Search Term

Enter a search term (optional)


Select One (optional)




Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Provencal Vegetable Soup

By: Adele of Vegie Head (
This image courtesy of

Perhaps the best part about this Provencal Vegetable Soup recipe from Adele of Vegie Head ( is that it only includes vegetables. See, you don't need pasta or meat in order to make a delicious healthy soup recipe.


To make this on the stove top, add all of the ingredients to a large soup pot. Bring everything to a rolling boil, then reduce to a simmer. Let the soup simmer for 45 to 50 minutes, or until the carrots are soft.

This recipe comes courtesy of Adele of Vegie Head (

For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page


Cooking Time8 hr

Cooking MethodSlow Cooker


  • 3 cloves of garlic, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon safflower oil
  • 1 carrot, diced
  • 1/2 butternut squash, diced
  • 2 celery stalks, diced
  • 1 cup cauliflower florets
  • 1 large zucchini, diced
  • 1 can crushed tomatoes
  • 1 can chickpeas, rinsed and drained
  • 2 cups water
  • Juice of 1/2 a lemon
  • A few sprigs of fresh rosemary
  • 1 teaspoon seasoning salt
  • Black pepper, freshly cracked


  1. Put the garlic, lemon zest, vegetable oil, carrot, squash, celery, cauliflower, zucchini, tomatoes, chickpeas, rosemary and water in the slow cooker.
  2. Cook on low for eight hours, and then add lemon juice, seasoning salt and black pepper to taste.
  3. Serve with a big loaf of crusty bread if desired.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Heart-Healthy Chili

Looking for a good chili recipe? Well, we got an award winning chili recipe that cooks right in a slow cooker. You will love the taste… Continue reading: "Heart-Healthy Chili"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Do Not Sell My Personal Information Subscribe Terms of Service Submit Your Recipes! Unsubscribe

FaveHealthyRecipes does not provide medical advice, diagnosis or treatment. See Terms of Service.

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It