0 Point Soup Crock Pot

Nutriscore Rating: 80/100

Warm up with a hearty and guilt-free bowl of 0 Point Soup made effortlessly in your crock pot! Packed with vibrant, nutrient-rich vegetables like carrots, celery, zucchini, cabbage, and bell peppers, this soup is the ultimate low-calorie comfort food. Slow-cooked to perfection with aromatic herbs and a smoky hint of paprika, it delivers a burst of flavor without adding any points to your daily intake—ideal for those on a weight management plan. Ready in under 20 minutes of prep and simmered for hours to maximize flavor, this wholesome soup is perfect for meal prep or a cozy dinner. Garnish with fresh parsley for a touch of freshness and serve it piping hot—your taste buds and health goals will thank you!

Recipe Information

• Prep Time: 20 min
• Cook Time: 6 hr
• Total Time: 6 hr 20 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 4 medium, diced Carrots
• 4 diced Celery stalks
• 2 medium, diced Zucchini
• 2 medium, diced (any color) Bell peppers
• 1 large, diced Yellow onion
• 3 cloves, minced Garlic
• 2 cups, shredded (green or red) Cabbage
• 1 cup, trimmed and cut into 1-inch pieces Green beans
• 1 can (14.5 ounces), no salt added Diced tomatoes
• 2 tablespoons Tomato paste
• 6 cups Low-sodium vegetable broth
• 2 cups Water
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Dried thyme
• 1 teaspoon Smoked paprika
• 0.5 teaspoon, or to taste Salt
• 0.5 teaspoon, or to taste Black pepper
• 0.25 cup, chopped (optional, for garnish) Fresh parsley

📝 Instructions

8 steps

1. Prepare all vegetables by washing, peeling (if necessary), and dicing or chopping them into bite-sized pieces.

2. In a large slow cooker, add all the prepared vegetables: diced carrots, celery, zucchini, bell peppers, onion, shredded cabbage, and green beans.

3. Add the canned diced tomatoes and tomato paste to the crockpot.

4. Pour in the vegetable broth and water, ensuring that all the ingredients are covered in liquid.

5. Sprinkle in the dried oregano, basil, thyme, smoked paprika, salt, and black pepper. Stir everything until the ingredients are well combined.

6. Cover the slow cooker with its lid, set it to LOW, and cook for 6-8 hours, or set it to HIGH and cook for 3-4 hours, until the vegetables are tender but not mushy.

7. Taste the soup and adjust seasonings with additional salt and black pepper if needed.

8. Serve hot with freshly chopped parsley on top for garnish, if desired.

Nutrition Facts

1 serving (4753.1g)

Calories		811
% Daily Value*
Total Fat		6.1 g	8%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	0.8 g
Cholesterol		0 mg	0%
Sodium		7488 mg	326%
Total Carbohydrate		174.6 g	63%
	Dietary Fiber	52.1 g	186%
	Total Sugars	102.4 g
Protein		27.8 g	56%
Vitamin D		0.0 mcg	0%
Calcium		1008 mg	78%
Iron		13.8 mg	77%
Potassium		8056 mg	171%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54 cal (6.4%%)

Protein: 111 cal (12.9%%)

Carbs: 698 cal (80.8%%)