Vegetable Hamburger Soup

This soup is delicious and very easy. We will definitely be making it again. I got the base recipe from Crockpot Tuesdays. I got the idea to use ground hamburger though from my sister-in-law. I think either way it would be great though. The only change I may make is adding a can of beef broth next time to make it a little thinner.



Vegetable Hamburger Soup
Source: Crockpot Tuesdays
Ingredients:
1 lb beef for stew, cut into bite-sized pieces (I used 1 lb ground beef)
1 can corn, undrained
1 can green beans, drained (I added the liquid since I used fresh potatoes)
1 can carrots, undrained
1 can peas, drained (I added the liquid)
1 can slice potatoes, undrained (I used 3 fresh potatoes peeled and cut in to bite sized pieces))
1 (28 oz) can crushed tomatoes (I used 28 oz tomato sauce)
1 package onion soup mix
pepper to taste

Directions:
Brown ground beef. Drain.

Throw everything into the crock pot.

Cook on low for about 8 hours.

Salsa Chicken and Black Bean Soup

Oh Crock Pot Lady, how I love thee. You have made dinner on nights I am in class much more budget and waistline friendly with all your wonderful crock pot ideas. This soup was very good although next time I will soak the beans a bit longer and blend up some of them before serving to thicken up the broth as was suggested.



Salsa Chicken and Black Bean Soup
Source: The Crock Pot Lady
Ingredients:
1lb chicken
1c dried black beans (or 2 cans, drained and rinsed)
4c chicken broth
1c sliced mushrooms (I omitted)
1c frozen corn (I used almost a whole bag since we really like corn)
1 jar prepared salsa (16 oz)
1 1/2tsp cumin (I used chili powder since I don't keep cumin on hand)
1/2c sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional, I used just cheese)

Directions:
I used a 5 quart crockpot. The Crock Pot Lady says you will need a 4 quart or larger.

If you know you are going to make this the night before soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. (I did this and think they could have used a bit more soaking)

If you don't have super hard water or live in a super high altitude, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two.

Drain and rinse the beans. Add to the crockpot. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.

Cover and cook on high for 9 hours.

If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time. (I cooked on low 7 hours and will cook it the full 8 hours next time)

If you'd like to thicken the broth (I did not do this but will next time), you can use your immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.

Broccoli Cheese Soup

Matt loves to get broccoli cheese soup at Panera. I also am a fan of the combination so when I saw this recipe on Carrie's blog, I starred it. Let me say, this is a wonderful broccoli cheese soup recipe. I added more cheese than called for and it turned out perfectly. Next time I may even double the recipe so we will have leftovers.

Broccoli Cheese Soup
Source: Carrie's Sweet Life originally from Emeril Lagasse
Ingredients:
3 tbs of unsalted butter and 2 tbs cold unsalted butter, cut into pieces
1 c of yellow onions or sliced leeks (I used 1 tbs onion powder)
1/2 tsp of salt
1/4 tsp of ground pepper
Pinch of nutmeg (I omitted)
1/2 tsp of chopped garlic (I used garlic powder)
1/2 tsp of chopped fresh thyme or 1/8 tsp of dried (I omitted)
3 tbs of flour
3 c of low-sodium chicken broth
1 (16 oz) package frozen broccoli, thawed
1/2 c of heavy cream
1 1/4 c of shredded medium Cheddar (I used 2 c)

Directions:
In a medium pot, melt 3 tbs of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft about 3 minutes. Add the garlic and thyme. Stir frequently for 20 seconds while it cooks. Add the flour and stir until thoroughly mixed for about 3 minutes. Slowly add chicken broth while whisking constantly. Bring to a boil. Reduce heat and simmer until thickened for about 5 minutes.

Add the broccoli and cook for 10 minutes until tender.

Add the cream and barely bring to a simmer. Then add the cheese and lower heat till the cheese is melted. Add the remaining 2 tablespoons cold butter. Stir until it is mixed thoroughly.

Loaded Potato Soup

I don't know about you but I love O'Charley's loaded potato soup. It is amazing and I have to get a cup every time I go there. That soup and the rolls are really the only reason we go there. When I saw this soup, I though it looked much like the soup from the restaurant so I had to give it a try. I was not disappointed! Next time, the only things that we will do differently is fry up a whole batch of bacon to throw in there and maybe add some more cheese. Otherwise, this soup was perfect. Since I don't have a dutch oven, I just made this entire soup on the stove with a regular heavy duty pot.

Loaded Potato Soup

Source: Cook Like a Champion originally from Cooking Light
Ingredients:
4 baking potatoes (about 2 1/2 pounds)
2/3 c all-purpose flour
6 c 2% reduced-fat milk
1 c reduced-fat shredded extra sharp cheddar cheese, divided
1 tsp salt
1/2 tsp freshly ground black pepper
1 c reduced-fat sour cream
3/4 c chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper

Directions:
Preheat oven to 400*
Pierce potatoes with a fork. Place on a baking sheet and bake for about 1 hour, until tender.

