10 Healthy Slow Cooker Soups for Weight Loss

Ingredients (Serves 8)

• 1.5 lbs boneless skinless chicken breasts ($10.50)
• 1 onion, diced ($0.35)
• 3 cloves garlic, minced ($0.25)
• 4 cups low-sodium chicken broth ($0.90)
• 2 cans (14 oz each) diced tomatoes ($1.80)
• 2 bell peppers, diced ($1.80)
• 1 can (15 oz) black beans, drained ($0.90)
• 1 cup corn ($0.80)
• 1 tbsp chili powder ($0.15)
• 1 tsp cumin ($0.10)
• Cilantro and lime ($0.50)
• Baked tortilla chips, optional ($0.75)
• Total: $18.80 | Per serving: $2.35

Instructions

1. Add chicken, onion, garlic, broth, tomatoes, peppers, beans, corn, chili powder, and cumin to slow cooker.
2. Cook on low 6–8 hours or high 3–4 hours.
3. Shred chicken with two forks.
4. Stir in cilantro and lime juice.
5. Serve with tortilla chips for crunch.

Ingredients (Serves 10)

• 2 cans (14 oz each) diced tomatoes ($1.80)
• 1 onion, diced ($0.35)
• 3 carrots, diced ($0.90)
• 3 celery stalks, diced ($0.75)
• 1 zucchini, diced ($0.80)
• 1 can (15 oz) kidney beans ($0.90)
• 6 cups low-sodium vegetable broth ($1.35)
• 1 cup small pasta ($0.50)
• 2 cups fresh spinach ($1.00)
• 1 tbsp Italian seasoning ($0.20)
• Salt and pepper ($0.15)
• Total: $8.70 | Per serving: $0.87

Instructions

1. Add tomatoes, onion, carrots, celery, zucchini, beans, broth, and Italian seasoning to slow cooker.
2. Cook on low 6–8 hours or high 3–4 hours.
3. Add pasta 20 minutes before serving.
4. Stir in spinach at the end.
5. Season with salt and pepper.

Ingredients (Serves 8)

• 2 cups dried lentils ($2.40)
• 1 onion, diced ($0.35)
• 4 carrots, diced ($1.20)
• 3 celery stalks, diced ($0.75)
• 4 cloves garlic, minced ($0.30)
• 8 cups low-sodium vegetable broth ($1.80)
• 1 can (14 oz) diced tomatoes ($0.90)
• 2 bay leaves ($0.10)
• 1 tsp cumin ($0.10)
• Salt and pepper ($0.15)
• Total: $8.05 | Per serving: $1.01

Instructions

1. Rinse lentils and add to slow cooker with broth, onion, carrots, celery, garlic, tomatoes, bay leaves, and cumin.
2. Cook on low 7–8 hours or high 4–5 hours until lentils are very tender.
3. Remove bay leaves. Season with salt and pepper.
4. Blend partially for creamier texture if desired.

Ingredients (Serves 6)

• 1 large butternut squash, peeled and cubed ($2.50)
• 1 onion, diced ($0.35)
• 3 cloves garlic, minced ($0.25)
• 4 cups low-sodium vegetable broth ($0.90)
• 1/2 cup light coconut milk ($0.60)
• 1/4 tsp cinnamon ($0.10)
• 1/8 tsp nutmeg ($0.05)
• Salt and pepper ($0.10)
• Sage for garnish ($0.25)
• Total: $5.10 | Per serving: $0.85

Instructions

1. Add squash, onion, garlic, broth, cinnamon, and nutmeg to slow cooker.
2. Cook on low 6–7 hours or high 3–4 hours until squash is very tender.
3. Stir in coconut milk.
4. Blend soup until smooth using immersion blender.
5. Season with salt and pepper. Top with fresh sage.

Ingredients (Serves 6)

• 1 lb boneless skinless chicken breast ($7.00)
• 1 can (13.5 oz) light coconut milk ($1.50)
• 3 cups low-sodium chicken broth ($0.70)
• 2 tbsp fish sauce ($0.40)
• 2 tbsp lime juice ($0.35)
• 1 tbsp fresh ginger, minced ($0.25)
• 3 cloves garlic, minced ($0.25)
• 1 lemongrass stalk, bruised ($0.50)
• 4 oz mushrooms, sliced ($0.75)
• 2 cups spinach ($1.00)
• Fresh cilantro ($0.35)
• Total: $12.05 | Per serving: $2.01

Instructions

1. Add chicken, coconut milk, broth, fish sauce, ginger, garlic, and lemongrass to slow cooker.
2. Cook on low 6–7 hours or high 3–4 hours.
3. Remove lemongrass. Shred chicken with forks.
4. Add mushrooms and cook 15 minutes more.
5. Stir in spinach and lime juice. Top with cilantro.

