Best 7 Crock Pot Minestrone Soup Recipes

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Indulge in a hearty and flavorful journey with our diverse collection of Crock-Pot Minestrone Soup recipes. From classic Italian-inspired options to unique twists that cater to various dietary preferences, this article offers a symphony of flavors to warm your soul. Whether you're a vegetarian seeking a wholesome and nourishing meal or a meat-lover craving a comforting and hearty soup, our recipes have got you covered. Get ready to tantalize your taste buds with an explosion of fresh vegetables, succulent meats, and aromatic herbs that come together to create a symphony of flavors. Discover the convenience of slow-cooker cooking and let your Crock-Pot do the work while you relax and savor the delicious aromas filling your home.

Let's cook with our recipes!

CROCK POT GROUND BEEF MINESTRONE SOUP



Crock Pot Ground Beef Minestrone Soup image

My husband and I were lifting the lid about every 15 minutes to taste the broth because it tasted so delicious to us. I slapped this recipe together yesterday for the first time and we will definitely be making this again and again. This experiment came out way better than expected. I hope you enjoy this as much as we did. I love soup loaded with vegetables in a flavorful tomato based broth. I was looking to use up two thawed uncooked hamburger patties along with a bunch of fresh veggies I had in my fridge.

Provided by Jenniegal

Categories     Low Protein

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 lb ground beef
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
2 garlic cloves, pressed
2 carrots, sliced
2 medium potatoes, cubed
1 zucchini, sliced & quartered
1 cup green beans, pieces
1 (28 ounce) can crushed tomatoes
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons parsley
1/2 tablespoon sugar
1 tablespoon Worcestershire sauce
4 beef bouillon cubes
2 chicken bouillon cubes
3 cups water

Steps:

  • Brown ground beef along with onion, celery, green pepper, and garlic.
  • Boil 3 C of water and mix in beef & chicken bouillon.
  • Put all ingredients into crock pot and stir.
  • Cook on high 2 hours, low for 3 - 5 hours or if you want to extend the cooking time all on low for 8 - 10 hours or to your desired doneness of the veggies.

Nutrition Facts : Calories 186.7, Fat 4.6, SaturatedFat 1.7, Cholesterol 17.5, Sodium 1012.7, Carbohydrate 29.6, Fiber 5.4, Sugar 9.9, Protein 9

CROCK POT MINESTRONE HAMBURGER SOUP



Crock Pot Minestrone Hamburger Soup image

Make and share this Crock Pot Minestrone Hamburger Soup recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Potato

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 (28 ounce) can diced tomatoes
1 cup shredded cabbage
1 large onion, diced
2 small potatoes, scrubbed (or peeled)
2 carrots, peeled and cubed
2 stalks celery, sliced
1 small bay leaf
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon freshly ground black pepper
grated mozzarella cheese or parmesan cheese

Steps:

  • Place all the ingredients except the cheese in your crock pot, stir thoroughly, all enough water to cover all ingredients, cover and cook on Low 8 to 12 hours or on High 3 to 5 hours.
  • Stir well and serve sprinkled with cheese.

MINESTRONE SOUP (CROCK POT / SLOW COOKER)



Minestrone Soup (Crock Pot / Slow Cooker) image

From Crockery Cookery Cookbook by Mable Hoffman, pg. 127. Very easy soup to put together. Don't put in the macaroni until you're about ready to serve the soup...

Provided by NELady

Categories     Beans

Time 7h45m

Yield 1 Crock of Soup, 10 serving(s)

Number Of Ingredients 13

1 lb beef shank or 1 lb beef stew meat
6 cups water
1 onion, chopped
1 teaspoon salt
1 teaspoon thyme
2 tablespoons minced parsley
1/4 teaspoon black pepper
1 (16 ounce) can tomatoes, cut up
1 zucchini, thinly sliced
1 (16 ounce) can garbanzo beans, drained
2 cups chopped cabbage
1 cup small elbow macaroni, uncooked
1/4 cup grated parmesan cheese

Steps:

  • In a crock pot, combine beef with water, onion, salt, thyme, parsley, pepper, and tomatoes. Cover and cook on low for 7 to 9 hours. Remove beef bones (if using beef shank); cut up meat and return to pot. Turn control to high. Add zucchini, beans, cabbage, and macaroni. Cover and cook on high for 30-45 minutes or until the macaroni/vegetables are tender. Sprinkle with cheese.

Nutrition Facts : Calories 242.9, Fat 8.2, SaturatedFat 3.1, Cholesterol 38.5, Sodium 445, Carbohydrate 22.6, Fiber 3.6, Sugar 2.7, Protein 19.5

CHILI MINESTRONE SOUP (CROCK POT)



Chili Minestrone Soup (Crock Pot) image

This is somewhere between a chili and a minestrone... It is spicy, so I warn you to adjust the seasonings and/or the tomatoes and beans used accordingly if you don't want that! I did not put any pasta in this but you can if you wish at the end of cooking. This is good with homemade croutons and a sprinkling of cheese on top, or with a grilled cheese sandwich, or by itself.

Provided by Vino Girl

Categories     Corn

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can diced tomatoes with mild green chilies (I used Red Gold Petite Diced Mexican Fiesta spiced tomatoes)
1 (16 ounce) can chili beans (I used Bush's Best Chili Beans with Hot Sauce)
1 cup onion, chopped
3 cups frozen mixed vegetables (mix of peas, carrots, beans, and corn)
1/2 cup celery, chopped
2 cups tomato juice
3 cups water
2 teaspoons sugar
2 teaspoons lime juice
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon mrs. dash extra spicy sodium-free seasoning
1/4 teaspoon red pepper flakes

Steps:

  • Put everything in a 4 quart or larger slow cooker.
  • Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.

