No Fuss Veggie Soup Crock Pot Recipes

NO-FUSS POTATO SOUP

For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. -Dotty Egge, Pelican Rapids, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 7h45m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12

No-Fuss Potato Soup image

Steps:

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

Nutrition Facts : Calories 190 calories, Fat 7g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons minced fresh parsley
Minced chives, optional

CROCK POT NO-FUSS POTATO SOUP

I made this last night. Found the recipe in my Fix It & Forget It cookbook. Everyone loved it. Sooo Easy and so good. My husband loved it so much he took leftovers to work. He is not a soup eater. That says a lot. Any potato will work. I used red potato's.

Provided by children from A to Z

Categories Potato

Time 7h30m

Yield 6-7 serving(s)

Number Of Ingredients 12

Crock Pot No-Fuss Potato Soup image

Steps:

Combine all ingredients except milk, parsley, and cheese in slow cooker.
Cover. Cook on high 7-8 hours, or until vegetables are tender.
Stir in milk and parsley.
Stir in cheese until it melts.
Heat thoroughly.

Nutrition Facts : Calories 443, Fat 24.8, SaturatedFat 12, Cholesterol 56.3, Sodium 1435.1, Carbohydrate 39.4, Fiber 4.5, Sugar 4.5, Protein 17.3

Ingredients

6 cups potatoes, diced
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrot
1/4 cup margarine or 1/4 cup butter
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
12 ounces evaporated milk
3 tablespoons chopped fresh parsley
8 ounces shredded cheddar cheese or 8 ounces colby cheese

NO-FUSS POT ROAST WITH VEGETABLES

Found in a booklet called No-Fuss Oven Fare. The only thing I change from the original recipe is I add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. This can also be prepared in a crock-pot. I have entered those instructions too.

Provided by HokiesMom

Categories Roast Beef

Time 3h45m

Yield 12 , 12 serving(s)

Number Of Ingredients 13

No-Fuss Pot Roast With Vegetables image

Steps:

Heat oven to 350°F (See below for instructions for using a crock-pot).
In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
Slice beef thinly and serve with the vegetables and gravy.
CROCKPOT METHOD:.
Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
Cover with lid and cook on low heat for 8-10 hours.

Ingredients

3 lbs rump roast (or bottom round is a good cut too)
2 tablespoons olive oil or 2 tablespoons canola oil
3/4 cup beef broth
3/4 cup brewed coffee (or use dry red wine)
2 teaspoons fresh thyme leaves (or 1/2 tsp dry)
1 teaspoon sea salt
1 teaspoon pepper
2 garlic cloves, minced
2 vidalia onions, thinly sliced & separated into rings
8 medium carrots, cut into 1-1/2 inch pieces
12 small new potatoes (baby reds or fingerlings)
1/2 cup water
2 tablespoons all-purpose flour