Throw It In The Soup Pot Vegetable Soup Food

CROCK POT VEGETABLE SOUP

Crock Pot Vegetable Soup image

This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!

Provided by Blair Lonergan

Time 5h15m

Number Of Ingredients 17

Ingredients

2 small onions (or 1 large onion), chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
2 medium russet potatoes, peeled and chopped
1 zucchini, chopped
2 cups frozen cut green beans
1 (28 ounce) can petite-diced tomatoes, not drained
¼ cup chopped fresh parsley
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
6 cups vegetable broth
1 cup frozen peas
1 cup frozen corn kernels

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

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

THROW IT IN THE SOUP POT VEGETABLE SOUP

Throw it in the Soup Pot Vegetable Soup image

This is a soup I like to make when I need to cleanup the refrigerator. I rarely add any kind of meat to the soup.Often times have a meat sandwich with the soup or none at all.This soup is good with cornbread,cheese toast or crackers. I think what makes this soup really good is to not cook the vegetables too much,you don't want mushy veg soup! Cook until tender. I sometimes add a few pieces of tofu in individual serving bowls(my husband doesn't like it) or add shredded cheese . Cook time depends on how many vegetables you're cooking.

Provided by Stephanie L. @nurseladycooks

Categories Vegetable Soup

Number Of Ingredients 21

Ingredients

- olive oil
- onion
- carrots
- celery
- rutabagas
- parsnips
- garlic,crushed,divided in half
- vegetable broth
- tomatoes,fresh or canned
- potatoes
- bay leaves
- oregano, dried
- parsley
- red pepper flakes
- thyme,dried
- black pepper
- green beans
- fresh mushrooms stems removed
- cabbage
- zucchini
- peas

Steps:

Heat olive oil in a large pot over medium heat. Add onions,carrots,celery,rutabagas & parsnips.Saute' 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, oregano,parsley,black pepper,red pepper and thyme.Bring to a boil, then add green beans, mushrooms and cabbage,reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 - 20 minutes, then zucchini,cook 4-5 minutes longer,add peas and 2nd half go garlic,cook 3 minutes longer.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Vegetable-Beef Barley Soup (Crock Pot) image

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

Provided by PaulaG

Categories Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

Nutrition Facts : Calories 233.6, Fat 8.6, SaturatedFat 3.2, Cholesterol 49.8, Sodium 424.7, Carbohydrate 21.8, Fiber 5.8, Sugar 3.9, Protein 18.6

CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)

Crock Pot Chicken Vegetable Soup (Nothin' Fancy, Just Yummy) image

There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!

Provided by Sarah in New York

Categories Chicken Breast

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chopped chicken (cooked or raw, I like to use raw)
2 tablespoons butter
3/4 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic
7 cups chicken broth
2 chicken bouillon cubes
1/2 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon pepper
1 cup diced carrot
1 (15 1/4 ounce) can sweet corn

Steps:

Put all ingredients in crock pot.
Cook on high for 6 to 8 hours.

More about "throw it in the soup pot vegetable soup food"

INSTANT POT VEGETABLE SOUP - THE RECIPE REBEL

Web Jan 4, 2022 Cook for 1 minute. Add broth and veggies: Mix in broth, then add potatoes, carrots, celery, tomatoes, green beans, corn, and bay leaf. …
From thereciperebel.com
4.9/5 (112)
Total Time 17 mins
Category Soup
Calories 125 per serving

Turn the Instant Pot off and add the garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.

Throw It In The Soup Pot Vegetable Soup Food

CROCK POT VEGETABLE SOUP

This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!

EVERYDAY VEGETABLE SOUP

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

THROW IT IN THE SOUP POT VEGETABLE SOUP

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)

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