Best Slow Cooker Veggie Soup Recipes

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SLOW COOKER ROOT VEGGIE WINTER SOUP



Slow Cooker Root Veggie Winter Soup image

Delicious root vegetable soup for those chilly winter days. My daughter wants this for Christmas! Can be served alone, over rice, or with grilled baguettes.

Provided by Tamara A

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h30m

Yield 6

Number Of Ingredients 13

1 (32 ounce) carton low-sodium vegetable broth (such as Imagine™)
1 (10 ounce) can low-sodium chicken broth
1 ¼ cups water
1 teaspoon caraway seeds, divided
¼ teaspoon dried cilantro, or more to taste
1 teaspoon dried tarragon
¼ teaspoon coriander seeds
1 ½ pounds colored carrots, peeled and sliced
1 pound parsnips, peeled and sliced
1 large rutabaga, peeled and cubed
1 large white onion, cut into large wedges
ground white pepper to taste
1 green onion, chopped

Steps:

  • Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
  • Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
  • Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
  • Season with white pepper; garnish with green onion.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 30.5 g, Cholesterol 0.8 mg, Fat 0.7 g, Fiber 7.6 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 196.7 mg, Sugar 12.8 g

SLOW COOKER VEGGIE-BEEF SOUP WITH OKRA



Slow Cooker Veggie-Beef Soup with Okra image

So easy! These ingredients are probably in your kitchen right now!

Provided by KR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 4h20m

Yield 4

Number Of Ingredients 9

1 pound ground beef
¼ cup onion, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (14.5 ounce) can Italian diced tomatoes, drained
1 (16 ounce) package frozen mixed vegetables
1 cup sliced fresh or frozen okra
2 potatoes, peeled and chopped
1 tablespoon ketchup
salt and pepper to taste

Steps:

  • In a skillet over medium heat, cook the ground beef and onion until beef is evenly brown and onion is tender. Drain grease.
  • In a slow cooker, mix the beef and onion, diced tomatoes, Italian diced tomatoes, vegetables, okra, potatoes, ketchup, salt, and pepper. Pour in enough water to cover.
  • Cover slow cooker, and cook 4 hours on Low.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 44.2 g, Cholesterol 68.8 mg, Fat 14 g, Fiber 9.6 g, Protein 27.3 g, SaturatedFat 5.4 g, Sodium 487.9 mg, Sugar 7.7 g

EASY SLOW COOKER BEEF VEGGIE SOUP



Easy Slow Cooker Beef Veggie Soup image

Make and share this Easy Slow Cooker Beef Veggie Soup recipe from Food.com.

Provided by iluvmythomas

Categories     Meat

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into bite sized pieces
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (11 1/2 ounce) can V8 vegetable juice
1 cup chopped celery
1 cup sliced carrot
2 teaspoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

  • In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
  • Transfer to a 5-qt slow cooker.
  • Add the remaining ingredients.
  • Cover and cook on low for about 4 hours or until vegetables are tender.
  • Discard bay leaf before serving.

Nutrition Facts : Calories 200.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 36.9, Sodium 431.7, Carbohydrate 23.4, Fiber 3.7, Sugar 6.4, Protein 14

HEARTY STEAK AND VEGGIE SLOW COOKER SOUP



Hearty Steak And Veggie Slow Cooker Soup image

I use leftover pasta for this, but you can cook some specifically for this soup or you can buy precooked packaged pasta. I add the pasta to the individual servings instead of all at once into the soup to keep it from getting soggy. Tastes even better the next day! It has a rich broth that's full of flavor.

Provided by Julie Ann Keene

Categories     Beef Soups

Time 11h45m

Number Of Ingredients 17

6 c broth
1 Tbsp olive oil
1 1/2 lb sirloin cut into bite sized pieces
6 oz fresh green beans
2 chopped bell peppers
4 medium tomatoes chopped
5 Tbsp tomato paste
4 Tbsp balsamic vinegar
8 clove garlic minced
1 packet stevia
4 tsp coarse ground black pepper
2 c cooked rotini
2 c roughly chopped cabbage
1/2 c chopped parsley
4 Tbsp oregano, dried
4 tsp thyme, dried
salt to taste

Steps:

  • 1. In a large skillet, heat oil on medium high. Add steak and cook until browned (about 3 minutes). Transfer to slow cooker and add beans, bell peppers, tomatoes, tomato paste, vinegar, garlic, stevia, black pepper and broth and stir to combine. Cook on low for 10 hours.
  • 2. Stir in cabbage, parsley, oregano, thyme, and salt. Cover and cook for an additional 30 minutes on high..
  • 3. Spoon about 1/3 cup cooked pasta into bowl and cover with soup to serve.

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



Slow Cooker Autumn Harvest Veggie Soup Recipe - (4.5/5) image

Provided by Kathy_Hester

Number Of Ingredients 14

Please note that this recipes uses a 1 1/2 to 2 quart slow cooker*
2 cups water (475 g)
1 1/2 cup winter squash, diced (210 g)
1 cup brussels sprouts, shredded (88 g)
1/2 cup carrots, diced (65 g)
1/4 cup bell pepper, diced (38 g)
2 tablespoons cooked onion, (11 g)
1 clove garlic, minced
1 vegan bouillon cube
1 teaspoon dried sage
2 teaspoons dried thyme (2 g)
1 teaspoon apple cider vinegar
Salt & pepper, to taste
Toasted minced pecans for garnish, optional

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.

SLOW COOKER VEGGIE SOUP



Slow Cooker Veggie Soup image

I believe I got this recipe from allrecipes.com. I have made it several times and it always goes over well!

Provided by kmarques77

Categories     Easy

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 garlic cloves, minced
1 medium onion, chopped
2 small zucchini, chopped
2 medium carrots, diced
2 stalks celery, chopped
28 ounces tomatoes, undrained
2 (14 ounce) cans red kidney beans, drained and rinsed
4 cups chicken broth or 4 cups vegetable broth
4 cups tomato juice
2 teaspoons basil
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
1 -2 drop hot sauce

Steps:

  • Combine all ingredients in crockpot and cook on low 10-12 hours. Easy!

Nutrition Facts : Calories 271.3, Fat 2.1, SaturatedFat 0.5, Sodium 1372.6, Carbohydrate 48.8, Fiber 13.6, Sugar 12.8, Protein 18.1

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