Crock Pot Low Calorie Vegetable Soup

Back during my Weight Watchers Online days, I used to make their Zero Point Soup a lot.   A few weeks ago, Joe requested this soup for dinner.  Since it's an easy recipe (and Joe rarely makes a dinner request), I didn't mind preparing this recipe at all. 

This is a great recipe to make when you need to clean out the veggie bin.  I try to stick as close to the recipe as possible, but sometimes I add a few extras depending on what needs to be used up. 

Low-Calorie Vegetable Soup in the Crock Pot

Ingredients: 

• 8 cups vegetable broth (I prefer homemade, but canned works fine
• 3 carrots, diced
• 1/2 head cabbage, chopped
• 2 medium onions, diced
• 2 small zuccini, diced
• 6 tsp. minced garlic
• 1 can diced tomatoes
• 3 Tbs. tomato paste
• 1 1/2 Tbs.  Trader Joe's 21 Seasoning Salute
• 2 cups frozen cut green beans, thawed

Directions: 

• Combine all ingedients (except for green beans) in crock pot. 
• Cover and cook on low for 8-10 hours, or until vegetables are tender. 
• In the last 30 minutes or so of cooking, add the thawed green beans, cover and continue to simmer until beans are heated through. 

Notes:

• This took a while to cook in my crock pot.  I have a couple of crocks and one cooks slower than the other.  The thermostat must be out of whack, or maybe I had the crock over stuffed.  Not sure.  Either way, it turned out great! 
• Joe sometimes adds rice to his portion or even some cooked ground sausage. 
• We enjoy this soup served with grilled cheese sandwiches or quesadillas.