Creating a healthy lifestyle through simple recipes

Slow Cooker Vegetable Noodle Soup

Easy, Healthy & Delicious Soup!

I’m looking for some extra time during the week to fit more visits in at the gym.  But cooking a healthy meal for my family is priority too. I guess I could wake up at 5am to workout, but it’s still too dark in the morning for me to attempt an early workout before work. And I lose all steam after about 7pm to attempt any sort of activity. Cue the slow cooker solution!

I have a love-hate relationship with my slow cooker these days. I love that I can prep my meal at night, turn it on in the morning and come home to a cooked meal after work. What I dislike about my slow cooker is it can easily overcook food. Especially when we the average person is gone 9-10 hours a day. That’s a long time cooking!

Easy Soup in the Crock Pot

As much as I love cooking soup in my dutch oven, I gave it a break tonight. Less time in kitchen and more time with my family! I may even sneak in a workout. Dinner will be ready for my family when they arrive home with minimal additional steps.

Soup is so easy to create with such a variety of frozen or fresh vegetables. Soups are a way to clean out your refrigerator at the end of the week or use up bags of frozen vegetables. Today I made a soup with all fresh ingredients since I’m always looking for a way to incorporate my colorful purple, orange and white organic carrots into recipes these days. (at Trader Joe’s)

My new find at TJs. Brown Rice Pasta.

Last night I chopped all the veggies. This morning I put them all in the slow cooker, added the broth, canned tomato and seasonings. To save more time, you could pre-measure your seasonings the night before. This could become a heartier soup by adding a can of beans when you add the veggies or a few cups of rotisserie chicken when you add the uncooked noodles later.

Slow Cooker Vegetable Noodle Soup


  • 8 servings (1-¼ cup per serving)
  • Weight Watchers Smart Point Value: 4
  • 6 medium carrots, peeled and chopped (or 2 cups baby carrots chopped)
  • 1 medium yellow onion, chopped
  • 4 stalks celery, chopped (1 1/4 cups)
  • 3 - 5 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 sm can diced tomatoes
  • 1 Tbsp fresh thyme
  • 2 rosemary sprigs
  • 1/2 tsp dried sage
  • 1/4 tsp celery seed
  • 4 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 cups uncooked whole wheat noodles
  • 1/4 cup chopped fresh parsley for garnish
  • 1/4 cup fresh parmesan cheese for garnish


In a slow cooker: add the diced carrots, onion, celery, and garlic, broth and diced tomatoes. Stir and add thyme, rosemary, sage, celery seeds and bay leaves.

Cover and cook on low heat 6 to 8 hours.

?Thirty minutes before the soup is ready, add the uncooked noodles. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper.

Serve 1-1/4 cups soup bowls and top with parsley & fresh parmesan.? Serve with salad or bread as a side.


After work, I’ll just had to add the uncooked noodles and any additional seasoning. Cook 30 more minutes for the noodles to cook and it’s done! Easy peezy! We will use leftovers the rest of the week for lunches. Homemade soup just makes the best lunch during the winter months.

Serve with a fresh salad or bread
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