When I set out to make this soup I intended it to be a creamy potato soup, but, thanks to the addition of one too many carrots (and some other vegetables) and switching up the recipe I was following a bit this ultimately became a delicious Cream of Vegetable Soup.
In my slow cooker I combined cubed red potatoes, a chopped onion, sliced carrots, sliced celery with chicken broth. I set it to cook on low for 8 hours, until the vegetables were tender.
And then, using my immersion blender I blended all of the ingredients together to create a creamy vegetable soup and then stirred in about 1/4 cup of heavy cream and seasoned it with salt and pepper.
Slow Cooker Cream of Vegetable Soup
6 red-skinned potatoes, peeled and cubed
1 yellow onion, chopped
4 carrots, peeled and sliced
2 celery ribs, sliced
5 cups low-sodium chicken broth
1/4 cup heavy cream
Combine all the vegetables and chicken broth in the slow cooker. Cover and set to cook on low for 8 hours, until the vegetables are tender.
Using an immersion blender, blend all of the ingredients to your desired consistency. Stir in the heavy cream and season with salt and pepper. If you don’t have an immersion blender, you can blend the soup a little at a time in a food processor or regular blender.
While spring may be a few days away the weather is still cold enough for some hearty soup. And while this soup may not have any meat in it, it’s still filling thanks to the array of vegetables. I was a bit intimidated by the amount of ingredients – I tend to avoid recipes that have too many ingredients – but, they are all pretty simple and some I actually had on hand.
I added most of my ingredients to my slow cooker and then set it to cook on low for 8 hours. I began checking on it after 5.5 hours as I didn’t want my vegetables to over-cook and break down, especially the zucchini. Ultimately my soup was ready in 6 hours, my vegetables were tender and still intact.
I then cooked the elbow macaroni in pot of boiling salted water and added it to the soup along with chopped baby spinach. I cooked it on low for an additional 15 minutes and it was done.
The Minestrone was flavorful and as I said earlier hearty and, the leftovers tasted even better the next day and even better the day after that.
Slow Cooker Vegetarian Minestrone
6 cups vegetable broth
1 28 ounce can crushed tomatoes
1 15 ounce can kidney beans, drained and rinsed
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup frozen green beans
1 small zucchini, cut into quarter moons
3 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoons thyme
1/4 teaspoon black pepper
1/2 cup elbow macaroni
4 cups chopped fresh spinach
Combine all ingredients from the broth through the black pepper in a 6-quart slow cooker and cook on low for 6-8 hours, until vegetable are tender.
Bring a large pot of salted water to boil and cook the elbow macaroni for about 8 minutes, until cooked through but still firm, drain.
Add the macaroni and spinach to slow cooker and cook for another 15 minutes. Top with parmesan cheese.
Recipe from allrecipes
This is probably the best soup I have ever made and maybe tasted, well, there was this French Onion Soup that I had years ago at a restaurant that I still compare all French Onion Soup’s I have to this day to. Maybe I should try making that soup one day. But anyhoo, I digress, as usual. Back to the soup at hand, an Italian Vegetable and Pasta Soup that best of all is made in a slow cooker. There’s nothing better than dumping everything into your slow cooker, coming back a few hours later and having a great meal waiting for you.
I began by adding all of my vegetables to my slow cooker: corn, chopped onion, chopped carrots, sliced zucchini and garlic. I wasn’t sure if garlic could be considered a vegetable, but, after a little research it turns out can be.
Next, I stirred broth, tomato paste, salt and basil until the tomato paste had completely blended into the broth. I used tomato paste with basil, garlic and oregano. I advise definitely using this blend of tomato paste since it adds more flavor to the soup.
I opted to cook it on the high setting – for about 3 1/2 hours – and then added in dried shell macaroni and a bag of frozen green beans and cooked it for an additional 45 minutes.
Once it was done I served myself some in a bowl and topped it with shredded parmesan. YUM!
Italian Vegetable and Pasta Soup
1 10-ounce package frozen whole kernel corn
1 cup chopped onion
1 cup chopped carrots
1 small zucchini, halved and sliced
2 cloves garlic, minced
6 cups no-salt vegetable or chicken broth
1 6-ounce can tomato paste with basil, garlic and oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1 9-ounce package frozen green beans
1 cup dried tiny shell macaroni
Shredded parmesan cheese, for topping
*I used regular (not the no-salt one) garden vegetable broth
In a 3 1/2 to 5 quart slow cooker combine the frozen corn, onion, carrots, zucchini and garlic.
Stir in the broth, salt, basil and tomato paste until the tomato paste is completed blended into the broth.
Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours. If cooking on low set the heat to high and add in the macaroni and green beans and cook for an additional 45 minutes.
Sprinkle each serving with parmesan cheese and enjoy!
Recipe from Better Homes and Gardens