We are on day 5 of our 31 Healthy Meals. How is it going?
My meals are doing really well…. but I’m cooking desserts for our next cookbook – I’m trying my hardest to give them all away to my neighbors but a few treats are still getting into my stomach.
But, I am trying harder and I do love me some good healthy meals.
This one was a huge hit with my husband and my kids. The best part is, it is really loaded with veggies. Hope you like it as much as we did.
This is a great recipe to introduce new vegetables to your kids, or sneak them into their diets.
Either way, your family is going to love this recipe.
what meat would taste good with this soup?
This recipe doesn’t call for any meat, but you could easily add any meat you desire.
Here are a few of our favorite meat recommendations for this soup (we recommend adding them to the soup cooked, not raw):
- Ground Turkey: I love using ground turkey in place of ground beef. It is way more lean than beef, and I even prefer the clean taste. Both ground turkey and ground beef would work for this recipe.
- Shredded Chicken: I love shredded chicken in my soup. If you do add shredded chicken, be sure you add it at the end, so it doesn’t overcook and become dry.
- Stew Meat: Stew meat would be delicious in this recipe as well. If you do use stew meat, we recommend adding beef broth, instead of chicken broth.
- Shredded Turkey: Like shredded chicken, shredded turkey would be just as delicious in this recipe.
have you heard about our restaurant copycat cookbook?
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watch how to make our favorite rolls that go perfectly with this recipe:
Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.
We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.
If you are looking for more simple and delicious recipes, head over to our channel and check them out.
looking for more healthy recipes? here are a few of our favorites:
- Healthy Fried Zucchini
- Healthy Banana Walnut Muffins
- Healthy Broccoli Salad
- Cilantro Lime Shrimp Tacos
- Chunky Potato Crab Chowder
Healthy Loaded Veggie Soup Recipe
Ingredients
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 sweet potatoes, peeled and cut into 1 inch cubes
- 1 pound red potatoes, cut into 1 inch cubes
- 2 carrots, peeled and sliced into 1 inch pieces
- 2 celery stalks, diced
- 1 small bag frozen vegetables, frozen peas, carrots, green beans and corn
- kosher or sea salt, to taste
- garlic salt, to taste
- ½ teaspoon black pepper
- ⅛ teaspoon all spice
- ½ teaspoon crushed red pepper flakes, optional
- 4 cups chicken broth, (or you can use vegetable broth)
- ¼ cup freshly chopped parsley
- 14.5 ounces diced tomatoes, 1 can
Equipment
Instructions
- Add all the ingredients to the slow cooker, stir to combine, cover and cook on low 6 to 8 hours or until carrots are tender.
- One of the best things about this recipe is that you can make it into a freezer meal. Add everything except the chicken broth. Then just throw it in your slow cooker when you are ready to cook it!
Notes
- If you want it to have meat, throw in some raw chicken, let it cook and then shred it before you serve it!
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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I don’t have a slow cooker. Any tips?
Slow cooker temps vary with each slow cooker. The low temp on a slow cooker can range from 210 to 250 degrees. The high temp can range from 270 to 320 degrees. Hopefully this helps as you adjust for other ways to cook. Keep a close watch if cooking on stove top or in the oven.
Thanks! Ended up getting one this weekend and I’m looking forward to trying out this recipe 🙂
This is delicious soup. My family was skeptical of the sweet potato but once it was all cooked they could hardly tell the difference between the red and sweet potatoes. I also added one can of white beans (drained and rinsed) to the soup. Later, when we had leftovers, I reheated the soup and added 1 cup of cooked brown rice. The rice gave it a little more substance and my family didn’t know it was leftovers. 🙂
When you say garlic and sea salt “to taste”, about how much are you talking about? I know it is based on our own preference, but I’m just wondering what a ballpark figure is. I don’t want to put too much in. Thanks! 🙂
1/4 to 1/2 teaspoon. Unless you really love it, just keep adding!
I don’t want to use allspice, and advice on a substitute?
A substitute for allspice is nutmeg, cinnamon and clove mixed together. You can also use 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves.
If I leave the allspice out will it affect the flavor much? My husband isn’t into sweet tasting soups.
You can totally leave the allspice out and the soup will taste just fine.
would this still be good without the tomatoes?
You can leave out the tomatoes if you don’t like them. It should still taste good. The taste will be slightly different than what we are used to because it does have 2 cans of diced tomatoes.