Warm up this winter with a steaming bowl of this delicious vegetable soup.
With just 20 minutes of preparation, you can let the crockpot do its magic
over 5-6 hours or let it simmer on the stovetop for about 50 minutes.

Slow Cooker Winter Vegetable Soup — makes 5 servings

Ingredients:
• 2 tablespoons of olive oil
•  1 large onion, diced
•  3 celery, diced
•  3 medium carrots, trimmed, peeled, diced
•  2 medium zucchini, chopped
•  3 medium potatoes, chopped into ¾” cubes
•  ¾ cup of lentils
•  8-ounce can of chopped no-salt-added tomatoes
•  2 bay leaves
•  ½ teaspoon of dried thyme
•  5 cups of low-sodium vegetable broth
•  Dash of salt & pepper
•  2-3 cups of sliced savoy cabbage
•  1 tablespoon of Parmesan cheese (optional)
•  Fresh parsley, chopped

Directions:

1. For crockpot: In the bottom of a 4-quart crockpot, sauté onions and celery
   in olive oil. Add carrots, zucchini, potatoes, lentils, tomatoes, bay
   leaves, thyme, broth, salt, and pepper. Cook on high for 4-5 hours, or until
   lentils are tender. In the last hour of cooking, add the cabbage. Remove and
   discard the bay leaves. Serve with Parmesan and freshly chopped parsley
   leaves.
2. For stove top: In a large pot, sauté, onions and celery with olive oil for
   5-7 minutes. Add carrots, potatoes, zucchini, lentils, tomatoes, bay leaves,
   thyme, broth, salt, and pepper. Bring to a boil then simmer over medium heat
   (covered) for 15-20 minutes. Add cabbage and cook for 5-10 minutes, or until
   soft. Serve with Parmesan and freshly chopped parsley leaves.

Nutritional Information (Serving Size: 1 bowl):
Calories: 230
Fat: 6g
Sodium: 280mg
Carbs: 40g
Fiber 11g
Protein: 8g

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