Throw It In The Soup Pot Vegetable Soup Recipes

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CROCK POT VEGETABLE SOUP



Crock Pot Vegetable Soup image

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

2 small onions (or 1 large onion), chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
2 medium russet potatoes, peeled and chopped
1 zucchini, chopped
2 cups frozen cut green beans
1 (28 ounce) can petite-diced tomatoes, not drained
¼ cup chopped fresh parsley
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
6 cups vegetable broth
1 cup frozen peas
1 cup frozen corn kernels

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

THE SOUTH IN A POT SOUP



The South in a Pot Soup image

With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. -Stephanie Rabbitt-Schapp, Cincinnati, OH

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

1 tablespoon canola oil
1-1/2 pounds lean ground beef (90% lean)
1 large sweet potato, peeled and diced
1 large sweet onion, diced
1 medium sweet pepper (any color), diced
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 tablespoon ground cumin
1 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cans (14-1/2 ounces each) reduced-sodium beef broth
4 cups chopped collard greens or chopped fresh spinach

Steps:

  • In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8-10 minutes. Add sweet potato, onion and pepper; saute until onion and pepper are slightly softened, 4-5 minutes., Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes., Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry., For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.

Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 544mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

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

THROW-TOGETHER VEGETABLE SOUP



Throw-Together Vegetable Soup image

I threw this together from vegetables that we needed to get rid of. It turned out well, so here it is.

Provided by Apocryphal One

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium yellow onion, chopped
2 red bell peppers, chopped with seeds removed
3 celery ribs, chopped
4 red potatoes, cut into 6-8 pieces each
2 cups vegetable stock
1 (15 ounce) can diced tomatoes, drained
4 garlic cloves, minced
1 tablespoon olive oil
salt
black pepper

Steps:

  • Heat olive oil in soup pot at medium heat.
  • Add garlic cloves and onion to the olive oil.
  • Saute until onions begin to brown.
  • Add bell peppers, celery, potatoes, tomatoes and vegetable stock to pot.
  • Bring soup to a boil for 5 minutes, then reduce heat.
  • Simmer until potatoes can be cut with a fork, but are still firm. Do not let potatoes become too soft (squishy, mashed, etc.).
  • Salt and pepper to taste.

Nutrition Facts : Calories 164.3, Fat 2.7, SaturatedFat 0.4, Sodium 180.1, Carbohydrate 32.5, Fiber 4.8, Sugar 6.9, Protein 4.1

HOMESTYLE VEGETABLE SOUP



Homestyle Vegetable Soup image

This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used.

Provided by HollyJane

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 cups beef broth or 8 cups vegetable broth
3 medium onions, chopped
2 cups chopped celery (about 2 stalks)
2 medium potatoes, diced
1 cup chopped tomato (canned is fine)
3 cups cabbage, coarsely chopped
1 cup canned green beans or 1 cup frozen green beans
2 cups canned corn (more if desired) or 2 cups frozen corn (more if desired)
1 1/2 cups carrots, chopped
1 1/2 teaspoons black pepper, freshly ground
1 cup water (if needed)

Steps:

  • Add broth to a large soup pot.
  • Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
  • Bring mixture to a simmer.
  • Add black pepper.
  • Simmer for 20-30 minutes, or until potatoes and carrots are tender.
  • Add water if necessary to thin out soup.
  • Tastes even better the next day.
  • For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.1, Cholesterol 1, Sodium 893.7, Carbohydrate 39.2, Fiber 6.8, Sugar 9.4, Protein 7.8

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