Slow Cooked Harvest Vegetable And Rice Soup Food

SLOW-COOKER VEGETABLE RICE SOUP

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

HARVEST VEGETABLE SOUP

Steps:

• Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
• Chop 4-5 carrots and 1-2 parsnips into slices.
• Roughly chop 2-3 cups of kale.
• Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
• Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
• Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
• After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
• Cover once again and simmer for another 10 minutes or so.
• Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
• Serve the soup with crusty bread and garnish with Parmesan cheese (optional).

SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

Steps:

• Add all the ingredients except the rice and basil to a large slow cooker.
• Cover and cook on LOW for 6-8 hours or until vegetables are tender.
• Add in rice; stir.
• Cover and cook on LOW for 15 minutes or until rice is tender.
• Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
• Serve hot.

TOMATO, ZUCCHINI AND RICE SOUP

Steps:

• Heat oil in saucepan.
• Add garlic and onions and cook and stir for 2 minutes.
• Stir in tomatoes, broth, water, basil and pepper.
• Bring to a boil; stir in rice.
• Cover and simmer over low heat, about 20 minutes or until rice is cooked, stirring occasionally.
• Stir in zucchini, heat through 1 minute.

VEGETABLE AND RICE SOUP

Steps:

• Heat broth to simmering in sauce pan.
• Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
• Let simmer for approx 30 min or until vegetables are soft.
• Add salt to taste.

SLOW-COOKED BEEF VEGETABLE SOUP

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.