Mothers Vegetable Soup Slow Cooker Food

SLOW COOKER CREAMY VEGETABLE SOUP

Steps:

• Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
• About 20 minutes before serving, melt butter in a small saucepan over medium heat.
• Whisk in flour, stirring constantly until smooth, then slowly begin to add the milk.
• Continue to stir constantly until the sauce thickens and clumps of flour are gone and the sauce has begun to thicken, then remove from heat.
• If you are partial to pureed cream soups use an immersion blender to roughly chop the vegetables in your crock pot (you can also transfer to a blender, but be careful!).
• Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.
• This will keep beautifully on "warm" for quite a while if you need to prepare anything else before serving.

MY MOTHER'S VEGETABLE SOUP

Steps:

• Cut all vegetables into large or small chunks, as desired.
• Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
• Place everything in a large pot, and cover completely with water.
• Add the seasoning.
• Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.

SLOW COOKER VEGETABLE SOUP

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.

SLOW COOKER BEEF & VEGETABLE SOUP

Steps:

• Season beef with black pepper and coat with flour.
• Heat oil in skillet.
• Add beef and cook until browned.
• Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
• Top with browned beef.
• Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
• Pour coffee mixture and remaining broth into slow cooker.
• Cover and cook on LOW 8-10 hours or until done.
• I add salt at the end to suit our taste and stir well.
• Serve with sour cream and chopped green onions, if desired.
• Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
• I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
• I also cut the vegetables the night before to save prep time in the morning.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

SLOW COOKER VEGETABLE SOUP

Steps:

• In a 6 quart slow cooker, combine the onion, carrots, celery, garlic, bay leaves, oregano and salt.
• Add the tomatoes, stock, water, ham and kidney beans.
• Cover and cook on low until the vegetables are tender, about 6 hours.
• Add the green pepper, zucchini, corn and cooked pasta (if using).
• Cover and cook on high until the vegetables are tender crisp, about 20 minutes.
• Discard the bay leaves and stir in the parsley.

EASIEST SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.