dairy-free corn chowder

Creamy, rich, bacon-y, comforting...  delicious corn chowder, with no dairy in it!!

I am not eating dairy right now.  Hopefully just for one month, but maybe for the duration of Sweet Girl's nursing time...  we'll see.

Anyways, I have been craving all things dairy, of course, and I was so excited when my sweet friend Amy shared her dairy-free corn chowder recipe with me!  (Which, I believe, is a variation of her just-as-sweet mom, Dawn's, regular corn chowder.)

I was nervous, to say the least, but I trust Amy and I knew she would not steer me wrong.  (And she didn't!  This was delicious and SO rich and creamy tasting!) 

I changed things up a bit, of course, but the credit still fully goes to Amy, since I would have never tried making a dairy-free chowder without her help!

Thanks Amy!

Dairy-Free Corn Chowder Recipe
serves 4-8

Ingredients:
1 pound bacon, diced
1 large onion, chopped
2-4 stalks celery, chopped
2 cloves garlic, minced
4 baked potatoes, peeled & diced
3 cups unsweetened almond milk
3 cups chicken stock
2 cans cream-style corn
2 cups frozen or fresh corn
salt & pepper, to taste
1-2 teaspoons chipotle or cayenne pepper, to taste
2 tablespoons cornstarch
2-3 tablespoons masa harina (corn flour), optional
1-2 green onions, sliced, optional

Directions:
In a large dutch oven, fry the bacon over medium heat, stirring often, until nice and golden.  Remove the bacon with a slotted spoon and set aside.

Pour off all but 2 tablespoons of the bacon grease, turn the heat up a little higher and then dump in the onions and celery, sautéing until soft.  Stir in the garlic for a few seconds, and then stir in the potatoes and let them brown for 5 minutes or so.

Dump in the rest of the ingredients, including the reserved bacon, and stir well to combine.  Heat to just a light boil and then reduce the heat to low, cover, and simmer for 30 minutes or longer.

A few minutes before serving, mix the cornstarch with a few tablespoons of cold water.  Slowly drizzle this mixture into the soup, while stirring constantly, and then continue to simmer for a few minutes until the soup has thickened to your liking.  (Stir in the masa harina now too, if you are using it!)

Serve with a bit of extra bacon and green onions for garnish, if you'd like!

hearty beef & bean soup... on the stovetop or in the slow cooker!

Tender, melt-in-your mouth chunks of beef, with a flavor-packed broth and a bunch of beans, veggies and potatoes.  This is a perfect hearty fall soup for these chilly evenings that are approaching!

I think I could eat soup every day and not get tired of it.  Soup is definitely near the top of my list of all-time favorite foods...  but oddly enough I always forget how much I love it until I am eating it.

I'm actually pretty sure I've never met a soup I didn't like.  Obviously some are more loved than others, but I love soup in every form.  Thin, thick, creamy, brothy, meaty, light...  There are just so many amazing options, it never gets old for me.

This soup started out as a clean-out-the-fridge dinner, but as ingredients got thrown into the pot I realized how tasty it was getting.  By dinner time, I knew I had to share this with you and will definitely be making it again!

I absolutely love the beef in here.  Tender, juicy and packed full of flavor...  so comforting and satisfying!

Hearty Beef & Bean Soup Recipe

Ingredients:
2 pounds beef stew meat, trimmed into bite-size pieces
2 tablespoons bacon fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 long celery stalks, chopped
2 cloves garlic, minced
1 large baking potato, raw or leftover baked, chopped
3 cans beans, rinsed (I used 2 black & 1 garbanzo!)
4 cups beef or chicken stock
4 cups water
1 tablespoon worcestershire sauce
1 bay leaf
1 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
salt & pepper, to taste

Directions:
In a large stockpot or dutch oven, heat the bacon fat (if you don't have any, olive oil will work) over medium-high heat.  Sauté the onion, carrots and celery until soft and slightly browned.  Stir in the garlic and sauté for a minute or two until very fragrant.

Push the veggies all to the sides and dump the meat into the center to brown a little before adding in the rest of the ingredients.

Bring everything to a boil, then cover and reduce the heat to low.  Simmer for as long as possible for best results, but at least 6 hours if you are using regular stew meat.

This is a soup that tastes better the longer it simmers.  You could even start it one night and reheat it the next for amazing results!

OR brown all the veggies and meat and then dump it and everything else into the slow cooker on low for 8-12 hours for an almost hands-free meal.  Yum!

easy, homemade man chili

I kind of hate to admit this, but there are just some things that my husband does better than me in the kitchen.

