One-Pot Wednesdays: Vegetable Soup

Kim Conte

The overeating marathon I so enthusiastically participated in this Thanksgiving weekend inspired me to get out my Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker cookbook.

Vegetable Soup seemed just the thing for a perfect healthy night in!

The best thing about this recipe is that you can substitute using whatever veggies you have in your fridge. For example, I didn't have mushrooms, so I used leftover butternut squash, a bit of cabbage, and a potato.

Vegetable Minestrone from Fix-It and Forget-It Lightly:

4 cups low-fat, low-sodium chicken broth

4 cups low-sodium tomato juice

1 tablespoon dried basil

1 tsp. salt

1/2 tsp. dried oregano

1/4 tsp. black pepper

2 carrots, sliced

1 onion, chopped

2 ribs celery, chopped

2 cloves garlic, diced

1 cup fresh mushrooms, sliced

28 oz. can low-sodium diced tomatoes

1.5 cups uncooked rotini pasta (I used orzo)

Combine all ingredients except pasta in slow cooker. Cover. Cook on low 7-8 hours. Add pasta. Cover. Cook on high 15-20 minutes until pasta is cooked.

Don't forget to post your favorite one-pot meals here so I have something new to try this week!

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