Category: Soups

Cowboy Stew

This is a hearty, delicious chili-type stew. A real man pleaser!

1 pound beef for stew (I used cut up steak, all fat removed)

1 packet taco seasoning mix (about 1 ounce)

large zip-top bag

1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained) I used Hunt’s Fire Roasted Southwestern Style Diced Tomatoes

1 (10-ounce) can milder diced tomatoes and green chiles (undrained)

1 can refried beans

1 medium onion, diced

1 red bell pepper, diced

2 (16-ounce) cans pinto beans (drained)

Coat the inside of crock with Crisco to make clean up time a lot easier. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.

Stir in canned tomatoes (including liquid), refried beans, onion and bell pepper.

Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve. This goes well with Spoon Cornbread.

Beef Slow Cooker Soups

Chunky Beef Chili

2 pounds beef chuck, cut for stew

1 (28 oz.) can tomatoes in puree, chunky, undrained

1 1/2 cups onions, chopped

12 ounces beer, or 1 1/2 cup water

1 (4 oz.) can green chili, chopped

1/4 cup tomato paste

3 tablespoons chili powder

1 1/2 tablespoons garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons salt

1/4 teaspoon ground cinnamon

1/4 cup peanut butter

3 (15 oz.) can Roman beans, or pinto beans, rinsed

1/3 cup cilantro, chopped

Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.

Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.

Cover and cook 5 minutes or until beans are hot. Stir in cilantro. Serve with : sour cream, chopped red onion, shredded cheddar cheese.

8 Servings

Chicken Italian Slow Cooker Soups

Chicken Minestrone with Pesto

Post author By Sharon
Post date September 12, 2011
No Comments on Chicken Minestrone with Pesto

1 28 oz. can tomatoes in puree, undrained

4 cups chicken broth

1 pound chicken thighs, skinless, boneless, cut in 1 inch cubes

1 baking potato, peeled and diced

1/2 cup onions, chopped

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/4 teaspoon pepper

1 16 oz. can white beans, (cannellini) rinsed

1 zucchini, diced ( about 6 ounces)

1 cup frozen green beans, thawed

1/3 cup pesto, refrigerated, prepared, basil

Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.

Stir in cannellini beans, zucchini and green beans. Cover and cook on high for 15 minutes, or until zucchini is tender. Spoon into bowls; top with pesto.

8 Servings

Slow Cooker Soups

Cabbage Patch Stew

1 lb of ground meat browned
1 med onion chopped
3 ribs celery chopped
2 lbs of chopped cabbage
1 can pinto beans, drained
1 can diced tomato
2 cans stewed tomatoes-each 14 oz cans
1-1/2 tsp chili powder
1 tsp dried oregano
salt & pepper to taste
1/2 cup ketchup

Add onion and celery to meat in skillet, cook until tender, drain before adding to crock pot. Add chopped cabbage to crock pot along with pinto beans, diced tomato, stewed tomatoes, chili powder, oregano, salt & pepper, & ketchup Mix together in crock pot. Cook on low for 6 hours. I wish I had okra, I think it would have been good to add, Enjoy!

Soups

Chili’s Chicken Enchilada Soup

Post author By Sharon
Post date September 9, 2011
No Comments on Chili’s Chicken Enchilada Soup

1 tablespoon vegetable oil

1 lb chicken breast fillet (approx. 3 fillets)

1/2 cup diced onion

1 garlic clove, pressed, to taste

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta cheese

1 teaspoon salt, to taste

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

shredded cheddar cheese

crumbled corn tortilla chips

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onion

2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed

2 teaspoons finely minced fresh cilantro

1 pinch salt

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

8 Servings

Soups Vegetarian

Tuscan Tomato Soup

1 teaspoon olive oil

1 clove garlic, minced

2 cups country bread, cubed

3 pounds tomatoes, ripe, each cut into quarters

1/4 cup fresh basil leaves, loosely packed, chopped, plus additional for garnish

1 teaspoon sugar

salt

In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet from heat. In food processor with knife blade attached, pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour into saucepan. Stir in chopped basil, sugar and 1/2 teaspoon salt. Simmer on low for 20 minutes. Garnish with additional basil leaves.

