Slow Cooked Harvest Vegetable And Rice Soup Recipes

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SLOW-COOKED VEGETABLE WILD RICE SOUP



Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

  • Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SLOW-COOKER VEGETABLE RICE SOUP



Slow-Cooker Vegetable Rice Soup image

Warm up with a bowlful of hearty soup. It can be ready and waiting!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 7

Number Of Ingredients 13

2 cans (14 oz each) vegetable broth
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, cut into 1/2-inch slices
1 medium yellow bell pepper, cut into 1/2-inch pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves

Steps:

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.

Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg

WINTER HARVEST VEGETABLE SOUP



Winter Harvest Vegetable Soup image

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

Steps:

  • In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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-COOKED HARVEST VEGETABLE AND RICE SOUP



Slow-Cooked Harvest Vegetable and Rice Soup image

Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 8h20m

Yield 7 serving(s)

Number Of Ingredients 12

2 (14 ounce) cans vegetable broth
1 (28 ounce) can crushed tomatoes, undrained
2 bouillon cubes (vegetable, chicken, beef)
1 1/2 cups chopped carrots
3 small zucchini, cut into 1/2 inch slices
1 medium yellow bell pepper, cut into 1/2 inch pieces
1/2 cup sliced green onion
2 -3 garlic cloves, minced
2 cups shredded cabbage
2 teaspoons dried marjoram
1/2 cup uncooked instant rice
1/4 cup chopped fresh basil

Steps:

  • Add all the ingredients except the rice and basil to a large slow cooker.
  • Cover and cook on LOW for 6-8 hours or until vegetables are tender.
  • Add in rice; stir.
  • Cover and cook on LOW for 15 minutes or until rice is tender.
  • Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
  • Serve hot.

Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2

VEGETABLE AND RICE SOUP



Vegetable and Rice Soup image

Make and share this Vegetable and Rice Soup recipe from Food.com.

Provided by Deantini

Categories     Clear Soup

Time 40m

Yield 2 bowls, 1-2 serving(s)

Number Of Ingredients 9

3 cups chicken broth
1 stalk celery, finely diced
1 small carrot, finely diced
1/2 small onion, finely diced
3 garlic cloves, finely diced
1 Thai peppers, red, hot, finely diced
1 tablespoon lemon juice
1/2 cup cooked rice
salt

Steps:

  • Heat broth to simmering in sauce pan.
  • Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
  • Let simmer for approx 30 min or until vegetables are soft.
  • Add salt to taste.

Nutrition Facts : Calories 295.7, Fat 4.7, SaturatedFat 1.3, Sodium 2309.5, Carbohydrate 42.6, Fiber 3.1, Sugar 7.2, Protein 18.8

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