And I have to say it, chili is definitely a win for him!

Maybe it's because he has just eaten a lot more chili in his life, but I can never quite seem to keep mine from being too...  different.

I can't leave well enough alone, and in many cases that's ok, but for a good, classic man-chili, simple is better!

Andrew made a huge pot of this last week and we finished it off in a matter of days.

And last night, we (and by we, I mean my pregnant chili-craving self) decided he should make another big pot!

You could definitely cut this recipe in half if you don't want a large amount, but this is a great dish to feed your freezer with for future meals... so why not get out the big pot and have another meal waiting for you?

Oh, and the spice measurements?  Totally subjective.  We like things spicy around here, so we use quite a bit.  If you're making this for the first time, or you're just not sure, start small and you can always add more later!

Andrew's Easy Homemade Man-Chili Recipe

Ingredients:
2 pounds ground beef
1 large onion, chopped
8 cups (or 4-15oz cans or 2-28oz cans) tomato sauce
8 cups (or 4-15oz cans) beans (we like 2 kidney, 1 pinto and 1 black or garbanzo!)
1/4 cup chili seasoning (your favorite brand, or homemade)
salt & pepper, to taste
chipotle or cayenne pepper, to taste
chopped fresh or canned jalapeño peppers, to taste

Directions:
In a large dutch oven or stockpot, brown the beef: breaking it apart into large chunks and cooking until there is no more pink.  (You don't want to break up the meat into tiny bits, thick chunks the size of your thumb or a bit larger at the smallest!)  As the meat cooks and browns, season it with salt & pepper and about half of the chili seasoning blend.

Here's the trick for the onions:  Add them a little bit at a time, starting with when you brown the meat, and saving a little bit for the very end, so that there are different textures of onions all throughout the chili.  Some bits will be very soft and sweet and others will have a little more bite to them!

(If your meat is on the fattier side, drain off some of the excess fat before continuing.)

Once the meat is cooked through, stir in the rest of the ingredients.  Bring everything to a boil and then cover and simmer on low as long as you'd like!  (Chili only tastes better the longer it simmers, so this is a perfect meal to make a day or two before and reheat in the slow cooker!)

Serve hot with shredded cheese, sour cream and corn chips if you're like me...  or eat it plain if you're a purist like my husband!  :o)

Enjoy!

slow cooker lemon chicken & brown rice soup

This version of chicken & rice soup is laced with a tangy hint of lemon and oregano...  2 flavors that pack a punch of brightness and freshness to an otherwise simple soup.

This soup is comfort food at it's finest!

Chicken soup in any form has been one of the only things I can (fairly) easily eat so far this pregnancy.  I have no appetite for anything else, and have to force food down most of the time.

But chicken soup?  I love it!  Chicken Noodle Soup, this Chicken & Rice soup, even Perpetual Chicken Stock, are all things I can eat and enjoy.

So enjoy them I do!

I especially like that the brown rice adds another healthy element to this soup, but feel free to swap it out with white rice if you'd like, or even use half brown and half white if you're not so sure!

Also, if you don't like the idea of your rice being quite mushy (unavoidable cooking that long in a slow cooker, but doesn't bother us one bit!)...  feel free to add it in for the last few hours instead of the whole cooking time!

Oh and if you have any leftover parmesan rinds in your freezer (and please tell me you keep those!  They are gold!!)...  throw one in!  It makes a great soup, amazing!

As with all soups, this just tastes better and better the longer it sits...  so start it in the morning, have some for dinner and reheat it all in the slow cooker again for leftovers the next day!  Delicious!

Slow Cooker Lemon Chicken & Brown Rice Soup Recipe

Ingredients:
1 large onion, diced
2 large carrots, chopped
2 large celery stalks, chopped
1 clove garlic, minced
2 cups leftover cooked chicken (or raw boneless breast or thighs!)
1 cup uncooked brown rice
8 cups chicken stock
salt & pepper, to taste
1/2 teaspoon dried oregano
1/2-1 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
juice of two large lemons*
1 parmesan rind, optional

Directions:
Dump everything into the slow cooker.  Add more water to top it off, if you'd like.

*If you're not sure how much lemon flavor you would enjoy, start with the juice of one lemon and then add more at the end if you think it needs it!

