SLOW-COOKED VEGETABLES
I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 7h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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
BASIC VEGETABLE BROTH (SLOW COOKER)
A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.
Provided by queenbeatrice
Categories Stocks
Time 6h10m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in slow cooker with 7 cups water.
- Cook on low heat until vegetables are tender, about 6 hours.
- Strain into large bowl, pressing vegetables to extract liquid.
- Let cool 30 minutes.
- Refrigerate uncovered until cool.
- Cover and refrigerate for up to 3 days or freeze for up to 1 month.
ROASTED VEGETABLE BROTH (CROCK POT/SLOW COOKER)
This is an offshoot of the regular broth that I keep on hand. Please feel free to criticize! How much salt should I have used? Would you prefer a different wine? I make broth monthly and use two crock pots, please change servings if necessary. My prep time includes roasting of vegetables.
Provided by Michelle Minicucci
Categories For Large Groups
Time 10h
Yield 20 cups, 20 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Cut leeks in half lengthwise, and then into 1/2" slices. Rinse in water a few times to remove embedded sand and dirt. Spin dry if possible.
- Cut onions, parsnips and carrots into 1/2" dice and toss with half of the leeks in 1 tablespoon of oil. (I like to massage in a ziplock bag.).
- Spread these on a baking sheet or stoneware pan and roast for 40 minutes. Toss a few times to ensure even browning.
- Meanwhile, cut peppers, celery and squash into 1/2" dice.
- Heat 1 TBSP oil over med heat in Dutch oven, and sauté peppers, celery and squash with remaining leeks for approx 10 minutes. **Sprinkle with 1/2 tsp salt to sweat vegetables. Add spices and celery leaves after 5 minutes.
- Stir in 1/4 cup port wine and stir to evaporate, increase heat a bit if necessary. Scrape pan.
- Remove from heat and stir in 2 cloves chopped roasted garlic.
- After 40 minutes, remove vegetables from oven and add to sautéed vegetables. Stir to incorporate.
- Increase oven heat to broil.
- Broil tomatoes at 8" from heat for a few minutes to blacken skin.
- Divide vegetables and bay leaves between two crock pots.
- Add approximately 180 ounces or 1.5 gallons of water to fill crock pots.
- Cook on low for 8-10 hours.
- Usually, I will strain broth though cheesecloth and freeze.
- Sometimes I mill the vegetables and add back to broth for a thicker stock.
Nutrition Facts : Calories 56.8, Fat 1.6, SaturatedFat 0.2, Sodium 80.6, Carbohydrate 9.8, Fiber 2.1, Sugar 3.5, Protein 1.2
SLOW COOKER VEGETABLE BROTH
Grab your veggie scraps and your Crock Pot and make up your very own batch of golden-delicious veggie broth! It's easy.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Add veggies, water, peppercorns, and bay leaves to your slow cooker.
- Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
- Remove the lid from the slow cooker and let the broth cool for a bit.
- Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
- Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
- Add salt if desired.
- Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.
SLOW COOKER BONE BROTH
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Provided by The Gruntled Gourmand
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g
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