Cannellini and Herbs Soup Recipe
2 pcs of hot Italian sausages; sliced
2 pcs of tomatoes (large, ripe); skinned & sliced
1/2 tsp of thyme; crumbled
1/2 tsp of basil; crumbled
1 tsp of salt
1/4 tsp of pepper
1 lb of canellini beans (or Green Northern); dried
1 tsp of beef broth
6 cup of water
1 clove garlic (large); minced
1 pc of onion (large); sliced
3 strips of orange peel; cut into 1-inch slices
1 bay leaf; crumbled
Rinse the beans. Toss into a large saucepan or pot. Pour water into the pot ’til beans are about an inch soaked. Cover and bring to a boil. Reduce heat and simmer for 2-3 minutes. Drain the water. Let the beans cool in the crockpot for one hour. Set aside.
Meanwhile, place a medium-sized nonstick skillet with butter over medium heat. When the butter melts, roll the sausages over ’til evenly browned. Transfer cooked sausage in a platter leaving the grease on the skillet. Set aside.
With same skillet, fry the garlic and onions. Once the onions are transparent and the garlic is light brown, add in the tomatoes, crumbled basil, bay leaf, crumbled thyme, sliced orange rind, salt, beef broth, and ground black pepper.
Mix well and bring to a boil. Stir occasionally. Remove saucepan from heat.
Transfer the herb mixture into the crockpot. Stir well, and then cover with lid. Set the crockpot control to low. Cook ’til beans are tender (8-10 hours).
>> Cannellini and Herbs Soup Recipe
Classic 16-Bean Soup Recipe
1 lb of turkey sausage (Italian); cut crosswise into 1/8-inch slices
1 pc of onion (large); diced
1 pkg of 16-Bean Soup
1 Tbsp of oregano; crushed
2 canned chicken stock (non-fat)
2 canned stewed tomatoes (or diced)
3 pcs of bay leaves
3 pcs of carrots; finely-chopped
3 pcs of garlic cloves; minced
3 stalks of celery; cut into small cubes
Water
Combine the 16-bean soup, bay leaves, oregano, non-fat chicken stock, and water in a crockpot. The water must cover the ingredients by about 1-2 inches.
Cook on high heat for about 2 hours. Afterward, add the celery, carrots, onion, garlic, turkey and tomatoes. Reduce the heat to low.
Cook the soup for another 3 hours. To add pizzazz, add a dash of cayenne pepper. May serve as a stand-alone meal. or as a rice topping.
>> Classic 16-Bean Soup Recipe
Vegetable Beef Soup Recipe
1 c. of onion, chopped
1 big can (28-oz.) of whole pcs. of tomatoes, chopped
1 c. of celery, chopped
3 c. of potatoes, diced
1 can (16-oz.) of beans (green), cut up
2 to 3 dashes of sauce (cayenne pepper)
1 tsp. of salt
2 tsps. powdered chili
2 cans (10.5 -oz) of beef bouillon (condensed)
1 c. of carrots, sliced
1 tsp. Worcestershire
In a skillet, saute celery, onions and meat until they are browned then drain drippings. Transfer cooked mixture to your Crockpot then add in all other ingredients plus 1-2 c. of water. Cook covered at low settings for about 8 to 10 hrs.
Broccoli and Cheese Soup Recipe
4 c of water
1/4 c of onion; minced
2 c of potatoes; cut into small cubes
1 bag of broccoli; chopped
2 canned cream of chicken soup
1/2 to 1 lb of cheese (Velveeta); cut into cubes
4 pcs of chicken bouillon
Combine all ingredients together in the crockpot. Stir well. Cover with lid. Set heat to low. Cook ’til cheese melts (approximately 3-4 hours), stirring occasionally.
