Recipe by susanmac
"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."
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1 (16 ounce) package
frozen mixed vegetables
1 (14.5 ounce) can
diced tomatoes, undrained
potatoes, peeled and cubed
ground black pepper
vegetable shortening (such as Crisco®)
vegetable broth, or more if needed
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.
Wasnt bad, but I agree with the gummy feeling/taste review of Carlin A. Wont make again but if you prefer a brothy soup, this is more of a stewy feel.
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.
good but nothing special.
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!
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!
This was a nice easy soup. My family liked the dumplings. I didn't have barley so I used quinoa. It came out delicious.
Used less mixed vege, added carrot, bit more garlic and spices, added 200 grams of stewing steak, added one cup of water. The fat from the meat make a high difference. This is my second attempt and I reckon it's better than the first which followed the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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