Crockpot Spaghetti Squash Soup
This amazing vegetable soup includes spaghetti squash. It's so easy since it's made in the crockpot. This one uses a homemade turkey broth and plenty of seasoning for incredibly tasty flavor. Gluten free.
Ingredients
- 1 large spaghetti squash baked, seeds removed
- 4-6 cups homemade turkey broth or chicken broth or vegetable broth (I used 5 ½ cups)
- 1 yellow bell pepper chopped
- 1 medium onion diced
- 2 ribs celery diced
- 1 leek green top removed, sliced
- 3 cloves garlic minced
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 3 medium carrots peeled and sliced
- 6 roma tomatoes sliced
- 1 head broccoli florets stalk discarded
- 15 oz. can white cannellini beans rinsed and drained
- 1 tbsp. Italian seasoning
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tbsp. parsley
- 1 tsp. fresh, snipped chives
- 2 tsp. pink Himalayan sea salt
- 1/2 tsp. pepper
- water as needed
- additional parsley, thyme or chives for garnish, if desired
Instructions
- Bake spaghetti squash about an hour and a half until done.
- Allow to cool.
- Remove seeds.
- With the tines of a fork, pull out squash and set aside.
- Pour turkey broth into a crockpot.
- Add squash, bell pepper, onion, leeks, garlic, carrots and seasonings.
- Cook on low heat for about 3-4 hours.
- Add zucchini, yellow squash, tomatoes, broccoli and beans.
- Allow to cook an additional 45 minutes or until veggies are tender.
- Check seasonings; add more if necessary.
- Ladle soup into bowls.
- Garnish with additional parsley, thyme or snipped chives, if desired.
Notes
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 176kcalCarbohydrates: 31gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1118mgPotassium: 693mgFiber: 8gSugar: 9gVitamin A: 5700IUVitamin C: 84.2mgCalcium: 110mgIron: 3.1mg
Tried this recipe?Let us know how it was!