Best Slow Cooked Vegetable Soup Recipes

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SLOW-COOKED VEGETABLE WILD RICE SOUP



Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

  • Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SLOW-COOKED BEEF VEGETABLE SOUP



Slow-Cooked Beef Vegetable Soup image

Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. -Carol Calhoun, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h10m

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

Number Of Ingredients 5

1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

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

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-COOKED HARVEST VEGETABLE AND RICE SOUP



Slow-Cooked Harvest Vegetable and Rice Soup image

Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 8h20m

Yield 7 serving(s)

Number Of Ingredients 12

2 (14 ounce) cans vegetable broth
1 (28 ounce) can crushed tomatoes, undrained
2 bouillon cubes (vegetable, chicken, beef)
1 1/2 cups chopped carrots
3 small zucchini, cut into 1/2 inch slices
1 medium yellow bell pepper, cut into 1/2 inch pieces
1/2 cup sliced green onion
2 -3 garlic cloves, minced
2 cups shredded cabbage
2 teaspoons dried marjoram
1/2 cup uncooked instant rice
1/4 cup chopped fresh basil

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.

Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2

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