Tuesday, October 22, 2013

Super Soups

I've written before about how much I love- and depend on- my crock pot.  Another thing I absolutely love is soup.  When you combine these two, it not only makes for a delicious meal that is realistic to make, there is usually enough for leftovers, which means two meals for the price/time of one. 

Here are a few of our favorite fall soups.  Though not all of them are crock-pot recipes, they could easily be made in a slow cooker.

Winter Vegetable Stew (from the Pillsbury Slow Cooker Cookbook)

1 (28-oz.) can Italian-style plum tomatoes
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 (14-oz.) can vegetable or chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cold water
3 tablespoons cornstarch

Drain tomatoes, reserving liquid. Cut up tomatoes.  In 4- to 5-quart slow cooker, combine tomatoes, reserved tomato liquid and all remaining ingredients except water and cornstarch. Cover; cook on low setting for 8 to 10 hours.  In small bowl, blend water and cornstarch until smooth. Gradually stir into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until thickened, stirring occasionally. 


Main Dish Vegetable Soup (a beloved family recipe)

1 lb. extra lean ground beef
1/2 C. chopped onion
28 oz. can crushed tomatoes
1 C water
15 oz. can kidney beans, drained and rinsed
9 oz. frozen green beans, or 1-2 cans, undrained
2 medium carrots, sliced
1/2 medium cabbage (optional)
1/2 C elbow macaroni
1 chicken flavored bouillon cube
2 teaspoons salt
1 teaspoon basil
1/8 teaspoon pepper

Brown meat and onion, about 10 minutes.  Add all other ingredients.  Heat to boiling; reduce heat to low, cover and simmer 45 minutes, stirring occasionally.

Salsa Chicken Soup (from a dear friend)

The great thing about this soup is that you can make as little or as much as you want.  Add the amount of ingredients accordingly.

1 container chicken broth
1 jar salsa
frozen corn
1 can black beans, drained and rinsed
1/2 teaspoon cumin
1 teaspoon chili powder
rotisserie chicken (taken off the bone)

Add all the ingredients in a pot.  Heat through, and enjoy!

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