Vegetable Crock Pot Minestrone Soup Food

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SLOW-COOKER MINESTRONE



Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.

SLOW COOKER VEGETARIAN MINESTRONE



Slow Cooker Vegetarian Minestrone image

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.

Provided by laura

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 6h35m

Yield 8

Number Of Ingredients 17

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

Steps:

  • Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
  • Cook on Low for 6 to 8 hours.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  • Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 25.2 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 6.5 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 940.5 mg, Sugar 7.6 g

CROCK POT VEGETARIAN MINESTRONE SOUP



Crock Pot Vegetarian Minestrone Soup image

Make and share this Crock Pot Vegetarian Minestrone Soup recipe from Food.com.

Provided by mersaydees

Categories     Onions

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups vegetable broth
2 carrots, chopped
2 large onions, chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 small zucchini, cubed
1 handful fresh kale, chopped
1/2 cup barley (dry)
1 (14 1/2 ounce) can chickpeas or 1 (14 1/2 ounce) can white kidney beans, drained
1 tablespoon fresh parsley, minced
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 (28 ounce) can crushed Italian tomatoes
1 teaspoon salt
1/4 teaspoon pepper
grated cheese (garnish)

Steps:

  • Combine all ingredients except cheese in slow cooker.
  • Cover.
  • Cook on Low 6-8 hours or until vegetables are tender.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 197.2, Fat 1.6, SaturatedFat 0.2, Sodium 635.2, Carbohydrate 40.4, Fiber 9.4, Sugar 7.6, Protein 7.7

CROCK POT MINESTRONE SOUP



Crock Pot Minestrone Soup image

Make and share this Crock Pot Minestrone Soup recipe from Food.com.

Provided by Haversac

Categories     Vegetable

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 14

4 cups vegetable broth
4 cups tomato juice
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup sliced mushrooms
2 (14 ounce) cans diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta
parmesan cheese

Steps:

  • Mix all ingredients except pasta and cheese in a 4-5 quart crock pot.
  • Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender.
  • Stir in pasta.
  • Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.
  • Sprinkle each serving with freshly grated Parmesan cheese.

Nutrition Facts : Calories 91.2, Fat 0.4, SaturatedFat 0.1, Sodium 569, Carbohydrate 20, Fiber 2.3, Sugar 6.7, Protein 3.3

VEGETABLE CROCK POT MINESTRONE SOUP



Vegetable Crock Pot Minestrone Soup image

Make and share this Vegetable Crock Pot Minestrone Soup recipe from Food.com.

Provided by Chef at Heart

Categories     Onions

Time 8h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

4 cups tomato juice
4 cups vegetable broth (or stock)
1/2 teaspoon salt
1 tablespoon basil, dried leaves
1/8 teaspoon pepper
2 carrots, sliced
2 stalks celery, chopped
1 small red onion, chopped
2 garlic cloves, minced
1 cup mushroom, sliced
1 (28 ounce) can diced tomatoes, undrained, low sodium if available
1 1/2 cups pasta, uncooked fusilli

Steps:

  • Place onion and garlic, and veggies in crock pot. Add liquid ingredients. Cook for 8 hours.
  • Serve with parmesan on the side.

Nutrition Facts : Calories 222.2, Fat 2, SaturatedFat 0.4, Cholesterol 1.6, Sodium 1483.5, Carbohydrate 45.6, Fiber 4.7, Sugar 15.1, Protein 8.1

CROCK POT VEGETABLE MINESTRONE SOUP



Crock Pot Vegetable Minestrone Soup image

Make and share this Crock Pot Vegetable Minestrone Soup recipe from Food.com.

Provided by janem123

Categories     Low Protein

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 cups vegetable broth
4 cups tomatoes, diced
1 tablespoon fresh basil, chopped
1/2 teaspoon dried oregano
3 carrots, chopped
3 stalks celery, chopped
1/2 cup onion, chopped
2 zucchini, chopped
2 yellow squash, chopped
1 cup green beans, chopped
3 garlic cloves, minced
2 bay leaves
salt and pepper
1 1/2 cups uncooked whole wheat macaroni

Steps:

  • Combine all ingredients except macaroni in crock pot.
  • Cover and cook on low for 4 to 6 hours.
  • Add the uncooked macaroni. Turn crock pot to high and cook for 20 to 30 minutes more, or until macaroni is soft.
  • Remove bay leaves before serving.

Nutrition Facts : Calories 217.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 1.6, Sodium 599.8, Carbohydrate 44.3, Fiber 7.5, Sugar 10.1, Protein 9.4

CROCK POT VEGETABLE SOUP



Crock Pot Vegetable Soup image

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

2 (14 ounce) cans diced tomatoes (undrained)
1 large onion (chopped)
4 garlic cloves (pressed)
2 tablespoons olive oil (divided)
2 large carrots (chopped)
2 small celery ribs (chopped)
1 medium turnip (chopped)
2 cups green beans (cut in 1-inch pieces)
6 cups chicken broth (or vegetable broth)
1/4 head cabbage (chopped)
1/2 teaspoon thyme
salt and pepper
2 small russet potatoes (peeled and chopped)

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

MINESTRONE SOUP (CROCK POT)



Minestrone Soup (Crock Pot) image

Both my husband and I LOVE this minestrone soup. It's the only one I'll make! It's a very healthy soup with a wonderful tasting broth. You can leave out the ham if you wish (to make it meatless). It freezes well! I love that I can start this early in the day and forget about it. It's perfect served with some nice crusty bread. Enjoy!

Provided by ErikaNY

Categories     Clear Soup

Time 7h45m

Yield 10 serving(s)

Number Of Ingredients 12

6 cups chicken broth
1 (15 ounce) can chickpeas, rinsed and drained
1 medium potato, peeled and cubed
1 cup cubed deli ham (I use cubed ham steak)
1/3 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon minced garlic
1/2 cup uncooked elbow macaroni
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a 5-quart slow cooker/crock pot, combine the first 9 ingredients; cover and cook on high for 1 hour.
  • Reduce heat to low; cook for 6 hours or until vegetables are almost tender.
  • During the last 30 minutes of cooking, stir in the macaroni.
  • Cover and cook until macaroni is tender.
  • Stir in the tomatoes and spinach; heat through.
  • Serve and enjoy! :).

Nutrition Facts : Calories 143.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 777.9, Carbohydrate 23.2, Fiber 4.4, Sugar 3, Protein 8.7

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