CROCK POT VEGETABLE SOUP
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
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 VEGETABLE SOUP
Provided by Amanda Carlisle
Time 6h5m
Number Of Ingredients 14
Steps:
- In a 5-qt. or larger slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.Gluten Free
- Use a gluten free chicken broth
SLOW COOKER VEGETABLE SOUP
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
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
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
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
MOM'S CROCK-POT VEGETABLE SOUP
This soup is great served with rolls. Add frozen mixed vegetables the last 2 hours *** must cook on high to get veg done
Provided by Candle Lover
Categories Easy
Time 8h15m
Yield 1 crockpot, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all EXCEPT frozen vegetables .
- Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting).
- Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.
Nutrition Facts : Calories 187.9, Fat 1.1, SaturatedFat 0.4, Cholesterol 0.5, Sodium 1145.9, Carbohydrate 40.4, Fiber 8, Sugar 5.7, Protein 6.9
EASY CROCK POT VEGETABLE SOUP
Make and share this Easy Crock Pot Vegetable Soup recipe from Food.com.
Provided by ams1122
Categories Vegetable
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Open all of the cans and pour into the crock pot. You can switch out any veggies or meat you want or don't want. You can also adjust the amount of broth by choosing to drain the cans or use all of their juices. Cook on low for 8-10 hours.
Nutrition Facts : Calories 203, Fat 1.4, SaturatedFat 0.2, Sodium 211.1, Carbohydrate 44.7, Fiber 11, Sugar 13, Protein 8.5
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