© 2018 Angie Sutton, created with Wix.com

Soup of the Day

May 15, 2018

Soup of the Day

By Angie Sutton, www.momsapronstrings.com

 

Oh the comfort of soup waiting for you in the slow cooker at the end of a long day. These recipes are among our favorites because they are both easy and flavorful.

 

Easy Slow Cooker White Chicken Chili

Fresh avocado makes an outstanding garnish for this soup. Serve with tortilla strips or chips.

Ingredients:

2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. garlic powder

2 boneless, skinless chicken breasts

6 c. chicken broth

2 (15-oz.) cans Great Northern Beans, drained

2 c. salsa or diced tomatoes with green chilies

Toppings: sour cream, shredded cheese, diced avocado or guacamole, tortilla chips

Directions:

1. In a small bowl, combine cumin, chili powder and garlic powder. Add chicken breasts to the bottom of the slow cooker and rub with seasoning mix.

2. Add remaining ingredients and cook on high for 4 hours or low for 6 hours.

3. Remove cooked chicken breasts, shred or dice and stir back into soup.

4. Serve with toppings.

 

Black Bean Soup

This simple protein-packed recipe can be made in a slow cooker or on the stove top.

Ingredients:

2 (15-oz.) cans black beans, drained and rinsed

2 c. vegetable stock

1/2 c. prepared salsa

1 tsp. ground cumin

1 tsp. chili powder

½ tsp. salt

¼ tsp. pepper

1 lime

Garnish:

1/2 c. sour cream

Juice of a lime

Sliced green onion tops (green part) or cilantro

Directions:

Stovetop: Dump one can of beans in the blender with the stock, salsa, cumin and chili powder, blend until smooth. Pour into a large sauce pan with the second can of beans over medium heat. Add salt and pepper as needed. When heated through, stir in lime juice and remove from heat. Top each serving with sour cream, chopped onions and cilantro.

Slow Cooker: In a 6-qt slow cooker combine beans, salsa, chili powder, and cumin. Cover and cook on low for 4 hours. With about 30 minutes left, remove 1 cup of beans and liquid and puree in a blender, then return to the crock. Add cilantro and green onions and continue to cook for 20 minutes. Season with salt and pepper to taste. Top each serving with sour cream.

 

Easy Minestrone

We like soup and occasionally toss this one in the weekly menu plan for something different.

Ingredients:

1 Tbsp. vegetable oil

1 c. diced yellow onion

1 garlic clove, minced

6 c. vegetable broth

2 1/2 c. peeled butternut squash, cubed bite-size

2 1/2 c. peeled baking potato, cubed bite-size

1 c. cut green beans

1/2 c. diced carrot

1 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

4 c. chopped kale

1/2 c. uncooked orzo

1 (16-oz.) can cannellini beans, rinsed and drained

1/2 c. grated fresh Parmesan cheese

Directions:

1. Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender.

2. Add broth and the next 7 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.

3. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Serve in bowls and sprinkle with cheese.

 

Jeff's Slow Cooker Potato Sausage Soup

Ingredients:

1/2 lb. smoked kielbasa, diced

6 medium potatoes, peeled and cubed

2 c. frozen sweet corn

2 c. chicken broth

1/4 c. sliced carrot

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. salt

1/4 tsp. pepper

2 c. milk

2/3 c. shredded cheddar cheese

Directions:

1. In a large saucepan, brown sausage; drain. Set sausage aside.

2. In a 6-qt. slow cooker, put remaining ingredients (except cheese) with the sausage and turn to low for the day or about 8 hours. Add cheese with 20 minutes remaining.

 

Slow Cooker Tuscan Chicken Stew

The chunky cut vegetables in this stew make it a hearty and filling meal. The Italian inspiration lends itself well to substitutions based on what your family likes. If your cabinet is lacking fennel seeds and rosemary leaves, fill in with 1 teaspoon of Italian seasoning or Herbes De Provence. Serve with focaccia bread sturdy enough for dunking!

Ingredients:

6 boneless chicken thighs or breasts, fat removed and cut into 1-to-2-inch cubes

2 carrots, peeled and sliced

2 stalks of celery, sliced

1 small yellow onion, diced

1 clove garlic, minced

2 Roma tomatoes, diced

12 baby potatoes, left whole or cut in half

1 (32-oz.) container chicken stock

1 Tbsp. tomato paste

1/2 tsp. fennel seeds, crushed with side of knife

1/2 tsp. ground black pepper

Just before serving:

1/4 c. water

2 1/2 Tbsp. cornstarch

3 tsp. balsamic vinegar

1 tsp. rosemary leaves

1/2 tsp. salt

Directions:

1. Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste and fennel seeds into the slow cooker. Cover and cook on low for 6 hours.

2. Just before serving, combine the corn starch with the water and mix until no lumps remain. Add the water/cornstarch, balsamic vinegar, rosemary and salt.

Share on Facebook
Share on Twitter
Please reload