Best Mothers Vegetable Soup Slow Cooker Recipes

SLOW-COOKER VEGETABLE SOUP

Slow-Cooker Vegetable Soup image

Make this low-calorie vegetable soup recipe with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables.

Provided by EatingWell Test Kitchen

Categories Healthy Slow-Cooker & Crock Pot Vegetable Soups

Time 4h35m

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
12 ounces fresh green beans, cut into 1/2-inch pieces
4 cups chopped kale
2 medium zucchini, chopped
4 Roma tomatoes, seeded and chopped
2 cloves garlic, minced
2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed
4 cups low-sodium chicken broth or low-sodium vegetable broth
1 Parmesan rind (optional)
2 teaspoons salt
½ teaspoon ground pepper
2 teaspoons red-wine vinegar
8 teaspoons prepared pesto

Steps:

Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 26.4 g, Fat 4.2 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 714.3 mg, Sugar 5.2 g

SLOW-COOKER VEGETABLE SOUP

Slow-Cooker Vegetable Soup image

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

Categories Dinner Lunch

Time 8h15m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables

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

SLOW COOKER VEGETABLE SOUP

Slow Cooker Vegetable Soup image

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

Ingredients

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
½ cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
¼ cup vegetable shortening (such as Crisco®)
¼ cup vegetable broth, or more if needed

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

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Grandma's Slow Cooker Beef and Vegetable Soup image

My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.

Provided by Amanda Combs

Categories Vegetable Soup

Time 6h15m

Yield 6

Number Of Ingredients 14

Ingredients

1 (32 fluid ounce) container beef broth, or more if needed
3 carrots, cut into bite-size pieces
1 large stalk celery, cut into bite-size pieces
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
1 pound lean ground beef
1 onion, chopped
1 clove garlic, minced, or to taste
1 (14.5 ounce) can stewed tomatoes
2 potatoes, peeled and cut into bite-size pieces
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained

Steps:

Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g