Crock pot Cooking Articles and Recipes

Almond Wild Rice Chicken Soup

What You Need:

2 T butter
1/2 C dry wild rice
6 C fat free low sodium chicken broth
1/2 C onion, minced
1/2 C celery, chopped
2 C chicken, cooked and chopped
1/2 C slivered almonds, toasted

How to Make It:

Place the butter into a small skillet over medium heat.
Allow the butter to melt completely then add the dry rice.
Reduce the heat to low and stirring occasionally sauté the rice for 10 minutes.
Remove the rice from the skillet and place in the crock pot.
Pour in the chicken broth and stir.
Add the onion and celery and stir to combine well.
Set the heat setting to low, cover the crock pot and cook 4 hours.
Add the chicken and continue cooking on low 1 hour.
Ladle the soup into bowls and top with the slivered almonds.

Serving Size: 8

This soup is very low in fat due to the fat free chicken broth. Regular chicken broth can be added if you prefer. Chopped winter squash is also a great addition to the soup.

Oriental Noodle Chicken Soup

What You Need:

1 lb chicken thighs, boneless and skinless
1 (16 oz) pkg. baby carrots cut in half
1 stalk celery, chopped
1 (8 oz) can bamboo shoots, sliced and drained
1 (8 oz) can water chestnuts, sliced and drained
1 (3 oz) pkg. oriental flavored noodle soup mix
1 (32 oz) can chicken broth
1 C frozen sugar snap peas, thawed
2 green onions, chopped

How to Make It:

Place the chicken thighs into the bottom of a crock pot.
Layer the carrots, celery, bamboo shoots and water chestnuts in that order.
Sprinkle the oriental seasoning packet from the noodle soup.
Pour in the broth but do not stir.
Cover and cook on low temperature for 7 to 8 hours.
Remove the chicken from the crock pot and carefully shred it with two forks.
Return the chicken to the crock pot and stir to combine.
Break the noodles from the soup mix into the mixture.
Add the snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender.
Sprinkle in the green onion just before serving.

Serving Size: 6

3/4 C of regular sweet peas can be used in place the sugar snap peas. Using chicken thighs is important when it comes to crock pot cooking. They keep their shape better and remain moist during the long cooking time. They also enhance the flavor of the soup better than chicken breasts.

Squash and More Chicken Soup

What You Need:

3 C butternut squash, peeled and cubed
1 (8 oz) pkg. fresh mushroom slices
1 C celery, chopped
1 small onion, chopped
1 garlic clove, minced
6 chicken thighs, boneless and skinless, halved
1 C wild rice
4 C chicken broth
1 t thyme
1 t salt
1/4 t pepper
½ C whipping cream
3 T cornstarch

How to Make It:

Place the squash, mushroom slices, celery, onion and garlic into the crock pot.
Lay the chicken thighs on top.
Next add in the uncooked rice.
Pour in the broth.
Add the thyme, salt and pepper being sure to stir well to incorporate all the ingredients together.
Cover and cook on low 6 hours.
Pour the whipping cream into a small bowl.
Whisk in the cornstarch until smooth.
Stir the cornstarch mixture into the crock pot.
Place the heat on high, cover and continue cooking an additional 30 minutes.

Serving Size: 6

Boneless chicken thighs can be hard to find in some areas. If you are having trouble finding them you can use thighs with the bone in. Be sure to remove the skin before placing them into the crock pot. Before adding the whipping cream mixture remove the thighs and shred the meat off the bone using 2 forks.

Mushroom Packed Chicken Soup

What You Need:

1 (10 3/4 oz) can cream of mushroom soup
1/4 C of water
4 chicken breast halves, boneless and skinless cut into cubes
1/2 t salt
1/4 t pepper
1/2 lb fresh mushrooms, sliced
1 C fresh baby carrots
2 stalks of celery, chopped
1/2 t garlic powder

How to Make It:

Place the soup into the crock pot.
Add the water and stir to combine well.
Salt and pepper the chicken cubes then add them to the crock pot.
Place the mushrooms, carrots and celery into the mixture.
Sprinkle in the garlic powder and stir to incorporate all the flavors together.
Cover and cook on the low temperature setting 7 hours.

