Slow Cooker Veggie Noodle Soup

Whether or not you count Weight Watchers SmartPoints®, you will become obsessed with this flavor-packed, super-satisfying, low-calorie soup. Make it STAT, and share the recipe with all your friends on Facebook!


Ingredients :

  • 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

Directions :

  • Add all ingredients to a slow cooker except zucchini and spinach. Mix well.
  • Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.
  • Once soup is almost done cooking, use a spiral vegetable slicer to cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
  • If cooking at high heat, decrease heat to low. Remove and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for 10 minutes, or until zucchini noodles have slightly softened and spinach has wilted.

Nutritional Information :

Servings Per Recipe: 6

Smartpoints 0

Amount Per Serving

PER SERVING: 56 calories,0.5g total fat,0g sat fat,701mg sodium,10g carbs,2.5g fiber,4.5g sugars,3g protein

You May Like:  Cabbage and Beef Soup