I love to cook with my crockpot. I tend to use it in "spurts!". With today being a rather cold one, I decided it would be a good idea to pull it out. Below are two slow cooker soup recipes, all of which are full of veggies! The Vegetarian Gumbo recipe uses white grape juice in it. It must add great flavor to the gumbo... Let me know what you think of that! Have you ever used white grape juice in your slow cooker recipes? Enjoy...
http://www.tasteofhome.com/Recipes/Veggie-Potato-Soup
Ingredients
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional
Directions
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired. Yield: 10-12 servings (2-3/4 quarts).
Nutrition Facts: 1 serving (1 each) equals 145 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 573 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.
http://www.tasteofhome.com/Recipes/Easy-Vegetable-Soup
Ingredients
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional
Directions
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired. Yield: 10-12 servings (2-3/4 quarts).
Nutrition Facts: 1 serving (1 each) equals 145 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 573 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.
Vegetarian Gumbo
http://www.cooking-recipes.net/vegetarian-recipes/vegetarian-gumbo.php
Ingredients:
1 Onion, chopped
1/2 Green pepper, diced
2 Ribs Celery, diced
1 Clove garlic, minced
1 lb Okra, sliced, fresh
2 tbsp Fresh parsley, chopped
1 tbsp Basil or Rosemary, minced canned
1 tsp Vegetable Bouillon granules
1/2 cup White Grape Juice
1/2 cup Water
1/4 tsp Tabasco sauce
1/4 tsp Paprika
1 lb Tomatoes, fresh, or canned
2 cup Corn, fresh or, frozen
Vegetable coating spray
In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours)
Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.
http://www.tasteofhome.com/Recipes/Veggie-Potato-Soup
Ingredients
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional
Directions
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired. Yield: 10-12 servings (2-3/4 quarts).
Nutrition Facts: 1 serving (1 each) equals 145 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 573 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.
http://www.tasteofhome.com/Recipes/Easy-Vegetable-Soup
Ingredients
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional
Directions
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired. Yield: 10-12 servings (2-3/4 quarts).
Nutrition Facts: 1 serving (1 each) equals 145 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 573 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.
Vegetarian Gumbo
http://www.cooking-recipes.net/vegetarian-recipes/vegetarian-gumbo.php
Ingredients:
1 Onion, chopped
1/2 Green pepper, diced
2 Ribs Celery, diced
1 Clove garlic, minced
1 lb Okra, sliced, fresh
2 tbsp Fresh parsley, chopped
1 tbsp Basil or Rosemary, minced canned
1 tsp Vegetable Bouillon granules
1/2 cup White Grape Juice
1/2 cup Water
1/4 tsp Tabasco sauce
1/4 tsp Paprika
1 lb Tomatoes, fresh, or canned
2 cup Corn, fresh or, frozen
Vegetable coating spray
In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours)
Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.
