Slow Cooker Black Bean & Lentil Soup {with Smoked Paprika}

Much of the country is going through either a very cold and/or very stormy snap- us included (it was -8 here this morning!)- so it is of course the perfect opportunity for making a crock pot full of warm, hearty soup.

Since I slow-cookerized it, this particular soup is super easy to throw together- it's also very economical! It is vegetarian as well (unless you decide to use chicken broth), but it is not at all lacking in heartiness. Trust me, Hubby liked it. The beans and lentils are meaty, the broth and vegetables become almost creamy once blended a bit, and the smoked paprika...Well, you've just got to try it if you haven't. And if you have, you know what I'm talking about. You know it's a special spice when it's mentioned in the title of the dish. I mean, nobody's going to say, "Black Bean & Lentil Soup with Oregano," right? Just a whiff of the container and you'll know it's not your ordinary paprika. This is, well...smoked! And the smoky quality, both aroma and flavor, comes through very strongly in the flavor of this dish.

The leftovers were phenomenal, by the way! The flavors just seemed to meld and come together even better the second day when we had it for lunch. Bonus!

Black Bean & Lentil Soup with Smoked Paprika

(printable version)

adapted from Haystacks & Champagne

makes about 8 servings

1/2 large onion, chopped

2 larges stalks celery, chopped

3 cloves garlic, minced

2 tsp smoked paprika (not regular paprika!)

2 bay leaves

1 (14 oz.) can fire-roasted diced tomatoes (you can use regular, but the fire-roasted variety really adds to the smoky flavor of the soup)

1 cup dried brown lentils, rinsed and sorted

1 (14 oz.) can black beans, drained and rinsed

2 (14 oz.) cans vegetable or chicken broth

3 cups water

2 tsp dried parsley

salt and pepper to taste

Put all ingredients into the slow cooker. Cook on low 8-10 hours or until vegetables and lentils are tender.

Remove and discard bay leaves. Using stick or immersion blender, blend a few seconds or until consistency is to your liking (it should still be a little bit chunky). Note: if you don't have an immersion blender (although you most certainly should!), you can put about half the soup in your regular blender and blend until combined, but not completely pureed. Then stir into remaining soup for the same effect. This gives the soup a wonderfully creamy feel.

Season with salt and pepper, if desired. Serve topped with shredded Parmesan cheese.

{Slow Cooker} Tuscan Chicken Stew

What makes something "Tuscan"?

Is it the white beans?

Or the tomatoes?

Surely somebody knows.

I don't, but I'll tell you something I DO know:

This stew is YUMMY.

It is full of delicious veggies, tender chicken, spices, oh, and of course those beans and tomatoes!

And it is guaranteed to warm you up if you've been outside at a football game, raking leaves, pumpkin patching, or any of the other outdoor activities people do in the fall.

And the best part is, I slowcookerized it for you (as of now that is officially a word, just so you know), so your slow cooker does all the work while you're out having fun (or in the case of leaf raking, not having fun)!

Slow Cooker Tuscan Chicken Stew

(printable version)

adapted from South Your Mouth

makes 6-8 servings

1-2 lb. chicken pieces (I used skinless thighs)

5 cups chicken broth

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 lg. onion, diced

5 med. red potatoes, chopped

1 15 oz. can great northern beans, drained and rinsed

1 14 oz. can diced tomatoes, undrained

1 tsp thyme

6 cloves garlic, minced

1/2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp Italian seasoning

Combine all ingredients in slow cooker. Cook on low 6-8 hours or until potatoes are tender and chicken is cooked through. If using bone-in pieces of chicken, remove bones and chop or shred meat. Remove bay leaf before serving.

{Slow Cooker} Butternut Squash & Sweet Potato Soup

One of my absolute favorite fall food items is the butternut squash.

I was only introduced to it a couple of years ago and it changed my world forever! It's creamy texture and delicate, nutty flavor incorporate well into a variety of dishes, but it especially lends itself well to soups. Its bright color is cheery, and pureed into a dreamy smoothness, it banishes the chill of a crisp fall evening in no time!

This recipe makes a huge batch-we had some for dinner, froze enough for another dinner, and had enough leftover for several lunches!

Pro tip: to make your squash easier to cut (these things are notorious for being difficult to get into!), microwave it for 2-3 min. The rind should be somewhat softened so you can slice it in half without cutting off your hand in the process.
Also, before freezing, be sure to let the soup cool completely!

Slow Cooker Butternut Squash & Sweet Potato Soup
(printable version)

adapted from Hamilton Beach

serves 8-10

1 medium onion, chopped

2 TB butter

2 cloves garlic, chopped

1 large butternut squash, peeled, seeded and cut into 2 in. chunks

1 large or 2 medium sweet potatoes, peeled and cut into 2 in. chunks

5 cups chicken broth

1 1/2 tsp. dried sage

1/2 tsp salt

1/4 tsp pepper

1/2 cup half and half or heavy cream

In a skillet, cook onion in butter over medium heat, stirring occasionally, until tender but not browned. Add the garlic and cook 1-2 min. more. Spoon into slow cooker.

Add squash, sweet potatoes, broth and seasonings.

Cover and cook on high 4 hours or on low 6-7 hours.

Let cool slightly, then puree in a blender or using an immersion blender (stick blender) until smooth. Stir in cream.

{Slow Cooker} Sausage and Bean Soup with Pasta & Kale

Once again, I've come to the time of year where I can't decide if it's still soup weather or not.

Some days lately it's been up in or near the 70's with sunshine streaming in the windows, inviting me to unpack my summer box of clothes. But other days, like today, the gray returns and the chill creeps back in like an unwanted guest who has overstayed their welcome.The warm sunny days make me eager to dust off the grill and make big crisp salads, but when the rain and fog roll back in I still cling to my warm, comforting, hearty soups.

This soup is so delicious that even if it's warm where you are, you might not want to wait for fall!

It is full of hearty things like sausage, beans, pasta, and of course, veggies! The sausage adds a bit of zip and the kale gives it a vibrant freshness.

Enjoy!

Sausage and Bean Soup with Pasta & Kale

(printable version)

adapted from The Italian Dish

serves about 6

1 cup dried cannellini beans, soaked (or 1 15 oz. can, drained)

1 lb. ground sausage (turkey or pork)

1/2 med. onion, diced

1 med. carrot, diced

1 TB olive oil

2 garlic cloves, minced

 1 15 oz. can diced tomatoes

6-8 cups chicken broth

1 tsp dried thyme

1 bay leaf

salt and pepper

1 cup ditalini pasta (or any small pasta)

a few handfuls of chopped kale

grated Parmesan cheese (for topping)

In a large skillet, brown the sausage; remove from pan and drain off the fat. Do not wipe clean. Add onion, carrot and olive oil and saute 2-3 min. or until softened. Add garlic and saute about a minute more.

Combine sausage, sauteed vegetables, tomatoes, chicken broth, thyme, bay leaf and salt and pepper in crock pot. Cook 6-8 hrs. on low setting.

15-20 min. before serving, add pasta; stir. Cook on high until pasta is almost tender, about 10 min. Add kale and stir, cooking for several minutes or until wilted.

Serve topped with grated Parmesan.

{Slow Cooker} Sausage and Lentil Soup

I don't know about where you are, but here in just about the northeast-est of northeast Washington it is still cold. It hasn't snowed for awhile, but there are still piles upon piles of it. Dirty, grimy, slippery, slushy, icy. And that brisk air still whistles down out of the Canadian mountains from time to time.

That being said, we still hold our soup mugs tightly! A warm soup is such a comfort  in the chilly winter months, and this hearty collection of sausage, lentils, cabbage, and other vegetables is no exception.

We used elk German sausage in ours (I have a couple of huge packages I'm not sure what to do with- any ideas?), but you can substitute whatever kind of smoked sausage variety you like.

The addition of cayenne pepper turns up the heat in a different way, and again, you can adjust it to your liking. I think I got a little sprinkle happy, cause our noses were running and we decided we needed a dollop of sour cream to cut the spice!

By the way, have you ever used the word "dollop" for anything but sour cream? Just thought I'd throw that out there, because I don't think I have. Hm.

Whatever you do, make sure to put this soup on your list before winter is over- you'll be happy you did!

Slow Cooker Sausage and Lentil Soup

(printable version)

adapted from allrecipes.com

makes about 6 servings

7 oz. dry lentils (about 1 cup), rinsed

1 small onion, diced

1/2 of a small head of cabbage, roughly chopped

2-3 cloves garlic, minced

2-4 (depending on size) smoked sausages, chopped

1 16 oz. can diced tomatoes

4-5 cups chicken broth

1 bay leaf

1 tsp dried thyme

1/4-1/2 tsp cayenne pepper (adjust to taste)

salt and pepper to taste

Place all ingredients in slow cooker and cook on low 6-8 hours. If desired, serve topped with sour cream.

Slow Cooker Chicken Caesar Sandwiches

I don't know about you, but I loooove chicken caesar salads.

I don't care if there are anchovies in the dressing!

Who brought that up anyway??! Back to the salad.

A Caesar salad is such a simple thing. Romaine lettuce, Parm, croutons. Occasionally chicken. And the dressing. Mmm, the dressing. My current favorite is Ken's Lite Creamy Caesar. It really doesn't taste light. It is yummmy.

So you know what is just a crazy genius idea? Putting all that Caesar salad goodness into a sandwich! And even more awesome? Let's use the crock pot! Or this would also be amazingly simple with leftover shredded chicken.

It is really amazing just how much these sandwiches taste like a classic Caesar salad. There's chicken, totally soaked in your favorite Caesar dressing. Then there's Parm- mixed in to the chicken and sprinkled on top. There's a good helping of crispy green romaine. And even the buns, golden toasted, pose pretty convincingly as croutons.

Wow, seriously. If you're having a Caesar salad craving, try one of these sandwiches. So good and incredibly simple!!

Slow Cooker Chicken Caesar Sandwiches

(printable version)

slightly adapted from Chef in Training

makes about 6 large sandwiches

2 lbs. chicken breast (or leftover shredded cooked chicken)

1/2 to 1 cup of your favorite Caesar dressing

1/2 cup shredded Parmesan cheese

1/4 cup chopped fresh parsley or 2 tsp dried parsley

1/2 tsp pepper

2 cups shredded or chopped romaine lettuce

6 hamburger buns (you could also do sliders!)

Place chicken in slow cooker. Cover with 1-2 cups water, cover and cook on low 4-6 hours. 

Remove chicken and shred. Pour water from the slow cooker. 

Return chicken to slow cooker and add dressing, Parmesan cheese, parsley and pepper. Stir until combined. Cover and cook on high 30 min. or until hot.

Toast hamburger buns until broiler until just browned.

To assemble, put some chicken mixture on each bun, top with extra Parmesan cheese and lettuce and serve!

{Crock-Pot} Cheesy Vegetable Chowder

Do remember a couple of days ago when I was going on about yummy, comforting soup recipes?

Well, here you go!

This soup is not only totally healthy- packed with veggies- but it also contains CHEESE and is thereby amazing. It's sort of a take on broccoli cheddar soup, but with way more vegetables (count 'em- 6!- if garlic counts as a vegetable!) AND I converted it for the crock pot. Of course.

So. Go make yourself some.

Oh, and while it's in the crock pot, get all domestic and whip up some of this fantastically easy Italian bread!

Crock-Pot Cheesy Vegetable Chowder

(printable version)

adapted from Lulu the Baker

serves about 6

2 TB butter

1 med. onion

1 cup chopped carrots

2 celery sticks, chopped

2-3 cloves garlic, minced

2 medium broccoli crowns, chopped into small florets

3 14 oz. cans chicken broth (about 6 cups)

2 large baking potatoes, peeled and diced

1 bay leaf

salt and pepper to taste

1 TB flour

1/2 cup water

1 cup milk

2 heaping cups of cheddar cheese, shredded (I used a blend of extra sharp white cheddar and medium  cheddar)

Melt the butter in a large skillet over medium heat. Add onions, carrots and celery and saute until tender. Add garlic and saute 1 or 2 minutes more. Place onion mixture in crock pot. Add broccoli and potatoes; pour in broth, add bay leaf and salt and pepper. In a small jar, combine flour and water and shake vigorously to combine. Stir into crock pot. Cook on low 6-8 hours.

Before serving, remove bay leaf, then remove about half of soup from crock pot and puree the other half using an immersion or "stick" blender (this can also be done in batches in a blender) to your desired consistency. Stir in reserved soup, milk and cheese and heat until hot and cheese is melted.

Roasted Cauliflower and Aged White Cheddar Soup

Three important words.

Aged.

White.

Cheddar.

Oh, and Tillamook.

I guess that's four. Oops.

I highly recommend Tillamook Vintage White Extra Sharp Cheddar in this recipe (or in any other possible way you may want to use cheese)! It has long been a favorite of mine...in fact, if the truth be told, when hubby and I were engaged, he gave me a 2 lb. block of Tillamook Vintage White Extra Sharp Cheddar (would TVWESC be a good acronym?) for our first Valentine's Day! Now before you cleverly protest that that's awfully cheesy let it be known that I was extremely pleased to find that my man already knew me so well. I was ecstatic to have a whole 2 lb. of that incredibly sharp goodness to myself and he knew it!!

So anyway, back to the soup. Were we ever talking about soup? Oh, well, we should have been. This soup is amazing.

Almost unreal. Especially since it contains a vegetable I never eat! Again, like the broccoli incident, I think that roasting worked it's magic on the cauliflower. Along with the aforementioned cheese of course.

In any case, hubby (who is not in the broccoli-lover's club by any means) loved it as much as I did- we pretty much slurped up the whole pot of it. Yes, all four servings. Hey, it's veggies, right?

Oh, and also! I got these adorable new soup mugs on our recent trip to Wallowa Lake- one of the gift shops there carried my dining set brand in a beautiful variety of colors. I fell in love with the blue soup mugs and I think they go beautifully with my cream colored plates, don't you?

Roasted Cauliflower and Aged White Cheddar Soup

(printable version)

adapted slightly from Closet Cooking

serves 4

1 head of cauliflower, cut into small florets

2 TB olive oil

salt and pepper

1 TB oil

1 med. onion, diced

2 cloves garlic, chopped

1 tsp thyme

3 cups chicken broth (or veggie broth, if you prefer)

1 1/2 cups aged white cheddar (Tillamook recommended)

1 cup milk or cream (I used a combination of both)

salt and pepper

6-8 slices bacon

Preheat oven to 400. Toss cauliflower florets in oil along with salt and pepper to taste. Arrange in a single layer on baking sheet. Roast 20-30 min., stirring halfway through, or until cauliflower is browning.

Heat the 1 TB oil in a large saucepan on med. heat. Saute onion 5-7 min. or until tender. Add garlic and thyme and saute until fragrant, about 1 min.

Add broth and cauliflower, bring to a boil, reduce heat and simmer, covered, about 20 min. (Slow cooker option: at this point, move onion/garlic mixture to slow cooker. Stir in broth and cauliflower, cook on low 4 hours or until cauliflower is tender...continue to follow regular directions). Meanwhile, cook bacon until crisp, if desired, and crumble.

Puree with a stick blender until soup reaches desired consistency. Mix in cheese and let it melt, adding salt and pepper to taste.

Stir in milk or cream and cook until hot if necessary. Stir in about half the bacon.

Garnish with reserved bacon.

Crock-pot Pumpkin Applesauce

Hubby and I recently went fruit picking! We love a spot in Spokane called Greenbluff, which is home to over 40 small family owned farms- not only are the farms beautiful and often quaint, but you are treated to a lovely view of the valley from the top of the bluff! Last summer we picked strawberries, cherries, raspberries and pumpkins. This summer we picked strawberries and cherries. In early September we made our way to the bluff to score some end-of-the-season peaches as well as some early apples (Honeycrisp)! We ate many of the peaches fresh (they were so good!) and I froze enough to fill over a gal. freezer bag to put in our smoothies we enjoy every Sunday night. I used some of the apples for the delicious Caramel Apple Crumble Bars and then I made this amazing applesauce!

The particular flavor of the applesauce will of course depend on the type of apple you choose (I hear a variety is best!), but the addition of cinnamon and some smooth pureed pumpkin is sure to win the approval of your tastebuds no matter what you use! I found that the Honeycrisp apples provided a perfect pairing of sweet and tart.

I also got to use a fantastic gadget that was a Christmas present from my in-laws- an apple peeler! If you don't own one of these, I highly recommend them! This particular one has the ability to peel, core and slice at the same time- truly a time saver! If peeling apples keeps you from baking pies, making applesauce, etc, consider this a good investment (only about $20). It will change your life. :)

Crock Pot Pumpkin Applesauce

(printable version)

adapted from Stockpiling Moms

makes...a lot. :)

8 apples, peeled, cored and sliced

2 tsp lemon juice

5 tsp brown sugar

2 cinnamon sticks

approx. 1 cup pumpkin puree (canned or fresh)

Combine all ingredients in crock pot. Cook on low about 6 hours, stirring occasionally. Remove cinnamon sticks and blend using stick blender to reach desired consistency. Store refrigerated, up to two weeks, or freeze.

Cowboy Beans

When Hubby and I were married, three years ago, we got some very cool wedding gifts. One very unique gift we received was from my Aunt Marion. My aunt and uncle live in Malawi, Africa, with their family, serving as missionaries with African Bible Colleges. Unfortunately, because it wasn't a furlough year for them, they were unable to attend our wedding. However, they sent a very special present with my grandparents (also missionaries in Malawi).

It is a beautiful, African-made beanpot. Before I received the pot, along with instructions from my aunt (and a recipe- which I will share with you!), I had never heard of a beanpot. It is ceramic or stoneware (I'm not sure which) with a lid. I think it works much like a crock pot, designed to cook slow and low. If you don't have a beanpot, you may be able to try this recipe in your crock pot instead (although I haven't tested it!).

The recipe my aunt included with the special pot is SO good. I made it for our church's fourth of July barbecue last week and people couldn't stop raving about it! When so many wonderful ingredients are combined, how can you go wrong?

Cowboy Beans

(printable version)

makes approx. 8-10 side-dish servings

1/4 lb. bacon

1/4. lb. hamburger

1 onion, chopped

1 28 oz. can pork and beans

1 16 oz. can kidney beans, drained

1 16 oz. can butter beans, drained

1/2 cup brown sugar

1/3 cup white sugar

1/4 cup barbecue sauce

1/4 cup ketchup

1 TB mustard

2 TB molasses

a few drops of liquid smoke (optional)

Preheat oven to 250.

Fry and crumble the bacon. Brown hamburger and onions in bacon grease.

Combine all ingredients in beanpot and bake 4-5 hrs.

(If you don't have a beanpot, try using the crockpot on low for 4-6 hrs)

{Slow Cooker} Butter Chicken

Ah, the slow cooker. Perfect in all seasons. Lending to your home that pleasant aroma that makes you look like you've been slaving over a hot stove all day.

Though slightly more exotic than your ordinary crock pot roasts, pulled pork and soups, this delicious dish is also a product of the slow cooker! Though its name may sound anything but exotic, Butter Chicken is a delicious Indian dish including many more ingredients than just butter.

Garam masala for one.

I accidentally overlooked this ingredient when making out my grocery list, so as I pulled out the recipe, I panicked. I didn't even know what it was! Thanks to Google, I now know that garam masala is an aromatic Indian spice blend. It seems that the spices are traditionally roasted whole and freshly ground, which produces excellent flavor. Of course, I couldn't quite replicate that, however, I did find a recipe for "easy garam masala" (it'll do in a pinch!) that, to my unexperienced tastebuds, was delicious!

The entire dish was laced with spice- hints of cinnamon, nutmeg and cloves, with a kick from fresh ginger and cloves. I served it over rice and it was fantastic- tender chicken breast cubes, creamy, nutty, spice-laden sauce and fresh cilantro to top it all off. I think I'd call my foray into Indian cuisine a success!

Butter Chicken

(printable version)

from AllYou Magazine

serves 6-8

4 TB unsalted butter

2 onions, thinly sliced

2 lb. boneless chicken breast or thighs, cut into 2 in. pieces

1 2 in. piece fresh ginger, cut into 1/2 in. slices

4 cloves garlic, coarsely chopped

1/2 cup slivered almonds

1 cup plain yogurt (not nonfat)

2 tsp garam masala

1 tsp salt

1 15 oz. can diced tomatoes, drained

1/4 cup heavy cream

3 TB chopped fresh cilantro, if desired

Melt butter in a large skillet over med-high heat. Add onions and cook, stirring, until softened and beginning to brown (5-7 min). Scrape into slow cooker. Place chicken pieces on top.

Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor or blender and process until smooth, scraping down sides as needed. Add tomatoes and pulse once to combine. Pour mixture over chicken. Cover and cook on low until chicken is tender, 4 to 5 hours.

Stir in heavy cream, cover and heat until warm, about 5 min. Serve with rice and sprinkle with cilantro just before serving, if desired.

{Slow Cooker} Chicken and Barley Soup

Another delicious and hearty soup for your slow cooker! This soup is packed full of healthy and tasty ingredients: tender chicken breast, vegetables, barley and soothing, flavorful broth. I adapted the original recipe for the crock-pot as usual and it turned out absolutely fantastic! It is a simple, yet satisfying meal- and so easy to make! If you haven't experimented with barley much, it is a great alternative to rice in many dishes! Next time you have a chilly evening or you want to come home to a delicious aroma and a hot meal, try a pot of warm, comforting chicken and barley soup!

{Slow Cooker} Chicken and Barley Soup

(printable version)

adapted from Kayln's Kitchen

serves about 6

2-4 boneless, skinless chicken breasts (depending on size) or 2 cups leftover chicken

8 cups chicken broth

1 tsp dried thyme

1 tsp poultry seasoning (or seasoning of your choice)

1 TB dried parsley

1 onion, diced

1 cup chopped celery (2-3 stalks)

1 cup sliced or diced carrots (or more!)

1 can diced tomatoes (or 1-2 chopped fresh tomatoes)

1/2 cup pearl barley

pepper and salt to taste

Place all ingredients in slow cooker. Cook on low heat 6-8 hrs. or on high 4-6 hrs. About halfway through cooking time (or when chicken is done), remove chicken from slow cooker and cut into chunks. Return to slow cooker for the remaining cook time.

{Slow Cooker} Ham and Wild Rice Soup

Although signs of spring are poking up (literally!) here and there, it is definitely still soup weather here in our neck of the woods. Gray, rainy days, occasional snowfall and somewhat chilly temperatures keep us loving the sensation of wrapping your hands around a fragrant, creamy bowl of something warm and filling. This delicious ham and wild rice soup certainly fits the bill!

It smells heavenly, tastes fantastic, and goes down smooth. Add to that the super-easy-ness of the slow cooker, and you've got it made!
While the carrots, onions, ham, rice, broth and cream of celery soup simmer away all day, it is the last minute stir-ins that really make the difference. Milk lends creaminess, sliced almonds add a satisfying crunch and sherry kicks the flavor up to a whole new level.

Slow Cooker Ham & Wild Rice Soup

(printable version)

by Betty Crocker

serves 4-6

2 cups diced cooked ham

1 cup carrots, cut matchstick style (julienne)

3/4 cup uncooked wild rice

1 med. onion (about 1/2 cup)

1 can chicken broth (1 3/4 cup)

1 can cream of celery soup

1/4 tsp pepper

1 tsp parsley

3 cups water

1 cup milk (or half and half if you want it even creamier!)

1/4 cup sliced almonds

2 TB dry sherry

Spray slow cooker with cooking spray. Combine ham, carrots, rice, onion, broth, soup, pepper and parsley in slow cooker. Add water and stir.

Cook on low 6-8 hrs.

Stir in remaining ingredients and cook on high 10-15 min. or until hot.

{Light} Lasagna Soup

I'm serious when I say that this soup really tastes like lasagna. I had my doubts about whether or not it would follow through on it's claim, but taste like traditional lasagna it does AND the amazing part is it tastes like the classic Italian comfort food while weighing in at only approx. 225 calories a serving!! I converted this recipe from the Deen Bros. to a slow-cooker version, which was much more convenient for me and worked out perfectly.

If you are craving the combined flavors of noodles, cheese, tomatoes and hearty Italian sausage, but feel guilty about piling on the calories, this soup will be a perfect remedy for your comfort-food fix!

Lighter "Tastes Like Lasagna" Soup

(printable version)

adapted from the Deen Bros. recipe via Pinterest

serves 4-6

2 tsp olive oil

1 lb. Italian turkey sausage, casings removed

1 onion, chopped

3 cloves garlic, minced

1 (32 oz.) container of chicken broth

1 (15 oz.) can tomato sauce

1 (14.5 oz.) can petite diced tomatoes

1/2 tsp salt

1/4 tsp crushed red pepper

4 oz. broken lasagna noodles (about 4 noodles)

1 tsp dried basil

3 TB grated Parmesan cheese

1/2 cup shredded mozzarella cheese

Heat the oil over med-high heat in a large skillet. Add the sausage, onions and garlic. Cook, stirring occasionally, until the sausage is crumbled and browned.

In slow cooker, combine broth, tomato sauce, diced tomatoes, salt, red pepper and basil. Stir in sausage mixture. Cook on low about 6 hours.

When ready to serve, cook noodles "al dente" according to package directions. Stir into soup. Stir in Parmesan and mozzarella. Top with sour cream if desired.

Source: thedeenbros.com

Slow Cooker {Beefy} French Onion Soup

My in-laws keep us supplied with delicious onions. My father-in-law works for a family onion farm, so we are often sent home with a 50 lb. bag to use (and share!). I have been slowly won over into the onion lover's camp (although I still can't handle them raw- except in salsa) through the big, sweet yellow onions we are supplied with. The last installment had me thinking they would make a lovely bowl of French onion soup. And they did. I try to make most of my soups in the crock pot since our soup night is an evening when we are away from home until later and it is fantastic to meet aromas and a warm bowl of soup when you walk in the door. So when I found a recipe for French onion soup made in the crock pot, with chunks of stew meat, I knew I had to try it.

The result was an amazingly rich, beefy broth, full of sweet caramelized onions and tender meat, topped, of course, in traditional style, with toast smothered in swiss cheese. I think the cheesy toast is almost my favorite part of the soup! It adds such a classy look and delicious flavor to the dish, with the cheese melting down the side and into the broth...okay, now I'm getting hungry.

Slow Cooker Beefy French Onion Soup
(printable version)

by Betty Crocker

serves about 6 main dish, 8 side dish

about 7 small onions, cut in half and thinly sliced (about 7 cups)

1 TB butter, melted

2 TB sugar

2 bay leaves

1 1/2 lbs. beef stew meat

3 cans (10.5 oz) condensed beef consomme (I used broth)

1/4 cup dry sherry or apple juice

1 cup apple juice

1/4 tsp dried thyme leaves

1/2 in. thick slices French bread, toasted (1 per serving)

sliced or shredded swiss cheese (1 slice or 1/4 cup per serving)

Toss onions, butter and sugar in slow cooker. Top with bay leaves and beef. Cover and cook on low heat 9 to 10 hours or until onions are deep brown (caramelized).

Stir in consomme, sherry, apple juice and thyme and increase heat to high. Cook unti hot, about 10 min. Remove bay leaves.

To serve, spoon into oven safe soup bowls or ramekins and top each serving with a slice of toast and cheese. Broil with tops 6 in. from heat 3 to 5 min or until cheese is bubbly and starting to brown.

Source: Bettycrocker.com

Crock-Pot Chicken Tortilla Soup

Yesterday was beautiful and sunny...but COLD. The perfect day to come home to a house filled with delightful aromas and a hot bowl of hearty soup.

This particular soup has become a staple at our house. It is filling and flavorful, chock full of beans, corn, tomatoes and chicken simmered in a mildly spicy red broth. It is also VERY easy and adaptable, depending on your personal taste. Take the basic recipe and alter it if you like more or less heat, add chilies if you prefer, leave out the beans, make it your own, but you certainly can't go wrong! It is a cinch to put in the crock pot in the morning and will welcome you with delicious aromas when you walk in the door. Who doesn't like that?

You can also experiment with toppings- we like to garnish ours with grated cheddar cheese, a dollop of sour cream and of course, tortilla strips, but avocado or fresh cilantro would be marvelous as well!

Crock-Pot Chicken Tortilla Soup
(printable version)

with my tweaks

serves about 6 main dish

1 lb chicken breast (if you have shredded chicken on hand, you can use it here, otherwise, follow directions below for deliciously moist chicken)

2 (15 oz) cans petite diced tomatoes

1 (15 oz) can low sodium black beans, drained (but not rinsed)

1 (10 oz) package frozen corn

1 (10 oz) can mild red enchilada sauce

1 medium onion, diced (about 1 cup)

3 cloves garlic, minced

1 cup water

2 (14.5 oz) cans low sodium chicken broth

1 tsp cumin

1 tsp chili pepper

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 bay leaf

Topping suggestions:

Sour cream

Grated cheddar cheese

Lightly crushed tortilla chips

Diced avocado

Fresh cilantro, chopped

Place all ingredients in crock-pot and stir to combine. Cover and cook on low 6 to 8 hours or on high 4 to 6 hours. If using whole uncooked chicken breasts, check after about 4 hours. If chicken breasts are cooked through, remove with slotted spoon and shred. Return shredded chicken to the crock-pot for the duration of the cooking time. Serve with toppings of choice.

Source: Food.com

A Tale of Two Soups (Turkey Chowder/Beef-Barley Soup)

This is a tale of two soups that I made
Both in the crockpot and both blogposts delayed.
I am rhyming this post for no apparent reason
Maybe I've lost it- maybe it's just the season.
On any account I hope you enjoy it
If I ever finish and don't decide to destroy it!
Getting back to the soups- well, one was a chowder...
But they both were a hit, so I couldn't be prouder.
One began as a turkey, the other a roast
I was satisfied with each, so I'll try not to boast.

The week before Thanksgiving I cooked the turkey
I wanted my own leftovers, you see.
So when we were done with what we could eat
To the freezer went the rest of the meat.
Later on when we'd come back
I took the turkey out of it's freezer sack
And popped in the crockpot this recipe dear
One I'd found online after Thanksgiving last year.
It came from a place called Recipezaar
I if I would rate it, I'd give it more than one star!
Probably five, it's really that good
If you have turkey, then try it you should!
It involves mostly veggies and broth, of course
Chicken, unless you make turkey broth straight from the source!
I guess what makes it a chowder is the flour
Which you cook with the onion before simmering for hours.
A special flair that you put in this dish
A half cup of apple juice which makes it delish!
Homestyle goodness and a tangy flavor
This is one chowder that you'll want to savor!

The second soup, as I said, was a roast
But it was bad news- I might even say "toast!"
The meat was fatty and chewy and gross
I thought I might thow it out- and came close.
But I hoped maybe I could redeem it with soup
We'd just see if my meat could jump through that hoop!
It needed some tenderizing- maybe soup would be just the thing
And a church dinner was coming and I needed something to bring.
So later I trimmed all the fatty parts down
And chopped up the good parts- I sure went to town!
I added some veggies (corn, peas, garlic, potato
Celery, carrot and even tomato)
Bay leaf, basil and barley too
Better add broth or this will be stew!
Better Homes & Gardens is the one that I owe
For this delicious recipe that I have to show.
"Beef-Barley Soup" proved to be just right
Savory and warm, comfort food to the last bite!

Both of these soups (excuse me...chowder- oh well)
Create in your home a lovely food smell.
They simmer away in the crockpot all day
Ready when you are to keep hunger at bay.
Both can be served with a side that you choose
But here are a few suggestions for what you should use:
Rolls are always a pleaser- that's true

Or you could always go for something that's new.

Biscuits are also an option that's swell

If you use Bisquick, I swear I won't tell!

Cornbread is good, using Jiffy or no

Bread soup-sides are good, however you go!

Hope you will try one or both of these treats

They make quite a lot so you can freeze the rest of the eats.

I love having frozen soups on hand

They make a great quick dinner if you're in a jam.

I think my rhyming's getting poorer- I'd better stop now

But make sure and read the recipes below!

Turkey CHOWDER
(printable version)

1/2 cup chopped onion

1 cup sliced celery

2 TB butter

2 TB flour

1/2 tsp salt

1/4 tsp black pepper

1 tsp dried thyme

5 cups chicken broth (or 3 cans)

2 potatoes, peeled and cubed

1 cup chopped carrots

1 cup sliced zucchini

1/2 cup apple juice (or cider)

3 cups chopped cooked turkey

Cook onion and celery in butter. Stir in flour, salt, pepper and thyme. Slowly add the chicken broth. Combine broth mixture and remaining ingredients in slow cooker. Cover, cook on low 4-6 hrs.

Beef-Barley Soup
(printable version)

12 oz. beef stew meat (or leftover roast!), cut into 1-in. cubes (if not using leftover roast, brown meat in oil before following rest of recipe)

4 14 oz.cans beef broth (or more if needed)

1 cup chopped onion (1 lg)

1/2 cup chopped celery (1 stalk)

1/2 cup chopped carrots

1 tsp dried oregano or basil, crushed

2 cloves garlic, minced

1 bay leaf

1 cup frozen mixed vegetables (I used 1/2 cup peas & 1/2 cup corn)

1 14.5 oz. can diced tomatoes, undrained (may use the Italian variety)

1 cup 1/2-in. cubes peeled potato

2/3 cup regular barley

Combine all ingredients in 6-qt slow cooker. Cover, cook on low for 8-10 hrs or high for 4-5 hrs.

Heaven-Sent Ham Soup and Breathtaking Biscuits

It is fall here in the Inland Northwest, and that means it is time for football, falling leaves, chilly nights, harvest moons, late roses...and soup. Doesn't a fall day just make you want to get out your favorite, comfortable soup recipes? Well, it has that effect on me- in fact, I've just decided to have one soup night a week (at

least through the winter!). Soup Saturdays! :) Most soups can be made in the crock-pot, which makes them tantalizingly easy, and most freeze well, which adds to the appeal! Well, I speak of old, familiar recipes, but the one I tried last week was a new one concocted from familiar flavors. It is a traditional ham and navy bean soup, but depending on the flavor your meat holds, you could get a completely different taste each time! So I will recount for you my ham's history...

I normally don't cook a roast or a ham unless we are having company, because it is such a large meal for just two people. So, when we found out our friends from Oregon would be spending some time with us, I knew it was the perfect excuse to use the ham in my freezer! The day company arrives, I usually try to have a crock-pot dinner, since it allows me to be more free to visit with my guests instead of slaving away in the kitchen, making them feel like they need to help me. So, having decided on the ham (and it was a rather small ham), I began the internet search for a really great crock-pot whole ham recipe. This was a challenge, because, a

s usual, there were a lot of them. I came across many recipes for hams cooked in cola, which interested and frightened me at the same time. It sounded adventurous (My mom later informed me it is a southern trait to cook everything imaginable in cola), but what if it didn't turn out well? And all I had was

Wild Cherry Pepsi and Diet Coke on hand...and several recipes warned against diet. I finally found comments stating that cherry cola gave a good flavor and decided on a recipe that had a brown sugar, mustard and cola glaze. So I bravely followed the recipe, which made a thick paste to smooth over the ham, then put the ham in the crock pot and poured the rest of the cola in the bottom. There it sat, simmering happily all day, and it smelled wonderfully promising! I snitched a piece once the ham was cooked through and it was marvelous! I will standby the

fact that I think this is the best ham I have ever had. I will make it again. And again. For family. For parishioners. Even foreign dignitaries, if they should drop by. ;)

Anyway, that is the background on my ham. The original recipe said to reserve the extra liquid and use it in a soup, so I did. The soup recipe I used was simply a ham and white bean soup, which called for cannellini or Great Northern beans, but I just used navy, which are also, ironically enough, white. :) I soaked them overnight, then, in the morning I rinsed them and threw them into the crock-pot with the ham bone and the chopped up leftover ham, some beautiful onions (fresh from my father-in-law's farm!), carrots, celery, garlic, the leftover liquid plus water, pepper, salt and then I stopped. Hmmm. The recipe called for "Herbs de Provence." Not sure what blend that was, I went to my trusty Better Homes and Gardens cookbook, flipping to the section which described different herbs and spices. Sure enough, they mentioned the mysterious "Herbs de Provence" and claimed it was equal parts basil, fennel, lavender, marjoram, rosemary, sage, savory and thyme. Leaving out the ones that I did not posses (lavender and sage), I made my own by scooping 1/4 tsp of each into a container, sealing it, and shaking thoroughly to mix. I doubled the recipe (but only added one extra cup of liquid) so I could have some extra and it made enough for one dinner, one lunch, and enough to freeze for another dinner!

When all this was in the crock-pot, I put it on low and left it to simmer for the rest of the day. Later I scoured the internet again for a biscuit recipe using whole wheat flour (part of my effort to cook healthier!). The one I found (whole wheat buttermilk biscuits) turned out absolutely delicious, hands down the best biscuit I have ever tasted, if I do say so myself.

The soup was so yummy and fallish, with wonderful sweet and subtle herb flavors and the biscuits, as I stated before but must say again, were out of this world! I think I had three (tsk tsk). :)

White Bean and Ham Soup
(printable version)

from Today's Creative Crock-Pot

Cookbook

serves 4

1/2 lb cannellini or Great Northern Beans (or navy!) soaked overnight

1 ham shank or meaty ham bone

1 med. carrot, diced

1 med. yellow onion, diced

2 ribs celery, diced

2 cloves garlic, sliced

1 qt. water (or liquid plus water)

1 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. Herbs de Provence

Place everything in slow cooker, stir gently. Cover, cook on low 8-10 hrs or high 4-6 hrs.

Whole Wheat Buttermilk biscuits can be found here, except I added 2 tbsp of honey to the mix! :)

"Orange" You Glad You Gave it a Try? Then Again, Maybe Not

Today as I was again scouring the internet for something new and useful (this time a crock pot recipe for applesauce), I came across and interesting blog by a woman who had challenged herself to make something in the crock-pot everyday for a whole year. Wow! I cook in mine often, so I had to check out her extensive list of meals. Many things called out to me, and I will likely be back to try other things, but the one that grabbed me this morning was "orange chicken." The recipe looked painless, and I had everything on hand. She said it was delicious. I believe hers was delicious. Mine was another story...

Travis and I had to make a trip into Spokane this afternoon for some church business, so I felt sure it was the perfect day to abandon my well organized monthly menu for this tantalizing crock-pot recipe. I could put it on before lunch and by the time we got home, dinner would be ready and waiting. And so I did. I cut chicken into chunks, dredged it in flour and lightly browned it in the skillet. Then I dumped it in the slow cooker and poured the simple sauce of orange juice concentrate, brown sugar, balsamic vinegar and ketchup over the top, making sure every piece was coated. It looked yummy. I don't know about you, but I love Chinese food! And when a nice restaurant can't be had (or even when it can!), I love the fast food chain Panda Express. They make the most delicious Orange Chicken and I hoped that this just might taste like that...if I were lucky. It certainly looked promising!

When we got home from Spokane, it was a little later than I'd planned, and the minute we walked in the door, I knew something was wrong. I've never smelled burnt orange juice before, but in an instant I knew that's what I was smelling. Sure enough, the edges of the sauce in the pot were black and as I stirred the chicken I saw that it, too, was a little overdone. I immediately shut off the crock-pot, hoping to salvage it somewhat while I put on the rice. It didn't help much.

Maybe reading "Garlic and Sapphires" (a book about a New York restaurant critic) has heightened my awareness of flavors, but I'm not so sure overcooking was the only problem with the chicken. The sauce seemed overpowering, until Travis and I decided we really couldn't taste the chicken anymore. It was dry in parts, but really it seemed all I could taste was strong, bitter, orange juice! This may be partially my own fault, as the crock-pot lady warned on her blog that you should use no-pulp or low-pulp orange juice since pulp has a tendency to become bitter when cooked. Live and learn, I suppose.


It really tasted nothing like Panda's chicken, to my extreme disappointment. Reflecting on it now, their chicken seems less "orangey" and has more of a honey sweetness. I think orange juice concentrate is just too strong.

Well, we ate it, but I don't think I'll try it again. I'd still like to find a good orange chicken recipe, but it doesn't have to be in the crock-pot. I don't think oriental foods seems to lend themselves to slow cooking. It just isn't natural! I tried chow mein once and that just turned out mushy. Oh, well. Haha, guess not everything can be done the easy way!

If you'd like to try the recipe yourself (and without overcooking it!), you can find it here, along with what looks like a lot of other great recipes from the crock-pot lady!

Cabbage Capers (Hearty Beef and Cabbage Soup)

No, I have not cooked with capers. I still don't even know what capers are, actually. This post is not about capers! It's about adventures- with cabbage!
Until about a week ago, my only experience with cabbage was to slice it up VERY small for my mom's world-famous oriental chicken salad. The salad is to die for and my brother has confessed that he thinks he could eat it every day for the rest of his life.
But, as I said, until recently, this wonderful salad was my only foray into the world of cabbage. I am not a saurkraut fan, and I always had this picture in my mind of cooked cabbage being kind of like spinach. Wilted. Green. Mushy. Not very appetizing. But, my husband seemed to think it was good. So, I thought, why not? I am really into trying things I've never tried lately, so why not add cooked cabbage to the list? Good heavens, I just tried sushi the other night with some friends- cooked cabbage can't be scarier than that!
So, my first recipe was one for the crock-pot. A safe-looking "Pork & Cabbage Dinner" from the Fix It and Forget It cookbook. I must say, I was nervous when I put in the pot in the morning, though it was very simple. I was heartily convinced that a tablespoon of parsley was far too much, but in it went.
Hours later, we came home from being out all afternoon and boy, did the house smell good! (That is one of those things I absolutely LOVE about the crock-pot...you can leave the house all day and come home and it smells like you've been slaving away all afternoon!!) That seemed to be a positive sign. I wasn't sure what goes with cabbage, so I played it safe and whipped up some instant mashed potatoes. When we finally sat down and tried it, it was delicious! The pork chops were tender and full of flavor (guess that over-abundance of parsley had it's place!)- fairly falling apart, and the cabbage and mashed potatoes complemented each other perfectly. But, despite the wonderful flavors, I was right. It was ugly. You know, I absolutely love good food. But I also love pretty food. It bothers me when food is ugly. And this was ugly. The cabbage, just as I suspected, was green. And mushy. Very unappealing. But, I suppose you could consider this test a success, for it was tasty! But the unattractiveness of it still gnaws at my artistic sensibilities.
My second cabbage caper was met with better success. It was a hamburger and cabbage soup (from the same cookbook) and it was yummy. It was also a crock-pot supper, which I paired with Sweet Cornbread (divine, thanks to the added moistness of sour cream!) from The Taste of Home Cookbook. It reminded me a lot of chili (probably because of the whole tablespoon of chili powder and the can of kidney beans...)- but with cabbage! We dressed it up with a dollop of sour cream, and judging from the contented noises that came from my husband's corner of the table, I think it's safe to call it a "hit"! :) The pork may or may not be on the repeat list (due to it's unattractive qualities) but the soup is definitely a keeper. But you know what all this talk of cabbage has me itching for? Mom's Oriental Chicken Salad! There's a lot to be said for standbys, you know...


"Hearty Beef and Cabbage Soup"
submitted to "Fix It and Forget It" by Carolyn Mathias

1 lb ground beef
1 med onion, chopped
40 oz can of tomatoes (I used about 28 oz because I only had 2 cans!)
2 c. water
15 oz can of kidney beans
1 tsp salt
1/2 tsp pepper
1 Tbsp chili powder
1/2 c. chopped celery
2 c. thinly sliced cabbage

1) Saute beef in skillet; drain.
2) Combine all ingredients except cabbage in slow cooker.
3) Cover. Cook on low 3 hours (or 4, or 5...I think I did mine a bit longer). Stir in cabbage. Cook on High 30-60 min. longer. (I forgot to turn it up, but it turned out just fine!)