If not too much trouble, would you mind posting your soup recipes? That's something I've never made in mine and with the cold weather and icky tummys going around i think it would be great!-
Thanks-
Donna
You got it! Most of these were not originally crock pot recipes (you will see I am including the original directions as well...) I found they work just as well in the crock. I put these together for a friend of mine that was having a baby and I wanted to provide her some easy to cook recipes after having her baby... so you will see 'notes' there too as I just copied these out of my "cookbook" that I put together for her...
~ Broccoli Cheese Soup ~
2 tbsp margarine
¾ cup chopped onions
6 cups water
6 chicken bullion cubes
8 oz fine egg noodles
1 tsp salt
1/8 cup garlic powder
2 10 oz packages frozen broccoli
6 cups milk
1 lb velveeta cheese cubed
Heat margarine and onions for 3 minutes. Add water and bullion. Heat to boil. Add noodles and salt. Cook uncovered for 3 minutes. Add broccoli and garlic powder. Cook 4 minutes. Add milk and velveeta. Watch carefully until melted.
Alt cooking directions: Place all ingredients except cheese and noodles in a crockpot and cook on high for 6 or more hours. 30-45 minutes before serving add cheese. 3-4 minutes before serving add noodles.
Notes: I substitute minced garlic for the garlic powder. T
This makes a large amount of soup. We easily freeze half for two days worth of meals at a later time. Because it is such a large amount you need to make sure you use a large pot to cook it in. My 5 qt. crockpot was maxed out and almost overflowing by the time I added the noodles. The recipe is easily cut in half and fits in the crockpot much better.
~ Italian Wedding Soup ~
2 cans chicken broth
3 chicken bullion cubes
3 cups water
1 pkg (10 oz) frozen spinach (thaw and drain well)
2 cans white kidney beans
meatballs:
Italian sausage & ground turkey
1 egg white
bread crumbs
garlic powder & Italian seasonings
Brown meatballs and add drippings to broth. Put all in crockpot for 4-5 hours on high. Makes 4-6 servings.
Notes: I do not make my own meatballs. I buy premade meatballs and throw them in (still frozen) and cook this for more like 8 hours. This soup is EXTREMELY brothy... I often add some orzo the last 5 minutes of cooking to make it a little less brothy.
~ Olive Garden Pasta e Fagioli ~
1 pound ground beef/turkey
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans (with liquid)
1 15 oz can white kidney beans (with liquid)
1 15 oz can tomato sauce
1 12 oz can V-8 juice
1 tbsp white vinegar
1 ½ tsp salt
1 tsp oregano
1 tsp basil
½ tsp pepper
½ tsp thyme
½ lb (½ pkg) ditali pasta
Brown the beef/turkey in a large saucepan or pot over medium heat. Drain. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into the simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve. Makes 8 servings.
Alt cooking directions: Brown the ground beef/turkey and drain. Place meat and all ingredients, except pasta, into crockpot. Cook on high 6-8 hours. ½ before serving, cook noodles according to package instructions, drain and add to crockpot.
Notes: I often will leave meat out to save time or to have a meatless dish. I have found that buying diced tomatoes with the Italian seasonings in it also adds to the flavor. We easily freeze half for two days worth of meals at a later time. This soup is very "soupy" the first day... the second day (if you have left-overs) it is more like "stew" still tastes the same, but definitely a different texture to it.
~ Potato Soup ~
1 small onion, chopped
2 tbsp butter or margarine
2 envelopes chicken gravy mix
¼ tsp ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon pepper
4 cups milk
5 medium potatoes, peeled, cubed, and cooked
1 cup cubed American Cheese
In a large saucepan, sauté onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted. Makes 6-8 servings.
Alt cooking directions: Wash and cube potatoes only. DO NOT precook potatoes. Place all ingredients, except cheese into crockpot. Cook on high for 8 hours or until potatoes are cooked. ½ hour before serving add cheese to melt.
Notes: I leave the skins on the potatoes when I make this and often I will use red skin potatoes. If cooking in the crockpot, make sure the cubes are nice and small so they cook in the alloted time (½x½ are best).
We like this soup a little hotter than the recipe calls for so I will double (or more) the cayenne pepper in the dish.
~ White Chili ~
2 ½ cups water
1 tsp lemon rind
1 tsp cumin
4 boneless, skinless chicken breasts
1 garlic clove
1 cup chopped onions
2 (9 oz) pkg frozen white corn, thawed
2 (4.5 oz) cans chopped green chilies, undrained
3 tbsp lime juice
2 (15 oz) cans white kidney beans, undrained
crushed tortilla chips
shredded cheddar cheese
Cook chicken breasts in your favorite fashion. Chop chicken breasts into small cubes. Place all ingredients, except chips and cheese, into crockpot and cook on high 6-8 hours. To serve put some crushed chips in bottom of bowl, ladle chili on top, and top with shredded cheese. Makes 8 (1 cup) servings.
Notes: I usually just cook the chicken in the microwave. I also substitute minced garlic for the clove.
How stupid of me!
