Certainly! 🍲 Here’s a delicious recipe for Clam-Vegetable Soup cooked to perfection in a Crock Pot. This hearty and healthy soup is not only easy to make but packed with flavors that will leave you craving for more! Let’s dive into the recipe:
Clam-Vegetable Soup (Crock Pot)
Description:
This Clam-Vegetable Soup (Crock Pot) recipe is a wonderful blend of fresh vegetables and tender clams, simmered to perfection in a slow cooker. It’s a perfect dish for those looking for a healthy, low-cholesterol option that doesn’t compromise on flavor. Whether you’re planning a potluck, a cozy weeknight meal, or a delightful brunch, this soup fits the bill! With just a little prep time, your Crock Pot will do the rest, filling your home with irresistible aromas.
- Cook Time: 3 hours
- Prep Time: 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: Serves 4
Ingredients:
- 1 can whole tomatoes
- 16 oz frozen hash brown potatoes
- 1 cup water
- 1 1/2 tsp dried parsley flakes
- 1 tsp salt
- 2 tsp dried marjoram
- 1 1/2 cups canned clams
Nutrition per Serving:
- Calories: 126.2
- Fat: 1.3g
- Saturated Fat: 0.2g
- Cholesterol: 17.9mg
- Sodium: 512.8mg
- Carbohydrates: 20.2g
- Fiber: 3.4g
- Sugar: 3g
- Protein: 10.1g
Keywords:
Low Cholesterol, Healthy, Potluck, Weeknight, Brunch, Less than 4 Hours, Easy
Instructions:
| Step | Instructions | Time |
|---|---|---|
| 1 | Combine whole tomatoes, frozen hash brown potatoes, water, parsley flakes, salt, and marjoram in the Crock Pot. | 10 minutes |
| 2 | Cook on HIGH heat setting for 3 hours, allowing the flavors to meld together beautifully. | 3 hours |
| 3 | Stir in the canned clams, undrained, and let it heat through for a few more minutes. | 10 minutes |
Directions:
-
Preparation:
- Gather all your ingredients: whole tomatoes, frozen hash brown potatoes, water, dried parsley flakes, salt, dried marjoram, and canned clams.
- Drain and rinse the canned clams, setting them aside for later.
-
Combine Ingredients:
- In your Crock Pot, add the whole tomatoes (break them up with a spoon if they’re whole), frozen hash brown potatoes, water, dried parsley flakes, salt, and dried marjoram. Mix everything together gently until well combined.
-
Slow Cook:
- Cover the Crock Pot with its lid and set the heat to HIGH. Let the soup cook for 3 hours, allowing the flavors to develop and the vegetables to become tender.
-
Add Clams:
- After 3 hours, stir in the canned clams, including the juice from the can. Let the soup simmer for an additional 10 minutes, allowing the clams to heat through.
-
Serve and Enjoy:
- Once the clams are heated through, your Clam-Vegetable Soup is ready to serve! Ladle it into bowls and garnish with a sprinkle of fresh parsley if desired.
Serving Suggestions:
- This soup is delicious on its own, but you can also serve it with a side of crusty bread or oyster crackers for a satisfying meal.
- For added freshness, squeeze a bit of lemon juice over each bowl before serving.
- Feel free to customize with your favorite herbs or spices for a personal touch!
Tips:
- If you prefer a thicker soup, you can mash some of the potatoes against the side of the Crock Pot with a spoon.
- Want a bit of heat? Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat on the stove or in the microwave when ready to enjoy again!
This Clam-Vegetable Soup (Crock Pot) recipe is not only easy to make but also a nutritious and comforting option for any occasion. 🥣 Whether you’re cooking for a crowd or just for yourself, this soup is sure to warm both hearts and bellies. Give it a try and let the flavors speak for themselves! Bon appétit! 🍲✨