Cool potatoes. Peel and coarsely mash.

Place flour in a large heavy duty pot. Gradually add milk, stirring with wire whisk until well blended.

Cook over medium heat until thick and bubbly, about 8 minutes.

Add potatoes, 3/4 c cheese, salt, and pepper, stirring until cheese melts.

Remove from heat. Stir in sour cream and 1/2 c onions.

Cook over low heat 10 minutes or until well heated. Do not boil.

Serve topped with crumbled bacon, remaining cheese and onions. Garnish with cracked pepper.

Slow Cooker Chili

I've done it. I've finally made a chili that Matt will eat!! Woohoo!!!!!! It was so easy and I am so happy because I LOVE chili! This recipe made a lot of chili. We each had a big bowl for supper and we have enough for 3 or 4 more large bowls in the freezer.

Ingredients:
1/2 lb ground beef or turkey
1 small onion, chopped
1 can light red kidney beans
1 can dark red kidney beans
2 can chili beans
1 (15oz) can tomato sauce
1 packet chili seasoning

Directions:
Brown ground beef or turkey in skillet.

Combine ground beef or turkey with all other ingredients in slow cooker.

Cook on low for 4-5 hours.

Pasta e Fagioli

Wow! This soup was wonderful and very easy to make. It made a ton of soup. Enough for both Matt and I to have a big bowl tonight and another in the fridge for tomorrow. Plus, another two or three bowls worth in the freezer. I modified this recipe from And a Cookie for Dessert. Instead of diced tomatoes, I used two 15 oz. cans of tomato sauce. Matt refuses to eat anything I make with tomato chunks so this was a necessary change. I don't think it changed the integrity of the dish at all though. I also just used 24 oz of beef broth. This is a thick soup. I liken it to a chili thickness. I prefer it that way but if you like a brothier (is that a word?) soup, just add more broth.

Ingredients:

Cooking spray

1 lb. ground beef (I used 1/2 lb)

1 small onion, diced

1/2 of a small 1 lb. bag of baby carrots, chopped

5 stalks of celery, diced (I omitted)

2 (14.5 oz.) cans of diced tomatoes (I used 2 cans of tomato sauce)

1 can red kidney beans, drained and rinsed

1 can white kidney beans, drained and rinsed

1 (32 oz.) carton + 1 (14.5 oz.) can of beef broth (I used just 24 oz. broth)

1 1/2 tsp oregano

1 1/4 tsp pepper

2 1/2 tsp fresh parsley, chopped (I omitted)

3/4 tsp tabasco sauce

1 jar (1 lb. 10 oz.) spaghetti sauce

1 cup dry small pasta (I used elbow macaroni)

salt to taste

Directions:

Brown ground beef in oil. Drain if necessary.

Add onion, carrot, celery and diced tomatoes. Simmer 10 minutes.

Add beans, beef broth, oregano, pepper, parsley, tabasco sauce and spaghetti sauce. Simmer soup on low for about 30-45 minutes until carrots are almost tender.

Add pasta to pot and simmer on low for about 15-30 minutes until pasta is just shy of al dente. As the soup cools, the pasta will absorb the broth. You can cook the pasta separate and add it to the soup after the soup has cooled.

Recipe: Slow Cooker Taco Soup

This soup is amazing and so simple. Matt and I thoroughly enjoyed it. We had so much left over that we sent some home with Matt's brother for him and his wife and we still have leftovers for lunch tomorrow.

To keep it easy to assemble before work, I browned the ground beef and chopped the onion the night before. I put those two ingredients in the crock pot dish, covered it, and stuck it in the fridge until morning. Then when morning came all I had to do was dump all the canned items in a stir.

Ingredients:

3/4 to 1 pound ground beef

1 onion, chopped

1 (16 oz.) can chili beans, undrained

1 (15 oz.) can kidney beans, undrained

1 (15 oz.) can whole kernel corn, undrained

2 (15 oz.) cans tomato sauce*

1 (4 oz.) can diced green chile peppers

1 packet taco seasoning

Sour Cream

Taco Shells/Frito Chips

Shredded Taco Cheese

*If you like tomato chunks you can substitute 1 (8oz.) can tomato sauce plus 2 (14.5 oz.) cans diced tomatoes

In a medium skillet, cook the ground beef until browned over medium heat. Drain.

Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, green chile peppers, and taco seasoning in slow cooker. Stir to blend and cook on Low for 8 hours.

Serve topped with a dollop of sour cream, taco cheese, and crumbled up taco shells.

Adapted from: Slow Cooker Taco Soup at allrecipes.com