SPLIT PEA SOUP
Chicken Corn Soup
Chicken Rice Soup
French Onion Soup
Garden Pasta Soup
Hamburger Soup
CROCKPOT POTATO SOUP
VEGETABLE SOUP
Crock Pot Fisherman's Chowder
Crock Pot Southwest Corn, Crab and Roasted Red Pepper Soup
Crockpot Chicken Noodle Soup
Crockpot Stuffed Cabbage Soup
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Crock Pot Split Pea Soup
1 medium yellow onion, minced
2 carrots, minced
1 rib celery, minced
1 tbsp. minced garlic
1 leek, white part only, cleaned and minced
2 large potatoes, cubed
1 lb. ham, cubed
5 (10 1/2-oz.) cans condensed chicken broth (and more if soup is too thick)
1/2 lb. dry split peas
Cheesecloth sachet:
2 bay leaves
6 peppercorns
1 clove
Place onion, carrots, celery, garlic, leek, potatoes, ham, broth, peas and sachet in electric slow cooker.
Cook on low for 6 to 8 hours or until vegetables are only slightly crisp.
Remove spice sachet. puree the soup (including the ham) and serve with crusty French bread.
Serves 8 to 10.
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Chicken Corn Soup
Chicken 3-3 1/2 lb. cut up
1 lg Onion -- finely chopped
2 md Carrots -- finely chopped
1 md Russet potato -- peel & dice
1/4 cup Chopped parsley
1/4 cup Canned tomato sauce
2 cans Chicken broth (14 1/2 oz ea)
1 can Cream style corn (17 oz.)
2 md Zucchini -- cut lengthwise
-into quarters -- then thinly
-sliced (about 4 oz.)
Salt & pepper to taste
Rinse chicken, pat dry and set aside.
In a 4-qt. or larger electric slow cooker, combine onion, carrots, celery, potato and 3 T. parsley.
Add chicken, then pour in tomato sauce and broth.
Cover and cook at low setting until chicken and potato are very tender when pierced, about 7 1/2-8 hours.
Lift out chicken and let stand until cool enough to handle.
Meanwhile, skim and discard fat from broth mixture.
Stir corn into broth mixture, increase cooker heat setting to high.
Cover and cook 15 minutes more.
Remove and discard bones and skin from chicken; tear meat into bite-sized shreds.
Add chicken and zucchini to soup; cover and cook until zucchini is just tender to bite, (10-15 minutes).
Season to taste and sprinkle with remaining 1 T.parsley.
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Chicken Rice Soup
1 pound skinless boneless chicken -- (cut into cubes)
5 cups water or chicken broth
8 ounces fresh mushrooms -- sliced (2 c.)
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 raw rice
1/4 cup chopped onions
1 cup frozen or canned mixed vegetables
5 teaspoons chicken flavor instant bouillon or
5 cubes (unless you use chicken broth)
1/2 teaspoon ground sage
1/4 teaspoon pepper
In slow cooker, combine chicken, water or broth, vegetables and seasonings.
Cover and cook on low setting 6-8 hours (or on high 4 hours). Makes 2 quarts, refrigerate leftovers.
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French Onion Soup
4 Lg Yellow onions -- sliced thin
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Med dry sherry
1 Teaspoon Worcestershire sauce
1 Garlic Clove -- minced
6 French Bread Slices -- buttered
1/4 Cup Parmesan Cheese Or.
1/4 Cup Jack cheese -- grated
Using a large frying pan, slowly saute onions in butter until limp and glazed.
Transfer to crock pot. Add stock, wine, sherry, Worcestershire and garlic.
Cover and cook on low for 6-8 hours.
Place French bread on a baking sheet. Sprinkle with cheese.
Place under preheated broiler until lightly toasted. To serve, ladle soup in bowls
. Float a slice of toasted French bread on top.
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Garden Pasta Soup
3 Carrots -- 1/4" sl
1 Medium Zucchini; halve -- 1/4" sl
1 Garlic Clove -- mince
1 15 Ounce Ca chick peas; drain -- rinse
1 28 Ounce Ca whole tomatoes -- cut up
2 Tablespoons Parsley -- mince
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Cups Water
3/4 Cup Garden-variety rotini
Place all ingredients, except pasta, in slow cooker.
Cover and cook at setting #3 (LOW) for 7 to 9 hours or at setting #5 (HIGH) for 3 to 4 hours, until veggies are tender.
Stir in pasta and cook at HIGH for 30 minutes or until done.
