Crock Pot Vegetarian Minestrone Soup
photo by Dessert Rose
- Ready In:
- 6hrs 20mins
- 6 cups vegetable broth
- 2 carrots, chopped
- 2 large onions, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 1 small zucchini, cubed
- 1 handful fresh kale, chopped
- 1⁄2 cup barley (dry)
- 1 (14 1/2 ounce) can chickpeas or (14 1/2 ounce) can white kidney beans, drained
- 1 tablespoon fresh parsley, minced
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed Italian tomatoes
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- grated cheese (garnish)
- Combine all ingredients except cheese in slow cooker.
- Cook on Low 6-8 hours or until vegetables are tender.
- Serve topped with grated cheese.
This makes a massive crock pot full of soup! Very rich with a sort of thick tomato broth, which seemed to please the children. Hearty, tasty and ridiculously easy. Very enjoyable and I look forward to the leftovers tomorrow. (At least enough for 2 meals for our family of 4). I added everything in the order listed, exactly as written (touch more garlic). I'd suggest doing the broth last because I'm not joking about it 'just' fitting my crock pot... :) Thanks Mersay, great recipe! (Veg Swap Jan10)
Edited: It is now fall 2016, and I couldn't wait to break out the crockpot and make this minestrone! I'm going on three years and I'm still making this as soon as it gets cold - and every Sunday all season long. Such a great recipe! ______ I make this every other week, occasionally modifying it here and there. This week I added a summer squash, for example, and a whole bunch of extra kale. When I don't have barley, I've used farro, pearled couscous or whatever other grain-type I have in the cabinet. I also love spices, so I go super-heavy on the italian spices - basil, thyme, oregano, parsley, etc. I've been doing this for months and have yet to tire of it! It makes about 8 2 cup servings. I portion them and stick them in the freezer. It is healthy, hearty and perfect for lunches!
Fantastic! My girlfriend hates tomatoes, so I needed to find a minestrone recipe without "chunks" - and this was perfect. I was surprised by how flavorful it was with so few spices added. I had it on low for 6 hours but the veggies weren't quite soft and the barley was still hard, so I put it on high for an extra hour or so and that helped.
Wonderful recipe! Makes for a hearty, flavorful, rich and healthy soup. Filled even our largest crock pot TO THE RIM. :)<br/><br/>Made a few modifications, mostly additions: 1/2 cup frozen cut green beans, diced 1/2 red pepper, only used 1 onion (should have diced it), and used a mix of beans - 1 cup red kidney, 1/2 cup garbonzo, 2 cups white beans, 1 can of diced red tomatoes.<br/><br/>Also added a generous splash of soy sauce at the end and blended to give it a creamier/thicker consistency. Spiced to taste.<br/><br/>Will be freezing a bunch of this to eat for weeks!
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Made this for company the other day & this was a WONDERFULLY TASTY addition to the vegetarian dinner we had! The only minor changes I made were to use lemon pepper instead of the usual S&P, & to have grated cheese on the side as optional! The next time I make it, however, I'll definitely do so the day before serving, 'cause, as in JanuaryBride's review, I thought it much more flavorful the next day! Thanks for the great recipe keeper! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]