Slow Cooker Autumn Harvest Veggie Soup Recipe 455

SLOW COOKER AUTUMN HARVEST VEGGIE SOUP RECIPE - (4.5/5)

Provided by Kathy_Hester

Number Of Ingredients 14

Slow Cooker Autumn Harvest Veggie Soup Recipe - (4.5/5) image

Steps:

Add everything except the last three ingredients to your 1 1/2 to 2 quart slow cooker and cook on low for 7 to 9 hours. Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.

Ingredients

Please note that this recipes uses a 1 1/2 to 2 quart slow cooker*
2 cups water (475 g)
1 1/2 cup winter squash, diced (210 g)
1 cup brussels sprouts, shredded (88 g)
1/2 cup carrots, diced (65 g)
1/4 cup bell pepper, diced (38 g)
2 tablespoons cooked onion, (11 g)
1 clove garlic, minced
1 vegan bouillon cube
1 teaspoon dried sage
2 teaspoons dried thyme (2 g)
1 teaspoon apple cider vinegar
Salt & pepper, to taste
Toasted minced pecans for garnish, optional

SLOW COOKER VEGETABLE SOUP

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

Provided by susanmac

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

Time 6h30m

Yield 8

Number Of Ingredients 16

Slow Cooker Vegetable Soup image

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.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g

Ingredients

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
½ cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
¼ cup vegetable shortening (such as Crisco®)
¼ cup vegetable broth, or more if needed

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4.8/5 (43)
Total Time 5 hrs 10 mins
Category Main Course, Soup
Calories 102 per serving

Prepare vegetables: peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.
Cook: Add all of ingredients (except almond milk) to slow cooker/crock pot - vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together. Set slow cooker time for 5 hours on LOW or 3 hours on HIGH.
Puree soup: after soup has cooked, use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.
Season to taste and serve: before serving soup, taste it and adjust with salt & back pepper or additional spice if desired. Stir in 1/2 cup coconut milk and then serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.

Slow Cooker Autumn Harvest Veggie Soup Recipe 455

SLOW COOKER AUTUMN HARVEST VEGGIE SOUP RECIPE - (4.5/5)

SLOW COOKER VEGETABLE SOUP

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

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