Turn on LOW and cook for 6 hours or longer, until the chicken is cooked through (if you used raw).  Season with more salt, pepper & lemon juice, if needed, and shred or chop the chicken if you used a whole breast!

perpetual slow cooker chicken stock

When I first saw this recipe from Nourished Kitchen for perpetual chicken bone broth, I was instantly intrigued and had to try it for myself.

If for no other reason than simplicity and anytime access to chicken stock (which I love to use!)...  although I must admit the easy nutrients sounded pretty good to me too!

I had some leftover turkey legs and bones from Thanksgiving, so I threw those into my slow cooker with half an onion, a few cloves of garlic and some peppercorns...  covered everything with water and turned the slow cooker on for the week!

A week?  The slow cooker is on for a week?!  All the time?!  Yep!

And besides the bit of warmth it adds to our house (so nice during these cold winter months!), it also keeps our house smelling deliciously like homemade chicken soup.  Yum!

According to Jenny, this broth tastes lightest on day 1 (24 hours after starting), richest on day 5, and then lighter again on day 7.

I am on day 4, and it has been amazing each day...  I can't wait to taste how good it is on day 5 if it's only going to get better!

As you dish up some broth to sip, or use in your soup or cooking, simply replace with fresh cold water and there you have it...  perpetual chicken stock!

At the end of the week, you should be able to easily crush the end of a bone with your finger tips.  That is how you can tell that all of the nutrients have been given.  If they haven't, feel free to continue to use another day or so!

Perpetual Slow Cooker Chicken Stock Recipe
adapted from Nourished Kitchen

Ingredients:
1 chicken carcass, or bones - raw or previously cooked*
an onion, peeled and quartered
a few cloves of garlic, smashed and peeled
a tablespoon or so of whole peppercorns
some parsley leaves and stems, if you have them

Directions:
Place all the ingredients in the slow cooker.  Fill to the top with cold, filtered water, cover and cook on low for at least 24 hours or up to 7 days!

As you dish up a serving, pour through a fine mesh strainer or a reusable coffee filter.  Season to taste with salt and replace that amount of water into the slow cooker to keep the broth going.

*You could also place a whole chicken in the slow cooker and then remove it and take off the meat for another use when it's cooked through.  Return the carcass to the pot and continue with your stock!

slow cooker turkey taco soup

Ok...  back to the Thanksgiving Leftovers topic.  Because I can't be the only person that still has a bunch of leftovers, right?  Right?!

Remember I told you we cooked 2 turkeys in 2 days?

Well, in case that didn't make it clear for you, we have a lot of leftover turkey!

This hearty crockpot "stoup" (as Rachael Ray would call it!) is definitely more than just a soup...  it is an entire meal in a bowl!

In the words of my husband "I don't even need crackers for this soup!"

Give this a try with some of that last leftover turkey!  (Or feel free to use raw or cooked chicken if you're out-o-leftovers!)

Slow Cooker Turkey Taco Soup Recipe

Ingredients:
3 cups chopped or shredded leftover turkey (or chicken, or raw chicken!)
2 cans black beans, rinsed
1 can cream-style corn
1 (28oz) can diced tomatoes
1 (4oz) diced green chiles or jalapeños
1/2 large onion, diced
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon chipotle chili powder
salt & pepper, to taste

Directions:
Dump all the ingredients into the slow cooker.  Turn on LOW and cook for 6-8 hours or longer!

Serve with chips, shredded cheese, sour cream, guacamole...  whatever you like on your tacos!

[a trick] for thickening soups...

I've mentioned this before (in my Cheddar Fondue Soup recipe) but I thought this trick needed its own post for clarification.

My secret for thickening soups (and we like most of our soups thick around here!)...

is Instant Mashed Potatoes!

I buy a big box of these Honest Earth* natural instant mashed potato packets at Costco, and use about 1/4-1/2 of a packet for each batch of soup, depending on how much there is or how thick we want it.

Some soups, like Split Pea & Ham, turn out nice and thick the second day when you reheat them, but sometimes not so thick the first day.

To solve this problem, I sprinkle in a bit of instant mashed potatoes and instantly we've got perfect soup!

*Disclaimer:  This is not a sponsored post.  Honest Earth doesn't know anything about me...  I just love their product because #1: it is natural - potatoes, butter and salt, nothing more... and #2: I can buy it at Costco!  

slow cooker cheddar fondue soup

This cheesy fondue soup is a beautiful, rich, creamy fall treat.  Lots and lots of cheesy goodness with the tang of a good full-bodied beer (I used an Alaskan Amber for this one!) and a smoky hint of spice. 

