Moms Vegetable Soup Crock Pot Version Recipes

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.

Steps:

• Mix all EXCEPT frozen vegetables .
• Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting).
• Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.

Steps:

• Cut up carrots, potatoes and celery the night before and store in the refrigerator in cold water. Cut up onions and cabbage the night before also and put in the refrigerator.
• Add first 11 ingredients to crock-pot and cook all day on high.
• Blanch macaroni in boiling water for 10 minutes two hours before serving soup. Drain and add to soup. Add corn at this time also. Continue cooking on high until ready to serve.