Serving Size: 4

Any type of mushrooms can be used just be sure they are fresh not canned. Try white mushrooms and Portobello mushrooms together for added flavor. If you really like mushrooms double the amount. No extra cooking time will be needed.

Pearl Barley Chicken Soup

What You Need:

1/2 lb pearl barley
1 small stewing chicken
2 carrots, chunked
2 stalks celery, sliced
2 T parsley, chopped
Water

How to Make It:

Place the barley in the crock pot.
Add the stewing chicken.
Place the carrots and celery on top of the chicken.
Sprinkle the parsley over the top of the other ingredients.
Cover just over the top of the ingredients with water.
Cover the crock pot and cook on low 5 hours,
Remove the chicken from the crock pot.
Use forks to remove the chicken meat from the bones.
Discard the bones and any skin.
Return to the chicken meat to the crock pot.
Recover and continue cooking on low 1 hour or until the barley is soft.

Serving Size: 6

Pearl barley is processed by removing the hull and bran. This type of barley is used more often in cooking because it cooks much faster than regular barley. This type of barley can be found in most supermarkets.

Turkey Vegetable Soup with Herb Dumplings

What You Need:

1 turkey carcass, broken up
8 C water
4 chicken bouillon cubes
1 (10 oz) can of diced tomatoes
1 celery stalk, diced
1 carrot, diced
1 turnip, peeled and diced
1 onion, diced
4 t dried parsley, divided
1 bay leaf
11/2 C flour
2 t baking powder
3/4 t salt
1/2 t dried rosemary
3 T solid shortening
3/4 C milk

How to Make It:

Place the turkey carcass into the crock pot.
Pour the water into the crock pot over the turkey.
Add the bouillon cubes.
Place the diced tomatoes, celery, carrot, turnip and onion into the crock pot.
Sprinkle in 2 t of the dried parsley.
Place the bay leaf into the mixture.
Cover and cook on the low temperature setting 7 hours.
Remove the cover and take the turkey carcass out of the soup.
Remove the meat from the bones and return the meat to the crock pot.
Place the four, baking powder, salt rosemary and remaining parsley into a bowl.
Cut the shortening into the dry ingredients with a pastry cutter until the mixture becomes coarse.
Add enough of the milk to the flour mixture to moisten it but leaving the mixture thick enough to make mounds on the end of a spoon.
Drop the mixture by spoonfuls into the crock pot.
Cover, place the temperature setting on high and cook for 20 without lifting the lid.

Serving Size: 8

When adding the milk to the flour mixtures just add a little bit at a time. This will help in making sure the dry ingredients are moistened but still remain thick.

Beefy Sweet and Sour Soup

What You Need:

1 1/2 lb beef stew meat
1 (16 oz) pkg. frozen stew vegetables
2 (10 3/4 oz) cans beefy mushroom soup
1/2 C sweet and sour sauce
1/2 C water

How to Make It:

Trim the stew meat and cut into 1 1/2 in pieces.
Place the meat into the bottom of the crock pot.
Place the vegetables in the crock pot with the meat.
Stir in the soup and sweet and sour sauce.
Pour in the water and mix together to combine.
Cover and cook on low 10 hours or high 5 hours.

Serving Size: 6

Use 1 can of golden mushroom soup in place of 1 can of the beefy mushroom soup. If you like your soup with a little more liquid add 1/2 C of beef broth with the water.

Salsa Ground Beef Soup

What You Need:

1 lb extra lean ground beef
4 C water
1 lb potatoes, peeled and chopped
1 medium onion, chopped
2 small carrots, chopped
2 (4 oz) cans mushroom stems and pieces, drained
1 envelope dry onion soup mix
1 (16 oz) jar chunky salsa

How to Make It:

Place the meat in a skillet over medium heat.
Cook the meat 12 minutes or until completely browned.
Drain the meat well in a colander and pat with paper towel.
Pour all of the water into the crock pot.
Add the ground beef, potatoes, onion and carrots.
Pour in the drained mushrooms.
Sprinkle the dry onion soup mix in with the vegetables and meat.
Blend in the salsa being sure all the ingredients are incorporate together.
Cover and cook on low for 8 hours.

