Super Healthy Veggie Soup

19 02 2009


Roughly 4-5 cups of broth depending on your slow cooker size (note: you can either used prepared broth like Pacifica brand, or you can use homemade broth mixed with water*)
2 tsp cilantro
28 oz can diced organic tomatoes (try Whole Food’s 365 Organic brand for an inexpensive buy)
2 chopped garlic cloves
1 large sweet spanish or vidalia onion, chopped
2 peeled carrots, chopped
2 peeled parsnips, chopped
1 Tbsp Herbs from Provence
1 tsp Penzy’s Fox Point seasoning (salt, shallots, chives, garlic, onion, green peppercorns)
2 bay leaves

All ingredients

All ingredients


Combine all ingredients in slow cooker. Cook on high for 5 hours. Enjoy!

Option 1: strain veggies out and place veggies in food processor, recombine with stock and serve pureed.

Option 2: add a little bit of turkey bacon or pancetta

* I make my own broth from leftover chicken parts and then freeze it in

Excess fat! Eeew!

Excess fat! Eeew!

order to separate the fat from the broth. When I’m ready to use, I just pop it out of the freezer container and cut off the nasty fat. In this case, I used a 20oz container that was filled with frozen broth and then 1 cup of hot water to help dilute the frozen stock.

Block of frozen chicken stock in Crockpot

Block of frozen chicken stock in Crockpot

My recipe for my chicken stock is also posted on my website.  It couldn’t be easier since I make it in my slowcooker whenever I roast a chicken, which is fairly frequently these days.

Hint: This soup tastes delicious when pureed and served cold like gazpacho, or served hot with a little cheese or “cheese” melted on top, or with a GF biscuit.

Hint #2: Depending on what you serve with it or on it, this soap is so healthy that it has a value of 0 Weight Watchers points.  This is quickly turning into my diet staple!  Healthy and filling!