Vegetable Soup In The Crock Pot Food

SLOW-COOKER VEGETABLE SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.

CROCK POT VEGETABLE SOUP

Steps:

• Place everything in the slow cooker. I used a 6 quart crock pot.
• Cook on low for 6 hours or until potatoes are soft. (You can cook on high but reduce time.)
• Salt and pepper to taste.

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Steps:

• In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
• Cover; cook on Low setting 6 to 8 hours.
• About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

SLOW COOKER BEEF VEGETABLE SOUP

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

CROCK POT BEEF VEGETABLE SOUP

Steps:

• In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
• Sprinkle with seasonings.
• Add bay leaf, tomatoes with their juices and broth and brown sugar.
• Stir until all ingredients are combined.
• Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
• About 1 hour before soup is done, stir in the peas and green beans.
• Remove and discard bay leaf.
• To serve, garnish with parsley if desired.

CROCK POT VEGETABLE SOUP

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.

HAMBURGER VEGETABLE SOUP - CROCK POT

Steps:

• Throw everything in crock pot and stir.
• Cook on Low for 6-8 hours.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a large saute pan heat olive oil. Add onion, and saute until starting to caramelize. Add hamburger meat, break up, and brown. Stir in minced garlic, and cook until softened.
• In a large Crock Pot add hamburger mixture, and all other ingredients. Stir until well combined. Cover and cook for 6 hours on high or 8 hours on low.
• Taste soup, add additional salt and pepper to taste.

CROCK POT VEGETABLE SOUP

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!

CROCK POT CHICKEN AND VEGETABLE SOUP

Steps:

• Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
• Add chicken and cook on high for 3 hours.
• Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
• Add frozen vegetables and cook for 1 more hour.
• Remove bay leaf before serving.

SLOW-COOKER VEGETABLE SOUP

Steps:

• Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
• Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

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.