Slow Cooker Navy Bean Soup

INGREDIENTS
2 Tbsp olive oil
6 cloves garlic
1 medium yellow onion
½ lb. carrots
4 stalks celery
2 lb. dry navy beans
1 ham hock or ham (optional)
3 whole bay leaves
1 Tbsp dried rosemary
2 tsp dried thyme
1 tsp smoked paprika
Freshly cracked pepper to taste
Salt to taste
8 cups water or chicken stock or combo of both


DIRECTIONS

1. Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
2. Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them and the ham to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
3. Add 8 cups of water (or half chicken stock half water) to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8 hours.
4. After 8 hours, stir the soup and mash the beans slightly. Starting with just a ½ tsp, add salt to your liking. I used about 2 tsp total, but keep tasting and adding more, ½ tsp at a time, until it reaches the level that you prefer.

You could add more veggies to up the nutrient value. Could omit ham and use more smoked paprika.
Makes 6+ servings.

Kim's Escarole, Sausage & White Bean Soup

INGREDIENTS
3 cloves garlic, chopped
1 tsp red pepper flakes
1/2 lb sweet Italian sausage
3 cups chicken broth
1 head escarole, chopped
1 parmesan rind
1-2 cans white beans
1/2 cup grated parmesan
salt to taste

DIRECTIONS
Cook 3 chopped garlic cloves, red pepper flakes and the Italian sausage in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans and salt to taste. Simmer 2 minutes more. Add parmesan to garnish and serve.

Adapted from Food Network's 50 Easy Soups.

Irish Lamb Stew

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INGREDIENTS
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

DIRECTIONS
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

from Eating Well via YumSugar

Kielbasa Stew

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INGREDIENTS
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

DIRECTIONS
1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

from BHG via YumSugar

Zuccini & Spinach Curry

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INGREDIENTS
2 tbs olive oil
1 medium onion, chopped
1 slice (about 1 1/2 inch thick) fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsps ground cumin
2 tsps ground turmeric
1 tsp ground coriander
1/2 tsp red pepper flakes (or more if you want the curry to be spicy)
1 cup uncooked red lentils
3/4 lb zucchini, cut into 1/2 inch rounds
3 cups baby spinach
1 quart chicken stock
1 can chopped tomatoes, including the liquid from the can
salt and pepper to taste
fresh coriander (cilantro) chopped, to serve

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DIRECTIONS
Heat the oil in a large soup pot. Add the onions and ginger and cook for 5 minutes. Add the garlic and cook for a further minute. Add the cumin, turmeric, coriander and pepper flakes. Cook these together until the onion is soft. It will be dry and paste-like.

Add the lentils, zucchini and tomatoes to the pan and stir to combine with the spices. Cook for 3-4 minutes. Add the stock and bring to a boil. Reduce the heat and allow to simmer for 45 minutes, stirring occasionally. About 10 minutes before you’re ready to serve, add the spinach and allow to wilt down into the curry. Before serving check the seasoning and add salt and pepper as needed (I added plenty of both at this stage.)

Serve in bowls, topped with chopped coriander and with flat breads for scooping.

{from Abercrombie & Feast}

Fire Roasted Tomato Soup with Sausage

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INGREDIENTS
1 tsp of olive oil
2 small onions
3 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon smoked paprika
15 oz pork sausage or similar
2 - 14 oz cans less-sodium chicken broth
2 cups water
2 (14.5-ounce) can fire roasted diced tomatoes
1 cup uncooked small shell pasta
2 bags baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

DIRECTIONS
1.) Heat a large saucepan over medium heat. Add 1/2 teaspoon of olive oil to the pan. Add onion to the pan and cook until translucent. Add sausage, garlic, pepper, salt, smoked paprika, oregano and red pepper to pan, and cook about 5 minutes or until browned, stirring to crumble.

2.) Add broth, water, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

{adapted from Elizabeth's Edible}

Irish Beef & Stout Stew

INGREDIENTS
4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, quartered
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

DIRECTIONS
1. In a 5-quart Dutch oven or heavy pot, brown the beef; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, then reduce to simmer.

2. Let simmer for 1 - 2 hours.

Slow-Cooker:
Brown the meat then transfer all ingredients to a slow-cooker and set slow-cooker to longest, lowest setting up to 10 hours.