It really does taste like a big bowl of fondue.  Yum!

I am beyond obsessed with soups lately...  I know I've used that word quite a bit recently, so if you're keeping track:  Soup + eggnog + pumpkin = my current obsessions.

There's just something about soup when it's cold out.  It's so comforting.  Every part of it!

The mouthwatering smells as it simmers away all day long...

The rich soothing taste as you slurp it up with lots of fresh bread...

The fact that it tastes even better the next day when you heat up some leftovers!

Seriously...  how does it get much better than that??

This soup really, really, really tastes better after it has had a day to sit and meld in the fridge.

So much so that if you are making this for company, I would suggest you make it ahead and just reheat it.  You will be amazed at how great it tastes after sitting a day or two!

Please don't be scared of the instant mashed potatoes.  They are a great secret-ingredient for thickening soups quickly...  and if you check the packages, you can find brands with no weird ingredients...  just potatoes & salt!

(Oh, I added a bit of chicken to the soup... because we just love meat.  And a little protein never hurts!  But it's definitely not necessary, so feel free to leave out the chicken if you want!)

Slow Cooker Cheddar Fondue Soup Recipe
adapted from The Gourmet Slow Cooker Vol II

Ingredients:
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
2 celery stalks, thinly chopped
2 medium russet potatoes, cut into 1" chunks
(1 chicken breast, optional)
1 cup full-bodied beer
6 cups chicken stock
1/2-1 teaspoon chipotle chili powder
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
3 cups shredded Tillamook medium or sharp cheddar cheese
1/4 cup, or so, instant mashed potatoes
salt & pepper, to taste

Directions:
In a skillet, sauté the onions is butter over medium-high heat until they are just brown.  Stir in the garlic for a few seconds and then dump it all into the crockpot.  (Alternately you can put the onions and melted butter into the crockpot on HIGH for one hour and then add the garlic and continue with the recipe below.)

Dump in the celery, potatoes, beer, stock & spices and stir.  Cover and cook on LOW for 6-8 hours, until the veggies are tender and the chicken is cooked through.

Take out the chicken breast and shred it or chop it up and set aside.  With a potato masher, mash up the potato chunks in the soup, until it is creamy, but still a bit chunky.  Add the chicken back in.

Add the cheese into the crockpot and cook on low, stirring occasionally, until melted.  If the soup is not as thick as you'd like (we like our soups thick!) slowly sprinkle in instant mashed potatoes until it has reached the consistency you'd like and season wit salt & pepper to taste

Serve with lots of bread, apples & veggies to dip in it!

buffalo chicken corn chowder

Nothing says "Fall" to me more than soup.

So, when I was thinking about what to make for the fall-one-pot-meal theme of this week's Holiday Recipe Exchange*, I knew it had to be soup.

And then the idea for this Buffalo Chicken Corn Chowder jumped in my head and just would not be pushed aside!

I knew the flavors would be a hit with the husband (and me...  I craved buffalo wings with my last pregnancy, and still the thought of them makes me smile!), so I threw it together for Sunday dinner...  and it wow...  it was just as good as we hoped!

Creamy, rich corn chowder full of our favorite buffalo chicken flavors...  plenty of heat, but not too spicy.  This is a perfect meal for these cold fall days ahead of us!

I served this with Cheesy Garlic Biscuits and celery sticks.  Such a comforting meal!

Buffalo Chicken Corn Chowder Recipe

Ingredients:

2 tablespoons olive oil

2 tablespoons butter

3lbs chicken, chopped

1 large onion, diced

3 ribs celery, chopped

2 cloves garlic, minced

1 cup Frank's Red Hot Buffalo Sauce

4 cups chicken stock

4 cups half & half

4 cups shredded cheese (cheddar, jack or a blend!)

1 (14.75oz) can cream-style corn

salt & pepper, to taste
blue cheese crumbles, for topping (optional)

Directions:

Heat the oil and butter over medium-high heat in a large stockpot.  Sautée the chicken until golden brown.  

Stir in the onions & celery and cook, stirring with a wooden spoon to scrape up all the browned bits from the bottom of the pot, until soft.  Stir in the garlic and let cook for a few seconds, until fragrant.

Pour in the buffalo sauce and simmer for a few minutes.  Stir in the chicken stock & bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.

