SLOW COOKER MINESTRONE SOUP RECIPES RECIPES

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SLOW-COOKER VEGETABLE MINESTRONE SOUP RECIPE - EATI…



Slow-Cooker Vegetable Minestrone Soup Recipe - Eati… image

A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.

Provided by Laura Walsh

Categories     Healthy Slow-Cooker & Crock Pot Vegetable Soups

Total Time 6 hours 30 minutes

Number Of Ingredients 15

4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
¾ teaspoon salt, divided
½ teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
½ cup freshly grated Parmesan cheese

Steps:

  • Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
  • Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

Nutrition Facts : Calories 221.9 calories, CarbohydrateContent 41.9 g, CholesterolContent 4.3 mg, FatContent 2.2 g, FiberContent 12.9 g, ProteinContent 11.5 g, SaturatedFatContent 0.9 g, SodiumContent 525.1 mg, SugarContent 9.9 g

SLOW-COOKER CORN CHOWDER RECIPE: HOW TO MAKE IT



Slow-Cooker Corn Chowder Recipe: How to Make It image

I combine and refrigerate the ingredients for this slow-cooker corn chowder the night before. In the morning, I pour the mixture into my crock and turn it on. When I come home from work, a hot, tasty meal awaits. —Mary Hogue, Rochester, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

2-1/2 cups 2% milk
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 teaspoons dried parsley flakes
2 tablespoons butter
Salt and pepper to taste
Optional: Crumbled cooked bacon and minced parsley

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Nutrition Facts : Calories 196 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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