Best Vegetable Soup Crock Pot Oamc Recipes

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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

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

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

Categories     Lunch or Dinner

Time 5h15m

Number Of Ingredients 17

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

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

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

CROCK POT VEGETABLE SOUP



Crock Pot Vegetable Soup image

I haven't tried this yet, but it's hard to go wrong with Leanne- and this looks scrumptious, along with the variations! This is a Menu Mailer recipe, taken from a FlyLady Digest.

Provided by jenna sais quoi

Categories     Potato

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans diced tomatoes (undrained)
1 large onion (chopped)
4 garlic cloves (pressed)
2 tablespoons olive oil (divided)
2 large carrots (chopped)
2 small celery ribs (chopped)
1 medium turnip (chopped)
2 cups green beans (cut in 1-inch pieces)
6 cups chicken broth (or vegetable broth)
1/4 head cabbage (chopped)
1/2 teaspoon thyme
salt and pepper
2 small russet potatoes (peeled and chopped)

Steps:

  • In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
  • Add the onion and cook till nearly translucent.
  • Now add the garlic. Don't let the garlic brown and saute another couple of minutes.
  • Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup.
  • Add the thyme and salt and pepper while sauteing.
  • Now put the veggies in the crock pot, add the tomatoes and broth.
  • Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.
  • Just before serving, gently mash some of the potato chunks against the side of the crock pot to thicken the soup, give it a stir and serve.
  • SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.
  • Quick Fixes for Variations on the Basic Veggie Soup: Now remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
  • Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
  • Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
  • Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
  • Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

Nutrition Facts : Calories 97.8, Fat 3.2, SaturatedFat 0.6, Sodium 400.8, Carbohydrate 13.6, Fiber 3.1, Sugar 5, Protein 4.6

VEGETABLE SOUP CROCK POT OAMC



Vegetable Soup Crock Pot OAMC image

A very nice hearty soup to come home to. Great to throw in the freezer and have it ready when you are!

Provided by DustyPyatt

Categories     Vegetable

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups low sodium chicken broth
2 cups tomato juice
1/2 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 medium carrot, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 garlic clove, pressed
1 (14 1/2 ounce) can diced tomatoes, un-drained
1 cup pasta shells, your choice
1/2 cup parmesan cheese, grated

Steps:

  • In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
  • In a 1 quart freezer bag add the parmesan cheese, seal the bag.
  • I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
  • Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
  • To cook; thaw.
  • Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
  • Add pasta to the mix during the last hour of cooking.
  • Serve with grated parm cheese.

Nutrition Facts : Calories 227.2, Fat 5, SaturatedFat 2.5, Cholesterol 11, Sodium 1088.3, Carbohydrate 35.8, Fiber 3.7, Sugar 10.9, Protein 12.5

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