Slow Cooker Vegetable Soup Recipe - Allrecipes.com
Slow Cooker Vegetable Soup Recipe
  • READY IN 6+ hrs

Slow Cooker Vegetable Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 30 mins

Directions

  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.
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Reviews More Reviews

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.

 
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.

 
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.

 
Dec 15, 2012

good but nothing special.

 
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!

 
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.

 
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!

 
Feb 18, 2014

I made this without the dumplings as I also just wanted a basic vegetable soup. This was very good. I will make again.

 

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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.

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