4 Servings

Soups Turkey

Turkey Tortilla Soup

1 pound turkey, cooked, cubed

1 celery stalk, diced

1/2 cup onions, chopped

1/2 cup carrots, chopped

salt and pepper

4 cups water

1 (15 oz.) can cream of mushroom soup

1 teaspoon poultry seasoning

6 flour tortillas, (8″) cut into 3 inch pieces

1/2 cup frozen petite peas

Boil turkey, celery, onion, carrot, salt and pepper in water. Add soup and poultry seasoning. Bring to a boil. Add tortilla pieces and frozen peas. Cook for 2 minutes. Turn off heat; cover and let stand 5 to 10 minutes before serving. Great make ahead dish to be reheated.

*You may use your choice of cream soups. Cream of chicken and cream of celery are also excellent choices.

6 Servings

Soups

Three Onion Soup

4 tablespoons unsalted butter

2 pounds red onions, thinly sliced

2 pounds yellow onions, thinly sliced

1/2 pound shallots, thinly sliced

1 tablespoon plus 2 teaspoons chopped fresh thyme

4 cups beef stock or low-sodium canned broth

1/4 cup dry sherry

1 log (4 oz.) soft mild goat cheese, softened

3 tablespoons extra-virgin olive oil

10 slices (1/4 inch thick) French baguette

Melt 2 tablespoons butter in each of 2 large skillets over moderate heat. Divide onions, shallots, and 1 tablespoon thyme between pans and cook, stirring occasionally, until onions are golden brown (do not burn), about 1 hour. Add 1/2 cup stock to each skillet and simmer, stirring occasionally, until liquid reduces to a glaze. Transfer both onion mixtures to a 5-quart pot; stir in 4 cups water and remaining 3 cups stock. Simmer soup, uncovered, until reduced to 6 cups. Add sherry; salt and pepper to taste. Remove from heat; keep soup hot, covered.

Meanwhile, stir together goat cheese, 2 tablespoons oil and remaining 2 teaspoons thyme; salt and pepper to taste. Preheat broiler. Brush bread slices on one side with remaining 1 tablespoon oil and broil, turning, until golden brown. Spread toasts with goat cheese mixture. Serve soup ladled into bowl with cheese toasts on side.

Makes 6 servings.

Italian Soups Vegetarian

Tastes Like Lasagna Soup

1 lb ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32 ounce) box chicken broth

2 (14.5 ounce) can petite diced tomatoes

1 (15 ounce) can tomato sauce

2 teaspoon Italian seasoning

1/2 teaspoon salt

2 cup broken lasagna noodles

1 (5 ounce) package grated parmesan cheese

2 cup shredded mozzarella cheese

garlic crostini, recipe follows

Garlic Crostini:

1 thin French baguette

1/2 cup extra-virgin olive oil

2 cloves smashed garlic

Salt and freshly ground black pepper

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

*To make this vegetarian, substitute Vegetable Broth for Chicken Broth

For the garlic crostini:

Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

Servings: 8 to 10 servings

Slow Cooker Soups

Taco Soup

Jalapenos

Chopped green onions

Grated cheese

Sour cream

Corn chips

1 1-ounce package ranch salad dressing mix

1 1 1/4-ounce package taco seasoning mix

1/2 cup green olives, sliced (optional)

1 small can black olives, drained and sliced (optional)

2 4 1/2-ounce cans diced green chilies

1 14 1/2-ounce can tomatoes with chilies

1 14 1/2-ounce can diced tomatoes

1 14 1/2-ounce can mexican tomatoes

1 15 1/4-ounce can whole kernal corn, drained

1 15 1/2-ounce cans pink kidney beans

2 15-1/2 ounce cans pinto beans

2 cup diced onions

2 lb ground beef

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

Makes 12 to 16 servings

Recipe courtesy Paula Deen