Slow-Cooked Vegetable Soup Recipe

5 4 6
Publisher Photo

Slow-Cooked Vegetable Soup Recipe

Read Reviews
5 4 6
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 9 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 9 hours

Ingredients

  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 tablespoons olive or vegetable oil
  • 1 large potato, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • 1 to 2 garlic cloves, minced
  • 3 cups chicken broth or water
  • 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

Directions

In a large skillet, saute onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer. 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 before serving. 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 cup: 136 calories, 3g fat (0 saturated fat), 0 cholesterol, 449mg sodium, 22g carbohydrate (5g sugars, 5g fiber), 6g protein.

  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 tablespoons olive or vegetable oil
  • 1 large potato, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • 1 to 2 garlic cloves, minced
  • 3 cups chicken broth or water
  • 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
  1. In a large skillet, saute onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer. 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 before serving. Yield: 12 serving (about 3 quarts).
Originally published as Slow-Cooked Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p74

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Reviews forSlow-Cooked Vegetable Soup

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MY REVIEW
Lavoin User ID: 8002534 100017
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
nigols User ID: 6143871 99937
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
landstromd User ID: 2714243 90147
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
judyf22 User ID: 199293 39254
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."

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