Ingredients (Serves 8)

• 1 lb lean ground beef ($5.00)
• 3/4 cup pearl barley ($0.90)
• 1 onion, diced ($0.35)
• 3 carrots, diced ($0.90)
• 3 celery stalks, diced ($0.75)
• 4 cloves garlic, minced ($0.30)
• 6 cups low-sodium beef broth ($1.35)
• 1 can (14 oz) diced tomatoes ($0.90)
• 2 bay leaves ($0.10)
• 1 tsp dried thyme ($0.10)
• Salt and pepper ($0.15)
• Total: $10.80 | Per serving: $1.35

Instructions

1. Brown ground beef in a skillet and drain excess fat.
2. Add to slow cooker with barley, onion, carrots, celery, garlic, broth, tomatoes, bay leaves, and thyme.
3. Cook on low 7–8 hours or high 4–5 hours until barley is tender.
4. Remove bay leaves. Season with salt and pepper.

Ingredients (Serves 8)

• 2 cans (15 oz each) white beans ($1.80)
• 1 onion, diced ($0.35)
• 3 carrots, diced ($0.90)
• 3 celery stalks, diced ($0.75)
• 4 cloves garlic, minced ($0.30)
• 6 cups low-sodium vegetable broth ($1.35)
• 1 can (14 oz) diced tomatoes ($0.90)
• 4 cups fresh kale, chopped ($1.60)
• 1 tsp dried Italian herbs ($0.10)
• Salt and pepper ($0.15)
• Parmesan for serving ($0.50)
• Total: $8.70 | Per serving: $1.09

Instructions

1. Add beans, onion, carrots, celery, garlic, broth, tomatoes, and Italian herbs to slow cooker.
2. Cook on low 6–7 hours or high 3–4 hours.
3. Stir in kale and cook 15 minutes more until tender.
4. Season with salt and pepper.
5. Top with Parmesan cheese before serving.

Ingredients (Serves 6)

• 2 lbs carrots, peeled and chopped ($1.80)
• 1 onion, diced ($0.35)
• 3 tbsp fresh ginger, minced ($0.75)
• 4 cups low-sodium vegetable broth ($0.90)
• 1/2 cup light coconut milk ($0.60)
• 1 tbsp lime juice ($0.15)
• Salt and white pepper ($0.10)
• Fresh mint for garnish ($0.25)
• Total: $4.90 | Per serving: $0.82

Instructions

1. Add carrots, onion, ginger, and broth to slow cooker.
2. Cook on low 6–7 hours or high 3–4 hours until carrots are very tender.
3. Stir in coconut milk and lime juice.
4. Blend until smooth using immersion blender.
5. Season with salt and white pepper. Top with fresh mint.

Ingredients (Serves 10)

• 2 lbs lean ground turkey ($10.00)
• 2 cans (15 oz each) kidney beans ($1.80)
• 2 cans (14 oz each) diced tomatoes ($1.80)
• 1 onion, diced ($0.35)
• 1 bell pepper, diced ($0.90)
• 4 cloves garlic, minced ($0.30)
• 3 tbsp chili powder ($0.45)
• 1 tbsp cumin ($0.15)
• 4 cups low-sodium beef broth ($0.90)
• Salt and pepper ($0.15)
• Total: $16.80 | Per serving: $1.68

Instructions

1. Brown ground turkey in a skillet and drain excess fat.
2. Add to slow cooker with beans, tomatoes, onion, pepper, garlic, chili powder, cumin, and broth.
3. Cook on low 7–8 hours or high 4–5 hours.
4. Season with salt and pepper.
5. Top with Greek yogurt instead of sour cream for fewer calories.

Ingredients (Serves 8)

• 1 lb mushrooms, sliced ($3.00)
• 1 onion, diced ($0.35)
• 3 carrots, diced ($0.90)
• 3 celery stalks, diced ($0.75)
• 4 cloves garlic, minced ($0.30)
• 3/4 cup pearl barley ($0.90)
• 6 cups low-sodium vegetable broth ($1.35)
• 1 can (14 oz) diced tomatoes ($0.90)
• 2 bay leaves ($0.10)
• 1 tsp dried thyme ($0.10)
• Salt and pepper ($0.15)
• Total: $8.80 | Per serving: $1.10

Instructions

1. Add mushrooms, onion, carrots, celery, garlic, barley, broth, tomatoes, bay leaves, and thyme to slow cooker.
2. Cook on low 7–8 hours or high 4–5 hours until barley is tender and vegetables are soft.
3. Remove bay leaves. Season with salt and pepper.
4. Optional: blend partially for creamier texture.