini. Then wash them before placing them in the slow cooker.

Step 2

Step 2
Next add green beans. I have it frozen too. In fact, you can use both fresh and frozen vegetables, because hardly anyone will feel the difference, unless they are natural gourmets.

Step 3

Step 3
Wash the bell pepper under running water and remove the seeds and stem. It is better to use yellow pepper so that the finished dish looks harmonious. Chop the pepper into cubes. And yes, frozen will work too ;)

Step 4

Step 4
Wash the carrots thoroughly under running water with a brush, and then peel them with a vegetable peeler. A vegetable peeler will ensure minimal waste. Cut the carrots into small cubes. In order to be sure that the carrots have time to cook, you can grate them on a coarse grater.

Step 5

Step 5
Peel the onions (preferably white). If the onion is difficult to peel, you can soak it in warm water for about five minutes. Then the husk will come off easier. Finely chop the onion. Peel the garlic and grate it on a fine grater or pass it through a press. Add to the multicooker bowl. You can do without onions here if you don’t like them. But I definitely recommend adding garlic. It gives vegetable stew a unique aroma.

Step 6

Step 6
Wash the cherry tomatoes under running water and cut into quarters or halves, depending on size. Cherry tomatoes can be substituted for regular tomatoes if you are in season and have delicious tomatoes on hand. Wash the greens and shake them to remove excess moisture. Greens add additional aroma and taste to the dish. Season the stew with salt and pepper to taste. There is no need to add water, as the vegetables will give juice. Simmer on the "Stew" program for 20 minutes.

Additional rubrics

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