Serving Size: 8

If you aren't partial to ground beef, ground turkey or pork will also work. Stew meat cut into small chunks also makes this soup a treat.

Thickened Meatball Soup

What You Need:

1 pkg. fresh baby carrots
1 lb small red potatoes, quartered
1 (4.5 oz) jar sliced mushrooms, drained
1 onion, cut into wedges
1 (18 oz) pkg. frozen cooked meatballs
1 (12 oz) jar beef gravy
1 (14.5 oz) can diced tomatoes
1/4 t pepper

How to Make It:

Lay the carrots into the crock pot.
Place the potatoes on top of the carrots.
Add the mushrooms over the top of the carrots.
Layer the onion wedges over the mushrooms.
Add the meatballs.
Pour the jar of gravy over the top.
Add in the tomatoes including the juice.
Sprinkle in the pepper.
Be sure not to stir the soup and disturb the ingredients.
Cover the crock pot and cook on the low heat setting for 9 hours being sure the carrots are tender.
Stir to combine the ingredients just before serving.

Serving Size: 8

It is important to layer the ingredients as indicated in the recipe and to not stir until you are ready to serve the soup. By doing this the vegetables remain at the bottom of the crock pot where they can heat quickly and cook completely in the allotted amount of time.

Slow Cooked Steak Soup

What You Need:

1 T olive oil
1 1/2 lb beef flank steak cut into cubes
1 onion, chopped
5 small carrots, sliced thin
4 C cabbage, shredded
4 red potatoes, diced
2 stalks of celery, diced
2 (14.5 oz) cans tomatoes, diced
2 (14.5 oz) cans beef broth
1 (10 3/4 oz) can tomato soup
1 T sugar
2 t Italian seasoning
1 t parsley flakes

How to Make It:

Place the olive oil in a skillet over medium heat and allow it to heat to hot but not smoking.
Place the steak cubes and onion into the hot oil.
Brown the steak 8 minutes or until no longer pink in the middle being sure to stir occasionally.
Drain the steak and onions well.
Transfer to the crock pot.
Add the carrots, cabbage, potatoes and celery to the crock pot.
Stir the tomatoes along with juice into the crock pot.
Pour the beef broth and the tomato soup into the crock pot.
Sprinkle in the sugar, Italian seasoning and parsley flakes.
Stir until all the ingredients are combined together well.
Cover and cook on the low setting for 8 to 9 hours making sure the meat and vegetables are tender before serving.

Serving Size: 8

Any steak can work in this wonderful soup. Leftover roast will also work well. Canned or frozen vegetables can be used in place of fresh vegetables if you prefer.

Shredded Cabbage and Beef Soup

What You Need:

4 slices of cooked bacon, crumbled
1 lb cooked ground beef, crumbled
1 onion, chopped
3 white potatoes, cubed
4 C cabbage shredded
3 C vegetable broth
1 (28 oz) can diced tomatoes
1 t salt
1/2 t pepper

How to Make It:

Place the cooked bacon and ground beef into the crock pot and stir slightly to incorporate the ingredients together.
Add the onion, potatoes and cabbage.
Stir in the vegetable broth until all the ingredients are completely combined.
Gently stir in the diced tomatoes.
Sprinkle in the salt and pepper and stir to incorporate.
Cover and cook on the low temperature setting 8 hours.

Serving Size: 8

Beef or chicken broth can be used in place of the vegetable broth. Adjust the amount of salt to 1/2 t if you use a meat based broth. These types of broth can sometimes be a little salty.