CROCK POT MINESTRONE SOUP



CROCK POT MINESTRONE SOUP image

Categories     Bean

Number Of Ingredients 19

1 (15 oz) can white beans, drained, rinsed (cannellini or navy) (not pictured above)
32 oz container reduced sodium chicken broth or veggie broth
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery (Not pictured above)
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes (i used (1) (14oz can of diced tomatoes and the rest were fresh cherry tomatoes I cut up)
Parmesan cheese rind (optional) (I keep these in my freezer when i have used up all the cheese)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil (not pictured)
1/4 cup chopped fresh Italian parsley (not pictured)
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh (or frozen defrosted) spinach, kale, swiss chard whatever you prefer. (I did not use greens because it can change coumadin levels and his grandmother is on coumadin)
2 cups cooked small pasta such as ditalini or elbows (al dente)- use what you have on hand, try whole wheat pasta as well.
This is also good with ground turkey or make little mini meatballs, chicken would also be good added to this soup to add in some protein.
extra parmesan cheese for garnish (optional)

Steps:

  • Step 1: Turn crock pot on low. Drain and rinse beans and put into a blender or food processor. Add in 1 cup of broth. Blend well. Add mixture to the crock pot, followed by the remaining broth. Add in basil, parsley, bay leaves, rosemary, parmesan rind, salt, and pepper. Step 2: Next add in your tomatoes. Give it a good stir. Step 3: Chop up your onion, carrots, celery, and mince your garlic. Add oil to the pan and saute veggies until soft. Around 8-10 minutes. Transfer veggies to the crock pot, mix it all together and put the lid on and cook on low 6-8 hours. Forty minutes before you are ready to serve, add in your zucchini and greens (spinach, kale, or swiss chard) Let it cook for 30 minutes. At this time you can also cook your pasta, so it will be ready to serve with the soup. To serve: add 1 yellow container 3/4 full of pasta (preferably whole wheat) to your bowl. (remember you used a can of white beans in this, so don't fill your yellow up completely. The beans will count towards some of your yellow also. Top with 1 Green container of soup. Get lots of good veggies in your container. Add a little broth if needed. Top with Parmesan cheese. Remove the Parmesan rind from the soup (this tastes amazing, but the added calories of eating it do not fit into the plan) This soup is a great way to add in some green containters. It is filled with good veggies. I also don't tend to count broth in my containers. I figure the amount of broth used, fills in the gaps between the veggies in the container. (i used veggie broth) I may be incorrect in this thinking, so if anyone knows the answer to this please let me know. I would count this as follows: 1 Yellow, 1 Green, 1 Blue, and 1 tsp. ** if you were to add in chicken or turkey meatballs, then I would also count it as a 1 Red

MINESTRONE SOUP (CROCK POT)



Minestrone Soup (Crock Pot) image

Both my husband and I LOVE this minestrone soup. It's the only one I'll make! It's a very healthy soup with a wonderful tasting broth. You can leave out the ham if you wish (to make it meatless). It freezes well! I love that I can start this early in the day and forget about it. It's perfect served with some nice crusty bread. Enjoy!

Provided by ErikaNY

Categories     Clear Soup

Time 7h45m

Yield 10 serving(s)

Number Of Ingredients 12

6 cups chicken broth
1 (15 ounce) can chickpeas, rinsed and drained
1 medium potato, peeled and cubed
1 cup cubed deli ham (I use cubed ham steak)
1/3 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon minced garlic
1/2 cup uncooked elbow macaroni
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a 5-quart slow cooker/crock pot, combine the first 9 ingredients; cover and cook on high for 1 hour.
  • Reduce heat to low; cook for 6 hours or until vegetables are almost tender.
  • During the last 30 minutes of cooking, stir in the macaroni.
  • Cover and cook until macaroni is tender.
  • Stir in the tomatoes and spinach; heat through.
  • Serve and enjoy! :).

Nutrition Facts : Calories 143.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 777.9, Carbohydrate 23.2, Fiber 4.4, Sugar 3, Protein 8.7

CROCK POT MINESTRONE SOUP RECIPE - (4.5/5)



Crock Pot Minestrone Soup Recipe - (4.5/5) image

Provided by ngaldi

Number Of Ingredients 17

1 (15-ounce) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians), divided
1 (28-ounce) can diced tomatoes
1 cup carrots, chopped
1 celery stalk, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 fresh rosemary sprig
2 bay leaves
2 tablespoons fresh basil, chopped
1/4 cup fresh Italian parsley leaves, chopped
1 ounce chunk of good Parmesan cheese rind
Salt and fresh pepper
1 medium zucchini, chopped
2 cups fresh or frozen (defrosted) spinach, chopped
2 cups cooked small pasta like ditalini or elbows (al dente)
Extra Parmesan cheese, grated, for topping

Steps:

  • Rinse and drain beans. Purée beans with 1 cup of the broth in a blender. In a crock pot, combine broth, tomatoes, puréed beans, carrots, celery, onion, garlic, rosemary, bay leaves, basil, parsley, Parmesan cheese rind, salt and pepper. Cover and cook on low 6 to 8 hours. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig and Parmesan rind. Season to taste with salt and black pepper. Ladle soup into bowls and top with extra Parmesan cheese.

Tips:

  • Use a variety of vegetables to create a flavorful and colorful soup. Some good options include carrots, celery, onions, potatoes, zucchini, and tomatoes.
  • If you don't have any canned beans on hand, you can use dried beans. Just be sure to soak them overnight before cooking.
  • Add a bay leaf or two to the soup for extra flavor.
  • Season the soup to taste with salt, pepper, and your favorite herbs and spices.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Minestrone soup is a hearty and delicious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. This recipe is easy to follow and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this crock pot minestrone soup a try.

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