Slow Cooker Vegetable Soup

There is something incredibly comforting about a piping hot bowl of soup that makes me feel cozy inside; like being snuggled in a cashmere blanket as I slowly slurp broth off the spoon, and feel it travel down my throat to warm up my extremities. A rainy day like today called for such a feeling, and so, this recipe was born.

With many requests for healthy and allergy friendly foods, I decided to create something universal that would fill your stomach without adding inches to it. I make this in the slow cooker, so it tastes like I’ve been standing over the stove all day, when really I’ve been cuddled up by the fireplace with a glass of wine. (That can be our little secret.)

This soup is vegan, gluten-free, fat-free, low in calories and full of flavor.

If you’re watching your salt intake, you can substitute a low-sodium or sodium-free stock, and omit the salt completely. Try adding some garlic powder and lemon juice to brighten the dish.If you want to turn this into a meal, and appeal more to the carnivorous crew, you can add diced lean chicken breast or a chicken or turkey sausage to kick up the protein without adding a ton of fat and calories.Ingredients:

3 cups broccoli

2 cups baby carrots

2 cups cauliflower

1 cup yellow and green romano beans

½ cup cubed butternut squash

1 cup sliced leeks

1 (1 qt) box vegetable stock

1 (28 oz) can diced tomatoes

2 teaspoons kosher salt

¼ teaspoon pepper

Olive oil flavored cooking spray

Instructions:

Coat a small pan with cooking spray and sautee leeks over medium-high heat until tender and slightly brown, adding more spray when necessary. Set aside.