Reduce heat to setting #2 (LOW) for serving.
NOTE-This recipe is designed for a West Bend slow cooker. If using another type, cook
LOW until adding pasta and switch to HIGH for the last 30 minutes.
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Hamburger Soup
1 pound lean ground beef
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon seasoned salt
1 envelope onion soup mix
3 cups boiling water
1 8 ounces can tomato sauce
1 tablespoon soy sauce
1 cup celery -- sliced
1 cup carrots -- sliced
1 cup macaroni -- cooked and drained
1/4 cup grated parmesan cheese
Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt,
and dry soup mix. Stir in water, tomato sauce and soy sauce; then add celery and carrots.
Cover and cook on low for 6 to 8 hours. Turn control to high.
Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10 to 15 minutes.
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CROCKPOT POTATO SOUP
6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt
Pepper
1/3 c. margarine
1 (13 oz.) can evaporated milk
Put all ingredients in crockpot, except milk.
Cook on low 10-12 hours.
Stir in evaporated milk during last hour.
I sometimes add ham, cut fine and cook it all day too.
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VEGETABLE SOUP IN CROCKPOT
3 lb. boneless chuck roast
1 lg. can tomato juice
1 box beef vegetable soup starter
1 (16-20 oz.) bag mix vegetables
Trim all fat from roast, cut in pieces.
Place in crockpot overnight or early morning.
Drain some fat off meat when meat is cooked.
Add tomato juice, soup starter and vegetables
for another 3-4 hours. Add water as needed.
The longer this soup cooks the better.
Your meal is ready when you get off work.
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Crock Pot Fisherman's Chowder
1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or halibut)
1/2 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped carrots
1/4 C. snipped parsley
1/4 t. leaf rosemary
1/2 C. dry white wine
16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice
1 t. salt
3 T. flour
3 T. butter or margarine, melted
1/3 C. light cream
Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour, butter and cream in slow cooker; stir well. Cover and cook on low setting for 7 to 8 hours (3 to 4 hours on high).
One hour before serving, combine flour, butter and cream and stir into slow cooker. Continue cooking until mixture is slightly thickened.
Serves 4.
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Crock Pot Southwest Corn, Crab and Roasted Red Pepper Soup
2red bell peppers, roasted and cut into small cubes
1 dried New Mexico chili pepper *
1 C. boiling water
1 large onion, diced
6 cloves garlic, minced
1 T. cumin seeds
1 T. chopped fresh rosemary
1 bay leaf
1 t. salt
1/2 t. black pepper
4 C. corn kernels, thawed if frozen
6 C. chicken or vegetable stock
2 cans (6 oz. each) drained crabmeat
2 C. whipping cream
Fresh chopped parsley or cilantro
In a heatproof bowl, soak chili pepper in boiling water for at least 30 minutes. (If chili is not properly reconstituted, it can impart a bitter flavor to the soup.)
In a blender or food processor, puree chili, onion, garlic, cumin seeds and rosemary with d cup stock. Add to slow cooker stoneware along with remaining stock, bay leaf, salt, black pepper and corn. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Add roasted pepper, crab and whipping cream. Cover and cook on High for 15 to 20 minutes until heated through. Discard bay leaf. Spoon into bowls and garnish with parsley or cilantro. Serves 6.
* If you can't find the dried pepper, add smoky hot pepper sauce, preferably made with chipotle peppers, to taste, when soup is done.
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Crockpot Chicken Noodle Soup
1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
3 Chicken breasts
5 cups - Water
3 cups Noodles
Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours). Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked.
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Crockpot Stuffed Cabbage Soup
1 tablespoon olive oil
1 1/2 lbs 90% lean ground beef or very lean stew meat
1 onion, finely chopped
28 ounces tomato juice or crushed tomatoes
2 beef bouillon cubes
2/3 cup barley or rice, rinsed & uncooked (using barley instead of rice helps cut down on carbs)
2 teaspoons Splenda sugar substitute
2 teaspoons sweet paprika
1 tablespoon garlic, minced
1 teaspoon pepper
1/4 teaspoon Tabasco sauce (2 shakes)
2 lbs cabbage, chopped
3 (14 1/2 ounce) cans beef broth
6 servingngs
10 hours 15 minutes 15 mins prep
In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tobasco; mix well.
Put the cabbage in the crockpot, and top with meat mixture (Do NOT stir); top with beef broth.
Cover and cook on LOW for 9 hours.
Stir soup well; continue to cook covered on LOW for another hour.
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