Crock Pot Spicy Vegetable Soup Recipes

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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

CROCK POT SPICY VEGETABLE SOUP



Crock Pot Spicy Vegetable Soup image

A variation on spicy ground beef soup- http://www.recipezaar.com/Spicy-Ground-Beef-and-Vegetable-Soup-162874 Not really spicy, but well spiced. The original was in Prevention Magazine, posted by Acerast.

Provided by SmoochTheCook

Categories     Brown Rice

Time 9h20m

Yield 3 serving(s)

Number Of Ingredients 20

3/4 cup onion, chopped
1 teaspoon garlic, fresh and minced
3 cups hot water (or 3 cups vegetable broth and omit the boullion cubes)
2 chicken bouillon cubes
1 1/2 cups cabbage, shredded
4 baby carrots, sliced into 3 pieces each
1 1/2 ounces mushrooms (optional)
1/2 cup frozen corn (optional)
0.333 (14 5/8 ounce) can green beans, drained
1/2 medium zucchini, thickly sliced (optional)
4 ounces tomato sauce
1/8 cup brown rice, uncooked
1/8 cup ketchup
1/2 tablespoon brown sugar
1/2 tablespoon vinegar
1 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
1/16 teaspoon ground cloves
1/2 bay leaf

Steps:

  • In a skillet coated with cooking spray; cook onions and garlic. Transfer into crock pot.
  • Combine all other ingredients. Stir to mix.
  • Cook over low heat 7-9 hours.

Nutrition Facts : Calories 113, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 833.9, Carbohydrate 24.9, Fiber 4.2, Sugar 10.9, Protein 3.6

CROCK POT VEGETABLE SOUP



Crock Pot Vegetable Soup image

If you love easy, then this homemade Crock Pot Vegetable Soup is for you! Simple ingredients help create this filling and flavorful soup.

Provided by Brandie @ The Country Cook

Categories     Main Course     Soup

Time 7h15m

Number Of Ingredients 18

1 yellow onion (finely diced)
2-3 celery stalks (finely chopped)
2 Tablespoons olive oil
4 garlic cloves (minced)
2 ½ cups frozen mixed vegetables
2 cups frozen sliced carrots
1 cup frozen peas
1 cup frozen corn
28 ounce can diced tomatoes, (undrained)
15 ounce can tomatoes and okra, (undrained)
32 ounces vegetable broth
1 large russet potato (peeled and diced into small cubes)
2 bay leaves
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
½ teaspoon dried basil
½ teaspoon dried oregano
Chopped parsley (optional)

Steps:

  • In a large pan over medium heat, add olive oil, onions, and celery. Cook until onions are translucent. Add in minced garlic for about 30 seconds and remove from heat.
  • Place all veggies in a large crockpot.
  • Cover with vegetable broth.
  • Add 2 bay leaves on top and add salt, pepper, dried basil, and oregano.
  • Cook on high, stirring occasionally, for 6 to 7 hours, or until potatoes are softened. Add additional salt and pepper, to taste.
  • Ladle into bowls and serve warm.
  • Top with freshly chopped parsley if desired.

Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

SLOW COOKER VEGETABLE SOUP



Slow Cooker Vegetable Soup image

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

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

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

SLOW COOKER ROOT VEGGIE WINTER SOUP



Slow Cooker Root Veggie Winter Soup image

Delicious root vegetable soup for those chilly winter days. My daughter wants this for Christmas! Can be served alone, over rice, or with grilled baguettes.

Provided by Tamara A

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

Time 5h30m

Yield 6

Number Of Ingredients 13

1 (32 ounce) carton low-sodium vegetable broth (such as Imagine™)
1 (10 ounce) can low-sodium chicken broth
1 ¼ cups water
1 teaspoon caraway seeds, divided
¼ teaspoon dried cilantro, or more to taste
1 teaspoon dried tarragon
¼ teaspoon coriander seeds
1 ½ pounds colored carrots, peeled and sliced
1 pound parsnips, peeled and sliced
1 large rutabaga, peeled and cubed
1 large white onion, cut into large wedges
ground white pepper to taste
1 green onion, chopped

Steps:

  • Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
  • Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
  • Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
  • Season with white pepper; garnish with green onion.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 30.5 g, Cholesterol 0.8 mg, Fat 0.7 g, Fiber 7.6 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 196.7 mg, Sugar 12.8 g

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