Hearty Crock-Pot Soups and More

Hearty Crock-Pot Split Pea Soup

Ingredients:
1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Freezes well.
Serves 8.

 

Crock-Pot Tortilla Soup

2 chicken breasts halves, boned, skinned and cubed
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
2 tablespoons coarsely chopped fresh cilantro or
Italian parsley

Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours.

Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. 

 Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley. Can Top with shredded Monteray Jack Cheese.

 

Beverly’s Creamy Broccoli Chicken

 
1 can Cream of Broccoli Soup
boneless chicken breasts (as many as you need) – I buy the frozen ones with 6-7 in a bag – approx. 3 pounds
1 bag frozen broccoli
salt and pepper
1 cup milk
Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve over rice

 

Crock-Pot Potato Soup

8 large potatoes, cubed
1 cup chopped onion
2 tablespoons butter or margarine
2 chicken bouillon cubes
2 tablespoons dry parsley flakes
6 cup water
2 cup milk
1/2 cup flour, mixed with water

Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.

**Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.
Serves 6 to 8.

 

Crock-Pot 16 Bean Soup

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture 1 to 2 inches) in slow cooker. Cover and cook on HIGH for 3 hours, or until beans are tender. Add remaining ingredients and decrease temperature to low; cook for additional 3 to 4 hours. If desired, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
 

Crock-Pot Beef Cabbage Soup

Ingredients:
1/2 head of cabbage, chopped
1 medium onion, chopped
1 large carrot, thinly sliced
3 to 4 tablespoons rice
2 ribs celery, sliced in 1/2-inch pieces
1 teaspoon garlic powder
3 cups beef broth (can make from bouillon or base and hot water)
1 or 2 meaty soup bones or beef shanks, about 1 pound
2 cans (14 1/2 ounces each) tomatoes, diced
coarsely ground pepper

Combine all ingredients in the slow cooker/Crock Pot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary.
Serve with biscuits or crusty bread.

 

Crock-Pot Chicken Noodle Soup

2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
dash dried leaf thyme
3 tablespoons dried parsley flakes
1 package frozen peas (10 oz.), about 1 1/2 cups
1 2-1/2 to 3 lb. whole fryer
4 cups chicken stock
1 cup noodles

Place all ingredients in slow cooker except noodles, in order given. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to slow cooker. Add noodles. Turn to HIGH. Cover and cook 1 hour.

 

Crock-Pot Cream Of Mushroom Soup

12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained
1 tablespoon butter
3 cups chicken broth
2 tablespoons onion, chopped
salt and pepper, to taste
2 tablespoons all-purpose flour
1 cup sour cream
1 cup half and half or whole milk

In skillet, sauté the sliced mushrooms in butter; place in slow cooker. Add chicken broth, onion, salt, and pepper; stir well. Cover and cook on LOW for 5 to 7 hours (on HIGH for 2 1/2 to 3 hours). About 30 minutes before serving, turn to HIGH. Mix flour and sour cream; add to slow cooker with half and half or milk. Cook until slightly thickened.

 

 

Crock-Pot Lentil Soup

2 cups dried lentils
8 cups water
1 1/2 tbsp. crumbled bacon or bacon bits
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrot
3 tbsp. snipped parsley
1 clove garlic, crushed
2 1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried leaf oregano
1 can (14.5 ounces) tomatoes
2 tbsp. wine vinegar

Rinse lentils; place in cooker. Add 8 cups water and remaining ingredients except tomatoes and vinegar. Cook on LOW for 8 to 10 hours. Add tomatoes and vinegar. Turn to HIGH and cook 15 minutes longer, until hot.

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