Pork and Vegetable Thick Soup

What You Need:

1 T canola oil
1 (1 1/2 lb) pork shoulder roast, boneless and cut into pieces
1/8 t salt
1/8 t+ 1/4 t pepper, divided
8 small red potatoes, unpeeled and quartered
2 C baby carrots cut in half
1 (12 oz) jar pork gravy
2 T ketchup
1/2 t dried rosemary
1/8 t ground sage
1 1/2 C frozen cut green beans, thawed

How to Make It:

Place the oil in a skillet over high heat.
Heat the oil until hot but not smoking.
Sprinkle the pork pieces with the salt and 1/8 t of pepper and place them in the hot oil.
Cook 7 minutes or until brown on both side and no longer pink in the middle, being sure to stir them often to ensure even browning.
Place the pork into a crock pot.
Add the quartered potatoes and the carrots.
Pour in the gravy mix and the ketchup.
Sprinkle in the rosemary, sage and the remaining pepper.
Stir until all the ingredients are incorporated together well.
Cover and cook on low 7 hours.
Add the green beans to the soup and stir to combine.
Cover and place the heat on high.
Continue cooking 20 to 30 minutes or until the green beans are fork tender.

Serving Size: 6

The ketchup in this soup gives it not only a rich color but a slightly sweet taste. In a hurry and don't have time to brown the pork you don't have too. Just put it in the crock pot as is and allow it to brown on its own. It will give you a little less flavor and color but will save you time with both cooking and clean up.

Parmesan Topped Sausage Soup

What You Need:

1/2 lb Italian pork sausage
1 C fresh carrots, sliced
1 large baking potato, peeled and cubed
1 garlic clove, minced
2 (14 oz) cans beef broth
1 (15 oz) can chickpeas, drained
1 (14.5 oz) can tomatoes
1 1/2 C water
1/2 t Italian seasoning
1 bay leaf
1 C zucchini cut julienne style
1/2 C Parmesan cheese, grated

How to Make It:

Place the sausage in a skillet over medium heat.
Brown the sausage about 7 minutes or until no longer pink stirring often for even browning.
Drain the sausage well in a colander and pat excess grease off with a paper towel.
Place the drained sausage into the bottom of the crock pot.
Add in the carrots, potatoes and garlic.
Pour the beef broth into the crock pot and stir to mix with the meat and vegetables.
Add in the chickpeas, tomatoes with the juice and the water.
Sprinkle in the Italian seasoning and add the bay leaf.
Stir again to be sure all the ingredients are combined together well.
Cover and cook on low heat for 8 1/2 hours.
Remove the bay leaf and stir in the zucchini.
Cover and continue cooking 25 minutes or until the zucchini is tender.
Sprinkle the top with the Parmesan cheese just before serving.

Serving Size: 6

Baking potatoes have low moister and high starch content. Due to this they work well when cooking for longer periods of time.

Hickory Smoked Bean Soup

What You Need:

3 C cooked ham cut into cubes
2 C water
1 C dried navy beans
1 C celery, sliced
1 small onion, chopped
2 carrots, sliced
1/4 t dried thyme
1/4 t liquid smoke
1/4 C parsley, chopped

How to Make It:

Place the ham into the crock pot and pour the water over the top.
Add in the beans, celery, onion and carrots.
Sprinkle the thyme into the crock pot.
Pour in the liquid smoke and stir the ingredients to combine well.
Cover and cook on the low temperature setting for 10 hours.
Sprinkle the parsley over the top just before serving.

Serving Size: 4

Any type of dry bean will work with this recipe. Liquid smoke gives foods a great hickory smoked taste. It can be found in the condiment section of your local grocery store.

Italian Sausage Pizza Soup

What You Need:

1 lb Italian sausage
1/2 C onion, chopped
2 garlic cloves, minced
1 (4 oz) pkg. pepperoni slices
1 (16 oz) can dark red kidney beans, rinsed and drained
1 (16 oz) can light red kidney beans, rinsed and drained
1 (14.5 oz) can died tomatoes
1 (4 oz) can green chilies, chopped
4 t chili powder
1/2 t salt
1/8 t pepper
1 (15 oz) can pizza sauce

How to Make It:

Place the sausage, onion and garlic into a skillet over medium heat.
Brown the sausage until not longer pink about 8 minutes.
Drain well in a colander and pat off excess grease with paper towel.
Place into the crock pot.
Add the pepperoni into the mixture.
Place both cans of kidney beans into the crock pot.
Add in the tomatoes and the green chilies.
Sprinkle in the chili powder, salt and pepper.
Pour the pizza sauce over the top and stir to make sure all the ingredients are combined together.
Cover and cook on low for 6 hours.

