Best 17 Crock Pot Vegetable Soup Recipes

CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)

Steps:

• Put all ingredients in crock pot.
• Cook on high for 6 to 8 hours.

CROCK POT VEGETABLE SOUP

Steps:

• In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
• Add the onion and cook till nearly translucent.
• Now add the garlic. Don't let the garlic brown and saute another couple of minutes.
• Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup.
• Add the thyme and salt and pepper while sauteing.
• Now put the veggies in the crock pot, add the tomatoes and broth.
• Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.
• Just before serving, gently mash some of the potato chunks against the side of the crock pot to thicken the soup, give it a stir and serve.
• SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.
• Quick Fixes for Variations on the Basic Veggie Soup: Now remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
• Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
• Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
• Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
• Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

CROCK POT BEEF VEGETABLE SOUP

Steps:

• In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
• Sprinkle with seasonings.
• Add bay leaf, tomatoes with their juices and broth and brown sugar.
• Stir until all ingredients are combined.
• Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
• About 1 hour before soup is done, stir in the peas and green beans.
• Remove and discard bay leaf.
• To serve, garnish with parsley if desired.

HAMBURGER VEGETABLE SOUP - CROCK POT

Steps:

• Throw everything in crock pot and stir.
• Cook on Low for 6-8 hours.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Steps:

• Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
• Mix all ingredients in 3 1/2- to 6-quart crock pot.
• Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

CROCK POT LENTIL VEGETABLE BARLEY SOUP RECIPE - (4.2/5)

Steps:

• As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water. Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do-then you will be very pleased when you arrive home from class!). Top with a sprinkle of basil and some pepper and enjoy!

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Steps:

• Preheat oven 450 degrees.
• Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
• Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
• On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
• Transfer beef and veggies to a 5 or 6 quart slow cooker.
• Add bay leaves, garlic, salt and pepper.
• Pour broth and water over beef and veggies.
• Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
• Discard the bay leaves and garlic.
• Stir in parsley.

CROCK POT SPINACH-TOMATO-VEGETABLE SOUP

Steps:

• Place all ingredients in a slow cooker.
• Cover and cook on high for 5 hours.
• Remove bay leaves, stir and serve.

ALPHABET BEEF VEGETABLE SOUP- CROCK POT

Steps:

• Sprinkle beef with salt and pepper.
• Heat oil in a large nonstick skillet over high heat.
• add beef, a few pieces at a time, and cook 2 minutes on each side. Transfer to slow cooker.
• Add onion and carrots to skillet and saute 3 minutes.
• Transfer contents of skillet to slow cooker and add tomato sauce, beef and chicken broths, and green beans.
• Cover and cook on LOW for 5 to 6 hours.
• Remove lid and add the peas, corn, and noodles and stir inches.
• Cover and cook for an additional 45 minutes to an hour before serving.

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP

Steps:

• In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
• Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
• Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
• Transfer to a crockpot.
• Add the broccoli, cauliflower, carrots, stock, and seasoning.
• Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
• Cover and continue heating until ready to serve.
• Provide cheddar or grated parmesan for topping.

RICH AND HEARTY CROCK POT VEGETABLE BEEF SOUP

Steps:

• Place stew meat in crockpot.
• Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
• Add water and stir well.
• Cook on low for five hours.
• Sprinkle each bowl with Parmesan Cheese and serve.

LOW CARB CROCK POT ITALIAN VEGETABLE SOUP

Steps:

• Place tomatoes, broth, wine, veggies, basil, salt and sugar into crock pot, mix well.
• Top with turkey pepperoni slices.
• Cook on High for 4 hours or on Low for 8 hours.
• Pour into individual soup bowls and top with mozzarella cheese.

BURGER VEGETABLE SOUP(CROCK POT)

Steps:

• Brown meat with onion & celery; drain off fat. Stir in all other ingredients. Add 1 - 2 cups water. Cover & cook on low for 8 - 10 hours in Crock Pot.

CROCK POT VEGETABLE CHEESE SOUP

Steps:

• Combine first 8 ingredients in your crock pot, add broth, stir, cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
• If using Low heat, turn to high, stir in cheese, cover and cook 30 to 60 minutes or until cheese is melted and blended.

CROCK-POT TURKEY VEGETABLE SOUP (AKA DIET SOUP)

Steps:

• Brown & drain ground turkey.
• Combine all ingredients in slow cooker.
• Cover.
• Cook on low 4-8 hours (the longer, the better).

CROCK POT VEGETABLE BEEF SOUP

Steps:

• Combine all ingredients in crock pot except for spinach.
• Cook on high 6 hours, or until potatoes and turnips are tender.
• Reduce heat to low and add spinach.
• Cook an additional 30 minutes.

INDIAN VEGETABLE SOUP (CROCK POT)

Steps:

• Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
• Pour broth over everything.
• Cook on low for 8- 10 hours (or high for 4- 5 hours).
• Garnish with cilantro.