Simple Crockpot Vegetable Soup

by beth on February 20, 2010

Sim­ple Crock­pot Veg­etable Soup

It’s a fast & easy recipe today.  You chop & dump into your crock­pot, let it do the rest for you.   It’s per­fect for a meat­less dish & it tastes as good as it smells cook­ing. My, Oh My, does it taste good.  Never knew my veg­gies could be so tempting.

What You Need

6 Cups Water

1 ½ Cups Tomato Puree

1 Cel­ery Stalk chopped

3/4 Cup of Corn

3/4  Cup of Peas

3 Car­rots diced

2 Medium Pota­toes diced into small cubes

½ Red Onion, finely chopped

1 Tea­spoon Pepper

1 ½  Tea­spoon Salt

1  Table­spoon Ital­ian Seasoning

2–3 Gar­lic Cloves (minced)

1 Table­spoon of Olive Oil (for saute­ing the onions)

6 ounces of small shaped noo­dles (you must boil, drain, & add these to your fin­ished soup)

You will need to saute your onions in the Olive Oil just until they are translu­cent. Before adding them into the Crockpot.

Cook in your Crock­pot for 5–6 hours on high.

HOWEVER, wait until after you have cooked the soup for 5–6 hours on high before adding your already boiled noo­dles (we like to add ones that are dif­fer­ent shapes) to the soup.

You will want to cook this in a 6 quart size crock­pot or larger. It makes 12 serv­ings, so if you wanted you adjust the recipe to feed a smaller lot. With our gang here this feed us with leftovers.

After it is done cook­ing & you have added your noo­dles you can then add addi­tional sea­son­ing to taste as you please or keep it as!

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{ 22 comments… read them below or add one }

1 Stacie February 20, 2010 at 9:53 am

This sounds delicious and I love the fact it’s meant for the crockpot. I am going to have to try this for sure.

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2 beth February 23, 2010 at 7:24 am

Yes, crockpots should get more use. I love mine.

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3 Laura February 20, 2010 at 10:52 pm

Mmmm…sounds and looks good! You should come on over to Outnumbered Mom and check out Well-fed Wednesdays. I’m trying to share a family-friendly recipe each Wednesday.

Glad to have found you!

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4 beth February 23, 2010 at 7:23 am

Laura, I will have to hop over for that. I love the idea of a well-fed day to share recipes.

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5 smilinggreenmom February 21, 2010 at 3:21 pm

Oh yummy Beth! This looks so delish – I really really love vegetable soup. We tried some pasta a few weeks ago that was made using Kamut Khorasan Wheat, and we all loved it so much. It was like the icky enriched stuff but not – it”s whole wheat and healthy. I must try it with this! Thanks – going to go rummage in my cupboards to see if I have enough ingredients to make this today!

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6 beth February 23, 2010 at 7:23 am

Hope you had some yummy soup! It’s a good healthy dish & the kids here loved helping with it.

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7 Unknown Mami February 21, 2010 at 4:28 pm

Thank you! I’m going to make this.

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8 beth February 23, 2010 at 7:25 am

You’re welcome! It’s a great & easy dish. Hope you like :)

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9 SB February 21, 2010 at 8:20 pm

thanks for sharing!

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10 beth February 23, 2010 at 7:26 am

You’re welcome :) I love food…and soup is so good for the winter. Heck, I’d eat soup on the hottest summer day too, who am I kidding!

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11 Angela February 23, 2011 at 5:53 pm

This recipe was a life-saver for me!! I was requested to make Vege Soup “in a crockpot” for someone “new” in my life, and I had never made any kind of vegetable soup, ever and I’m 41. Since I had never cooked for this person, it was SO important that it tasted great and you never know with new recipes. But I searched crockpot vege soup and up came this recipe!! I made it and it was so delicious, I was thanked for the next 3 days. That was 6 weeks ago, and I am making it again today. :-) Thank you so much.

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12 Jeannie April 10, 2011 at 8:36 pm

How long would this soup last in the fridge and can you freeze it? I live alone and love soup.. but I can’t it eat it all on my own.

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13 beth April 11, 2011 at 10:09 am

You can freeze it (and any soup really), it should last if properly stored for 3 months. When you reheat it you might want to add some extra water to it to help thin out the soup as soup can thicken when frozen.

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14 Jeannie April 11, 2011 at 1:11 pm

Thank you Beth. I wasn’t sure since I just started making my own soup from 1 recipe.. now I have 2. :)

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15 Sheila April 11, 2011 at 1:16 pm

I thought noodles didn’t freeze well… a friend of mine tried making turkey soup and the noodles went mush when he thawed it out. Or maybe you meant the soup without the noodles freeze ok?

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16 kristi November 20, 2011 at 4:27 pm

you think I could I substitute zucchini for the peas.

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17 Ann at Mundane Magic November 29, 2011 at 11:28 am

It turned really cold this morning! Just finished putting all the ingredients into the crockpot for tonight’s family dinner. (I made a few additions and subs – limas for peas, some already cooked mexican rice instead of pasta, okra was added) I plan to serve it with a crusty french bread we especially froze from a “good” bakery a few weeks ago.

This will allow me to do the writing and PR work needed today without being frazzled when the school bus comes “oh-so-soon”. Thanks so much for posting this soup recipe.

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18 Marcy March 19, 2012 at 11:11 am

Could I use chicken broth instead of water? Would that ruin the flavor? My husband gave up meat for lent so I am trying this recipe tomorrow!

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19 beth March 19, 2012 at 11:27 am

Using chicken broth wouldn’t ruin the flavor in my opinion :)

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20 Traci March 22, 2012 at 1:25 pm

I used chicken broth and it was tasty!

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21 Traci March 22, 2012 at 1:24 pm

I made this overnight in the crockpot(8 hours on low) – ate two bowls for breakfast. I added cooked barley instead of noodles before serving for dinner. Delicious!!

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22 Kellie January 25, 2013 at 8:15 pm

found this on pinterest a while back. I use this recipe (with changes here and there to change it up) about 2-3 times a month. My husband who supposedly hates soup, had 3 bowls of it tonight. My 20month old clapped her hands and yelled “soup! soup! soup!” And my 3 year old ate it no problem. Thank you for this healthy and easy recipe.

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