Slowcookervegetablesoup Recipes
SLOW-COOKER VEGETABLE SOUP
Make this low-calorie vegetable soup recipe with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables.
Provided by EatingWell Test Kitchen
Categories Healthy Slow-Cooker & Crock Pot Vegetable Soups
Time 4h35m
Number Of Ingredients 15
Steps:
- Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
- Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 26.4 g, Fat 4.2 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 714.3 mg, Sugar 5.2 g
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
Time 8h15m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
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
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
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 BEEF VEGETABLE SOUP
Easy, delicious, wonderful on cold winter days or anytime!
Provided by JUDY G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
- Cook on LOW for at least 6 hours. Add water if necessary.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 38.8 g, Cholesterol 50.7 mg, Fat 16.2 g, Fiber 7 g, Protein 20 g, SaturatedFat 6.2 g, Sodium 1251.6 mg, Sugar 4.9 g
SLOW COOKER BEEF & VEGETABLE SOUP
This almost-effortless, slow-cooker soup will be something you will love to come home to after work or wherever! I got the original recipe from Campbells and made a few minor changes to suit our tastes.
Provided by CookingONTheSide
Categories Stocks
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Season beef with black pepper and coat with flour.
- Heat oil in skillet.
- Add beef and cook until browned.
- Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
- Top with browned beef.
- Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
- Pour coffee mixture and remaining broth into slow cooker.
- Cover and cook on LOW 8-10 hours or until done.
- I add salt at the end to suit our taste and stir well.
- Serve with sour cream and chopped green onions, if desired.
- Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
- I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
- I also cut the vegetables the night before to save prep time in the morning.
Nutrition Facts : Calories 464.2, Fat 19, SaturatedFat 6.2, Cholesterol 59.4, Sodium 385.5, Carbohydrate 51.5, Fiber 6.3, Sugar 6.8, Protein 22.3
SLOW-COOKER VEGETABLE SOUP
Make and share this Slow-Cooker Vegetable Soup recipe from Food.com.
Provided by taillightsinsightbb
Categories Vegetable
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a slow cooker, combine the first 12 ingredients.
- Cover and cook on high for 6 hours.
- Add frozen vegetables or cans of veg-all.
- Cover and cook on high for 2 hours longer or until meat and vegetables are tender.
Nutrition Facts : Calories 207.8, Fat 6.2, SaturatedFat 2.3, Cholesterol 34.7, Sodium 417.5, Carbohydrate 23.4, Fiber 4.7, Sugar 4.7, Protein 15.8
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