Crock Pot Spinach Tomato Vegetable Soup Food

CROCK POT SPINACH-TOMATO-VEGETABLE SOUP

Steps:

• Place all ingredients in a slow cooker.
• Cover and cook on high for 5 hours.
• Remove bay leaves, stir and serve.

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.

TOMATO SPINACH SLOW COOKER SOUP - 0 POINTS

Steps:

• Place all ingredients in a slow cooker. Cover and cook on high for 5 hours or low for 8-10 hours.
• Remove bay leaves, stir and serve.
• Yields about 1 cup per serving.

CROCK POT SAVORY BEAN AND SPINACH SOUP

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
• Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
• Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.

THICK CROCK POT TOMATO VEGETABLE SOUP

Steps:

• Add the first 12 ingredients to the crock pot (except extra kidney beans).
• Stir well.
• Cook on low for 8 hours.
• Before serving stir in the chicken, rice, extra kidney beans and peas.
• Allow to heat through and serve.
• I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
• This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).