Flavorful Italian Vegetable Soup Crock Pot Recipes
CROCK POT VEGETABLE SOUP
This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!
Provided by Blair Lonergan
Categories Lunch or Dinner
Time 5h15m
Number Of Ingredients 17
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!
Nutrition Facts : ServingSize 1 cup, Calories 100.4 kcal, Carbohydrate 22 g, Protein 3.3 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 928.2 mg, Fiber 4.8 g, Sugar 7.5 g, UnsaturatedFat 0.3 g
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
CLASSIC ITALIAN VEGETABLE SOUP
Provided by smox1
Time 5h
Yield 6
Number Of Ingredients 16
Steps:
- Soak beans and chickpeas overnight. Drain, rinse and place in crockpot. Add all other ingredients except pasta and cook for about 8 hours on low. About 1/2 hour before you are going to eat cook pasta according to directions and add to soup. Serve with a crusty bread and some cheese.
SIMPLE ITALIAN VEGETABLE SOUP
With macaroni, kidney beans, tomatoes, zucchini and lots of other veggies, this flavorful soup is hearty enough for dinner with corn bread or hot rolls. It really hits the spot on a cold day.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.
Nutrition Facts :
ITALIAN VEGETABLE SOUP
Serve this delicious Italian slow-cooked soup made with veggies - perfect accompaniment for your dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 12
Number Of Ingredients 12
Steps:
- Mix all ingredients in 4- to 5-quart Crock-Pot slow cooker.
- Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 940 mg
QUICK ITALIAN VEGETABLE SOUP
A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.
Provided by Peach822
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g
CROCK-POT ITALIAN VEGETABLE SOUP
I was looking for a nice and easy hot soup recipe for a cold winter day, but one that would be ready when I came home from work. I found this one in Fix-It and Forget-It Cookbook. It is so yummy and flavorful! And it couldn't be any easier! You can sprinkle Parmesan cheese on the top, or add other vegetables. We loved it just the way it is, and served with a fresh, crusty loaf of bread.... Mmm.
Provided by Whisper
Categories Ham
Time 9h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.
- Do not stir.
- Add beef stock.
- Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.
- Turn slow cooker to high.
- Stir in tomatoes and ham.
- Cover and cook for 10-15 minutes.
Nutrition Facts : Calories 368.1, Fat 7.3, SaturatedFat 2.5, Cholesterol 31.7, Sodium 1261, Carbohydrate 53.4, Fiber 12.9, Sugar 7.5, Protein 24.4
LOW CARB CROCK POT ITALIAN VEGETABLE SOUP
Make and share this Low Carb Crock Pot Italian Vegetable Soup recipe from Food.com.
Provided by TheDancingCook
Categories One Dish Meal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place tomatoes, broth, wine, veggies, basil, salt and sugar into crock pot, mix well.
- Top with turkey pepperoni slices.
- Cook on High for 4 hours or on Low for 8 hours.
- Pour into individual soup bowls and top with mozzarella cheese.
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