Prep 5 mins
Cook 5 hrs
Served by itself is a 0 point meal or with sandwiches for supper or lunch for a more filling meal is still relatively "safe" as far a point wise.
- 1 (10 ounce) package spinach
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups vegetable broth
- 1 (28 ounce) can tomatoes, diced
- 2 bay leaves
- 1 tablespoon basil, dried
- 1 teaspoon oregano, dried
- 1⁄2 teaspoon red pepper flakes, crushed
- Place all ingredients in the crockpot and cook on high for 5 hours or on low for 8-10 hours. Remove bay leaves.
Great veggie soup. Just a little bit of a bite to it between the garlic and the crushed red pepper. I'd recommend salt and pepper to taste. Recommended!
Perfect veggie soup! I made it as written, subbing fresh spinach for frozen, then adding 1 zucchini and about 4 button mushrooms. I used fresh herbs and still wanted a little more oomph, so I added a little Spike Seasoning and some 21 Salute Seasoning from Trader Joes. Very nice! Can't wait to eat it for dinner!
Simply delicious! What a marvelous tasting soup, I would love this even if it wasn't healthy but the fact that it is is a real bonus. I tossed in some water chestnuts that were ready to be used and they totally absorbed the soup flavors and added a nice crunch. I used stewed tomatoes as thats what I had. Like Loula I just used a pan and very slow simmered it for about an hour. Can't help but love the fact that it made with things I always have on hand. Thanks ellie, this one is a real keeper!