Slow Cooked Vegetable Soup Recipes

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SLOW-COOKER VEGETABLE SOUP

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



Slow-Cooker Vegetable Soup image

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

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

SLOW-COOKER VEGETABLE SOUP

Make and share this Slow-Cooker Vegetable Soup recipe from Food.com.

Provided by taillightsinsightbb

Categories     Vegetable

Time 8h30m

Yield 8-10 serving(s)

Number Of Ingredients 13



Slow-Cooker Vegetable Soup image

Steps:

  • In a slow cooker, combine the first 12 ingredients.
  • Cover and cook on high for 6 hours.
  • Add frozen vegetables or cans of veg-all.
  • Cover and cook on high for 2 hours longer or until meat and vegetables are tender.

Nutrition Facts : Calories 207.8, Fat 6.2, SaturatedFat 2.3, Cholesterol 34.7, Sodium 417.5, Carbohydrate 23.4, Fiber 4.7, Sugar 4.7, Protein 15.8

1 lb boneless round steak, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 stalks celery, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables (I used 2 15 oz.cans veg-all)

SLOW COOKER VEGETABLE SOUP

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



Slow Cooker Vegetable Soup image

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

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

SLOW COOKER CHICKEN AND VEGETABLE SOUP

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



Slow Cooker Chicken and Vegetable Soup image

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

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

EASIEST SLOW COOKER VEGETABLE BEEF SOUP

Canned vegetables with stew meat combined for a delicious vegetable beef soup that saves you a lot of time.

Provided by april 5

Categories     Low Cholesterol

Time 6h5m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 8



Easiest Slow Cooker Vegetable Beef Soup image

Steps:

  • Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.

Nutrition Facts : Calories 456.1, Fat 21.1, SaturatedFat 8, Cholesterol 79, Sodium 1383.3, Carbohydrate 44.4, Fiber 8.8, Sugar 10.6, Protein 26.3

1 -2 lb of cubed beef stew meat (your choice, I always use 2 pounds)
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can canned carrots, with juice
1 (15 ounce) can canned sliced potatoes, with juice
1 (28 ounce) can crushed tomatoes
1 (1 1/4 ounce) packet onion soup mix
salt and pepper

SLOW COOKER ROOT VEGGIE WINTER SOUP

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



Slow Cooker Root Veggie Winter Soup image

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

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

SLOW COOKER BEEF & VEGETABLE SOUP

This almost-effortless, slow-cooker soup will be something you will love to come home to after work or wherever! I got the original recipe from Campbells and made a few minor changes to suit our tastes.

Provided by CookingONTheSide

Categories     Stocks

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 16



Slow Cooker Beef & Vegetable Soup image

Steps:

  • Season beef with black pepper and coat with flour.
  • Heat oil in skillet.
  • Add beef and cook until browned.
  • Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
  • Top with browned beef.
  • Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
  • Pour coffee mixture and remaining broth into slow cooker.
  • Cover and cook on LOW 8-10 hours or until done.
  • I add salt at the end to suit our taste and stir well.
  • Serve with sour cream and chopped green onions, if desired.
  • Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
  • I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
  • I also cut the vegetables the night before to save prep time in the morning.

Nutrition Facts : Calories 464.2, Fat 19, SaturatedFat 6.2, Cholesterol 59.4, Sodium 385.5, Carbohydrate 51.5, Fiber 6.3, Sugar 6.8, Protein 22.3

1 lb beef stew meat, cut into 1-inch cubes (I actually like to use sirloin steak)
fresh ground black pepper
2 tablespoons all-purpose flour
2 tablespoons canola oil
3 large onions, chopped (I only use 2 large onions when adding cabbage)
2 cups green cabbage (chopped or shredded, can use more)
12 small red potatoes, cut into quarters
2 medium carrots, peeled and sliced
4 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
2 tablespoons tomato paste (can use more)
1 1/2 teaspoons instant coffee crystals
4 cups beef broth
salt, to taste
sour cream (optional)
chopped green onion (optional)

SLOW-COOKER VEGETABLE BEEF SOUP

No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 7h40m

Yield 6

Number Of Ingredients 11



Slow-Cooker Vegetable Beef Soup image

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 5 g, TransFat 0 g

1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed

SLOW COOKER LENTIL VEGETABLE SOUP

We have a regular Monday night get together for dinner with friends. I try to make a different soup as a starter every week. Sometimes I follow a recipe & others I just sort of throw whatever appeals in the pot. This was last nights soup & it was one of the throw things together. We all agreed that this is a make again soup. I made this in a 1.5 litre slowcooker. It will serve 8 as a starter, 4 as a main course. I used a combination of portabello & white mushrooms, as that is what I had in the fridge. You could add some cooked diced chicken during the last hour of cooking if you wanted to.

Provided by Demelza

Categories     Weeknight

Time 7h15m

Yield 4 main course, 4-8 serving(s)

Number Of Ingredients 17



Slow Cooker Lentil Vegetable Soup image

Steps:

  • Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
  • Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
  • Cook on low for 6 hours.
  • Add barley & as much of the last cup of chicken broth as needed.
  • Cook on high for 1 hour.
  • Garnish with fresh parsley when serving.

