Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

16
susanmac 2

"This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat."

Ingredients

6 h 30 m {{adjustedServings}} servings 333 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
  2. Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

16
  1. 19 Ratings

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This came out quite good! I made minimal changes. I couldn't find an organic frozen veggie blend at my supermarket, so I threw in some frozen peas and corn and edamame and then I sliced up some ...

soup has been cooking for 7 hrs but tastes very good, i am not adding dumplings just want a nice vegi soup. will cook longer to get the onions to cook more.

Really like this soup! In addition to the canned tomato, onion, garlic, potatoes and barley, I used 1 bag frozen broccoli, and half a bag each of frozen corn and peas. I also added 3 carrots, 3 ...