Slow Cooker Vegetable Soup Recipes

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.

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.

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.

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:

• 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.

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.

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.