Soup for a Year

It’s Not a Crock

So I’m visiting my parents this weekend in the heartland of Northern Indiana.  I filled them in on this madcap idea of soup for a year, and my mom immediately pulled out some Crock Pot recipes.  And, unlike her microwave-loving daughter, my mom actually has tried these out.  So read on and cook on, Crock Pot style!

Caribbean Sweet Potato and Bean Stew

Makes 4 Servings; Prep Time: 10 Minutes; Cook Time: 5 to 6 hours (low in Crock Pot)

2 medium sweet potatoes (about 1 pound), peeled and cut

2 cups frozen cut green beans

1 can (15 ounces) black beans, rinsed and drained

1 can (14 1/2 ounces) vegetable broth

1 small onion, sliced

2 teaspoons Caribbean jerk seasoning

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon cinnamon

Salt and pepper to taste

1/3 cup slivered almonds*, toasted

Hot pepper sauce (optional)

*To toast almond, spread in single layer on baking sheet. Bake in preheated 350 degree F oven for 8 to 10 minutes or until golden brown, stirring frequently.

1. Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in a Crock Pot.

2. Cover; cook on low for 5 to 6 hours or until vegetables are tender.

3. Season with salt and pepper. Sprinkle with almonds. Serve with hot pepper sauce, if desired.


Chicken Fiesta Soup

Makes 8 Servings; Prep Time: 20 to 30 Minutes; Cook Time: 8 hours (low in Crock Pot)

4 boneless, skinless chicken breasts, cooked and shredded

1 can (14 1/2 ounces) stewed tomatoes, drained

2 cans (4 ounces each) chopped green chilies

1 can (28 ounces) enchilada sauce

1 can (14 1/2 ounces) chicken broth

1 cup finely chopped onions

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

3/4 teaspoon pepper

1 teaspoon salt

1/4 cup finely chopped fresh cilantro

1 cup frozen whole kernel corn

1 yellow squash, diced

1 zucchini, diced

8 tostada shells, crumbled

8 ounces shredded Cheddar cheese

1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash and zucchini in the Crock Pot.

2. Cover; cook on low for 8 hours. to serve, fill individual bowls with soup. Garnish with crumbled tostada shells and cheese.


Roasted Tomato -Basil Soup

Makes 6 Servings; Prep Time: 10 to 15 Minutes; Cook Time: 1/2 hour (450 degree F oven) Plus 4 1/2 Hours (high in Crock Pot)

2 cans (28 ounces each) peeled whole tomatoes, drained and liquid reserved

2 1/2 tablespoons packed dark brown sugar

1 medium onion, finely chopped

3 cups chicken broth

3 tablespoons tomato paste

1/4 teaspoon ground allspice

1 can (5 ounces) evaporated milk

1/4 cup shredded fresh basil

Salt and pepper

1. Preheat oven to 450 degrees F. Line baking sheet with foil; spray with nonstick cooking spray. Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake for about 30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.

2. Place tomato mixture, 3 cups reserved liquid from tomatoes, broth, tomato paste and allspice in the Crock Pot. Mix well. Cover; cook on high for 4 hours.

3. Add evaporated milk and basil; season with salt and pepper. Cover; cook on high for 30 minutes or until hot.


Three-Bean Turkey Chili

Makes 6 to 8 Servings; Prep Time: 10 to 15 Minutes; Cook Time: 6 to 8 Hours (high in Crock Pot)

1 pound ground turkey

1 small onion, chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) garbanzo beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (8 ounces) tomato sauce

1 can (about 4 ounces) chopped mild green chilies

1 to 2 tablespoons chili powder

1. Cook turkey and onion in medium skillet over medium-high heat, stirring to break up meat until turkey is no longer pink. Drain; place turkey mixture in the Crock pot.

2. Add tomatoes with juice, beans, tomato sauce, chilies and chili powder; mix well. cover; Cook on high for 6 to 8 hours or until done.


Bonus Recipe!

This one isn’t for the Crock Pot, but sounds like it could be delicious.

Garlic Soup With Tortellini

Makes 6 Servings

5-6 garlic cloves, sliced thin

1 Tsp. olive oil

6 c. chicken broth

60 cheese torellini

3 Tbl. each finely chopped red bell pepper and green onions

Heat oil in pan over medium low heat in nonstick pan. Add garlic and cook, stirring often, until golden brown (about 10 minutes). If pan appears dry or garlic sticks to pan, stir in water, 1 Tbl. at a time. Bring broth to a boil in a 4-5 qt. pan. When garlic is done, pour about 1/2 cup broth into garlic to loosen browned bits. Add garlic mixture to broth; reduce heath, cover, and simmer 15 minutes. Bring back to boil and add pasta to broth. Reduce heat and boil gently, just until heated through (4-6 minutes). Add bell pepper and onion.



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