Stir in the half & half, cheese, corn and salt & pepper and heat until the cheese is melted and the soup is hot.  Serve with a small pat of butter, blue cheese crumbles and drizzle of more buffalo sauce if you want it spicier!

(This meal is perfect with some crusty bread for dipping, or my Cheesy Garlic Biscuits!)

*Come join the fun at the Holiday Recipe Exchange over at GoodLife Eats and My Baking Addiction!  Le Creuset sponsored this week's "Fall One Pot Meals" theme!

crockpot french onion & beef soup [New Favorites challenge, week 3]

French onion soup + lots of yummy beef.  Can you really go wrong with that combo??

For this week's New Favorites Challenge, I wasn't able to get to a cookbook off my shelf (hey, there's a reason the internet gets used more these days!), but I did visit a great new-to-me food blog called how Sweet it is, and I am impressed!

One of the first recipes I saw was Jessica's Crockpot French Onion Soup and I immediately started drooling.  And then I put all the ingredients on my grocery list so I could make it as soon as possible!

I did change one big thing when I made it though...  I added meat!  I know, I know...  that's not how French Onion Soup is supposed to be.  But I wanted a full meal out of this soup... and when is meat ever a bad thing?!

Slow Cooker French Onion & Beef Soup Recipe
adapted from how Sweet it is

Ingredients:
4 medium sweet onions
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons balsamic vinegar
1 tablespoon worcestershire sauce
2 tablespoons brown sugar
3 tablespoons flour
1 cup beer
6 cups beef stock
2 tablespoons fresh thyme
salt & pepper, to taste
smallish (2 pounds, or so) lean beef roast
french bread (unsliced so you can cut thick slices yourself!)
shredded gruyére cheese

Directions:
Turn the slow cooker onto HIGH and place the butter in the bottom.  While it heats up, thinly slice the onions and mince the garlic.  Dump them in the slow cooker with the butter, and add in the balsamic vinegar, worcestershire sauce and brown sugar.  Stir well to coat and place the lid on.  Cook on HIGH for 1 hour, or until the onions are soft and starting to brown around the edges.  Dump in the flour and stir well to coat.  Let sit for 5 minutes.  (If you want to start prepping this meal the night before, this is a perfect place to stop and place the crockpot insert in the fridge.  Continue in the morning.)

Nestle the roast down in the onions and add in the rest of the ingredients, except for the bread and cheese.  Cook for 8-12 hours, until the meat is falling apart tender. Remove the roast, shred it with 2 forks and then return it to the pot.  (You can use all of the meat, or put half of it in the fridge for another use... like I did!)  Taste for seasoning and add more salt & pepper, if needed.

To serve:  Preheat the broiler.  Ladle the soup into oven-proof bowls (set onto a baking sheet to contain mess!), filling them about 3/4 full.  Place a thick slice of french bread in the top of each bowl and cover generously with shredded cheese.  Broil for a few minutes (watching closely so they don't burn!) until the cheese is all melted and golden!

simple sausage and bean soup

This was an "I-Just-Got-Back-From-Camping-And-Don't-Want-To-Go-Grocery-Shopping-So-I-Will-Clean-Out-My-Cupboards-Instead" creation.  (Boy, that was a mouthful, wasn't it?)

Basically, I just got back from camping and didn't want to go grocery shopping...  so, I cleaned out my cupboards instead (Oh wait...  You already figured that part out?  Sorry.) and came up with this delicious, hearty soup!

Beans, sausage, chicken broth...  onions, garlic, spices...  you can't really go wrong!  Fortunately it was chilly enough to be able to make soup in August.

(I'm obviously not living in the heat-wave-stricken majority of the US...  it's been downright fall-ish here in the Pacific Northwest!)

Sausage and Bean Soup Recipe

Ingredients:
2 tablespoons olive oil
1/2 pound, or so, sausage links
1/2 large sweet onion, chopped (about 1 cup)
2 carrots, chopped
3 cloves garlic, minced
2 (15oz) cans beans, drained, but not rinsed (whatever you'd like...  I used black and garbanzo!)
3-4 cups chicken stock (1 carton)
1 parmesan rind*
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
salt, to taste

Directions:
In a large stockpot, heat the olive oil over medium-high heat until hot.  Place your sausage links in the pan in a single layer and brown all over, turning when necessary.  Remove the sausages to a cutting board and set aside to cool for a bit.  (Note:  Don't worry about cooking the sausage here...  You are just browning it at this point.  It will cook in the soup later.)

