Slow Cooker Veggie Soup Recipes

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

SLOW-COOKER VEGETABLE SOUP

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Slow-Cooker Vegetable Soup image

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.

Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 464mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables

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Slow Cooker Veggie Soup Recipes

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.

SLOW-COOKER VEGETABLE SOUP

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan

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