0 Point Soup (Crock Pot)

"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."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by januarybride photo by januarybride
photo by Annacia photo by Annacia
Ready In:
5hrs 5mins




  • Place all ingredients in the crockpot and cook on high for 5 hours or on low for 8-10 hours. Remove bay leaves.

Questions & Replies

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  1. billyzoom666
    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!
  2. januarybride
    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!
  3. Annacia
    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!
  4. Lalaloula
    What a wonderful soup!!!! Ellie, this really is such a great recipe full of flavour and so good for you, too! :) I luved the combination of veggies, which was complimented nicely by the herbs and broth. So yummy! Due to personal preference I left out the celery and didnt miss it at all. The soup was hearty, filling and quite spring like with all those colourful veggies. I dont own a crock pot, so I just put everything into a pot on the stove and simmered it on medium heat for about 30 minutes. It worked out nicely this way, too. I will most definitely make this again! THANK YOU SO MUCH for sharing it here with us! Made and reviewed for the VIP in Veggie Swap #21 April 2010.
  5. Andi Longmeadow Farm
    Loved this! I used all fresh veggies, but stayed true to the recipe. This was glorious and great to sit by a nice, warm, glowing, fire and sip on this wonderful soup. Love the freshness of this. I also adored the red-pepper flakes for the little kick! Made for Fall Comfort Foods! Diabetic Forum


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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