Category Archives: 03. Soup

Slow Cooker Green Beans, Ham and Potatoes

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Slow Cooker Green Beans, Ham and Potatoes

Serves 6

 

1 pound fresh green beans, rinsed and cut in half

1 large onion, chopped

3 cloves chopped garlic

2 cups of cut up ham

1 pound new potatoes, quartered

1/2 teaspoon onion powder

1/2 teaspoon seasoning salt

3 teaspoons chicken bouillon granules

1 tablespoon brown sugar

Black pepper to taste

Chicken broth

 

Place beans in a slow cooker and cover with broth

Add chopped onion, garlic and ham

Cover, and cook on High until simmering

Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp

Add potatoes, and cook for another 45 minutes

Season with onion powder, seasoning salt, bouillon, brown sugar, and pepper

Cook until potatoes are done, then adjust seasoning to taste

To serve, use a slotted spoon to pull out beans, potatoes, and ham into a serving dish with a little broth.

Serve with fresh made cornbread

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Chicken and Dumplings

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Chicken and Dumplings

6 servings

3 (10.75 ounce) cans condensed cream of chicken soup

3 cups chicken stock

3 cups chicken, cut into chunks

1 cup each celery and onion, chopped

2 tsp of onion powder

1 tsp of garlic powder

1/2 tsp of garlic salt

2 tsp of poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup each potato and carrot, chopped

1 cup frozen green peas

1 1/2 cups baking mix (optional, see notes at end)

2/3 cups milk

 

In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.

*Instead of making dumplings you can use refrigerated buttermilk biscuits.  Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.

Slow Cooker Cheeseburger Soup

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Slow Cooker Cheeseburger Soup

Makes about 6 servings

 

3/4 pound ground meat

1/2 cup onion, diced

2 cloves garlic, minced

Salt and Pepper to taste

 

14 oz can of diced tomatoes

4 cups chicken stock

 

½ cup heavy cream

¼ cup flour

2 cups shredded sharp cheddar cheese

1 cup uncooked pasta, I used Barilla Ditalini pasta

 

In a large skillet, sauté the ground meat and onion until meat is no longer pink

Add garlic and sauté until fragrant, about one or two minutes

Season with salt and pepper

Add ground meat to slow cooker

Stir in the chicken stock and the can of tomatoes, including the juice

Cook on high for 3 hours or 6 hours on low

Thirty minutes before serving: Whisk together the heavy cream and flour in a small bowl until no clumps remain, this is to thicken the soup

Whisk into the soup

Add the cheese and stir until it’s melted

Cook on low for 25-30 additional minutes

While that’s cooking, cook pasta according to instructions on box

Drain and add to slow cooker, stir to combine

Serve the soup with toppings such as additional cheese, crumbled bacon, sour cream and chopped pickles.

*Leftovers will thicken a lot as they sit in the fridge. To reheat, add a little water or extra chicken stock.

Slow Cooker Chicken Noodle Soup

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Slow Cooker Chicken Noodle Soup

Makes about 8 servings

This may be a Slow Cooker recipe but it is done in no time at all!

 

1/2 cup butter

1 can cream of chicken soup

1 can cream of celery soup

4 cups broth

1 cup frozen or cooked vegetables

2 cups cooked chopped chicken

1 package of frozen or pre-cooked noodles

Salt and Pepper to taste

 
Put butter, soups, broth and vegetables in slow cooker on high for 2 hours

Add chicken and noodles

Cook for another hour

Enjoy with crackers, rolls or anything else you like to dunk into your soup!

Caramelized Butternut Squash Soup

 

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Caramelized Butternut Squash Soup

3 tablespoons olive oil

1 large onion, sliced

2 cloves chopped garlic

4 cups cooked, mashed butternut squash

3 tablespoons butter

1 teaspoon sea salt

1/2 teaspoon pepper

4 cups chicken (vegetable) broth or more as needed

1/4 cup honey

1/2 cup heavy whipping cream

1/2 ground nutmeg

 

Heat olive oil in a large pot over medium-high heat

Sauté onion and garlic for a few minutes until tender

Stir in squash, butter, sea salt, and pepper

Pour chicken broth and honey over the mixture; bring to a boil

Reduce heat to medium-low and simmer, about 5 minutes

Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth

You can also use your immersion blender and blend right in cooking pot

Stir cream and nutmeg into the soup

Enjoy!

Taco Soup

taco soup

Taco Soup

Makes about 4 servings

 

1 Tablespoon Olive Oil

1 cup onions, chopped

2 cups tomatoes, chopped

1/4 cup peppers, chopped

1 clove garlic, minced

1 1/2 cup leftover or fresh cooked, taco meat

3 cups spicy tomato sauce

1 Tablespoon taco seasoning

 

Heat olive oil in a stockpot

Sauté chopped onions approximately 5 minutes

Add chopped tomatoes and peppers, sauté approximately 3 minutes

Stir in garlic and sauté 1 minute more

Pour in taco meat, spicy tomato sauce and taco seasoning

Simmer 20-25 minutes

Ladle into bowls

Top with sour cream, shredded cheese and leftover taco shells

Enjoy!

Broccoli-Cheddar Soup #2

 

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Broccoli-Cheddar Soup #2

Makes about 6 servings

6 TBSP butter, divided

3/4 cup onion, chopped

1 cup carrot, peeled and shredded

5 cups small broccoli florets

2 cups chicken broth or vegetable broth

1/2 tsp onion powder

1/2 tsp garlic powder

pinch of red pepper flakes

 

4 TBSP flour

1 cup milk

1 cup half-and-half or cream

1 cup shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper

 

In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium heat.

Add the onion and carrots to the pan and sauté until tender, about 5-7 minutes.

Stir in the broccoli, chicken broth, onion powder, red pepper flakes, and garlic powder.

Bring the mixture to a boil, and then reduce the heat to a simmer.

As the broccoli simmers, melt the remaining butter in a medium saucepan.

Add the flour and cook 1-2 minutes until golden brown, whisking constantly.

Whisk in the milk and cream and cook until the mixture thickens and bubbles, about 5-7 minutes.

Remove from heat, stir in the cheese until melted, and season with salt and pepper.

Use an immersion blender to puree most of the broccoli mixture (if desired).

Stir the cheese and milk mixture into the broccoli, and cook, stirring occasionally, until heated through.