Slow Cooker Sunday: Cream of Vegetable Soup

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

Ingredients:

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

Salt& Pepper

 

Directions:

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.

Slow Cooker Sunday: Vegetarian Minestrone

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

Ingredients:

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

Parmesan Cheese

Directions:

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

Slow Cooker Sunday: Italian Vegetable and Pasta Soup

This is probably the best I have ever made and tasted, well, there was this French Onion Soup I had years ago at a restaurant that I still compare all French Onion Soup’s I have had to this day. 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 and then coming back a few hours later with 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, adter a little research it turns out it can be.

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Next, I stirred in 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 using this blend of tomato paste since it adds more flavor to the soup.

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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.

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Once it was done I served myself a bowl and topped it with shredded parmesan cheese. YUM!

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Italian Vegetable and Pasta Soup

Ingredients:

1 10-ounce package frozen whole kernel corn

1 cup chopped onion

1 cup chopped carrots

1 small zucchini, sliced into half moons

2 garlic cloves, minced

6 cups low sodium vegetable or chicken broth

1 6-ounce can tomato paste blended with basil, garlic and oregano

1/2 teaspoon salt

1/2 teaspoon dried basil

1 9-ounce package frozen green beans

1 cup dried small shell macaroni

Shredded parmesan cheese, for topping

Directions:

In a 3 1/2 to 5 quart slow clooker combine the frozen corn, onions, carrots, zucchini and garlic.

Stir in the broth, salt, basil and tomato paste until the tomato paste is completely blended into the broth.

Cover and cook on high for 3 1/2 to 4 hours (or on low for 7 to 8 hours). Add the macaroni and green beans and cook for an additional 45 minutes. Please note, if you cooked the soup on the low setting, set it to high once you add in the macaroni and green beans.

Serve in bowls topped with shredded parmesan cheese.

Recipe from Better Homes and Gardens