Soup Recipes

Submitted by: Sarah Blackwell

Here is the link to her recipe:

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-sweet-potato-and-lentil-soup-recipe/index.html

Submitted by: Kristi White

Ingredients

• 1 store-bought roasted chicken (I like the flavored kind typically)


• 1 cup diced onions


• 1 cup diced celery


• 1 cup diced carrot


• 4 (14-ounce) cans of chicken broth


• 1 can condensed cream of mushroom soup with roasted garlic


• 1 can cream of chicken soup


• 2 tsp chicken stock


• 1/2 tsp of oregano


• 1/2 tsp of chives


• 1/2 tsp of parsley


• 1/2 tsp of tarragon


• Salt and pepper to taste


• 2 cups egg noodles

Directions

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, canned soups, and herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

About 20-30 minutes before serving, stir in egg noodles. Adjust seasonings and serve.

*i usually make this in the Fall with sourdough bread bowls. Typically Dan's grocery or Paradise Bakery has bowls.

Submitted by: Haylee Wilkinson

Mexican Slow Cooker Stew

• 1can (14.5 oz.) Mexican diced tomatoes with jalapenos


• 1bottle (46 oz.) tomato juice


• 1 red pepper, chopped


• 1 yellow pepper, chopped


• 1medium onion, chopped


• 1tsp. chili powder


• 1tsp. cumin


• 1can (15 oz.) black beans, drained and rinsed


• 3cups elbow macaroni, cooked


• 1pkg. Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, sliced ¼ inch thick

In a slow cooker, combine the first seven ingredients. Cover and cook on low for 8 hours or high for 4 hours. Add the beans, macaroni and sausage. Cover and cook an additional 1 hour or until heated through.

New England Clam Chowder by Peggy Singleton

1 pint chucked clams, chopped or minced

4 oz pork, diced or 2 slices bacon, cut up

4 medium potatoes, peeled and diced

½ cup chopped onion

2 ½ cups milk

1 cup light cream (I use half and half)

½ t salt

Dash of pepper

Drain clams and reserve liquid. Cook and stir onion and bacon in 2-quart saucepan until onion is tender and bacon is crisp. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling; reduce heat. Cover and simmer until potato is tender, about 15 minutes. Stir in milk; heat through, stirring occasionally. I add about a tablespoon of Worcestershire sauce to taste. Makes 6 servings.

I triple this recipe to serve 18-20.

Submitted by: Marci Olsen

Ingredients

• 2 tablespoons butter or margarine


• 1 tablespoon all-purpose flour


• 2 cups tomato juice (I used pureed tomatoes)


• 1/2 cup water


• 2 tablespoons sugar


• 1/8 teaspoon salt

Directions

1. In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Heat Through.