Slow Cooker Veggie Soup

Submitted by kmarques77

"I believe I got this recipe from allrecipes.com. I have made it several times and it always goes over well!"

 

• Ready In: 10hrs 15mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 2 garlic cloves, minced
• 1 medium onion, chopped
• 2 small zucchini, chopped
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 28 ounces tomatoes, undrained
• 2 (14 ounce) cans red kidney beans, drained and rinsed
• 4 cups chicken broth or 4 cups vegetable broth
• 4 cups tomato juice
• 2 teaspoons basil
• 1 teaspoon salt
• 1 teaspoon oregano
• 1⁄4 teaspoon pepper
• 1 -2 drop hot sauce

directions

1. Combine all ingredients in crockpot and cook on low 10-12 hours. Easy!

Reviews

[kyepsen]

Thanks for the tip on the size of cooker to use. I halved the recipe except for the tomatoes. I used a whole 28 oz can. I also added 1/3 c pearl barley. Those are the only changes I made. This was AWESOME!! DH even liked it although he picked out the zucchini and added turkey meatballs to his portion. This will be a fall staple in our kitchen. Thanks for posting.

 

[VegSocialWorker]

Delish. The cook time was right on. We loved the tomato juice as a base. I served with fresh whole grain bread and a green salad for a light dinner. Thanks for posting.

 

[Cookin Mommy]

Very good vegetable soup! I did use vegetable broth and did not add the hot sauce. Instead of the two small zucchini I only used one and added some canned cut green beans. Thank you L.and T.mom! (Made and reviewed for Pick A Chef 2007)

 

[ksduffster]

OK, first things first. For folks who, like me, don't like to do the requisite mental math prior to cooking, I would like to point out that this recipe is written for a 5+ quart slow cooker. If you have a 3 1/2 or 4 quart cooker (like me), you MUST halve the recipe or it will not fit. That said, we loved this soup. It was so easy and tasty. There were a few too many tomatoes for me, but I think that is because I used the 28 ounce can before I realised that I needed to halve the recipe. I also added some frozen mixed veggies about 15 minutes before eating to add a little more "meat" to the meal. The serving size may be a little off. I am guessing that I made ~2/3 of the recipe after adjusting the liquid to fit in my cooker and we got 8 full soup bowls out of it. The full recipe may make closer to 10 or 12. All in all, a fabulous soup recipe. I will definitely be making it again before the end of Lent!

 

[LilLi]

This was delicious. I added some potatoes and green beans to have more substance, but the flavor was great and it is so easy. Served it with corn bread.