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Nutrition Facts
Serving Size 1 (280g) Recipe makes 6 servings
Calories 63
Calories from Fat 3		(5%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 364mg		15%
Potassium 561mg		16%
Total Carbohydrate 10.6g		3%
	Dietary Fiber 2.5g	9%
	Sugars 5.0g
Protein 5.5g		10%
detailed view... how is this calculated?

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Recipe #227651 | 5¼ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Vicki in CT
May 12, 2007

Lowfat soup for the crockpot. Can substitute beef broth with vegetable stock to make vegetarian.

SERVES 6 (change servings and units)

Ingredients

1 lb sliced mushrooms
1 cup carrot, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
1 garlic clove, minced
1 (10 ounce) can condensed beef broth
2 cups water
1/4 cup tomato paste
1 bay leaf
1/2 teaspoon black pepper
2 tablespoons red wine

Directions

1
Combine all ingredients except wine in crockpot.
2
Cook on low for 5-8 hours.
3
Stir in red wine 15 minutes before serving.
4
Remove bay leaf.

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Featured Reviews for This Recipe

From: CaliforniaJan

On Mar 5, 2009

This is really a delicious vegetable soup and it is easy to prepare. I also used broth in place of the water listed and increased the amount of garlic to 2 - 3 cloves. Made for Photo Tag.

0 people found this review helpful

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From: Chef #966815

On Oct 5, 2008

I made this for my husband and he loved it. Like Lainey I added a little more garlic and substituted 2 cups beef broth for the water. I also added about 8-10 oz of chicken breasts cut into bite sized pieces. I would have put in beef but I didn't have any at the time. Thanks for posting this!

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From: ellie_

On Jun 15, 2007

Wonderfully delicious low cal soup that doesn't taste DIET. I did add more water because I think my crockpot cooks hot (about 2 cups). For WW I figure this is only 1 point! Thanks for sharing this keeper soup which we will have often!

2 people found this review helpful

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From: Dr. Jenny

On Aug 13, 2009

This was nice, easy to prepare veggie soup. I liked that it was prepared in the crockpot so that I could just dump in all of the ingredients and go. Like other reviewers, I used all beef broth and increased the number of garlic cloves to 3. For the mushrooms, I used baby bellas. As I was making this for DH's lunch for the subsequent day, I refrigerated after 5.5 hours, and stirred in the red wine in the morning before he took it to work. I also seasoned it with some seasoned salt and some grated parmesan cheese to give it a little extra flavor. Thanks for this low-cal recipe, Vicki!

1 person found this review helpful

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