Nutrition Facts : Calories 202.6, Fat 3.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 757.3, Carbohydrate 30.4, Fiber 11.4, Sugar 3.1, Protein 12.6

2/3 cup sliced mushrooms
2/3 cup sliced celery
2/3 cup diced bell pepper (orange & yellow)
1 teaspoon olive oil
1 teaspoon butter
1/8 teaspoon cumin
1 1/2 cups v 8 juice
1 1/2 cups chicken broth (or sub vegetable broth)
2/3 cup sliced carrot
1/2 cup dried brown lentils (sorted & rinsed)
1/8 teaspoon ground coriander
1/4 teaspoon celery salt
1/2 teaspoon dill weed
1 tablespoon soy sauce
ground pepper
1/3 cup barley (pot or pearl)
1 cup chicken broth

SLOW COOKER VEGETABLE BEEF SOUP

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.

Provided by Taste of Home

Categories     Lunch

Time 8h10m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 13



Slow Cooker Vegetable Beef Soup image

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 reduced-sodium beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

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



Slow-Cooked Harvest Vegetable and Rice Soup image

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

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

SLOW COOKER BEEF VEGETABLE SOUP

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



Slow Cooker Beef Vegetable Soup image

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

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

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

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



Slow-Cooker Vegetable Soup with Barley image

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

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

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From foodnetwork.ca

HEALTHY SLOW COOKER LENTIL AND VEGETABLE SOUP - SWEETPHI
1/4 teaspoon cayenne pepper. 6 1/2 cups vegetable stock. Instructions. Place all ingredients in a slow cooker and pour in vegetable stock. Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
From sweetphi.com

SLOW COOKER VEGETABLE SOUP RECIPES - BETTYCROCKER.COM
Slow Cooker Vegetable Soup Recipes. Just because there's no meat involved, doesn't mean that vegetable soups aren't filling and delicious. Here are our best vegetable soups for a simmering, vegetarian-friendly meal. 1. 2.
From bettycrocker.com

21 BEST CROCK-POT SOUP RECIPES - EASY SLOW COOKER SOUPS ...
Her favorite Crock-Pot recipes don't involve a lot of prep or extra cooking steps, so you know that her easy slow cooker versions of chicken tortilla soup and broccoli soup won't disappoint. You'll also find Crock-Pot soup recipes to satisfy just about every kind of craving, including creamy mushroom soups, hearty cheeseburger soup, lighter vegetable soups, and …
From thepioneerwoman.com

SLOW COOKER WINTER VEGETABLE SOUP - LUCK'S FOODS
Stir in onion; cook 5 minutes or until starting to brown, stirring frequently. Stir in garlic. Cook 1 minute. Spoon into 3 & 1/2 to 4-quart slow cooker. Stir in all remaining ingredients except kale. Cover; cook on low heat setting 8 to 10 hours or until vegetables are tender. 30 minutes before serving, stir in kale and continue cooking for 30 ...
From lucksfoods.com

SLOW-COOKER VEGETABLE SOUP - FOOD RECIPES
Make a big batch of low-calorie veggie-packed soup 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 […]
From recipes.studio

10 BEST HEALTHY VEGETABLE SOUP SLOW COOKER RECIPES - YUMMLY
Slow Cooker Turkey Vegetable Soup Mom's Messy Miracles. tomatoes, ground turkey, water, frozen corn, carrots, frozen lima beans and 3 more.
From yummly.com

SLOW COOKER VEGETABLE SOUP RECIPE - ADD A PINCH
Brown the beef or turkey (if using) in a dutch oven or heavy bottomed soup pot set over medium heat. Drain away any drippings from the browned beef and discard the drippings. Add all of the remaining ingredients for the soup and return the pot to the stovetop. Reduce the heat to low heat and allow to simmer for 15 minutes.
From addapinch.com

A SIMPLE RECIPE FOR VEGETABLE SOUP IN SLOW COOKER? – FOOD ...
Stir diced tomatoes, potatoes, green beans, tomato paste into a slow cooker until everything is thoroughly incorporated with bay leaves, smoked paprika, salt, thyme, basil, oregano, pepper and vegetable broth. Turn off the cooker after 6 hours of cooking according to the temperature listed on the lid, or add 30 minutes of corn remaining in the ...
From smallscreennetwork.com

10 BEST SLOW COOKER TOMATO VEGETABLE SOUP RECIPES - YUMMLY
Minestrone Soup (Crock Pot / Slow Cooker) Food.com. thyme, salt, zucchini, cabbage, parsley, onion, beef shank, garbanzo beans and 5 more. Tortilla Soup Recipe for the Crock Pot Slow Cooker. Mama Loves Food. red kidney beans, ground cumin, whole kernel corn, …
From yummly.com

HEALTHY SLOW-COOKER & CROCK POT VEGETABLE SOUPS - …
This easy slow-cooker potato soup has all the good stuff you love on a potato--including bacon, cheese and scallions. Serve this loaded baked potato soup with a salad for an easy dinner--just 15 minutes of active prep time!--whenever you're in need of some serious comfort food. It would also be fun fare for a casual party. Serve it straight out of the slow cooker and set out bowls …
From eatingwell.com

SLOW-COOKER SOUPS, STEWS AND CHILI | CLASSIC COMFORT FOOD ...
Slow-Cooker Chicken and Vegetable Soup. 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. Get the Recipe: Slow ...
From foodnetwork.com

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