Slow Cooker Low Fat-Low Cal Creamy Vegetable Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Slow Cooker Low Fat-Low Cal Creamy Vegetable Soup calories by ingredient
Introduction
A "creamy" slow cooker broccoli potato soup loaded with veggies & low in both calories & fat. Calories - 118.0 Total Fat 3.2 g - Sodium 162.7 mg - Carbs 16.8 g - Protein 6.2 g pet 1 cup serving. A "creamy" slow cooker broccoli potato soup loaded with veggies & low in both calories & fat. Calories - 118.0 Total Fat 3.2 g - Sodium 162.7 mg - Carbs 16.8 g - Protein 6.2 g pet 1 cup serving.Number of Servings: 12
Ingredients
-
3 cups nonfat milk
1 onion, chopped
2 cups diced red potatoes
3 tbs butter
2 cloves of garlic, smashed and chopped
5 tbs flour
10 small/medium baby carrots, cut in bite size pieces
2 cups broccoli
1 tsp Better than Bouillon Organic Chicken Base, reduced sodium.
1 1/2 cups water
1/2 cup frozen green beans
1/2 cup frozen corn
1 cup nonfat greek yogurt
Season, salt & pepper to taste
Tips
I make this in my 4 qt slow cooker & it fills it about 3/4 of the way, so I would assume it makes 12 one cup servings.
Directions
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.