Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

18
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."
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Ingredients

6 h 30 m servings 333 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

good but nothing special.

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 Lipto...

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 ...

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.

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

Everyone liked it but my husband