Slow Cooker Weight Loss Soup is a ridiculously easy to make recipe, packed with veggies and it will help you detoxify your body!
Slow Cooker Weight Loss Soup is one of the easiest recipes you can make. It basically involves chopping up a bunch of veggies and patiently waiting for the slow cooker to do all the work.
This soup is also very budget friendly and is packed with nutrients. After indulging over the holidays, this soup is the perfect meal to get you back on the right track and start the new year healthier.
The Slow Cooker Weight Loss Soup is loaded with delicious and vitamin packed veggies cooked in a flavorful veggie broth. The soup is packed with fiber, which makes it hearty and filling!
Hey guys, it’s Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad’s already great collection.
I love soups during this cold winter on the North East coast! While I am always up to indulge into some Slow Cooker Baked Potato Soup, after all the incredibly tasty and dessert heavy holidays, I am more than happy to kick start the new year with a healthy meal.
Slow Cooker Weight Loss Soup
I am bringing you today a healthy and yummy Slow Cooker Weight Loss Soup that you can use to detoxify your body and get in some much needed veggies! If you are looking for a pressure cooker version, here is a delicious Instant Pot Weight Loss Soup!
HELPFUL TIPS TO MAKE WEIGHT LOSS SOUP:
- You can use the veggies that you like most in this recipe. For example, if you don’t like or you don’t have green beans on hand, you can use zucchini. Or you can skip the bell pepper if you are not a fan.
- I recommend keeping the celery and the cabbage, as they are known for their “weight loss” and detoxifying properties, also they make the soup heartier, hence it will keep you fuller!
- To make the soup even more healthier, you can replace the white potatoes with sweet potatoes..
- For more flavor, you can pick canned diced tomatoes that have been fire roasted or have some type of herbs added to them. Also, San Marzano canned tomatoes are the best in my opinion!
- Make sure you season the soup, otherwise it will taste blend. Dried herbs add a very nice flavor to the veggie broth.
- If you don’t have veggie broth on hand, you can also use chicken broth, but the soup won’t be vegetarian anymore.
- If you prefer, you can add beans to the soup for extra protein. I prefer to skip them, only because I consider this soup a lighter meal, that gives my digestive system a break, and beans are harder to digest.
- The thyme and bay leaves are optional, they add great flavor, but if you don’t have any on hand, you can skip these.
WHAT YOU WILL NEED TO MAKE WEIGHT LOSS SOUP:
- Slow Cooker – the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It’s just so convenient, and lets face it, it makes comfort food taste even better!
With love from our simple kitchen to yours.
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Slow Cooker Weight Loss Soup + Video
- 3 cups chopped cabbage
- 4 medium white potatoes, peeled and cubed
- 1 carrot, peeled and sliced
- 1 cup celery, diced
- 1 bell pepper, chopped
- 1 cup green beans, cut into halves
- 1 1/2 cups broccoli florets
- 28 ounce can diced tomatoes, undrained
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 2 fresh thyme sprigs
- 32 ounces vegetable broth
- Chopped fresh parsley, for garnish
- Prepare all the veggies, by washing, peeling if needed, and chopping.
- Place all ingredients in the slow cooker insert. Stir well to combine. The broth should slightly cover the veggies. If needed add more or add water.
- Cover and cook on low for 6-8 hours, or until potatoes are tender. For better results, stir a few times during cooking.
- Taste and adjust for salt and pepper.
- Once the soup is ready, discard bay leaves and thyme springs before serving.
- Garnish with chopped fresh parsley and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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