Kitchen

[GloriBee]

I made this for Christmas and it was so good! I cheated and used the small, frozen meatballs (we get them at BJ's and they are like homemade). Other brands I have gotten at the grocery store were also good. I used the tri-color frozen tortellini and it was so pretty for Christmas! I used the 5 cps of beef broth and left out the green pepper because we don't like it. Easy recipe and so good!

Slow Cooker Italian Meatball and Tortellini Soup

http://www.365daysofcrockpot.com/2011/11/slow-cooker-italian-tortellini-soup.html#more

Slow Cooker Italian Meatball and Tortellini Soup

Makes 8-10 servings

Ideal slow cooker size: 6-8 quart

Cooking time: 6 hours

2 tsp dried basil

2 tsp dried oregano

1 finely diced onion

1 cup grated carrots

1 Tbsp tomato paste

2 garlic cloves, minced

2 Tbsp olive oil

1 1/2 lbs frozen Italian meatballs

1 (14 oz) can petite diced tomatoes

2 (8 oz) can tomato sauce

1 (20 oz) bag of frozen cheese tortellini

1 medium zucchini, sliced into quarter inch rounds

1 green pepper, diced

5 cups water + 5 tsp beef bouillon (OR 5 cups beef broth)

Salt and pepper

Grated mozzarella cheese, for topping

1. In a microwave safe bowl combine the basil, oregano, onion, carrots, tomato paste, garlic and olive oil. Microwave for 5 minutes, stirring every 90 seconds. Add to the slow cooker.

2. Add meatballs, tomatoes, tomato sauce, tortellini, zucchini, green pepper, water and bouillon to the slow cooker.

3. Cover and cook on LOW for 6-8 hours.

4. Salt and pepper to taste.

5. Ladle into individual serving bowls and top with mozzarella cheese.

[brewhaha]

clam chowder

[IamMrsG]

Here is a soup I made this week. I believe the recipe is proprietary, so am providing a link for Butternut Squash Soup.

My topping was Bacon Popcorn. I fried and crumbled bacon, set it aside, and used the bacon grease to pop popcorn. I added the bacon back to the popped corn and seasoned it with salt, chili powder and black pepper. I brought the bowl of corn, along with a bowl of grated Parmesan cheese, to the table for adding to the soup as we enjoyed it.

[Chi-town girl]

Barbara-We LOVE that Taco Soup recipe! Here is one of our fav's:

Slow Cooker Minestrone Soup
Yield: Serves 6-8Prep Time: 15 minutes Cook Time: 3-4 hours on High or 6-8 hours on Low
This easy slow cooker soup is loaded with veggies, beans, and whole wheat pasta! It is the perfect meal for a cold day!

ingredients:
1 small red or yellow onion, diced
2 small carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 1/2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
1 (28 oz) can diced tomatoes, with juices
6 cups vegetable broth
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can cannellini beans or Great Northern beans
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini, diced
1/2 cup dried whole wheat elbow pasta (can use gluten-free pasta)
1 cup chopped fresh spinach
Salt and black pepper, to taste
Freshly-grated Parmesan cheese, for serving, optional

directions:
1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

2. 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.

[Chi-town girl]

Another winner!

Black Bean Soup with Shrimp

INGREDIENTS
5 tablespoons extra virgin olive oil, divided
1 medium onion, finely chopped
4 garlic cloves, chopped, divided
2 tablespoons chili powder
1 teaspoon ground cumin
Salt and black pepper
1/2 teaspoon red pepper flakes
Zest and juice of 2 limes
1/4 cup fresh flat-leaf parsley, chopped
16 jumbo shrimp, peeled, deveined and butterflied

For the soup:
2 14-ounce cans black beans, rinsed and drained
1 14-ounce can diced fire-roasted tomatoes
5 cups chicken stock
1/2 cup heavy cream (optional)
Hot sauce, to taste

PREPARATION
Heat a medium soup pot over medium-high heat with 2 tablespoons oil. Add the onions, 3/4 of the garlic, the chili powder, cumin, salt and pepper. Cook for about 3-4 minutes, until the onions are tender, stirring frequently.

While the onions are cooking, in a shallow dish combine the remaining garlic, the remaining 3 tablespoons olive oil, the red pepper flakes, lime zest, parsley and a little salt. Add the shrimp and coat them thoroughly in the mixture. Let the shrimp sit while you prepare the soup.

Add the black beans to the skillet with the onions. With a potato masher or the back of a rubber spatula, smash half of the beans (the mashed-up beans will thicken the soup). Add the tomatoes, chicken stock and heavy cream (if using) to the pot, stir and turn the heat up a bit to bring the soup to a bubble. Once at a bubble, turn the heat back down to a simmer and let it cook for 10-12 minutes. Give the pot a stir every now and then to ensure that it is not sticking.

