Slowcookedharvestvegetableandricesoup Recipes

SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

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.

HARVEST VEGETABLE SOUP

Steps:

• Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
• Add 2 cups water, the potatoes and the lentils, season with salt and pepper and simmer for about 30 minutes, until potatoes and lentils are cooked.
• Mix the flour with a little of the milk and gradually blend in the rest of the milk.
• Stir well into the soup until it thickens.
• Simmer for 5 minutes then stir in 3/4 of the cheese.
• Pour into a serving dish and sprinkle with remaining cheese.
• Garnish with croutons if using.

CROCK POT HARVEST STOUP

Steps:

• Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it inches Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.
• Cook on low for 7 to 9 hours. Mine took about 9 hours because I have an older crockpot. Yours may take less time.

SLOW COOKER AUTUMN HARVEST VEGGIE SOUP RECIPE - (4.5/5)

Steps:

• Add everything except the last three ingredients to your 1 1/2 to 2 quart slow cooker and cook on low for 7 to 9 hours. Before serving, add apple cider vinegar, salt, and pepper. Serve with a sprinkling of toasted pecans.

ITALIAN HARVEST VEGETABLE SOUP

Steps:

• Chop celery, carrots, and onion into 1/2-inch dice.
• Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
• Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
• Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.

SMOTHERED HARVEST VEGETABLES

Steps:

• Slice and chop all of your vegetables before starting the recipe.
• Heat a large fry pan over medium heat (absolutely do not"crowd" this recipe- I use a large chicken frypan) and add the olive oil to the pan.
• Start with your sliced cabbage, as it takes the longest to cook.
• When the cabbage is starting to wilt, add your onions and red sweet pepper.
• At this point, you should stir frequently.
• Once the onions are translucent, add the summer squash and the zucchini and turn the heat down to a medium low heat.
• Cover the pan and let it"smother" for approximately 10 minutes-- uncovering and stirring at the 5 minute point.
• Remove the lid after the 10 minutes and add the Basil, Parsley, and Pepper, stirring thoroughly to distribute them.
• At this point, if the squash and zucchini are not somewhat translucent-- cook until they are.
• This is a"heart healthy" recipe and can be served in very nice portions.