Crock Pot Spicy Vegetable Soup 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

SPICY CROCK POT TOMATO BISQUE

Spicy Crock Pot Tomato Bisque image

This bisque brings tomato soup to a whole new level. It's full of flavor with a slight kick. We loved the addition of roasted garlic. When garlic is roasted it becomes sweeter and it added a ton of flavor to this bisque. Serve with grilled cheese for a grown-up version of a childhood favorite.

Provided by Chantell Byrd

Categories Other Soups

Time 4h35m

Number Of Ingredients 14

Ingredients

3 can(s) whole tomatoes (28 oz each)
8 clove fresh garlic
15 oz canned tomato paste
1 pt heavy whipping cream
1 Tbsp olive oil
1 tsp black pepper
1 medium chopped yellow onion
1 tsp kosher salt
1 qt low sodium vegetable stock
1 Tbsp granulated sugar
1 tsp red pepper flakes
1 tsp cayenne pepper
2 Tbsp fresh chopped basil
4 oz Romano cheese, shredded

Steps:

1. Preheat oven to 400 degrees.
2. Peel a whole head of garlic. Place cloves in a small oven-safe dish and drizzle with olive oil. Roast for 30 to 40 minutes or until soft and golden brown. (Garlic can also be roasted in a foil packet.)
3. While garlic is roasting add tomatoes and tomato paste to a large Crock Pot (at least 5 quart). Add all remaining ingredients except heavy cream and Romano cheese.
4. Stir together and drop in roasted garlic once it's done roasting.
5. Cook on high for 3 hours.
6. Reduce heat to low and puree mixture until completely smooth with a hand blender.
7. Add heavy cream.
8. Let simmer another 30 minutes.
9. Serve and garnish with cheese and basil stems.

CROCK POT SPICY VEGETABLE SOUP

Crock Pot Spicy Vegetable Soup image

A variation on spicy ground beef soup- http://www.recipezaar.com/Spicy-Ground-Beef-and-Vegetable-Soup-162874 Not really spicy, but well spiced. The original was in Prevention Magazine, posted by Acerast.

Provided by SmoochTheCook

Categories Brown Rice

Time 9h20m

Yield 3 serving(s)

Number Of Ingredients 20

Ingredients

3/4 cup onion, chopped
1 teaspoon garlic, fresh and minced
3 cups hot water (or 3 cups vegetable broth and omit the boullion cubes)
2 chicken bouillon cubes
1 1/2 cups cabbage, shredded
4 baby carrots, sliced into 3 pieces each
1 1/2 ounces mushrooms (optional)
1/2 cup frozen corn (optional)
0.333 (14 5/8 ounce) can green beans, drained
1/2 medium zucchini, thickly sliced (optional)
4 ounces tomato sauce
1/8 cup brown rice, uncooked
1/8 cup ketchup
1/2 tablespoon brown sugar
1/2 tablespoon vinegar
1 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
1/16 teaspoon ground cloves
1/2 bay leaf

Steps:

In a skillet coated with cooking spray; cook onions and garlic. Transfer into crock pot.
Combine all other ingredients. Stir to mix.
Cook over low heat 7-9 hours.

Nutrition Facts : Calories 113, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 833.9, Carbohydrate 24.9, Fiber 4.2, Sugar 10.9, Protein 3.6

CROCK-POT ITALIAN VEGETABLE SOUP

Crock-Pot Italian Vegetable Soup image

I was looking for a nice and easy hot soup recipe for a cold winter day, but one that would be ready when I came home from work. I found this one in Fix-It and Forget-It Cookbook. It is so yummy and flavorful! And it couldn't be any easier! You can sprinkle Parmesan cheese on the top, or add other vegetables. We loved it just the way it is, and served with a fresh, crusty loaf of bread.... Mmm.

Provided by Whisper

Categories Ham

Time 9h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 1/4 teaspoons dried basil (or use fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can red kidney beans, undrained
3 cups beef stock
14 1/2 ounces stewed tomatoes, with juice
1 cup cooked ham, diced

Steps:

Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.
Do not stir.
Add beef stock.
Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.
Turn slow cooker to high.
Stir in tomatoes and ham.
Cover and cook for 10-15 minutes.

Nutrition Facts : Calories 368.1, Fat 7.3, SaturatedFat 2.5, Cholesterol 31.7, Sodium 1261, Carbohydrate 53.4, Fiber 12.9, Sugar 7.5, Protein 24.4

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