Slow Cooker Summer Vegetable Soup

15 570 199
Ingredients Minutes Calories
Prep Cook Servings
30 min 9 h 8
Slow Cooker Summer Vegetable Soup
Health Highlights


2 cup chopped Tomato (can use canned crushed tomatoes)
1 can (15oz) Chickpeas, canned, drained (rinsed)
1 cup chopped Carrots (peeled, about 4 medium carrots)
2 medium potato(s) Red potato (peeled and chopped about 1 1/2 cups)
2 medium White onion (chopped, about 1 cup)
2 large stalk(s) Celery (chopped, about 1 cup)
2 clove(s) Garlic (chopped)
1 large pepper(s) Red bell pepper (chopped, about 1 cup)
1 medium Zucchini (chopped, about 1 1/2 cup)
6 cup Water
1 pinch Sea Salt
1 dash Black pepper
1/2 cup White rice, long-grain, dry
1 cup Basil, fresh (chopped)
1 tbsp Extra virgin olive oil (1-2 tbsp for serving, if desired)


1. Combine the tomatoes, garbanzo beans, carrots, potatoes, onions, celery, garlic, bell pepper, zucchini, water, 1 teaspoon salt and black pepper to taste, stirring well.

2. Cover and cook on LOW for 8 - 9 hours or on HIGH for 4 - 5 hours, or until the vegetables are tender.

3. Stir in the rice. Cover and cook on HIGH, 30 minutes longer, or until the rice is tender and the soup is thick.

4. Stir in the basil and let the soup cool to room temperature.

5. Taste and add more salt and pepper to suit your tastes. Spoon into bowls. Serve with a drizzle of olive oil and sprinkling of Parmesan if desired.



Ideal Slow Cooker Size: 5 to 6-Quart.

Fresh grated Parmesan cheese, for serving if desired.

* Weight Watchers Friendly


Nutrition Facts

Per Portion

Calories 199
Calories from fat 36
Calories from saturated fat 4.2
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.6 g
Cholesterol 0
Sodium 174 mg
Potassium 670 mg
Total Carbohydrate 37 g
Dietary Fiber 6.9 g
Sugars 8.1 g
Protein 7.0 g

Dietary servings

Per Portion

Grain 0.3
Meat Alternative 0.3
Vegetables 3.2

Energy sources


Meal Type(s)