Name: Detox Crock Pot Vegetable Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cloves garlic (crushed); 1 medium onion (roughly chopped); 3-4 cups kale (roughly chopped); 2 medium carrots (peeled and roughly chopped); 1 large zucchini (roughly chopped); 1 1/2 cup green beans (chopped bite size); 14 ounce can diced tomatoes; 1 quart vegetable broth; 1 tablespoon balsamic vinegar (or juice of 1 lemon juice); salt and pepper to taste

Description

This easy detox Crock Pot vegetable soup is the perfect soup to make when you want something cleansing and lighter. It’s tasty, low in calories and only takes 15 minutes to prep!

Ingredients

Scale

2 cloves garlic (crushed)
1 medium onion (roughly chopped)
3–4 cups kale (roughly chopped)
2 medium carrots (peeled and roughly chopped)
1 large zucchini (roughly chopped)
1 1/2 cup green beans (chopped bite size)
14 ounce can diced tomatoes
1 quart vegetable broth
1 tablespoon balsamic vinegar (or juice of 1 lemon juice)
salt and pepper to taste

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Instructions

Put all the ingredients except for zucchini and balsamic vinegar in a Crock Pot or slow cooker and cook on high for 3 hours (low for 7 hours).
Add zucchini and cook for 1 hours.
Add balsamic vinegar (or lemon juice), season with salt and pepper and serve.

Notes

This Detox Crock Pot Vegetable Soup will keep refrigerated for up to 4 days.

* Alternatively, you can make this crock pot vegetable soup in a pot over medium heat. Bring everything to boil, lower heat to a simmering boil and cover. Cook for 40-50 minutes.

Nutrition

Serving Size:
Calories: 59
Sugar: 4.3 g
Sodium: 209 mg
Fat: 0.3 g
Saturated Fat: 0.1 g
Carbohydrates: 12.2 g
Fiber: 1.8 g
Protein: 1.4 g
Cholesterol: 0 mg