Add the onions and carrots into the still hot oil.  Cook, stirring occasionally to scrape up all the browned bits on the bottom of the pan, until soft.  Stir in the garlic and cook for about 30 seconds, until fragrant.

Dump in the beans, chicken stock, parmesan rind and spices (leave the salt until the end, in case you don't need it!).  Cut the sausage links into bite-sized pieces and add those also.

Bring to a boil and then reduce heat to low, cover, and simmer for an hour or as long as you want...  until the sausage is cooked through and you are ready to eat!  (I let mine simmer a good 3 hours or more!)

Serve with crusty bread, or crackers!

*If you don't save your parmesan rinds, please do!  Throw them in the freezer and add them to your soups...  you will be so glad you did!!

greek egg, lemon, chicken & rice soup (avgolémono)

Ok, so I'm not going to say this is actually a greek recipe, since I'm not greek and this soup is just my version of this recipe from Tasty Kitchen...  but I will say that it's refreshing, different and good!

I love the somewhat unexpected combination of flavors and textures...  so creamy and rich, yet at the same time fresh and bright from the lemon juice and basil.

Try this out next time you're looking for something different...  You won't be disappointed!

Greek Egg, Lemon, Chicken & Rice Soup Recipe (Avgolémono)

Ingredients:
8 cups chicken stock
1/4 cup fresh-squeezed lemon juice
1 chunk parmesan rind**
1/2 teaspoon fresh ground black pepper
1/2 cup butter, divided (1/4 cup + 1/4 cup)
1/2 large onion, finely chopped
1/2 cup flour
6 egg yolks
1/2 cup heavy cream
2 cups cooked rice
2 cups cooked chicken
1/2-1 teaspoon crushed red pepper flakes
2-3 tablespoons fresh (or freeze-dried) chopped basil

Directions:
In a large stockpot, bring the stock, lemon juice & pepper to a boil;  reduce heat to low and simmer for at least 20 minutes.

Meanwhile, in a medium saucepan sauté the onions in 1/4 cup of the butter over medium heat until translucent;  Dump into the simmering stockpot.

In the same saucepan, melt the remaining 1/4 cup butter and slowly whisk in the flour, stirring and cooking for 10 minutes or so... until toasty-smelling, smooth and light golden brown.  (That would be making a roux!).  Stir the roux slowly into the simmering stock, whisking constantly, and continue to simmer for 5-10 minutes until the soup has started to thicken.

In a medium bowl, whisk the egg yolks until light and fluffy.  Whisk in the cream until combined.  Take about 2 cups of the hot soup out of the pot and very slowly whisk it into the bowl with the eggs and cream in it, bringing the egg mixture up to the temperature of the soup.  (That would be tempering!)  Pour the tempered egg mixture back into the soup pot, stirring well to combine.

Remove the parmesan rind and discard.  Stir in the crushed red pepper flakes and basil and taste to see if more salt & pepper are needed.

Serve with lots of fresh bread & butter and enjoy!

**If you don't save the rinds from your parmesan cheese, please start doing so!  Just keep a ziploc bag in the freezer and toss them in whenever you are finished with a hunk of parmesan.  They add such an amazing layer of depth (some may call it "umami") to soups...  Trust me on this one!!

slow cooker lemony chicken noodle soup

I'm re-posting this recipe in honor of its mention on today's Tasty Kitchen blog! :o)

---

(You can also find this recipe over here on Saveur.com where it was featured several months ago!)

"Adding Parmesan cheese rinds adds a richer texture and extra umami to soup stock, which can be used in this easy chicken noodle soup." - Saveur

This is a perfect use for leftover turkey or chicken, especially when you are looking for comfort food with a twist... something a little different than you're used to! 

This soup is satisfying, comforting and fresh...  and best of all, simple!!

Slow Cooker Lemony Chicken Noodle Soup Recipe

Ingredients:
8 cups turkey or chicken stock
3 carrots, peeled & chopped
2 celery stalks, chopped
2 cups chopped leftover cooked turkey or chicken (or raw, cut into small pieces!)
Juice of 2 lemons
1 parmesan cheese rind*
1/2 lb noodles - short, or long and broken**
salt & pepper, to taste
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano

Directions:
Throw everything into your crockpot, stir to combine, and cook on low for at least 4-6 hours, until the soup is hot, rind is melted, and noodles are soft.

*If you don't already save your leftover parmesan cheese rinds...  PLEASE do! Toss them in the freezer and add them to your soups.  They add such a great layer of flavor to your soups!

