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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 131.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 707.0 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.0 g

View full nutritional breakdown of Slow Cooker Vegetable Soup calories by ingredient
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Slow Cooker Vegetable Soup

Submitted by: METISMOMMA

Introduction

This is a really easy and delicious soup. It's one of those recipes that you can modify to make your own. This is a really easy and delicious soup. It's one of those recipes that you can modify to make your own.
Number of Servings: 10

Ingredients

    2 carrots, thinly sliced or diced
    2 celery stalks, diced
    3 medium size potatoes, peeled and diced
    1 onion, chopped (about 1 cup)
    10 oz or 1 cup of frozen vegetables
    796ml can of diced tomatoes
    1/3 cup lentils
    1/3 cup textured vegetable protein
    1 beef bouillon cube
    1 tsp sugar
    1/2 tsp salt
    1/2 tsp pepper
    3 cups of water

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Directions

Combine all ingredients into a 5 quart slow cooker. Stir well. Cover and cook for 9-10 hours on low or 4 1/2-5 hours on high.
Can also be made on the stove, using a large pot. Bring to a boil and let simmer until potatoes are cooked.

Number of Servings: 10.5

Recipe submitted by SparkPeople user METISMOMMA.






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Member Ratings For This Recipe



  • 7 of 10 people found this review helpful
    If it is a "vegetarian" dish there shouldn't be "beef boullion" in it.
    - 2/21/09

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  • 5 of 6 people found this review helpful
    I would use a teaspoon of miso paste rather than the beef bullion, and not add salt. Looks good. - 2/21/09

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  • Incredible!
    2 of 2 people found this review helpful
    Absolutely Delicious! We were nervous about TVP to begin with since we had never had it before, but the soup was great. - 2/22/09

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  • Incredible!
    2 of 2 people found this review helpful
    Made this tonight for my family. Very tasty and satisfying. Made a few small changes to suit my family and to use up some leftovers. Will definitely use this recipe again as a base to start from. - 2/21/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is so easy to make your own and use up vegetables that need using. - 2/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent, just add your own favorite herb mix, added frozen peas, and veggie bullion. yum - 5/6/11

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  • Incredible!
    1 of 1 people found this review helpful
    I MADE THIS RECIPE LAST NIGHT AND HAD IT FOR SUPPER TODAY. I DIDN'T ADD THE PROTEIN BECAUSE I COULDN'T FIND IT AT ANY STORE. I ADDED POTATOES AND I FROZE THE REST FOR A COLD RAINY DAY. WHEN I RUN OUT I'LL MAKE IT AGAIN. IT WAS EASY TO MAKE AND VERY GOOD.... - 10/2/10

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  • Very Good
    1 of 1 people found this review helpful
    I didn't add the veg. protein, just added some garlic & a few fresh herbs. Great soup, I'll make it again. - 5/31/10

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  • 1 of 2 people found this review helpful
    I do this all the time too. I use vegtable broth. - 10/25/09

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  • Very Good
    1 of 1 people found this review helpful
    Very good vegetable soup. Will make again. - 2/21/09

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  • 1 of 2 people found this review helpful
    This is NOT a lot of sodium. If you are use to reading labesl then note many are in gm (grams); this one is miligrams(707mg = 0.7 gm) Now enjoy it! I will try it too! BTW: What is the frozen veggie?? Mixed??Spinach??Lima beans??Which vegetable is it? THANKS FOR SHARING THIS RECIPE;I'm making it soon - 2/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    I MAKE THIS ALL THE TIME .I ADD SOME TURNIP. IT MAKES THE SOUP EVEN BETTER. THIS SOUP IS EVEN BETTER THE NEXT DAY. - 2/21/09

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  • Very Good
    1 of 2 people found this review helpful
    Sounds like it would be a good starter, as you said, for many additional types of soups. Will definitly have to try this. - 2/21/09

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  • Sounds good but I'd leave out the vegetable protein. You don't need it beans are loaded with protein.:) I'd use vegetable broth. You don't need the hormones that come from the beef broth:) - 8/31/12

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  • This is even tastier the next day. - 1/8/12

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  • this is not vegetarian. - 1/6/12

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  • This is great, I made it once with the TVP, once without, it was good both ways. I added frozen peas (wasn't sure what the bag of frozen veggies was supposed to be), and added some red pepper flakes and used 1/2 veg. stock, 1/2 water (no bouillon). Great recipe and way to get your veggies! - 3/1/11

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  • I really like this. For someone who can't even make oatmeal, it was super easy. I didn';t add the salt but added some corn too. Thanks for the recipe! - 2/16/11

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  • This was delicious! It needed a bit more liquid so I added 2 cups of water and 1 can of vegetable broth. I also added 1 tsp of crushed red pepper which gives it a nice kick! Will definitely make this again but will not use the beef bouillon when my daughter is home as she is vegetarian. - 10/10/10

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  • My mom used to make something basically like this but she'd save the veggie and beef scraps from previous meals (we called it Leftover Soup) - very yummy though!! - 8/29/10

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  • It's all good,, Will just tweak it a bit more for my taste... While leaving out the extra textured protein & all that salt - 2/15/10

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  • Made this soup today. It is fabulous. Had a little trouble tracking down the textured vegetable protein. Finally found it at a health food store. I bought beef stock instead of doing the bouillon cubes. I made enough to freeze some for another day. Thanks - 1/16/10

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  • Loved this. I added a little bit more salt to my taste. Next time I will try it with more celery for natural salt. - 12/19/09

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  • Just made this for lunch on a rainy, grey day. We all loved it! Especially the kids. I will make this often! Thanks for the great recipe. - 9/5/09

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  • VEry,very good.I threw in some potatoes too. - 2/24/09

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