Flavorful Italian Vegetable Soup Crock Pot Food

CROCK POT VEGETABLE SOUP

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!

LOW CARB CROCK POT ITALIAN VEGETABLE SOUP

Steps:

• Place tomatoes, broth, wine, veggies, basil, salt and sugar into crock pot, mix well.
• Top with turkey pepperoni slices.
• Cook on High for 4 hours or on Low for 8 hours.
• Pour into individual soup bowls and top with mozzarella cheese.

SEASON'S ITALIAN CROCK POT SOUP

Steps:

• Brown turkey burger and sausage together. Drain.
• Dump all ingredients into the crock pot, stir and walk away.
• Either cook on low for 8-10 hours or high for 4-6.
• Garnish with fresh onion, fresh diced tomato and cheese.

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.

FLAVORFUL ITALIAN VEGETABLE SOUP (CROCK POT)

Steps:

• In large stock pot or crockpot, place tomatoes, broth, pepper flakes, oregano, basil, and water.
• Cook on high for 3 hours, 2 hours if using frozen veggies.
• Add vegetables.
• Cook on high for another hour, 2 if using frozen veggies.

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.

ITALIAN VEGETABLE SOUP

Steps:

• In a large saucepan, combined the first nine ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
• Add the pasta and tomatoes; heat through.
• Discard bay leaf before serving.

VEGETABLE SOUP CROCK POT OAMC

Steps:

• In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
• In a 1 quart freezer bag add the parmesan cheese, seal the bag.
• I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
• Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
• To cook; thaw.
• Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
• Add pasta to the mix during the last hour of cooking.
• Serve with grated parm cheese.