Slow Cooker Vegetable Soup Recipes

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Slow-Cooker Vegetable Soup with Barley image

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 8h25m

Yield 10

Number Of Ingredients 16

Ingredients

1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups frozen corn (from 1-lb bag)
1 1/2 cups frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

Steps:

In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
Cover; cook on Low setting 6 to 8 hours.
About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g

SLOW COOKER CHICKEN AND VEGETABLE SOUP

Slow Cooker Chicken and Vegetable Soup image

Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!

Provided by Food Network Kitchen

Categories appetizer

Time 8h15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 pounds)
4 cups low-sodium chicken broth
3 medium carrots, sliced into 1/4-inch-thick rounds
3 medium parsnips, sliced into 1/4-inch-thick half-moons
2 stalks celery, peeled and finely sliced
1 medium onion, chopped
1 2-inch piece Parmesan rind
1 teaspoon yellow curry powder
Kosher salt and freshly ground black pepper
1 cup frozen peas
1/2 cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
Grated Parmesan and lemon, for serving

Steps:

Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

Nutrition Facts : Calories 146 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 54 milligrams, Sodium 587 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

CROCK POT VEGETABLE SOUP

Crock Pot Vegetable Soup image

With little effort, your family can enjoy Slow Cooker Vegetable Soup Recipe. Toss everything into the crockpot for a hearty soup that is packed with flavor.

Provided by Eating on a Dime

Categories Soup

Time 6h10m

Number Of Ingredients 13

Ingredients

1 large onion (chopped (I use frozen diced onion))
3 stalks celery (chopped)
2 carrots (peeled and chopped)
3 medium Yukon gold potatoes (peeled and diced into small pieces)
2 cans of fire roasted tomatoes (14.5 oz)
1 bag frozen mixed vegetables (12 oz)
2 bay leaves
1/2 teaspoon dried thyme
2 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
2 teaspoons Italian Seasoning
8 cups vegetable stock

Steps:

Place everything in the slow cooker. I used a 6 quart crock pot.
Cook on low for 6 hours or until potatoes are soft. (You can cook on high but reduce time.)
Salt and pepper to taste.

Nutrition Facts : Calories 165 kcal, Carbohydrate 35 g, Protein 6 g, Sodium 1905 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

SLOW COOKER BEEF VEGETABLE SOUP

Slow Cooker Beef Vegetable Soup image

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

Ingredients

1 pound cubed beef stew meat
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice
1 (28 ounce) can crushed tomatoes
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste

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 VEGETABLE SOUP

Slow-Cooker Vegetable Soup image

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

Categories Dinner Lunch

Time 8h15m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables

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

Slow-Cooker Vegetable Soup image

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

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
12 ounces fresh green beans, cut into 1/2-inch pieces
4 cups chopped kale
2 medium zucchini, chopped
4 Roma tomatoes, seeded and chopped
2 cloves garlic, minced
2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed
4 cups low-sodium chicken broth or low-sodium vegetable broth
1 Parmesan rind (optional)
2 teaspoons salt
½ teaspoon ground pepper
2 teaspoons red-wine vinegar
8 teaspoons prepared pesto

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 BARLEY SOUP RECIPE

Slow Cooker Vegetable Barley Soup Recipe image

This Slow Cooker Vegetable Barley Soup recipe (vegan) couldn't be easier. Just throw everything in the crockpot and walk away! Healthy, delicious and packed with nutrients.

Provided by Dara Michalski | Cookin' Canuck

Categories Soups

Time 8h10m

Number Of Ingredients 16

Ingredients

1 yellow onion (chopped)
2 carrots (cut into 1/2-circles)
2 stalks celery (chopped)
1 medium sweet potato (peeled and cut into 3/4-inch pieces)
4 garlic cloves (minced)
1 1/2 cups frozen green beans
3/4 cup pearl barley
1 teaspoon paprika
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 14 ounce can petite diced tomatoes
6 cups low sodium vegetable broth
2 cups water
1/4 cup minced flat-leaf parsley

Steps:

Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
Cook on LOW until the barley is tender, about 8 hours.
Stir in the parsley. Serve.

Nutrition Facts : ServingSize 1.75 Cups, Calories 164.7 kcal, Carbohydrate 34.6 g, Protein 4.5 g, Fat 0.7 g, Sodium 505.5 mg, Fiber 9 g, Sugar 8.5 g

SLOW-COOKED VEGETABLE SOUP

Slow-Cooked Vegetable Soup image

You just have to try this hearty soup for its unique blend of flavors and beautiful appearance, With all the rich foods served during the holiday, it's nice to serve this soup loaded with fiber and vitamins. -Christina Till, South Haven, Michigan

Provided by Taste of Home

Categories Lunch

Time 9h20m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 18

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 tablespoons olive oil
1 large potato, peeled and diced
1 medium sweet potato, peeled and diced
1 to 2 garlic cloves, minced
3 cups vegetable broth
2 medium fresh tomatoes, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 teaspoons soy sauce
1 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1 bay leaf
Dash cayenne pepper

Steps:

In a large skillet, saute the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 136 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 6g protein.

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

Ingredients

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

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