Crockpot Vegetable Soup

This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 3
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  • 4 cups water
  • 5 1/4 cups vegetable broth
  • 1 medium head of cabbage, cored and coarsely chopped
  • 3 medium carrots, peeled and coarsely chopped
  • 1/2 pound white mushrooms, coarsely chopped
  • 1/2 pound zucchini, coarsley chopped
  • 1/2 pound red onion, peeled and coarsley chopped
  • 1/4 pound fresh green beans, cut into thirds
  • 4 garlic cloves, pushed through a press
  • 1/2 teaspoon thyme
  • 1/2 teaspoon Herbes de Provence, crushed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
Combine all ingredients except for the shredded carrots in a crockpot. Set crockpot to low heat, and cook for 4 hours.
Transfer one-third of the vegetables to a food processor, and puree with 1/2 cup of the broth from stew; set aside. Transfer half of the remaining vegetables to food processor, and pulse until coarsely chopped.
Return pureed and chopped vegetables to crock-pot; stir to combine. Divide among serving bowls, and garnish with shredded carrot.
ALTERNATE METHOD: If you don't have a crockpot, combine all ingredients in a Dutch oven, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 40 minutes. Continue with step 2.

nutrition information

Per Serving: cal. (kcal) 79, Fat, total (g) 1, fiber (g) 5, pro. (g) 4, Percent Daily Values are based on a 2,000 calorie diet
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