Easy Vegetable Soup Crock Pot Or Not Recipes

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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

EASY VEGETABLE SOUP / CROCK POT (OR NOT!)



Easy Vegetable Soup / Crock Pot (Or Not!) image

You can easily make this soup on the stovetop, or in a crockpot. Adjsut the vegetables to your liking.

Provided by PalatablePastime

Categories     Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 20

2 cups chopped well-rinsed leeks, white and light green parts only (discard dark green tops)
2 cups celery, diced
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried thyme or 1 tablespoon fresh thyme, stripped from stem
2 fresh bay leaves
2 quarts vegetable stock (I used one of each) or 2 quarts beef stock (I used one of each)
1 quart spaghetti sauce
2 1/2 cups diced turnips
2 cups diced carrots
2 cups sliced fresh green beans
salt or salt substitute
black pepper
cayenne pepper sauce (optional)
1/2 cup red bell pepper, seeded and diced
2/3 cup frozen corn
1/3 cup frozen peas
1 lb chopped cooked beef (optional) or 1 lb other cooked meat (optional)
1 cup uncooked macaroni noodles
1/4 cup grated parmesan cheese (optional)

Steps:

  • Cooks Note: Rinse the leek well in a basin of water to remove any possible grit.
  • Crock Pot Cooking Directions: Add all ingredients (except macaroni and Parmesan cheese) to crock pot and stir. Cover and cook on low for 8-10 hours. At end of cooking time, add macaroni to crock pot and cook on high until noodles are tender, or just add hot cooked noodles at the end of cooking (along with Parmesan cheese).
  • Saute leek and celery in olive oil in a soup pot or dutch oven until soft, 10 minutes or so.
  • Add the garlic and seasonings and stir until very fragrant.
  • Stir in the stock and spaghetti sauce and heat to a boil.
  • Add turnips, carrots and green beans, reducing the heat to a simmer. Season the stock with salt, pepper and hot sauce (to your liking) at this time. Cook covered for one hour, stirring occasionally.
  • Stir in the frozen corn, frozen peas, and red bell pepper. If you want to add frozen meatballs or chopped cook beef, etc., do it now. Simmer, covered, for about 15 minutes. If you do add meat, you may want to add some more water or stock so the soup doesn't get too thick.
  • Stir in the uncooked macaroni and cook until tender, 7-12 minutes, depending on what kind of macaroni it is (use package directions for cooking time).
  • Adjust your seasonings one last time. Add water if you want the soup more brothy.
  • Serve with a sprinkling of grated parmesan cheese on top, if desired.

Nutrition Facts : Calories 290.2, Fat 7.8, SaturatedFat 1.4, Cholesterol 1.7, Sodium 461.6, Carbohydrate 49.9, Fiber 8.5, Sugar 15.9, Protein 7.7

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