Serving Size: 8

This recipe is great for teenage parties. The kids go crazy over the pizza taste in the soup. Chop the pepperoni into small pieces if you prefer. Serve with an Italian blend shredded cheese sprinkled on top.

Short Rib Soup Beans

What You Need:

1 lb Great North Beans, soak overnight then rinse and drain
3/4 C onion, chopped
1/8 t pepper
11/2 lb beef short ribs
6 C water
1 t salt
1 C barbecue sauce

How to Make It:

Place the soaked beans into the crock pot.
Add the onion and pepper.
Place the short ribs into the crock pot.
Pour the water over the top and stir gently.
Cover and cook on low heat setting for 10 hours.
Remove the short ribs from the crock pot and use to forks to shred the meat off the bones.
Return the meat to the crock pot and discard the bones.
Pour in the barbecue sauce.
Recover, turn the heat setting to high and continue cooking 30 minutes.

Serving Size: 8

If you want a little more of a beef taste reduce the water to 4 C and add 1 can of beef broth to the crock pot. Always be sure to soak the beans. This will ensure a soft bean when the soup is done.

Seafood and White Fish Soup

What You Need:

2 C onions, chopped
2 celery stalks, chopped fine
5 cloves of garlic, mined
1 (28 oz) can diced tomatoes
1 (8 oz) bottle clam juice
1/2 C water
1 T red wine vinegar
1 T olive oil
2 1/2 t dried Italian seasoning
1/4 t sugar
1/4 t red pepper flakes, crushed
1 bay leaf
1 lb. white fish, cut into 1 in pieces
3/4 lb uncooked medium shrimp, shelled, deveined and tails removed
1 (6 1/2 oz) can chopped clams with juice
1 (6 oz) can crabmeat, drained
1/4 C fresh parsley, chopped

How to Make It:

Place the onion, celery, garlic and tomatoes into the crock pot.
Pour in the clam juice, water, vinegar and oil.
Sprinkle in the Italian seasoning, sugar and pepper flakes.
Stir the mixture to combine all the ingredients together well.
Add the bay leaf and stir again.
Cover the crock pot and cook on high 4 hours.
Add the fish, shrimp, clams with the juice and crabmeat to the crock pot.
Lower the heat to the low setting, cover and continue cooking 45 minutes or until the fish flakes easily with a fork.
Remove the bay leaf before serving and sprinkle the top with the parsley.

Serving Size: 8

A dry white wine can be used in place of the water if you like. If you use a wine choose a dry white wine such as Sauvignon Blanc or a Chardonnay.

Beer and Cheese Veggie Soup

What You Need:

6 medium potatoes, peeled and chopped
1 medium onion, chopped
1 medium stalk celery, chopped
1 medium carrot, chopped small
1 clove garlic minced
1/4 t pepper
1 (14 oz) can chicken broth
1 (12 oz) can non alcoholic beer
1 (8 oz) pkg. Cheddar American cheese blend, shredded
1/2 C whipping cream

How to Make It:

Place the potatoes, onions, celery and carrots into the crock pot.
Add in the garlic and pepper and stir to coat the vegetables.
Pour the broth and beer into the mixture and stir to incorporate.
Cover the cook on the low setting 6 hours.
15 minutes before you are ready to serve the soup mash the vegetables with a potato masher.
Sprinkle the cheese into the crock pot.
Pour the whipping cream into the crock pot and stir until all the cheese has completely melted.
Recover and cook an additional 5 to 10 minutes or until hot through.

Serving Size: 6

Cut some rye bread into cubes and toast in a single layer on a cookie sheet in a 350 degree oven for about 18 minutes or until crispy turning them occasionally for even browning. Add the toasted bread cubes to each bowl of soup just before serving. Regular beer can be used if you prefer.

