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
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
V8 VEGETABLE SOUP
My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.
Provided by Lady Wheeler
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
- Drain excess fat and return to pot.
- Combine the rest of the ingredients and bring to a boil.
- Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).
Nutrition Facts : Calories 321.8, Fat 15.2, SaturatedFat 6, Cholesterol 50.6, Sodium 970.9, Carbohydrate 28.4, Fiber 6.9, Sugar 13.7, Protein 19.3
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
V8 CHICKEN VEGETABLE SOUP
Make and share this V8 Chicken Vegetable Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 5h10m
Yield 4-6 soups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except corn, peas, and chicken in a slow cooker.
- Cover, and cook on low 4-6 hours.
- Add vegetables and chicken 1 hour before serving.
Nutrition Facts : Calories 368.4, Fat 8.1, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1337.3, Carbohydrate 51, Fiber 13.3, Sugar 6.5, Protein 27.9
ZESTY BEEF AND VEGETABLE SOUP FOR THE CROCK POT
Make and share this Zesty Beef and Vegetable Soup for the Crock Pot recipe from Food.com.
Provided by Chris from Kansas
Categories One Dish Meal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and onion in a large skillet. Drain off fat.
- In a 3 1/2-5 quart crock pot, combine meat mixture and remaining ingredients.
- Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
Nutrition Facts : Calories 286.9, Fat 12.1, SaturatedFat 4.6, Cholesterol 51.4, Sodium 584, Carbohydrate 28.8, Fiber 5.1, Sugar 10.6, Protein 18.4
EASY SLOW COOKER BEEF VEGGIE SOUP
Make and share this Easy Slow Cooker Beef Veggie Soup recipe from Food.com.
Provided by iluvmythomas
Categories Meat
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt slow cooker.
- Add the remaining ingredients.
- Cover and cook on low for about 4 hours or until vegetables are tender.
- Discard bay leaf before serving.
Nutrition Facts : Calories 200.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 36.9, Sodium 431.7, Carbohydrate 23.4, Fiber 3.7, Sugar 6.4, Protein 14
CROCK POT BEEF VEGETABLE SOUP
Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
- Sprinkle with seasonings.
- Add bay leaf, tomatoes with their juices and broth and brown sugar.
- Stir until all ingredients are combined.
- Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
- About 1 hour before soup is done, stir in the peas and green beans.
- Remove and discard bay leaf.
- To serve, garnish with parsley if desired.
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VEGETABLE SOUP WITH V8 JUICE - THE DACHSHUND MOM
From dachshundmom.com
4.6/5 (7)Total Time 8 hrs 25 minsCategory Main Course, SoupCalories 190 per serving
- Rinse and prep veggies if using fresh (or drain cans if using canned--do not drain tomatoes). Potatoes can be peeled or left 'rustic'. You'll need a skillet and a 6 or 7 quart crockpot/slow cooker.
- Heat oil in a skillet on medium. Add in the diced onion, celery, carrot, and garlic. Cook, stirring often, until onions are translucent and mixture is fragrant (about 5 minutes)
- In a large Crockpot, combine onion/celery/carrot mixture with half of the vegetable juice. Stir in spices and diced tomatoes. Add in all remaining veggies and vegetable juice. Stir mixture and add in 1 cup water (or as needed to nearly fill Crockpot)
- Add bay leaves on top and set Crockpot/slow cooker for low, 8 to 10 hours. At the end of cooking, check flavors and add more salt and pepper to taste. Remove bay leaves before serving.
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