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
NO-FUSS POTATO SOUP
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
Nutrition Facts : Calories 190 calories, Fat 7g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CROCK POT NO-FUSS POTATO SOUP
I made this last night. Found the recipe in my Fix It & Forget It cookbook. Everyone loved it. Sooo Easy and so good. My husband loved it so much he took leftovers to work. He is not a soup eater. That says a lot. Any potato will work. I used red potato's.
Provided by children from A to Z
Categories Potato
Time 7h30m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except milk, parsley, and cheese in slow cooker.
- Cover. Cook on high 7-8 hours, or until vegetables are tender.
- Stir in milk and parsley.
- Stir in cheese until it melts.
- Heat thoroughly.
Nutrition Facts : Calories 443, Fat 24.8, SaturatedFat 12, Cholesterol 56.3, Sodium 1435.1, Carbohydrate 39.4, Fiber 4.5, Sugar 4.5, Protein 17.3
NO-FUSS POT ROAST WITH VEGETABLES
Found in a booklet called No-Fuss Oven Fare. The only thing I change from the original recipe is I add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. This can also be prepared in a crock-pot. I have entered those instructions too.
Provided by HokiesMom
Categories Roast Beef
Time 3h45m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (See below for instructions for using a crock-pot).
- In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
- In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
- Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
- Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
- Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
- Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
- Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
- Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
- Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
- Slice beef thinly and serve with the vegetables and gravy.
- CROCKPOT METHOD:.
- Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
- Cover with lid and cook on low heat for 8-10 hours.
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
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