Tomato Spinach Slow Cooker Soup - 0 Points
- Ready In:
- 5hrs 5mins
- 10 ounces Baby Spinach, washed
- 2 medium carrots, chopped
- 2 medium celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 cups low sodium vegetable broth
- 1 (28 ounce) diced tomatoes
- 2 leaves bay leaves
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon red pepper flakes, crushed
- Place all ingredients in a slow cooker. Cover and cook on high for 5 hours or low for 8-10 hours.
- Remove bay leaves, stir and serve.
- Yields about 1 cup per serving.
Join The Conversation
When I asked my husband what he wanted on the meal plan for the week after New Year's Day, he said "more vegetables". This soup fits the bill and is also perfect for this very cold day. The base recipe promises to be very tasty and nutritious. I adapted to suit my family and ingredients on hand. I added 3 large chicken breasts to the bottom of the crock pot, used 2.5 cups sliced carrot, 12 oz frozen spinach, no celery and no onion (because I ran out of time in the morning and by the time I added everything else, the pot was full). I forgot the oregano. When I got home 8 hours later I added the oregano, red pepper flakes and 2 teaspoons of onion powder. I used a large spoon to chop up/shred the chicken in the bottom of the pot. I also added about a teaspoon sea salt. I cooked on low for another hour. I probably should have cut the pepper flakes by half to accommodate my 8 year old. I am giving five stars because this was simple, adaptable and my guys loved it. I might add a handful of rice to thicken the broth 1/2 hour before serving, next time. My guys love spinach so this was gone quickly. I served with baked brie and cracked wheat crackers (I know, defeats the WW purpose but such a good pairing with the spinach!) Next week plan to make this according to recipe with fresh spinach and chopped ham I froze from our Christmas ham.