**If you want use egg noodles, please cook them separately and add them into each bowl of soup when you serve it... they dissolve when cooked too long!

slow cooker broccoli cheddar soup with chicken

This is not your traditional broccoli cheddar soup...  The lemon juice and wine add a delicious freshness to the soup and the red pepper flakes add a comforting warmth.

Not to mention the fact that it's a very simple hands-off slow cooker recipe!

You can puree this when it's done if you prefer a thicker soup, but I like to keep things simple.  Add a loaf of good french bread on the side to sop up all the juice and you've got the perfect comforting winter meal!

(If you want to leave the chicken out, cut down the chicken stock to 3 cups instead of 4!)

Slow Cooker Broccoli Cheddar Soup with Chicken Recipe

Ingredients:
1 1/2 lbs broccoli, finely chopped
1 raw chicken breast, diced
1/4 cup olive oil
4 garlic cloves, minced
4 cups chicken stock
1/4 cup white wine
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon poultry seasoning
1/2-1 teaspoon crushed red pepper flakes
salt & pepper, to taste
4 cups shredded cheddar cheese
1/4 cup cream or half & half

Directions:
Throw everything except the cheese and cream into the slow cooker and stir to combine.  Cook on LOW for 5-6 hours.  Stir in the shredded cheese and cream and continue cook, stirring occasionally, until the cheese is melted...  15 to 30 minutes or so.

Serve with a loaf (or two!) of crusty french bread!

slow cooker white chicken chili

I love this combination of flavors...   smokey cumin, creamy beans, hearty chicken, a little kick from the chiles...  and the lack-of-effort needed to make this white chili makes it one of my favorite slow cooker meals!

I love serve this chili topped with a little extra cheese, some sour cream and some fresh homemade guacamole.

Give this a try next time you need a quick, easy meal your whole family will love!

Crockpot White Chicken Chili Recipe

Ingredients:
3 chicken breasts (raw or cooked), cut into bite-sized pieces
1 onion, diced
2 cloves garlic, minced
2 cans white beans, drained
1 regular can pink beans (pinquitos)
1 large can diced green chiles
1 cup frozen corn
2 cups chicken stock
1 jalapeño, minced
2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder
salt & pepper, to taste
1/2 cup finely crushed tortilla chips
2 cups shredded pepper jack cheese

Directions:
Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker.  Cook on LOW for 6-8 hours.

During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until the cheese is melted and the chili has thickened.

Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!

(featured on OAMM's October Whole Food's October 2011 Menu!)

slow cooker southwestern veggie beef soup

I love soup.  Have I told you that before?  Oh, I have?!  Sorry...  but I do.  I just love it!  To me, nothing satisfies and comforts like a big bowl of hearty, flavor-packed, homemade soup with a big hunk of fresh bread and butter!

This soup is souper easy (haha!  I know...  I'm a dork!), and gets a huge kick of flavor and nutrients from the 'secret' ingredient...  V8 juice!  If you've never tried V8 before, it taste like... well, soup!  Any variety will work.  I buy regular flavor in the large cans, because it's usually cheaper...  but if the bottles are on sale, Spicy Hot is my favorite!!

Crockpot Southwestern Vegetable Beef Soup Recipe

Ingredients:
1 1/2 pounds ground beef
1/2 large onion, chopped
2 cans black beans, drained & rinsed
1/2 head green cabbage, chopped
2 teaspoons ground chipotle chili powder
3 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
2 cups frozen corn
salt & pepper, to taste
1 - 1 1/2 large cans V8 juice

Directions:
Throw everything into a large crockpot, pouring V8 over the top until your crockpot is 3/4 or so full.  Turn onto the lowest heat setting and walk away for 6-8 hours or longer!

fully loaded baked potato soup take 2

I love baked potatoes.  So much so that when I'm home alone I often make myself a fully loaded baked potato (or 2!) and call it dinner!  But then there's the issue of all the leftover baked potatoes.  Because, well, I never can say no to those cheap 10 pound bags of potatoes and I also never can bake just one or two at a time! 

Usually I fry up the leftovers (which I also love!), but doing the same thing all the time just gets old.  So, I decided to combine my love of soup with my love of baked potatoes and this is what what born!   

A creamy, rich, but not too heavy baked potato soup with all the fixings!  What a perfect end of winter comfort food!  You could also easily lighten this soup up by using low-fat milk, reduced fat sour cream and a little less bacon.  But you won't find me doing that!  :o)

(and yes, you have seen this recipe before, 

but I updated it a tad and wanted to share it again!)

