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Zucchini Soup
This low-carb Zucchini Soup has a medley of fresh vegetables, herbs, and robust flavors. It's an easy-to-make dinner using the slow cooker.
Course Main Course
Cuisine American
Keyword crockpot, low-carb, slow cooker, soup, zucchini
Prep Time 15 minutes minutes
Cook Time 6 hours hours 20 minutes minutes
Total Time 6 hours hours 35 minutes minutes
Servings 8
Calories 192kcal
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 onion diced
- 1 red bell pepper seeded and diced
- 2 stalks celery diced
- 8 cups beef broth
- 28 ounces diced tomatoes 1 large can
- 3 cups cauliflower frozen - riced
- 1 ½ pounds zucchini cut in half and into slices about 1 inch thick
- 6 ounces tomato paste
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
salt and black pepper - to taste
In a large skillet over medium-high heat, add the oil and heat until hot. Add the ground beef or Italian sausage and cook, crumbling as it browns.
When the meat is almost cooked through, add the onion, bell pepper, and celery. Continue cooking until the vegetables are tender, about 4 minutes.
Stir in the garlic. Drain the meat and vegetables well.
Transfer the meat and vegetables to the slow cooker.
Add the broth, tomatoes, cauliflower, zucchini, tomato paste, oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
Add the lid and cook on low for 6 hours.
Serve the soup with grated parmesan on top.
Serving: 1g | Calories: 192kcal | Carbohydrates: 13g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 1124mg | Potassium: 891mg | Fiber: 4g | Sugar: 7g | Vitamin C: 52mg | Calcium: 84mg | Iron: 4mg | Net Carbohydrates: 9g