Best Pesto Vegetable Soup Crock Pot Recipes

CROCK POT VEGETABLE SOUP

Crock Pot Vegetable Soup image

This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!

Provided by Blair Lonergan

Time 5h15m

Number Of Ingredients 17

Ingredients

2 small onions (or 1 large onion), chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
2 medium russet potatoes, peeled and chopped
1 zucchini, chopped
2 cups frozen cut green beans
1 (28 ounce) can petite-diced tomatoes, not drained
¼ cup chopped fresh parsley
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
6 cups vegetable broth
1 cup frozen peas
1 cup frozen corn kernels

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

CROCK-POT PESTO BEAN SOUP RECIPE

Crock-Pot Pesto Bean Soup Recipe image

This lovely vegetarian soup uses pesto to add some great flavor to this bean and veggie packed soup. Serve with some crusty Italian bread and a side salad for a great dinner or lunch any day of the week.

Provided by Crock-Pot Ladies

Categories Soups, Stews and Chili

Time 4h15m

Number Of Ingredients 7

Ingredients

2 cups Carrots (diced)
1 medium Yellow Onion (chopped)
3 cloves Garlic (minced)
43.5 ounces Canned Cannellini Beans (low sodium, with the juice from the cans)
1/4 cup Pesto
6 ounces Sun Dried Tomatoes
32 ounces Vegetable Broth

Steps:

Dice the carrots, chop the onion and mince the garlic and add to a 5 quart or larger slow cooker.
Add the canned beans, pesto, sun dried tomatoes and vegetable broth.
Stir to combine and cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Top each serving with a little shredded Parmesan cheese before serving if desired. Warm bread and a side salad make a great easy meal! Enjoy!

Nutrition Facts : Calories 231 kcal, Carbohydrate 45 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1298 mg, Fiber 14 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving

SLOW-COOKER MINESTRONE

Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

Ingredients

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.