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
SLOW COOKER VEGETABLE CURRY
Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.
Provided by Robyn Downs
Categories Main Course
Time 6h5m
Number Of Ingredients 18
Steps:
- Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
- Stir to combine, then cover and cook on high for 3-4 hours, or low for 5-6. Check for doneness on the early side to avoid overcooked vegetables.
- Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
- Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.
- Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
- Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
- Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
Nutrition Facts : Calories 159 kcal, Carbohydrate 26 g, Protein 5 g, Fat 5 g, SaturatedFat 4 g, Sodium 1040 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
INDIAN VEGETABLE SOUP (CROCK POT)
This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!
Provided by Carianne
Categories Vegetable
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
- Pour broth over everything.
- Cook on low for 8- 10 hours (or high for 4- 5 hours).
- Garnish with cilantro.
VEGETABLE SOUP RECIPE
Mix vegetable soup is a healthy, delicious & easy to make soup. Just add in your choice of veggies and get a great tasting flavorful homemade vegetable soup.
Provided by Swasthi
Categories Soup
Number Of Ingredients 19
Steps:
- Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
- Chop or mince ginger and garlic.
- Heat oil in a pot.
- Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
- Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
- Pour water or stock and cook covered until the veggies are slightly tender.
- Meanwhile stir in the corn starch in ¼ cup water.
- Pour the corn starch mixture to the boiling vegetable soup.
- Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
- Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
- Then add in vinegar and chilli flakes. Taste and add more salt if needed.
- Serve vegetable soup hot or warm with some hakka noodles or cheese toast.
Nutrition Facts : Calories 80 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
0 POINT SOUP (CROCK POT)
Served by itself is a 0 point meal or with sandwiches for supper or lunch for a more filling meal is still relatively "safe" as far a point wise.
Provided by ellie_
Categories Vegetable
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in the crockpot and cook on high for 5 hours or on low for 8-10 hours. Remove bay leaves.
CLAM-VEGETABLE SOUP (CROCK POT)
Make and share this Clam-Vegetable Soup (Crock Pot) recipe from Food.com.
Provided by papergoddess
Categories Vegetable
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients EXCEPT clams in crock pot.
- Cook on HIGH heat setting for 3 hours.
- Stir in clams, undrained; heat through, and serve.
Nutrition Facts : Calories 126.2, Fat 1.3, SaturatedFat 0.2, Cholesterol 17.9, Sodium 512.8, Carbohydrate 20.2, Fiber 3.4, Sugar 3, Protein 10.1
DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER
Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.
Provided by CYBERGIFTS
Categories World Cuisine Recipes Asian Indian
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes into the bottom of a slow cooker.
- Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
- Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g
AUNT GIN'S VEGETABLE SOUP (CROCK POT)
My husband's great aunt make this for him all the time growing up. She used a pressure cooker and chicken legs in the original recipe but we have found we like the beef better. And since I don't own a pressure cooker, I converted it for use in the crock pot. Even the kids love this vegetable soup. Especially when I serve it with homemade whole-wheat bread (#94990). Response to reviewer: The sugar is to keep the soup from being too salty. If you are using salt-free vegetables I would agree that you need to cut back on the sugar.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in large crock pot.
- Cook on low at least 8-10 hours.
- You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.
Nutrition Facts : Calories 200.6, Fat 7.9, SaturatedFat 3, Cholesterol 25.3, Sodium 133.2, Carbohydrate 24.8, Fiber 3.9, Sugar 8.4, Protein 10.1
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
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