19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
6 potatoes — peeled and cut into 1/2′ cubes
2 medium onions — diced
2 carrots — thinly sliced
2 ribs celery — thinly sliced
2 cans {14 1/2 oz. each} chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half
Directions:
Combine first 8 ingredients in a slow cooker. Cook, covered, at High 3 hours or until vegetables are tender. Stir together flour and halfand- half; stir into soup. Cover and cook 30 minutes or until thoroughly heated.
YIELD: 8 1/2 cups
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
3 cps chopped parsnips
2 cps chopped carrots
1 cp chopped onion
1-1/2 cps cry great northern beans
5 cps water
1-1/2 lbs smoked ham hocks
2 garlic gloves, minced
2 tsp salt
1/2 tsp pepper
1/8 to 1/4 tsp hot pepper sauce
Directions:
Soak beans overnight. In a 5 qt. cooker, place parsnips, carrots, and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot sauce. Cook on high several hours till beans are tender. Take the ham hocks out and shred the meat off and put it back in the pot.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
Tomato soup
Stewed Tomatoes (Italian style)
Hamburger (browned)
Corn
Carrots
Green Beans
Parmesan Cheese
Directions:
Use 1 can of Soup for each person. 1/4 lb. Hamburger for each person, and 1/4 can veges. for each person. Brown meat, Do it ahead of time and freeze it. Add everything into Crock Pot and leave it on low for about 3 hours (stir occasionally). Top each bowl with parmesan cheese.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 ham bone (with small amount of ham still on)
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added, after bone is taken out, then cook some more)
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste
Directions:
Wash beans. Put everything in crock pot along with ham bone. Start cooking at high and after it starts cooking, turn to simmer. Remove the bone in the early morning and add more water. Remove bay leaf before serving.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 cups lentils
1/2 pound ham — diced
1 onion — chopped
1 bay leaf
2 ribs celery — chopped
1 clove garlic — minced
salt and pepper — to taste
Directions:
Combine all ingredients with 2 quarts water in the crock pot. Cook on low, covered, 8 to 10 hours. Adjust seasonings and serve.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 pound Dried Navy Beans soaked overnight
1 Hot pepper
1 Carrot, sliced
Salt and pepper
4 cups Water
1 Ham butt (2 to 3 pounds)
1 Onion, sliced
1 package Frozen peas
2 Garlic cloves
1 Green pepper. diced
1/2 small head Cabbage, shredded
Directions:
Drain beans. Place all ingredients except frozen vegetables and cabbage in crock pot. Cover and cook on Low 10 to 12 (or more) hours. Turn to high and remove ham. Add peas, limas and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender. Serve large bowls of this thick soup with crusty French bread.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
8 medium tomatoes
1 medium onion — chopped
2 carrots — peeled and thinly sliced
1 garlic clove — crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon
Directions:
Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth (or bouillon). Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
Serving Size 6
4 Large Yellow onions — thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic — minced
6 Slices French bread — buttered
1/4 Cup Romano or Parmesan cheese
Directions:
Using a large frying pan, slowly saute the onions in butter until limp and glazed. Transfer to crock pot. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover. Cook on low (200deg F) 6 to 8 hours. Place French bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted French bread on top.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 pounds onions — sliced thin
1 tablespoon sugar
1 teaspoon salt
1/4 cup margarine
3 tablespoons olive oil
2 tablespoons flour
2 cans condensed beef broth
2 cans condensed beef consomme
1/2 cup dry white wine
1 teaspoon Worcestershire sauce
3 soup cans water
Topping:
1 loaf French bread — sliced
olive oil
parmesan cheese — freshly grated
Swiss cheese — freshly grated
Directions:
Melt margarine and olive oil together in large skillet. Add sliced onions, sugar and salt to skillet, saute approximately 20 minutes or until golden. Sprinkle onions with flour and cook an additional 2 - 3 minutes. To crockpot, add the remaining ingredients and the onion mixture. Cook at least 8 hours or follow individual crockpot directions.
TOPPING:
Brush 1 inch slices of French bread on both sides with olive oil. Sprinkle one side with parmesan cheese and broil. Put broiled side down in got soup, sprinkle top side of bread with parmesan and top with grated Swiss cheese. Broil until bubbly.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 quarts bouillon, beef — blended
6 cups onions — thinly sliced
1/4 cup margarine
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1/4 cup cooking sherry — optional
Directions:
Pour bouillon in crockpot; cover and set on high. Cook onions slowly in large skillet in margarine; cover and let cook for about 15 minutes.
