Slow-Cooked Vegetable Soup Recipe

Publisher Photo
You just have to try this hearty soup for its unique blend of flavors and beautiful appearance, With all the rich foods served during the holiday, it's nice to serve this soup loaded with fiber and vitamins. —Christina Till, South Haven, Michigan
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES: 12 servings

Ingredients

  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 tablespoons olive oil
  • 1 large potato, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • 1 to 2 garlic cloves, minced
  • 3 cups chicken or vegetable broth
  • 2 medium fresh tomatoes, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 teaspoons soy sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1 bay leaf
  • Dash cayenne pepper

Nutritional Facts

1 serving (1 cup) equals 136 calories, 3 g fat (trace saturated fat), 0 cholesterol, 449 mg sodium, 22 g carbohydrate, 5 g fiber, 6 g protein.

Directions

  1. 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.
  2. 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. Yield: 12 serving (about 3 quarts).
Originally published as Slow-Cooked Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p74

Nutritional Facts

1 serving (1 cup) equals 136 calories, 3 g fat (trace saturated fat), 0 cholesterol, 449 mg sodium, 22 g carbohydrate, 5 g fiber, 6 g protein.

Reviews for Slow-Cooked Vegetable Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 22, 2014

"I needed something for my vegan niece and found this. We all loved it. The sautéing is important and it needs to cook the 10 hours. Actually, it was even better the next day. I served it with bread made in my bread maker. Yum."

MY REVIEW
Reviewed Jun. 25, 2013

"this is a enjoyable soup, yes I have done this with out any pre -cooking it tasted ok, my husband and son prefer the veggis precooked I myself and my sister and her boyfriend really don't care so try it wihout and with pre-cooking"

MY REVIEW
Reviewed Apr. 11, 2011

"can anyone tell me if this could be made without the pre-cooking? (Just dumping all into crock pot)"

MY REVIEW
Reviewed Jan. 31, 2008

"I made this soup because I was curious. The ingredients are so simple and healthy and the taste was absolutely wonderful. What a delightful combinations of flavors! It will be a repeat in our home."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT