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.

{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.

{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.

{Slow-Cooker} White Chili

I don't know about where you live, but here it is still winter. I saw snowflakes just last night. Today it is gray and rainy and dark...on days like today and yesterday when the dampness creeps into your bones, you know it's time to whip out a good soup or chili recipe. What I made yesterday was sort of a mix between the two. Since I converted the original recipe to a slow-cooker recipe (yep, I did it again), it turned out a bit more soupy than I intended, however...it was delicious! True to its name, this chili is not very colorful, but what it lacks in color it makes up for in flavor! It's loaded with white beans and tender chicken, then packed with cumin, paprika, jalapeno, green chilies, and a kick from cayenne. And just like your traditional red chili, the fun part is topping it with all your favorite garnishes. From sour cream to cheese to cilantro to avocado and beyond, feel free to go crazy with whatever toppings float your boat. We stirred the cheese and cilantro in, then topped our heaping bowls with sour cream and crushed tortilla chips. The flavor reminded us a bit of one of our other favorite soups, Crock-Pot Chicken Tortilla, which is also hearty and loaded with chicken, beans and Mexican spices.

What follows is my slow-cooker rendering of the original recipe. If you would like to make the original non-slow-cooker version, simply click the link to The Pioneer Woman's site.

Slow Cooker White Chili

(printable version)

adapted from The Pioneer Woman

serves 8

2-4 chicken breasts (depending on size, you'll need about 3 cups cooked chicken)

1 whole medium onion, diced

4 cloves garlic, minced

2 cans chopped green chilies

1 lb. dried white beans, soaked and rinsed

6-8 cups chicken broth (more or less depending on how soupy you want it...8 cups is pretty soupy)

1 whole jalapeno, seeded and sliced (if you like it hot, leave the seeds in!)

1 1/2 TB ground cumin

1/2 tsp paprika

1/4-1/2 tsp cayenne pepper

salt and white pepper to taste

1 cup whole milk

2 TB cornmeal

cheese

sour cream

cilantro

other garnishes (guacamole, salsa, chips, tortillas, ???)

Put all ingredients (except milk, cornmeal and garnishes) in slow cooker. Cook on high 5-6 hrs or on low 8-10 hrs. When 30 min-1 hr of cooking remain, remove chicken breasts and shred. Stir shredded chicken back into chili. Combine milk and cornmeal; pour into chili. Cook on high another 30 min to an hour or until slightly thickened. Just before serving, stir cheese into the pot. Garnish each serving with desired toppings.

{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

Butternut Squash & Carrot Soup

Here I am with another soup recipe! Yesterday (Wednesday, my "soup day") I decided to step a bit outside of my comfort zone and my usual routine.

I almost strictly adhere to my crock-pot on Wednesdays, as I don't usually have much time to attend to the kitchen and I need something that can keep for awhile if we get detained at our Kid's Club, Awana (which we don't mind and which usually happens! :). But, after musing on it for awhile, the adventure of trying a squash soup became appealing to me. I have never tried any sort of squash soup before, but last fall and winter, my foray into the world of acorn, spaghetti, and butternut squash (and of course, pumpkin!) convinced me that my former preconceived ideas about squash were likely all wrong. Now I can add squash soup to that list of things I was wrong about! Usually, I hate to be wrong. But when being wrong comes in such a delightful package as a warm, tasty, spicy-sweet (not to mention, healthy!) soup, I can much more cheerfully accept it!
This soup was a bit more work than most soups I make, but once in awhile it would be well worth the effort. Butternut squash is a very versatile squash, being tasty roasted, pureed, grilled, or even microwaved, if you're short on time. It is rather sweet and nutty, very similar in flavor to pumpkin.

Orange seems to be the color of the day

I think if you cooked and mashed it, it could probably be substituted for pumpkin in any recipe. It is also extremely healthy! It is an excellent source of both vitamins A and E, as well as fiber, even making the list of the 10 best foods as compiled by the Center for Science in the Public Interest (right up there with salmon and sweet potatoes)! This delicious, creamy soup also weighs in at a mere 150 calories or less per serving!
The first step is to slice the squash in half and remove the seeds and stringy stuff inside.

Hang onto those valuable little seeds!

But wait! Don't throw those seeds away! Separate them from the strings and wash and dry them to use later. Next you peel the squash, which I accomplished with my vegetable peeler, although I'm not sure it was the best method. After peeling, I diced it into about 1 in. cubes. The recipe called for 3 cups and my squash was about a medium size, so I only ended up needing half of it (which actually amounted to almost 4 cups, but I put the extra in anyway). I'm still dreaming about what to do with the other half. After cubing the squash, as well as slicing up carrots and dicing some sweet onion, I put it all in a big saucepan and sauteed it in butter for about 10 min.

Once the onions were transparent and soft, I added the chicken broth and simmered until everything was tender. After this step, and letting it slightly cool, the recipe called for pureeing everything in batches in a blender. But if you posses the awesome little tool called an immersion blender, I highly recommend you use it here. It is so easy and works like a dream! I use mine quite often- they work very well for blending soups and sauces, as well as dressings and gravy. I simply put the whole pot in the sink (to avoid splatter) and blended everything until almost completely smooth.

See how easy that is? Christmas is coming...

Once smooth and creamy, I stirred in nutmeg, pepper and half and half. Then came the taste test. Mmmm. I couldn't stop dipping my spoon into that beautiful golden-orange soup! It was heavenly! A perfect marriage of sweetness and spice, all wrapped up in a creamy, smooth goodness that slides so warmly down your throat. Tastes (and looks!) like Autumn in a bowl.

I made our soup ahead of time and found it worked well to refrigerate it, then warm it up on low in the crock-pot for 2-3 hours. We had it as a main dish, but if you don't want to go vegetarian (or almost vegetarian, due to the chicken broth) it would also work well as a side or starter to a meatier entree. I served it with an olive and cheese bread from the Brown Eyed Baker's blog.

The bread was beautiful and very tasty, but a little bit too eggy and tasted a little too much like olive oil for my preference. Might be better toasted, or with melted butter or another oil subbed for the olive oil. I love olive oil, but it was just a bit too overpowering for me.

Oh, remember those seeds you saved? Once they are dry, put them on a baking sheet and toast them at 375 for 10-15 minutes (watch closely so they don't burn!) and you have a perfect topping for your soup- no waste here!

Butternut Squash and Carrot Soup
(printable version)

from the Better Homes & Gardens Cook Book

serves 4 as a main dish, 6 as a side

3-4 cups peeled, diced butternut squash

2 cups thinly sliced carrot

3/4 cup thinly sliced leek or chopped onion

1 TB butter

2 (14 oz.) cans chicken broth

1/4 tsp pepper

1/4 tsp ground nutmeg

1/4 cup half and half

toasted squash or pumpkin seeds for garnish

In a large saucepan, cook squash, carrot and onion in hot butter over medium heat for 8 min., stirring occasionally. Add broth. Bring to boiling; reduce heat and simmer, covered, for 25-35 min, or until tender. Cool slightly.

Place one-third of the mixture in blender and process until nearly smooth. Repeat with remaining (or here is where you can simply employ your handy-dandy immersion blender!). Return all to saucepan. Add pepper and nutmeg, bring just to boiling. Add half and half; heat through. Garnish each serving with seeds if desired.

Crock-Pot Chicken Stew

So, as you see, I am still on a soup kick. In fact, I may be on a soup kick for awhile! These chilly fall days have me hankering constantly for that pleasant aroma to fill my home and that warm, hearty liquid to slip down my throat. Especially on days like yesterday (and today)- when I'm down with a cold. I had planned on our usual Friday night pizza, but when I woke up feeling under the weather, I decided something a little more soothing was in order. A favorite stand-by of ours (especially since I almost always have all the ingredients!), Crock-Pot Chicken Stew, sounded perfect. This recipe was given to me in a box of family favorites by my sisters as a wedding gift. It is a treasure and this particular recipe comes from my sister-in-law, Chelsia over at Catz in the Kitchen! It is an extremely comforting, adaptable soup, equally at home with your company dinner as with your curl-up-on-the-couch dinner. It can be served alone or with the addition of some fresh hot biscuits, rolls, French bread or corn muffins.

Crock-Pot Chicken Stew
(printable version)

serves 4-6

2-3 medium potatoes, cubed (you can leave the skins on or peel, whatever your preference)

2-3 large carrots, sliced (about 2 cups)

2 stalks celery, sliced

3/4 cup frozen peas

1 lb. chicken breast, cubed (it is best if you use uncooked chicken, because it ends up so tender if it is simmered long in the broth)

2 (14 oz) cans chicken broth (or substitute homemade broth)- divided

2/3 cup flour

1 tsp dried basil

3/4 tsp dried rosemary

3/4 tsp dried tarragon

1/4 cup heavy cream (or half and half)

3/4-1 tsp salt

1/4 tsp pepper

Combine carrots, celery and all but 1 cup chicken broth in slow cooker. Cover and cook on low 2 hrs. (Sometimes if I'm in a hurry or I won't be around later, I skip this step and simply cook the whole thing- minus cream, salt and pepper- on low 6-8 hrs). 

Stir flour into remaining broth until smooth. Stir into slow cooker, add chicken, peas, potatoes and herbs. Cover and cook 4 hrs on high. 

Stir in salt, pepper and cream.

Soup's On! {Crock-Pot Beefy Cabbage Soup}

Fall brings many things, and one of them that we certainly look forward to is the starting of our church's Awana Kid's Club! It is a fun program, and Travis & I both greatly enjoy working with the kiddos in our community.
Last year, I started a tradition for our little family of "Crock-Pot Wednesdays". It is hard for us to eat before Awana, since it starts at 6, and I never feel like cooking afterwards, so the Crock-Pot is the perfect solution. The house smells wonderful, and it's ready to eat when we walk in the door! I experimented with a few different Crock-Pot meals last year (such as lasagna and tamale pie), with disastrous results. Since I never know exactly when we'll get home, those types of meals didn't seem to be working out. So I decided to go with soup, which, if you choose the right type, can be left simmering for hours and just keeps improving! We discovered many new and delicious homemade soups, and as soon as the rain set in and Awana was on the horizon, we started to look forward to beginning our "Soup Nights" again.
I had a leftover half a roast in the freezer, so the first recipe I pulled out was a "Beefy Cabbage Soup" I had found in About.com's "Southern Food" section but never got around to trying. We experimented with cabbage soup last year, and both loved it! It is so healthy, and when I worked out the cost, amounts to just a few dollars a meal! It is hearty and filling and fills your home with delightful smells! Even if you don't like cabbage, I'd encourage you to give it a try!
Tip: most soups without lots of rice or noodles freeze tremendously well, so don't be afraid to fill your Crock-Pot even if, like us, there are only a couple of you! It makes for a very easy meal later- I just barely defrost it and plop it into the Crock-Pot again to let it completely defrost and heat up. So simple!

Crock Pot Beefy Cabbage Soup
(printable version)

by Diana Rattray, on About.com

tweaked by Jenn

makes 6-8 servings

1/2 head of cabbage, chopped

1 medium onion, chopped

2 medium sized carrots, sliced thinly

2 ribs celery, sliced

2 cloves garlic, minced

4 TB rice

4-5 cups beef broth (or 3 to 4 cans)- I saved the liquid from when I cooked the roast and used that in place of some of the beef broth for extra flavor!

1 or 2 meaty soup bones, or 3 cups leftover roast, cut into chunks

2 cans (14.5 oz.) diced tomatoes

1 bay leaf

savory seasoning to taste

parsley to taste

salt and pepper to taste

Combine all in slow cooker. Simmer for 8-10 hours or until vegetables are tender.

This recipe is linked to: Southernfood.about.com

Homemade Chicken Broth

Well, as much as I hate to admit it, fall is just around the corner. Today marks the first day of September, the month in which we officially enter into the autumn season. And our weather has reacted appropriately. Today is clear, but the air is crisp and when I woke up this morning there was a fog blanketing the neighborhood. Just a whisper of fall- that slight tang in the air that warns you change is not far off.
So, it follows that today I'm writing a post about chicken broth, which is that base for many things, but most commonly soup. I don't think I've made one soup this whole summer! And I even refused to use my fresh chicken broth, storing it away in the freezer (especially since I made it on a hot day!) for a less warm and sunny season. I love soup- and so does Travis. One of our favorite things about the colder months is smelling big batches of homemade soup simmering away in the crock pot all day. And coming in out of the cold to slurp down a flavorful bowl of warm liquid, filled with savory herbs and hearty vegetables while snow softly falls outside.
A friend of ours gave us one of their huge (5 1/2 lbs!) freshly butchered chickens a few weeks ago. When I finally had it defrosted, I put it in the oven to one day when we were in town and we came home to a delicious roasted bird! Since there are only two of us, the meat has stretched to at least 4 or 5 meals. I used it in a chicken pasta salad, enchiladas, and chicken pizza! And there is even a bit of the dark meat left in the freezer to toss into a soup one day. I was determined not to let a bit of this bird go to waste, so I set about making chicken broth.

Having never made it before, I was surprised to find that vegetables go into the pot too, for flavor! And everything retains its skin- chicken, onions, garlic- even the celery leaves were included. So in went the chicken bones and chopped vegetables, along with some herbs and seasonings, and of course, water.

Then I simmered it for a few hours (which caused an amazing smell to fill the house and surely the neighborhood as well!). Once I had simmered it, I had a dilemma- no cheesecloth for straining! After scouring our 2 conveniences stores unsuccessfully, I asked advice of my trustworthy Facebook friends and finally chose the route of straining the broth through an old cotton dish cloth- which worked perfectly in the cheesecloth's absence. Once cooled, I skimmed off the little bit of fat there was, and popped it in the freezer- ready for the first fall soup urge I get!

Chicken Broth
(printable version)

BHG Cookbook

makes about 6 cups

3 lbs bony chicken pieces (wings, backs, necks)

3 stalks celery- with leaves, cut up

2 carrots, cut up

1 large onion, unpeeled, cut up

1 tsp salt

1 tsp dried thyme, sage, or basil, crushed (I used thyme)

1/2 tsp whole black peppercorns or 1/4 tsp black pepper

4 sprigs fresh parsley (I didn't have fresh, so I substituted some dried)

2 bay leaves

2 garlic cloves, unpeeled, halved

6 cups cold water

Place chicken pieces in large kettle or stock pot. Add vegetables and herbs and spices. Add water. Bring to boiling; reduce heat. Simmer, covered, for 2 1/2 hours. Remove chicken pieces from broth.

Strain broth through cheesecloth in colander into container. Discard vegetables and seasonings. If using while hot, skim fat. Otherwise, cool, then lift off fat. Cover and chill for up to 3 days or freeze for up to 6 months.

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! :)