Low-Fat Vegetable Soup in the Slow Cooker

It’s my favorite day of the week! HAPPY FRIDAY! I have a very low key weekend ahead of me and I am perfectly okay with that.

I have a recipe to share for you that was inspired by Courtney from SweetToothSweetLife. She made a veggie stew which looked spectacular and I wanted to try something similar. I made a few changes and am pretty darn happy with the results!

Into the crockpot on Wednesday morning:

  • carrots
  • parsnips
  • onion
  • garlic
  • green bell pepper
  • celery
  • tomatoes (frozen from garden!)
  • cannelini beans
  • chicken broth
  • italian spices
  • garlic powder
  • salt and pepper

vegetable soup

I set my favorite piece of kitchen equipment, aka the crock pot, on low for 8 hours during the day.

For lunch: Chicken breast with leftover refried beans, melted cheese, salsa, and avocado. This combo was just ‘meh’ to me. I didn’t LOVE it, but I did like that it was protein packed. I’m just more of a bean, Greek yogurt, egg, or peanut butter protein loving kinda gal.

chicken

I also ate a big baggy of carrots and a pear for dessert.

pear

After work I changed into my workout clothes and went to the living room to work my arms and back with the resistance band. My knees were hurting pretty badly after the race so I wanted to keep it low intensity.

Once dinner time rolled around I tested the flavor of the soup, added a touch more salt and pepper, and ladled up two bowls for the hubby and myself.

vegetable soup

I topped the veggie soup with parmesan cheese…

vegetable soup

And thoroughly enjoyed this soup. I went back for a second bowl too. It’s warm, hearty, veggie-filled, low-fat, and DELICIOUS.

Low-Fat Vegetable Soup in the Slow Cooker

Ingredients
  • 2 parsnips, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1/2 bell pepper, chopped
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 2 cups white beans
  • 1 1/2 Tbsp Italian seasoning
  • 2 tsp garlic powder
  • 1 bay leaf
  • 1 1/4 cup chicken broth
  • 2 cups diced tomatoes (canned tomatoes would work fine)
  • salt and pepper to taste
Instructions
  1. Place all ingredients into crockpot. Cover and set on low for 8 hours. Season with salt and pepper to taste. Top with parmesan cheese. ENJOY!

 

Mooser is just getting over an outer ear infection which included an antibiotic treatment as well as ointment in his ear daily. He quickly learned to hate the ear drops and got all too smart when it came time for them.

I thought this picture was hysterical and really captured his hate love for it!

moose

So resistant!

Thursday

Thursday was a pretty ordinary day around here. I went to work, went to the gym after work (elliptical, push-ups, and core work), came home, made dinner.

I went the easy route again with dinner: Buffalo chicken salad with green onions, celery, feta cheese, and light ranch dressing.

buffalo chicken salad

So spicaaay! I am realizing that the older I get, the more sensitive I become to spicy foods. Is that weird?

I am debating whether or not to get a workout in at some point today. My knees are still very sore. I’ve been icing them daily but they must not have been too happy with my cold run the other day because they are still aching. I’m pretty sure my body is trying to tell me to rest but I’m having a challenging time listening to it because it’s the new year and I really want to get back into a solid workout regime again. I will see how I am feeling this afternoon and then decide.

I am off to take on my day. I hope you all have a fantastic Friday and I will catch up with you later gators!

xoxo,

M

One thought on “Low-Fat Vegetable Soup in the Slow Cooker

  1. Oh that soup looks perfect for a cold Minnesota weeknight. I, too, am obsessed with my crockpot! I love coming home to a wonderful smelling house and dinner ready to go :)

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