Uncover and add salt, sugar and flour. Stir well. Add to stock in crockpot. Cover and cook on low for 6-8 hours. Add sherry anytime during the last 2-3 hours of cooking. NOTE: The sugar aids the browning process. Place a slice of french bread in each serving dish. Place a slice of jack, mozzarella or similar cheese over the bread. Pour hot soup over this combination.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 10-oz package frozen green beans (or two drained cans green beans)
1 10-ounce package frozen whole kernel corn (or two drained cans corn)
1 cup chopped onion
1 zucchini, chopped
2 cloves garlic, minced
6 cups vegetable, chicken, or beef broth
1 6 oz. can tomato paste
2 Tbs parsley
1 tsp marjoram
1/2 tsp dried basil
2 bay leaves
Directions:
Put all ingredients into crockpot, stir, and cook on low setting for 7- 9 hours or high setting for 3-4 hours. If you like, you can add pasta to this. Add about 2 cups of pasta when cooking time is up, then cook for an hour more.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 lb. lean steak, cut into 1″ cubes
1 pkg. onion soup mix
6 c. water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 c. pkg. biscuit mix
6 tbsp. milk
1 tbsp. finely chopped parsley
Directions:
With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes. 5-6 servings.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 lb Dry yellow split peas
2 Celery stalks; chop fine
1 lg Carrot; chop fine
1 md Onion; chop fine
2 tb Sweet butter
1 tb Curry powder
1 tb Lemon juice
1 Bay leaf
1/2 ts Salt
3 Chicken bouillon cubes
2 qt Water
Directions:
Place all ingredients in crockpot, stir, cover, cook on low for 7 to 9 hours. Garnish with chopped green pepper. YIELD: 6 servings
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
3 Sweet potatoes, peeled and sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk
Directions:
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water
Directions:
Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 Bay leaf
Directions:
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles
Directions:
Slice carrots, celery and onion. Place in crock pot. Add chicken, broth, water, and spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to high. While noodles are cooking, shred the chicken and mince the vegetables. Return chicken and veggies to the pot. Cook till noodles are done.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles
Directions:
Put vegetables in crock pot. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from crock pot. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. Run the veggies through the food processor. Return chicken and veggies to crock pot and heat through. It takes the noodles about 20 minute to cook. Serves about 6 hungry folks.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 lg Whole fryer
1/2 c Diced celery
4 ea Cloves minced garlic
3 ea Bay leaves
4 ea Qts water
2 tb Butter
1 c Sliced mushrooms
1/4 c Cream sherry
Green onions for garnish
1 c Diced onions
1/2 c Minced parsley
1 c Chopped carrots
1 ts Poultry seasoning
12 oz Broad egg noodles
1 c Sliced onion rings
1 c Diced carrots
Salt and pepper to taste
Directions:
First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn’t look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock. ) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 cup of chopped carrots and bay leaves, poultry seasoning and *2quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. (I cooked it overnight) While the chicken is slow-cooking, it’s a good time to prepare your noodles. Go ahead and boil them according to package directions. but DO NOT COOK THEM UNTIL DONE! Keep in mind that you’re going to drop them into a soup, so you want them el dente (firm), otherwise they’ll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup’s consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that’s okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bite-sized pieces. Then, in a heavy 12- inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they’re tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry, the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup about 30 minutes to allow all the flavors to thoroughly blend. When you’re ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. I used several generous shakes of Tabasco. It was spicy, but not overwhelmingly hot and fiery. And it was HEAVENLY!
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth-I use the Swansons Healthy Request, fat free
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles - I use the “No Yolks” brand broad noodles
Directions:
Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to CP and heat through. It takes the noodles about 20 minutes to cook. Serves about 6 hungry folks. I use a 5 qt CP for this. I also use frozen chicken breast right out of the freezer.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped cilantro
1/2 cup shredded Monterey Jack or Cheddar Cheese
1/4 cup of sour cream
1/4 cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water
Directions:
Crock-Pot Method: Cut meat into 1′ cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1/2 stick butter
3 green onions — chopped
3 stalks celery with leaves — chopped
2 carrots — grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
parsley flakes
tabasco sauce — to taste
salt and pepper — to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Directions:
Melt butter over low heat and saute onions, celery and carrots. Add chicken broth; cover and simmer for 30 minutes. Add other soups, parsley, tabasco, salt & pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir before serving.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
Serving Size : 6
2 cups water
1 cup corn — whole kernel
1 cup potato — chopped
1 cup celery — chopped
1/2 cup carrot — sliced
1/2 cup onion — chopped
2 cubes beef bouillon
1 jar cheez whiz — (16 oz) meatballs
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon tabasco sauce
Directions:
Meatballs: Mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended. NOTES : Serve with a crusty bread.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 c. water
1 c. corn
1 c. potato, chopped
1 c. celery, chopped
1/2 c. carrot, chopped
1/2 c. onion, chopped
2 beef bouillon cubes
1 jar cheez whiz, 16 oz.
24 meatballs
Directions:
Place all ingredients except meatballs and cheez whiz in crock pot. Cook on low for 8-10 hours. Stir in remaining ingredients just before serving.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
Serving Size : 6
2 cups water
1 cup corn — whole kernel
1 cup potato — chopped
1 cup celery — chopped
1/2 cup carrot — sliced
1/2 cup onion — chopped
2 cubes beef bouillon
1 jar cheez whiz
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
Directions:
Meatballs:
Mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.