While the soup is simmering, preheat a large skillet over medium-high heat. Once it’s hot, add the shrimp and cook 2-3 minutes on the first side. Flip the shrimp, add the remaining lime juice and cook another 2-3 more minutes or until the shrimp are opaque.

Taste the soup and adjust the seasoning with salt, pepper and hot sauce. To serve, place a few ladles full of the soup in shallow soup bowls and stand 4 shrimp in the center of each bowl.

[Chi-town girl]

This is the most delicious tomato soup with no heavy cream! Serve it with grilled cheese sandwiches-yummy!!!

<cite>The Martha Stewart Show, January Winter 2008</cite> <small>http://www.marthastewart.com/315123/tomato-soup</small>

Yield Makes 6 cups

Tomato Soup

Ingredients:

• <ul> <li class="ingredient first item-odd">6 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 2 cloves garlic, chopped
• 24 ounces canned whole plum tomatoes
• 3 cups homemade or low-sodium store-bought chicken stock
• 2 teaspoons sea salt
• 1/4 teaspoon freshly ground black pepper

</li> </ul>

Directions:

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

[PinkyPetunia]

Green split pea soup with ham. I use the recipe on the bag of Goya split peas and I use more carrots and ham than called for. I make it in the crockpot and it is delicious. Love it in the winter.

[Carmie]

My favorites are:

Italian Wedding

Chicken Corn

Chicken Torellini

Bean with Ham and Sausage

I don't use a written recipe. I just make homemade broth and then I decide what to do with it. I usually make about 2 gallons of soup at a time. I also keep a couple of gallons of broth in my freezer for for a rainy day.

If I wasn't so lazy, I can the broth in my canner so I wouldn't have to use up freezer space.

[DiAnne]

<h1> SPICY CARROT COCONUT SOUP</h1>

You can change the spice level in this soup with the ginger and the red pepper flakes. Got this recipe at Whole Foods. It is nice for a change.

2 T oil
1 med yellow onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 pound carrots cut into 1 inch pieces
1-3/4 inch piece of fresh ginger root, peeled and sliced thin
A pinch of hot red pepper flakes
3 cups chicken or vegetable broth
1-1/2 T soy sauce
1-1/2 T creamy peanut butter
1 t sugar
1 t toasted sesame oil
1 cup coconut milk
chopped cilantro for garnish

In large pan heat oil over med-high heat add the onion, celery and garlic. Cook until vegetables are soft stirring occasionally. Add carrots, ginger root, red pepper flakes and broth and bring to a boil. Lower heat, cover and simmer until carrots are very tender, about 45 minutes.

Off heat add soy sauce, peanut butter, sugar, sesame oil. Stir and let cool slightly. Puree the mixture in blender in small batches. Return soup to pot and add coconut milk. Turn heat to low and warm to desired temperature. Do not let boil.

[vabreeze]

DiAnne, your Spicy Carrot Coconut Soup is very similar to the African Peanut Soup or Indian Peanut Stew that I make except I don't puree mine. And my recipe uses carrots as well as sweet potatoes. I think all the spices ARE a requirement in making this such a delicious, hearty soup. They have basically the same ingredients. I like it served over rice and like it with naan bread.

African Peanut Soup

Ingredients

· 2 tablespoons + 1 teaspoon of peanut oil (or olive oil)

• 2 medium onions, chopped
• 2 large red bell peppers, chopped
• 2 ribs celery, chopped
• 1 or 2 large carrots, peeled and diced
• 8 cups chicken broth or stock (or veggie broth)
• 2 cups sweet potatoes, peeled and chopped
• 1 (28 ounce) can crushed tomatoes, with liquid (or 1 small can tomatoes + 1 can chunky salsa)
• 4 cloves garlic, minced (or 1 ½ TBS garlic powder)
• 1/4 teaspoon chili powder (optional)
• ¼ teaspoon cumin (optional)
• ½ to 1 tsp grated fresh ginger (or about ¼ tsp ground ginger)
• 2 cups ground turkey or chicken (optional)
• ½ teaspoon salt
• 1/4 teaspoon black pepper
• ¼ teaspoon cayenne (optional)
• 1/2 cup uncooked brown rice
• 2/3 cup to 1 cup unsweetened natural peanut butter (or your preference of crunchy or creamy)
• ½ to 1 cup heavy cream or coconut milk

Directions

1. Heat 2 tablespoons of oil in a large stock pot over medium high heat. Sauté onions, bell peppers, celery, and carrots until lightly browned and tender, stirring when almost done to prevent burning. Stir in chicken stock, sweet potatoes, tomatoes/ salsa, garlic, chili powder, cumin, and ginger. Reduce heat to low and simmer, covered, for 20 to 30 minutes.
2. In a skillet, heat the remaining 1 teaspoon of oil. Add the ground turkey or chicken, stirring to break up any clumps. Season with salt and black pepper. Drain on paper towels.
3. Add turkey and cayenne to stock pot. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter and coconut milk to soup until well blended, and serve.
4. Serve with cilantro and sour cream, if desired.