Slow Cooker Low Fat-Low Cal Creamy Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups nonfat milk1 onion, chopped2 cups diced red potatoes3 tbs butter2 cloves of garlic, smashed and chopped5 tbs flour10 small/medium baby carrots, cut in bite size pieces2 cups broccoli1 tsp Better than Bouillon Organic Chicken Base, reduced sodium. 1 1/2 cups water1/2 cup frozen green beans1/2 cup frozen corn1 cup nonfat greek yogurtSeason, salt & pepper to taste
Spray slow cooker with PAM & set on high.
Heat butter in skillet on medium heat. Add diced onion and garlic. Saute until just translucent. Add flour and a dash of salt & pepper. Stir.
Remove onion flour mix from heat & pour into slow cooker. Slowly stir in water & milk. Add a tablesppon of "Better Than Bullion".
Add the rest of veggies, stir, cover & cook on high for 3-4 hours or until tender.
Once cooked, blend/food process soup in portions until smooth. Add back into slow cooker, stir in 1 cup nonfat greek yogurt. Season to taste.
Keep warm until time to serve. Serve with shredded cheese, not included in calorie count.
Heat butter in skillet on medium heat. Add diced onion and garlic. Saute until just translucent. Add flour and a dash of salt & pepper. Stir.
Remove onion flour mix from heat & pour into slow cooker. Slowly stir in water & milk. Add a tablesppon of "Better Than Bullion".
Add the rest of veggies, stir, cover & cook on high for 3-4 hours or until tender.
Once cooked, blend/food process soup in portions until smooth. Add back into slow cooker, stir in 1 cup nonfat greek yogurt. Season to taste.
Keep warm until time to serve. Serve with shredded cheese, not included in calorie count.
Nutritional Info Amount Per Serving
- Calories: 118.0
- Total Fat: 3.2 g
- Cholesterol: 9.7 mg
- Sodium: 135.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.9 g
- Protein: 6.1 g
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