CROCK POT VEGETABLE SOUP
This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!
Provided by Blair Lonergan
Categories Lunch or Dinner
Time 5h15m
Number Of Ingredients 17
Steps:
- Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
- Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!
Nutrition Facts : ServingSize 1 cup, Calories 100.4 kcal, Carbohydrate 22 g, Protein 3.3 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 928.2 mg, Fiber 4.8 g, Sugar 7.5 g, UnsaturatedFat 0.3 g
SLOW COOKER VEGETABLE SOUP
This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.
Provided by susanmac
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
- Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g
EASY VEGETABLE SOUP / CROCK POT (OR NOT!)
You can easily make this soup on the stovetop, or in a crockpot. Adjsut the vegetables to your liking.
Provided by PalatablePastime
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Cooks Note: Rinse the leek well in a basin of water to remove any possible grit.
- Crock Pot Cooking Directions: Add all ingredients (except macaroni and Parmesan cheese) to crock pot and stir. Cover and cook on low for 8-10 hours. At end of cooking time, add macaroni to crock pot and cook on high until noodles are tender, or just add hot cooked noodles at the end of cooking (along with Parmesan cheese).
- Saute leek and celery in olive oil in a soup pot or dutch oven until soft, 10 minutes or so.
- Add the garlic and seasonings and stir until very fragrant.
- Stir in the stock and spaghetti sauce and heat to a boil.
- Add turnips, carrots and green beans, reducing the heat to a simmer. Season the stock with salt, pepper and hot sauce (to your liking) at this time. Cook covered for one hour, stirring occasionally.
- Stir in the frozen corn, frozen peas, and red bell pepper. If you want to add frozen meatballs or chopped cook beef, etc., do it now. Simmer, covered, for about 15 minutes. If you do add meat, you may want to add some more water or stock so the soup doesn't get too thick.
- Stir in the uncooked macaroni and cook until tender, 7-12 minutes, depending on what kind of macaroni it is (use package directions for cooking time).
- Adjust your seasonings one last time. Add water if you want the soup more brothy.
- Serve with a sprinkling of grated parmesan cheese on top, if desired.
Nutrition Facts : Calories 290.2, Fat 7.8, SaturatedFat 1.4, Cholesterol 1.7, Sodium 461.6, Carbohydrate 49.9, Fiber 8.5, Sugar 15.9, Protein 7.7
CROCK POT VEGETABLE SOUP
If you love easy, then this homemade Crock Pot Vegetable Soup is for you! Simple ingredients help create this filling and flavorful soup.
Provided by Brandie @ The Country Cook
Categories Main Course Soup
Time 7h15m
Number Of Ingredients 18
Steps:
- In a large pan over medium heat, add olive oil, onions, and celery. Cook until onions are translucent. Add in minced garlic for about 30 seconds and remove from heat.
- Place all veggies in a large crockpot.
- Cover with vegetable broth.
- Add 2 bay leaves on top and add salt, pepper, dried basil, and oregano.
- Cook on high, stirring occasionally, for 6 to 7 hours, or until potatoes are softened. Add additional salt and pepper, to taste.
- Ladle into bowls and serve warm.
- Top with freshly chopped parsley if desired.
Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
SLOW-COOKER VEGETABLE SOUP
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan
Provided by Taste of Home
Time 8h15m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 464mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love