Fully Loaded Baked Potato Soup Recipe

Ingredients:

8-10 small-medium baked potatoes (about 2 1/2 pounds)

2/3 cup flour

6 cups milk

1 teaspoon onion powder

1/2 teaspoon garlic powder

salt & pepper

2 cups shredded cheddar cheese

1 cup sour cream

1 cup real bacon bits (from about 1 pound well-done bacon)

Directions:

Peel and coarsely mash the potatoes. (I like to leave a little bit of peel for looks and texture!)

Pour the milk into a large Dutch oven.  Sprinkle the flour over the milk, whisking it in as you add it, so that there are no lumps.  Heat the flour/milk mixture over medium heat, whisking occasionally, until thick and bubbly.

Turn the heat to low and add the mashed potatoes, spices, salt & pepper, cheese, sour cream and bacon bits. Cook until the cheese is melted and the soup is thoroughly heated, being careful not to boil!

Serve topped with more shredded cheese and chopped green onions and bacon bits... whatever you put on top of your baked potatoes!

split pea & ham soup

I made this again last night and loved it so much I had to repost it!  Winter is almost over...  so I am getting my fill of soups while I can!  And nothing beats a steaming bowl of split pea soup and a big chunk of sourdough bread!

Split Pea & Ham Soup Recipe

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced
2 small potatoes, diced

1 large ham hock

2 bay leaves

4 cups chicken stock

6-8 cups water

salt & pepper

crushed red pepper flakes
1/2 pound ham, diced

1 pound split peas

Directions:

In a large stockpot, saute the onions, carrots and celery in olive oil until they begin to brown. Season with salt & pepper. Add the garlic and saute for a few seconds. Add in the ham hock, bay leaves, potatoes, stock and water.

Bring to a boil, then reduce heat to low, cover and simmer for 2-3 hours. Remove the ham hock, shred the meat and return it to the pot. Taste the broth and season with salt & pepper and red pepper flakes.

Add the split peas and the chopped ham and simmer - uncovered - about 1 hour, until the peas are dissolved and the soup is thickened. Remove the bay leaves, and serve with crusty warm bread!

slow cooker taco soup

I have a sick baby.  Taking care of a sick baby means I have no time to cook.  No time to cook means... it's time to break out the slow cooker!!

We all know the crockpot is the perfect solution for days where you know you won't have any time to cook...  and a meal that takes less than 5 minutes to put together makes it even better!

This is one of my favorite super quick and easy meals, and it's always a hit with the family!

Crockpot Taco Soup Recipe

Ingredients:
1 1/2 pounds ground beef
1/2 large onion, minced
2 regular cans diced tomatoes
1 small can diced green chiles
2 cans beans, drained and rinsed (use whatever kinds you have!)
1 can creamed corn
1 tablespoon tomato paste
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon chipotle chili powder
salt & pepper, to taste

Directions:
Stir everything together in your slow cooker, cover and let it cook on LOW for 6-8 hours!

Serve with shredded cheese, sour cream, and whatever else you would like as toppings!  (We like chips with ours, and black olives!) 

creamy tomato basil soup

Hearty tomatoes, tangy roasted red peppers, creamy, cheesy richness... with a slight kick from the red pepper flakes...

Comfort in a bowl.  That's what this soup is.

I was having a crummy evening, ate a big bowl of this soup, and felt the hot creamy magic working its way into my very soul.  Life is good.  And I am blessed!  And now I am going to go have some more soup!

Creamy Tomato Basil Soup Recipe

Ingredients:
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 large onion, chopped
2 cloves garlic, smashed
1 cup chopped roasted red peppers (from a jar)
2 (28oz) cans San Marzano tomatoes
2 cups chicken stock
3 tablespoons fresh basil, minced
salt & pepper, to taste
2 1/2 tablespoons sugar
1/2 cup heavy cream
freshly grated romano or parmesan cheese

Directions:
In a large dutch oven over medium-high heat, saute the onions and red pepper flakes in olive oil until softened.  Stir in the garlic and red peppers and saute a few minutes longer.  

Stir in the tomatoes, stock, basil, salt & pepper & sugar.  Bring to a boil, reduce heat to low and simmer for about one hour.

Puree in a blender, food processor or with an immersion blender until smooth.  Stir in the heavy cream and serve with freshly grated parmesan or romano cheese on top!