Italian Zucchini and Bell Pepper Soup

What You Need:

1 onion, chopped
2 cloves of garlic, minced
1 (4.5 oz) jar sliced mushrooms, drained
1 (14.5 oz) can chicken broth
1/4 t salt
1 large zucchini, sliced
1 small red bell pepper cut into strips
1 small yellow bell pepper cut into strips
1 t Italian seasoning
1 (14.5 oz) can diced tomatoes with Italian herbs

How to Make It:

Place the onion, garlic and mushrooms into the crock pot.
Pour in the chicken broth and add the salt.
Stir to incorporate the ingredients together.
Cover and cook on the low setting for 10 hours.
Stir in the zucchini and bell pepper strips.
Sprinkle the Italian seasoning into the mixture.
Pour the diced tomatoes including the juice into the crock pot.
Stir to incorporate the ingredients together well.
Adjust the temperature to the high setting, cover and continue cooking 30 minutes or until the zucchini is fork tender.

Serving Size: 6

Want to make this soup vegetarian. Use a vegetable broth in place of the chicken broth. Dried garbanzo beans may also be added to this recipe. They must be soaked in water for 8 hours to soften them enough for crock pot cooking.

Cozy Warm Cauliflower Soup

What You Need:

1 large head of cauliflower broken into florets
2 C chicken broth
2 T chicken bouillon granules
2 C half and half
2 C milk
1 carrot, shredded
1 bay leaf
1/4 t garlic powder
1/2 C instant mashed potato flakes
1 (8 oz) pkg. cheddar cheese, shredded

How to Make It:

Place the cauliflower, broth and bouillon granules into a large soup pot over high heat.
Bring the mixture to a brisk boil.
Place the heat on low, cover and simmer for 25 minutes or until the cauliflower is fork tender.
Remove the cauliflower from the pot and mash with a potato masher.
Pour the broth mixture into the crock pot and then add the mashed cauliflower.
Pour the cream and milk into the crock pot.
Add the shredded carrots, bay leaf and garlic powder.
Stir to combine the ingredients together well.
Cover the crock pot and cook on low for 3 hours.
Stir the potato flakes into the crock pot, cover and continue cooking on low for 40 minutes or until the soup is a thick as you like.
Remove the bay leaf.
Place the soup, in batches, into the blender and blend until very smooth.
Return the blended soup to the crock pot.
Sprinkle in the cheese and stir to incorporate.
Recover and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.

Serving Size: 8

When winter cold hits there is nothing better than a warm cup of soup. This soup not only warms you up but gives you that cozy feeling all the way through. Other types of cheese can be used in this recipe. If you like chunky soups, forego the blender, add the cheese and enjoy.

Flavorful Fall Chili

What You Need:

1 lb turkey breast cut in cubes
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 C pumpkin, peeled, seeded and cubed
1 onion, chopped
1 clove of garlic, minced
1/2 C frozen corn
1/2 C chicken broth
1 T chili powder
1 (4 oz) pkg. Monterey Jack cheese, shredded

How to Make It:

Place the turkey into the crock pot.
Pour the tomatoes and juice on top of the turkey.
Add in the black beans.
Pour the tomato sauce into the mixture and stir to combine.
Add the pumpkin, onion, garlic and corn.
Stir in the chicken broth.
Sprinkle in the chili powder and mix the ingredients together well.
Cover and cook on the low temperature setting for 10 hours.
Sprinkle the cheese over the top just before serving.

Serving Size: 6

The individual flavors stand out in this chili. Add a 1/2 C of dried cranberries to the mix for a slightly different taste. If your chili is too thick add more chicken broth during the cooking time.

Light and Creamy Broccoli Soup

What You Need:

2 1/2 lbs fresh broccoli, chopped
1 T unsalted margarine
Water
2 C fat free milk
1/2 C light processed cheese, cubed

How to Make It:

Remove any tough stalks from the broccoli and discard.
Place the chopped broccoli into the crock pot.
Dot the margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on the high temperature setting for 2 hours.
Pour in the milk, recover and continue cooking 30 minutes.
Stir in the cheese, recover and continue cooking 20 minutes or until the cheese has completely melted into the soup.

