Moms Vegetable Soup Crock Pot Version Recipes

CROCK POT VEGETABLE SOUP

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!

CROCKPOT VEGETABLE SOUP

Steps:

• Combine all vegetables with broth in slow cooker. Add spices and bay leaves to top. Cover and cook on Low for 4-6 hours.

CROCK POT VEGETABLE SOUP

Steps:

• In a 5-qt. or larger slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.Gluten Free
• Use a gluten free chicken broth

MOM'S CROCK-POT VEGETABLE SOUP

Steps:

• Mix all EXCEPT frozen vegetables .
• Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting).
• Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.

MOM'S VEGETABLE SOUP, CROCK-POT VERSION

Steps:

• Cut up carrots, potatoes and celery the night before and store in the refrigerator in cold water. Cut up onions and cabbage the night before also and put in the refrigerator.
• Add first 11 ingredients to crock-pot and cook all day on high.
• Blanch macaroni in boiling water for 10 minutes two hours before serving soup. Drain and add to soup. Add corn at this time also. Continue cooking on high until ready to serve.

SLOW COOKER ROOT VEGGIE WINTER SOUP

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.

SLOW COOKER VEGETABLE SOUP

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.

MOM'S VEGETABLE SOUP

Steps:

• In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

CROCK POT VEGETABLE SOUP

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.