Irish Lamb Stew

INGREDIENTS
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

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DIRECTIONS
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
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Broccoli Cheese Soup

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INGREDIENTS
3 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 pounds broccoli, stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg
3 cups shredded mild cheddar cheese shredded, plus extra for garnish
Salt
Cayenne
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DIRECTIONS
1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 mins. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 mins. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 mins.

2. Puree soup in two batches in blender or with an immersion blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Can be refrigerated for up to 3 days. Reheat over med heat until hot, but do not boil or cheese will separate.)

Potato Soup

INGREDIENTS
6 slices bacon, baked or fried and crumbled
2 medium onions, chopped
2 carrots, chopped (if desired)
2 stalks celery, chopped (if desired)
1 cup corn (if desired)
3 pound (about 5 large) potatoes
3 1/2 teaspoon salt
1 cup sour cream + 2 cup whole milk
(I didn't have sour cream on-had so ended up using 2 cups heavy cream and some extra milk to thin it out)
1/4 pound (1 stick) butter
1 tbsp black pepper
1 tbsp smoked paprika
4 scallions, thinly sliced (if you have them)
3/4 cups shredded sharp Cheddar cheese (for garnish)


DIRECTIONS
I started with a basic recipe for potato soup and then improvised and changed it to what I wanted - you can change it up however you want.

Start by browning your onions, in the bottom of a large pot. Then add the celery and carrots and heat through. I peeled and cut half of the potatoes into thirds, and chopped up the second half into smaller pieces, leaving the skins on. Place all the potatoes in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the smaller potatoes are cooked but not too soft. I then separated the smaller potato chunks out to go into the pot (if you can think of a better way of doing this, let me know!). I cooked the remaining potatoes until they were very soft -- about 45 minutes. Drain the potatoes, discarding all but a tablespoon or two of the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the mashed potatoes to the large pot with the milk, pepper, bacon, corn, and remaining salt and smoked paprika and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

The Best Chili Ever

Makes 10 servings, and will fill a large slow-cooker.

INGREDIENTS
1 (29 ounce) can tomato sauce
1 (28 ounce) can peeled and diced tomatoes
1 cup diced onion
1 cup diced green and red peppers
1/2 - 2 cups corn
1-1/2 teaspoons Italian seasoning
1/2 pound bacon, diced
1 pound spicy sausage
1-1/2 pounds lean ground beef or turkey
1/2 (32 ounce) bottle hickory smoke barbeque sauce
1/4 cup chili powder
2 (15.25 ounce) cans kidney beans, undrained
1 (1 ounce) square unsweetened chocolate, chopped

DIRECTIONS
1. In a large slow-cooker on the "low" setting, combine tomato sauce, tomatoes, onion, peppers, corn and Italian seasoning.

2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the slow-cooker.

3. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the slow-cooker.

4. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.

5. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and cook on desired slow-cooker setting until flavors are well blended and you are ready to serve.

French Onion Soup

INGREDIENTS
2 large sweet onions, thinly sliced
1 cup dry red wine
2 14.5 oz cans beef broth
2 cups seasoned croutons
4 thick slices swiss cheese

DIRECTIONS
In a deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add the wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each with one-quarter of the croutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden.

Curried Pumpkin Soup

This is a great fall and winter soup. Very yummy and savory! You can substitute a variety of squashes for the pumpkin and butternut squash. Since the soup is pureed you can cut the veggies large to save time, it just might take longer to cook. - From Liz :)

Makes 8-10 servings

INGREDIENTS

2 tbsp unsalted butter

2 onions sliced

2 carrots peeled and sliced

1 apple peeled, cored and sliced

1 tbsp curry powder or seasoning

¼ cinnamon stick & 3 cloves

1lb butternut squash peeled, seeded, sliced

1lb peeled pie pumpkin seeded, sliced

6 cups water or vegetable broth

1 cup whole milk or heavy cream

Snipped chives for garnish

DIRECTIONS

Melt butter in large saucepan over med heat. Add onions, carrots and apple and sauté over med-low heat until onions are translucent. Add curry, spices (you can make a sachet with cheese cloth for the cinnamon stick and cloves or you can just throw them in and fish them out one by one later, instead of the single sachet) and remaining vegetables. Pour in water and bring to gentle simmer until vegetables are very soft, about 45min.

Remove spices and puree vegetable mixture in food mill, food processor or glass blender. If you want really smooth soup, pass pureed soup through strainer (I don't do this... I like a few chunks in my soup plus I am always cutting corners for time). Add the milk or cream and taste to adjust seasoning. Heat gently until warmed through. Garnish with chives.