>> Broccoli and Cheese Soup Recipe
Meatball Cocktail in Cranberry Sauce Recipe
Meatball Ingredients:
2 lbs of beef; ground
1 c of cornflake crumbs
2 pcs of eggs
1/2 c of parsley (fresh); sliced
1/3 c of catsup
3 Tbsps of onions; minced
2 Tbsps of soy sauce
1/4 tsp of garlic powder
1/4 tsp of pepper
2 Tbsps of veggie oil
Sauce Ingredients:
16 oz canned cranberry sauce (jellied or whole berry)
12 oz chili sauce
1 Tbsp of brown sugar
1 Tbsp of lemon juice
Combine the beef, chopped parsley, cornflakes, eggs, soy sauce, onions, pepper, and garlic powder in one large mixing bowl. Mix it well. Mold beef mixture into walnut-sized balls. Set aside.
Place a nonstick skillet with veggie oil over medium heat. When oil is hot, fry meatballs. Stir constantly ’til golden brown. Remove from heat.
Transfer onto a platter with paper towels to drain excess fat. Transfer into crockpot. Cover to keep warm. Add oil as necessary if frying in batches.
Meanwhile, combine the cranberry sauce, sugar, lemon juice and chili sauce in one medium-sized saucepan. Whisk well ’til smooth. Bring to a boil over medium heat. Stir constantly.
Pour this mixture over the meatballs. Stir well. Cover with lid. Set heat to low. Cook – stirring occasionally – ’til sauce thickens. This usually takes about an hour). Maintain low heat. Serve warm on crockpot.
>> Meatball Cocktail in Cranberry Sauce Recipe
Crockpot Split Pea Soup Recipe
1 (16-oz.) package of rinsed dried split peas
2 c. of ham, diced OR
2 pcs. meaty ham hocks OR
1 pc. hambone
1 medium chopped onion
2 pcs. chopped celery stalks
1 pc. bay leaf
1-2 garlic cloves, minced
1/4 cup chopped parsley (fresh)
A tbsp. of salt (seasoned)
1.5 qts. of warm water
Half a teaspoon of freshly ground pepper
Place all the ingredients inside your Crockpot in layers then add in the water. Don’t stir. Cook, covered, at high settings for 4-5 hrs. or if cooking at low settings then 8-10 hrs. just until the peas become soft & the ham starts to fall off from the bone.
Take out the bones & bay leaf. This dish is best served with some croutons as garnishing. The dish can also be stored inside your freezer.
Cheese and Vegetable Soup Recipe
1 clove of garlic; minced
1/2 stick of butter
2 pcs of carrots; shredded
3 pcs of scallions; minced
3 stalks of celery w/ leaves; chopped
2 canned broth of chicken
2 canned cheese soup
Salt & pepper
8 oz of sour cream
3 Tbsps of cooking sherry
1 tsp of parsley flakes
1 Tbsp of Tabasco
1 canned cream of potato soup
Place a skillet with butter over medium heat. When the butter melts, saute garlic and onions for a minute. Add the carrots and celery. Cook for about 2 minutes, sauteing constantly. Remove from heat. Transfer to crockpot.
Pour chicken soup, cheese soup, and cream of potato soup into the crockpot. Add the Tabasco, parsley, pepper, and salt. Stir well. Cover with lid. Set heat to low.
Cook for 2-3 hours (or ’til carrots are tender), stirring occasionally. Add the sour cream and sherry. Stir well. Cover with lid. Cook for another hour, stirring occasionally.
>> Cheese and Vegetable Soup Recipe
Crockpot Potato Soup Recipe
6 to 8 pcs. of potatoes, cut into chunks
2 pcs. cubed medium carrots
2 pcs. cubed celery stalks
1 pc. chopped medium-sized onion
1 tablespoon of parsley flakes
Pepper & salt for seasoning
5 cups of water
Place all ingredients inside your slow cooker and cook at low settings for about 8 hrs. or just until the veggies have cooked. 1 hr. prior to dinner, add in a 1 can of evap. Milk.