Crockpot Vegetable Soup
Recipe from Atkins - Phase 3

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.



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Ingredients
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    4   cups 
    water
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    5 1/4  cups 
    vegetable broth
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    1   
    medium head of cabbage, cored and coarsely chopped
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    3   
    medium carrots, peeled and coarsely chopped
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    1/2  pound 
    white mushrooms, coarsely chopped
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    1/2  pound 
    zucchini, coarsley chopped
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    1/2  pound 
    red onion, peeled and coarsley chopped
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    1/4  pound 
    fresh green beans, cut into thirds
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    4   
    garlic cloves, pushed through a press
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    1/2  teaspoon 
    thyme
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    1/2  teaspoon 
    Herbes de Provence, crushed
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    1/4  teaspoon 
    pepper
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    1/4  teaspoon 
    salt

Directions
1.
Combine all ingredients except for the shredded carrots in a crockpot. Set crockpot to low heat, and cook for 4 hours.
2.
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.
3.
Return pureed and chopped vegetables to crock-pot; stir to combine. Divide among serving bowls, and garnish with shredded carrot.
4.
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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