NOTES : Serve with a crusty bread.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 (10.5 oz) can beef consomme, undiluted
1 (10.5 oz) can beef broth, undiluted
2 cup water
1/2 tsp dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz) shredded Swiss cheese
Directions:
Combine first 5 ingredients in a 3 1/2-quart crock pot. Cook, covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3′ from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately. Makes 12 cups.
2 extra-large sweet onions (about 3 pounds)
1 (10.5 oz) can chicken or beef broth, undiluted
1/4 cup butter or margarine
Cut onions in half. Cut halves into 1/2′ thick slices. Combine all ingredients in a 3 1/2-quart crockpot. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired. Makes 2 cups.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups tomato juice
1 (10-1/2 oz) can Tomato Soup
10 oz kidney beans, rinsed and drained
2 tsp chili seasoning mix
Directions:
In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice (or any reduced-sodium)
1 (10-1/2 oz) can Healthy Request Tomato Soup
10 oz kidney beans, rinsed and drained
2 tsp chili seasoning mix
Directions:
In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving. Great recipe for diabetics, dieters.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli,thawed
3 tbsp. chopped onions
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 1/2 c. milk
Directions:
Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours. 8 servings.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots — thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika — for garnish
Directions:
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets and steam broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and cook until everything is tender and hot. Now you have a choice. You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Directions:
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots — thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika — for garnish
Directions:
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets and steam broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and cook until everything is tender and hot. Now you have a choice. You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets. NOTES : you can leave the cream of broccoli soup out, if you wish, but it does add a little more body and a few more interesting tastes to the dish.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight,
drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste
Directions:
Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through. Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin (I omitted this)
1/2 tsp. dried minced garlic
Directions:
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day. Serve it with shredded cheddar and fat free sour cream.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Directions:
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
3 medium onions, sliced
1 lb carrots, cut into 1/2″ slices
4 parsnips, cut into 1/2″ slices
2 bay leaves
4 cloves garlic, minced
1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed
1/2 tsp pepper
2 TBS quick cooking tapioca
1 1/2 lbs beef stew meat, cut into 1″ cubes
1 14 1/2 oz can beef broth
1 12 oz can beer
Directions:
In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables. Add beef broth and beer. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now.
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 lb Great Northern beans, soaked
2 tsp Salt
1 med Onion, chopped
1/8 tsp Ground pepper
2 lb Beef short ribs
6 cup Water
3/4 cup Barbecue sauce
Directions:
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving
19
Nov
Posted by: admin / Category:
Soup Recipes
Ingredients:
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Directions:
Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
11
Nov
Posted by: admin / Category:
Beef Recipes,
Soup Recipes
Ingredients:
1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 (10 oz) package frozen whole kernel corn
1 (9 oz) package frozen cut green beans
4 c. hot-style vegetable juice (like V-8)
1 (14 1/2 oz) can Italian-style stewed tomatoes
2 Tbs. Worcestershire sauce
1 tsp. dried basil
1/4 tsp. pepper
Directions:
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat. In CP combine meat mixture, coleslaw mix, frozen corn, frozen beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 6 servings.
11
Nov
Posted by: admin / Category:
Beef Recipes,
Soup Recipes
Ingredients:
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Directions:
Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
11
Nov
Posted by: admin / Category:
Beef Recipes,
Soup Recipes
Ingredients:
2 medium zucchini cut into bite sized pieces
1 large chopped onion
1 (2 inch) cinnamon stick
3/4 pound stew meat cut into bite sized pieces
2 (14.5oz) cans diced tomatoes with oregano, basil and garlic, undrained
1/2 tsp pepper
Cooking Spray
3.5 cups hot cooked orzo (about 1 3/4 cups uncooked rice shaped pasta), cooked without salt or fat
Directions:
1. Place first 6 ingredients in slow cooker coated with spray. Stir well. Cover and cook on high 1 hour and low 7-9 hours. Discard cinnamon stick. Serve over cooked orzo.
7 servings-1 cup soup and 1/2 cup pasta-6 points
11
Nov
Posted by: admin / Category:
Beef Recipes,
Soup Recipes
Ingredients:
2 1/2 pounds beef for stew, cut into 3/4′ pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
Directions:
1 cup uncooked ditalini or other small pasta Shredded Romano cheese (optional)
1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking)
2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.
10
Nov
Posted by: admin / Category:
Beef Recipes,
Mexican Recipes,
Soup Recipes
Ingredients:
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Directions:
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.
10
Nov
Posted by: admin / Category:
Beef Recipes,
Soup Recipes
Ingredients:
3 medium onions, sliced
1 lb carrots, cut into 1/2″ slices
4 parsnips, cut into 1/2″ slices
2 bay leaves
4 cloves garlic, minced
1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed
1/2 tsp pepper
2 TBS quick cooking tapioca
1 1/2 lbs beef stew meat, cut into 1″ cubes
1 14 1/2 oz can beef broth
1 12 oz can beer
Directions:
In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables. Add beef broth and beer. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now.