Serving Size: 6

There's very little fat in this soup. If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli.

All Veggie Soup Medley

What You Need:

2 (14.5 oz) cans diced tomatoes with green chili peppers
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 (10 oz) pkg. frozen corn
1 C onion, diced
2 (8 oz) can tomato sauce
1 (1 1/4 oz) envelope chili seasoning mix
1 C water

How to Make It:

Dump the cans of tomatoes with the juice into the crock pot.
Add the kidney beans and chickpeas into the pot.
Place the frozen corn and onions in.
Stir in both cans of tomato sauce until well combined.
Sprinkle in the envelope of seasoning mix.
Pour in the water and stir to incorporate all the ingredients together well.
Cover and cook on the low temperature setting 6 hours.

Serving Size: 6

This vegetable soup has a great chili taste due to the green chilies and seasoning mix. Experiment with different vegetables until you find just the right ones for your taste.

Beefy Rice and Mushroom Soup

What You Need:

1 lb. whole mushrooms, halved
1/2 C uncooked wild rice
1 stalk celery, chopped
2 carrots, chopped
1 (1.8 oz) envelope onion mushroom soup mix
1 T sugar
1 C water
1 (32 oz) can beef broth
1 C frozen sweet peas, thawed

How to Make It:

Layer the ingredients into the crock pot starting with the mushrooms.
Add the rice, then the celery and carrots.
Sprinkle in the dry soup mix and the sugar.
Pour the water over the top of the ingredients and do not stir.
Pour the can of beef broth over the top of all the ingredients and do not stir.
Cover and cook on the low temperature setting for 7 hours.
Uncover and stir in the thawed peas.
Recover and continue cooking on low for 15 minutes or until the peas are tender.

Serving Size: 6

Have a lot of leftovers? That's okay this soup can be place in airtight containers and frozen for up to 6 months and still remain fresh.

Onion Soup with Mozzarella French Bread

What You Need:

4 C beef broth
1/4 C butter
3 C onion, sliced
1 t salt
1 T sugar
2 T flour
1/4 C dry Vermouth
1 loaf French bread cut into slices
1 C Mozzarella cheese, shredded

How to Make It:

Pour the beef broth in the crock pot and cover.
Set the crock pot on high and allow the broth to cook while preparing the onions.
Place the butter into a small skillet over medium heat.
Once the butter has completely melted add the onions and stir to cover with the melted butter.
Reduce the heat to low and cook the onions for 15 minutes,
Stir in the salt and sugar and continue cooking about 5 minutes or until the onions are a nice golden brown.
Stir in the flour being sure it is completely incorporated into the mixture.
Place the mixture into the crock pot.
Pour the dry Vermouth into the crock pot and stir to incorporate.
Cover and cook on the high temperature setting for 3 hours.
When the soup is ready to serve fill oven proof bowls about 2/3 full with the soup.
Turn on the broiler and allow it to heat up.
Place a slice of the bread onto the top of each bowl of soup.
Sprinkle the bread slice with the cheese.
Place the bowls on a baking sheet and place them in broiler just long enough for the cheese to melt.

Serving Size: 6

The dry Vermouth gives this soup a bold taste. Cognac or even water can be used in its place if you prefer.

Penne Pasta and Cannellini Bean Soup

What You Need:

2 (19 oz) cans cannellini beans, drained
1 (1 lb) pkg. frozen mixed vegetables
1 (14.5 oz) can diced tomatoes
1/4 t basil
1/4 t garlic
1/4 t oregano
½ t salt
1 (12 oz) bottle vegetable juice cocktail
1 C water
1/2 C uncooked penne pasta

How to Make It:

Place the beans, mixed vegetables and tomatoes into the crock pot.
Sprinkle in the basil, garlic, oregano and salt.
Pour the vegetable juice cocktail and water into the mixture and stir to combine.
Cover and cook on the low setting for 7 1/2 hours.
Stir in the uncooked pasta and increase the heat to high.
Recover and cook an additional 20 to 30 minutes or until the pasta is tender.

