Canned soups are often over-processed and full of salt. This will take you mere minutes to make, and it’s downright good and healthy.


2 14.5-oz. cans low sodium diced tomatoes, undrained
1 large onion, chopped
4 cloves garlic, pressed
2 Tbs. olive oil, divided
2 large carrots, chopped
2 small celery stalks, chopped
1 medium turnip, chopped
2 c. green beans, cut in 1-inch pieces
6 c. low-sodium chicken broth
¼ of a head of cabbage, chopped
½ tsp. thyme
Salt and pepper to taste


In a large soup pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and cook until nearly translucent. Next add the garlic, being careful not to let the garlic brown. Saute another couple of minutes. Add the rest of the chopped veggies, sauteing for just a minute or two. You’re not cooking them— just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme, salt and pepper while sauteing. Now put the veggies in a crock pot, followed by the tomatoes and broth. Cook on a low heat setting for seven to nine hours, depending on your crock pot, or on high for four to six hours.

  • Leanne Ely

    Leanne Ely is a New York Times bestselling author and the creator of the Saving Dinner cookbook series, published by Ballantine Books. Check out all of Ely’s offerings at