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Nutrition Facts
Serving Size 1 (179g) Recipe makes 8 servings The following items or measurements are not included below: low sodium vegetable broth 2 leaves bay leaves
Calories 51
Calories from Fat 3		(7%)
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 262mg		10%
Potassium 563mg		16%
Total Carbohydrate 11.6g		3%
	Dietary Fiber 3.2g	12%
	Sugars 5.5g
Protein 2.3g		4%
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Tomato Spinach Slow Cooker Soup - 0 Points

Recipe #166836 | 5¼ hours | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: KelBel
May 4, 2006

From weightwatchers.com. Each 1 cup serving has 0 points. Perfect for a light meal or snack.

SERVES 8 (change servings and units)

Ingredients

10 ounces baby spinach, washed
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
4 cups low sodium vegetable broth
1 (28 ounce) diced tomatoes
2 leaves bay leaves
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, crushed

Directions

1
Place all ingredients in a slow cooker. Cover and cook on high for 5 hours or low for 8-10 hours.
2
Remove bay leaves, stir and serve.
3
Yields about 1 cup per serving.

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Featured Reviews for This Recipe

From: spiritussancto

On Nov 16, 2009

although it started very thick, by the time it was done it was thin and bland. definitely needs more flavor and some way to thicken

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From: LonghornMama

On Nov 8, 2009

Yummy, healthy, easy. Thanks for sharing the recipe!

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From: luvcook'n

On Jan 29, 2009

Great soup! Fast, easy and yummy. I, too used chicken broth. I did however add the spinach about 5 minutes before serving as we like it just wilted, and the colour remains vibrant (see pic). I also added grated Asiago on top. DH asked for it to be made again.....soon! I cooked mine on high for 5 hours. Thank you Kelbel for sharing.

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From: Cookin-jo

On Jul 26, 2006

This is a great antidote for all the Zaar cooking I've been doing lately! I used canned chicken broth because I forgot to buy the vegetable and that worked out great, and next time I'll try half spinach and half cabbage for variety. Thanks for a super healthy recipe, KelBel.

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