Crock Pot Garden Vegetable Soup Food

CROCK POT VEGETABLE SOUP

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.

CROCK POT GARDEN VEGETABLE SOUP

Steps:

• Dice all vegetables into bite size pieces.
• Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
• Pour the broth and diced tomatoes over vegetables. Salt to taste.
• Cook on high for 5 hours or until vegetables are tender.
• Serve with whole wheat dinner rolls.

PESTO VEGETABLE SOUP (CROCK POT)

Steps:

• Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
• Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
• Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
• note: cooked chicken can be added as well in the last 30 minutes as well.

CROCK POT GARDEN VEGETABLE SOUP

Steps:

• Combine all ingredients into crock pot.
• Add four to six cups of chicken broth depending on how big your crock pot is and how many vegetables added.
• If you like, add chicken at this time.
• Cook on Low 6 to 8 hours or High for 4 to 5 hours.
• Remove bay leaf before serving.

CROCK-POT ITALIAN VEGETABLE SOUP

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.