Slow Cooker Vegetable Soup Recipe

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Most Helpful Positive Review

Aug 13, 2012

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.

—rachel

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Most Helpful Critical Review

Jan 17, 2013

I cooked this on high for over 5 hours and the potatoes were still not softened. Also, the barley gave the soup a gummy consistency and we thought the whole thing had a strange sour flavor. Liked the dumplings though! Next time I'll try them in a different soup.

—Carlin A.

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8 Ratings

Dec 15, 2012

good but nothing special.

—Toaster

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Jan 01, 2013

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 baby carrots. I also was short on potatoes (only had three small ones, the equilent of just over one normal-sized potato). I didn't peel my potatoes because that's where all the nutrients are! This is the kind of recipe you can make with what's on hand and it turns out well.I added about an extra 1/8 cup of broth to my dumpling dough and after mixing with the fork I gave up and kneaded with my hands. I've never made dumplings before and don't know if that was wrong, but they came out yummy. I cut the dumplings with tiny cookie cutters in star and flower shapes and the soup came out so pretty! It's nice and thick and stewy. Next time I'll cook it another hour before adding the dumplings (I cooked 4.5 hours, added dumplings, cooked another 1.25 hours) just because I'd like the carrots and potatoes even softer. But no complaints. My toddler is usually a good eater but has been picky lately. She seems to really like this though.

—MehMeh

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Apr 06, 2013

I used fresh carrots, fresh celery, fresh potatoes, pearl onions, diced canned tomatoes, canned sweet potatoes and frozen corn instead of frozen mixed vegetables. I replaced the broth with Lipton onion soup mix and omitted the barley (I hate barley. Grandma always made dumplings when I was around, sorry mom!) The sweet potatoes and pretty dumplings went into the slow cooker for the last hour. The sweet potatoes were there in the cupboard and just happened. Great!

—LISSA771

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Mar 11, 2013

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 stalks of celery, fresh mushrooms, a can of white beans, and 8 cups of chicken broth. I kept the herbs the same. For the dumplings, I used butter instead of shortening and just scooped some broth from the soup to make them. Perfect for cold weather days!

—Amber

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Dec 04, 2012

This was a nice easy soup. My family liked the dumplings. I didn't have barley so I used quinoa. It came out delicious.

—VERULA

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Apr 24, 2013

I modified it a bit, but basic ingredients and liquids the same. I added some chopped left-over roast beef to make it a meal. Very good and very easy.

—Capt.Quent

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Nutrition

Calories
333 kcal
17%

Carbohydrates
57.2 g
18%

Cholesterol
0 mg
0%

Fat
7.8 g
12%

Fiber
8 g
32%

Protein
9.2 g
18%

Sodium
618 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Vegetable Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 333
Calories from Fat: 70

% Daily Value *
Total Fat 7.8g 12 %
Saturated Fat 1.8g 9 %
Cholesterol 0mg 0 %
Sodium 618mg 25 %
** Potassium 535mg 15 %
Total Carbohydrates 57.2g 18 %
Dietary Fiber 8g 32 %
Protein 9.2g 18 %
** Sugars 5g
Vitamin A 82 %
Vitamin C 37 %
Calcium 9 %
Iron 45 %
** Thiamin 45 %
** Niacin 42 %
** Vitamin B6 19 %
** Magnesium 18 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.