Slow Cooker Zucchini Soup
This is the perfect soup if you're looking for a healthy way to add a medley of vegetables to the dinner table.
Servings: 6
Ingredients
- 1 lb. ground sausage (such as jimmy dean)
- 1 ½ cups diced carrots
- 1 ½ cups diced celery
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 tsp. Italian seasoning
- 1 ½ tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. balsamic vinegar
- 32 oz. chicken broth
- 14.5 oz. fire roasted tomatoes (canned)
- 2 Tbsp. tomato paste
- 2 small zucchini cut into 1 inch slices
- 2 small yellow squash cut into 1 inch slices
Instructions
- Cook and crumble the ground sausage on the stove top. Drain off excess fat if desired.
- Add the sausage to the slow cooker, along with the remaining ingredients (except the zucchini and squash).
- Cook on low for 6 hours.
- When the cooking time is up add the zucchini and squash, cook for an additional 45 minutes on LOW or HIGH.
Notes
- If you want a vegetarian version, simply leave out the sausage (and use vegetable broth instead of chicken broth). You can also use meatless crumbles if you want a meat-like look and taste.
- Place any remaining soup in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop until warmed throughout. Freeze this soup in a freezer safe container for up to 3 months. Allow it to defrost overnight before warming it up.
- Other meat variations are ground beef or spicy ground sausage. - Ground turkey or chicken can be used but you will want to add additional seasonings.
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1.822mg | Potassium: 825mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6.148IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 2mg
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