Serving Size: 6

1/2 C of the pasta may look a little skimpy but in all reality by the time it has cooked in the crock pot you will have just the right amount for your soup. If you purchase diced tomatoes with the garlic, basil and oregano added you won't need to add those spices to your soup.

Taco Seasoned Hominy Chili

What You Need:

1 lb ground chuck
2 (15 oz) cans seasoned tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can chili beans with sauce
1 (15 oz) can hominy with liquid
1 (1.25 oz) envelope taco seasoning

How to Make It:

Brown the ground chuck in a large skillet over medium heat.
Drain well and crumble into bite size chunks.
Place the drained meat into the crock pot.
Add the tomato sauce, diced tomatoes and beans stirring to combine.
Add in the hominy juice included.
Sprinkle in the taco seasoning and stir again to incorporate all the ingredients together.
Cover and cook on low temperature 5 hours.

Serving Size: 4

If you don't like hominy, whole kernel corn will work just as well. Add a few diced onions and green peppers for a little extra taste.

Trouble Free Egg Drop Soup

What You Need:

2 (14 1/2 oz) cans fat free sodium free chicken broth
1 qt water
2 T fish sauce
1/4 t salt
4 T cornstarch
1 C cold water
2 eggs, beaten
1 scallion, chopped
1/4 t pepper

How to Make It:

Pour the chicken broth into a large saucepan and place over medium heat.
Pour in the 1 qt of water.
Stir in the fish sauce and salt and bring the mixture to a brisk boil.
Whisk the cornstarch and the cold water together in a separate bowl until smooth.
Stir the mixture into the soup.
Continue stirring continuously until the soup boils briskly again.
Turn off the heat under the sauce pan and remove the sauce pan from the stove.
Add the beaten eggs to the soup mixture but do not stir.
Use a fork and pull it through the soup using 2 strokes.
Pour the mixture into the crock pot.
Add the scallions and pepper.
Cover the crock pot and cook the soup on low for 1 hour.

Serving Size: 8

This soup is so very easy to make and it tastes great. If after 1 hour of cooking on low you are not ready to eat it turn the crock pot to warm and leave it all day if you wish.

A Little of This and a Little of That Soup

What You Need:

1 T canola oil
1 lb ground beef
1 onion, chopped
1 (19 oz) can minestrone soup
1 (15 oz) can pinto beans, rinsed and drained well
1 (14.5 oz) can stewed tomatoes
1 (11 oz) can whole kernel corn
1 (4 oz) can green chilies, chopped
1 t salt
1/2 t garlic powder
1/2 t onion powder

How to Make It:

Place the oil in a skillet over medium heat.
Break up the ground beef into the skillet and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into the crock pot.
Pour in the minestrone soup, pinto beans, tomatoes, corn and the chilies.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to incorporate all the ingredients together.
Cover and cook on the low heat setting 6 hours.

Serving Size: 8

This great soup is made up of things everyone has in their pantry and refrigerator. Try adding a few of your own ideas such as canned green beans, peas or carrots to see if you can come up with you very own this and that soup.

Bow Tie Chuck Wagon Soup

What You Need:

1 lb beef chuck, boneless and cut into cubes
2 (14.5 oz) cans diced tomatoes with basil, garlic and oregano
2 (14 oz) can beef broth
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 C carrots, sliced thin
1 small onion chopped
1/4 t salt
1/4 t pepper
1 C bow tie pasta, uncooked

How to Make It:

Place the cubed beef into the crock pot.
Add the tomatoes, with the juice, to the crock pot.
Pour both cans of broth into the crock pot.
Stir in both types of beans.
Add in the sliced carrots and chopped onions.
Sprinkle in the salt and pepper and stir to incorporate the ingredients together.
Cover and cook on the low temperature setting 8 hours.
Stir in the uncooked pasta.
Recover, set the heat to high and continue cooking 40 minutes or until the pasta is tender.

Serving Size: 8

In a hurry then cook this soup on the high setting for 4 hours. Remember the additional time for the pasta cook. When ready to serve sprinkle the top of each bowl with a little grated Parmesan cheese.