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Zucchini Soup
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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
Cook Time 6 hours 20 minutes
Total Time 6 hours 35 minutes
Servings 8
Calories 192kcal

Ingredients

  • 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

    Instructions

    • 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.

    Nutrition

    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