Crock Pot Roadkill Soup Recipes

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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

CROCK POT ROADKILL SOUP



Crock Pot Roadkill Soup image

Make and share this Crock Pot Roadkill Soup recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb ground beef (ground roadkill works OK, too)
12 fluid ounces vegetable broth or 12 fluid ounces vegetable stock
4 fluid ounces low-sodium tomato sauce or 4 fluid ounces V8 vegetable juice
1 teaspoon sugar
1 1/2 cups onions, chopped
1 1/2 cups carrots, diced
2 cups potatoes, diced
Worcestershire sauce, to taste
seasoning (pepper, garlic and other spices and or or herbs)

Steps:

  • Place all ingredients in a crock pot and cook on LOW all day.
  • Serve with a nice hunk of hearty peasant bread.
  • For variation, replace 1 cup of the potatoes with 1 cup of diced rutabaga.

Nutrition Facts : Calories 243.6, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 270.9, Carbohydrate 17.6, Fiber 2.7, Sugar 4.9, Protein 16.6

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