Skinny Version of the Slow Cooker Tomato Basil Parmesan Soup

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Makes 8 servings

1 cup finely diced celery

1 cup finely diced onion

1 cup grated zucchini or grated carrots (or both)

2 (14 oz) cans diced tomatoes

1 bay leaf

1 tsp dried oregano

1 Tbsp dried basil

4 cups water

2 tsp Shirley J chicken bouillon or 4 tsp regular chicken bouillon granules (If you're vegetarian you can substitute vegetable broth in place of the water and bouillon)

1/4 cup butter

1/2 cup flour

1 cup Parmesan cheese, grated

1 cup warmed skim milk

1 tsp salt

1 tsp pepper

1.  Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker.  

2.  Cover and cook on LOW for 5-7 hours, or until vegetables are tender.

3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add in about half the flour. Stir constantly with a whisk for 2-3 minutes. Slowly stir in 1 cup hot soup.  Whisk and slowly add in the rest of the flour. Add another 3 cups and stir until smooth. Add all back into the slow cooker. (If you want, you can use an immersion blender to make everything smooth and creamy)

4.  Stir and add the Parmesan cheese, warmed milk, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Total calories per serving:  150

Review:

The full fat version of this soup is my most popular recipe of all time.  By far.  Pinterest got a hold of it and still hasn't let go.  Many comments were made on "how can I make this healthier?"  I tried my best for you.  Still has butter and cheese...but less.  It still tastes great.  The subbed zucchini instead of carrots because that's what I had on had, but either or both work great.  4 stars.

Easy Beefy Mexican Soup with Avocado

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Makes 6 servings

1 1/2 lbs beef chuck roast, trimmed of excess fat and quartered

1 (14 oz) can black beans, rinsed and drained

1 (14 oz) can diced tomatoes, undrained

1/2 tsp Shirley J beef bouillon or 3 tsp regular beef bouillon granules

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

3 cups water

1 Tbsp tomato paste

1 (4 oz) green chile peppers

1 cup freeze-dried corn or 1 can corn (rinsed and drained) or 1 cup frozen corn

Salt and pepper

Topppings:  avocado, cilantro, cheese, sour cream, lime, tortilla chips

1.  In a 4-6 quart slow cooker add the roast, beans, tomatoes, bouillon, cumin, chili powder, onion powder, garlic powder, water, tomato paste and peppers.  Stir a bit and cover.

2.  Cook on LOW for 6-8 hours, or until roast is very tender. 

3.  Remove the roast and shred.  Stir back into the soup.  Add in the corn.  Salt and pepper to taste and add in additional seasonings, if needed.

4.  Serve with avocado and additional toppings, if desired.

Review:

When I placed the roast in the soup I didn't think it looks like that much meat.  As I went to shred it after it cooked, it turned out to be a really meaty soup.  My husband loved it because he thinks anything with lots of shredded meat is awesome.  I loved it because I like to add all the delicious toppings at the end.  My kids loved it because they got to eat chips with dinner.  4 stars.

Slow Cooker Cuban-style Black Bean Soup

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Makes 6 servings


1/2 lb dried black beans, picked over and rinsed
3 1/2 cups water
1 bay leaf
1 smoked ham hock, rinsed
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp lime juice
1-2 tsp salt (to taste)
1 (8 oz) can tomato sauce
Optional toppings:  cilantro, sour cream, cheese, diced tomatoes, avocado slices, green onions etc.


1.  Place water, black beans, bay leaf and ham hock in slow cooker.  Cover and cook until beans are tender, about 8 hours on LOW or 5 hours on HIGH.
2.  Discard bay leaf.  Transfer ham hock to cutting board , shred into bite size pieces and add back into slow cooker (discard the fat, bone and skin).
3.  Add the oregano, cumin, garlic powder, lime juice, salt and tomato sauce to the slow cooker.  Taste test and adjust seasonings accordingly.
4.  Ladle into bowls and garnish with desired toppings.

Review:

I've never bought ham hocks before or used them in a recipe.  I was a little grossed out when I saw the package.  But after reading about how smoked ham hocks can add a nice flavor to soups I decided to give them a try.  It did indeed add a nice, smoky flavor to the black beans.  I wanted to add in sauteed onions, green peppers and garlic at the end when I added the spices but I was too hungry and decided it was good enough as is.  If you want to bump up the flavor add in sauteed veggies at the end and I'm sure it would be awesome.  Or add in freeze dried veggies from Shelf Reliance as they cook so quickly there is no need to saute.  I also liked that the beans were able to cook well without any soaking the night before.  This recipe has very little prep and would be good if you're in a hurry in the morning.  Not to mention that it cooks for a good 8-10 hours while you're away.  When I ate the leftovers the next day I topped it with diced tomatoes and avocados and it was so delicious!  I love having yummy leftovers for lunch.  3 1/2 stars.

More info about hamhocks from myrecipes.com:

Ham hock is the lower hind leg of a hog, and you’ll usually find it cured, smoked, or both. Most commonly, it’s used to add smoky, salty flavor to soups and stews. In place of 1 smoked ham hock, substitute 4 ounces of any of the following: chopped salted pork (2-4 ounces of this one), chopped smoked bacon, chopped smoked ham, cured smoked hog jowl or guanciale, smoked bacon, smoked sausage, smoked turkey drumsticks, or one ham bone. 

Potato and Ham Soup with Barley and Mushrooms

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Makes 6 servings


1 lb red potatoes, cubed
1 lb fully cooked ham, cubed
6-8 oz mushrooms, sliced
1/2 cup pearl barley (not quick cooking)
2 tsp minced garlic
1 small onion, minced
5 cups water
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried basil
2 tsp beef bouillon granules or 1 tsp Shirley J beef bouillon
Salt and pepper to taste

1.  Combine potatoes, ham, mushrooms, barley, garlic, onion, water, bay leaf, thyme, basil and bouillon in a medium to large slow cooker.
2.  Cover and cook on LOW for 4-6 hours, until potatoes are tender and barley is cooked through.
3.  Remove bay leaf.  Salt and pepper to taste and add additional seasonings, if needed.

Review:
Talk about a loaded soup...potatoes, ham, mushrooms and barley.  This was a hearty but somewhat healthy recipe.  My family all actually really liked this and ate it until it was gone.  My husband and I looked at our kids slurping their bowls down and just had a small moment of "I'm so proud of our kids, they're eating mushrooms and barley!"  It was awesome.  If you have leftover ham lying around this is a good recipe to use it with.  4 stars.

Turkey Black Bean Soup in the Slow Cooker

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Makes 4 servings

1 (14 oz) can black beans, undrained

1 (14.5 oz) can stewed tomatoes or diced tomatoes

1 cup water

1/2 tsp chicken bouillon granules or 1/4 tsp Shirley J chicken bouillon

2 Tbsp taco seasoning

About 1/2 lb leftover fully cooked turkey

1 cup Picante sauce (I used mild)

Optional toppings:  sour cream, cilantro, sliced avocados, grated cheese

1.  Combine all ingredients in a 3-4 quart slow cooker.

2.  Cover and cook on LOW for 4-6 hours.

3.  Season to taste and serve with desired toppings.

Review:

A very easy recipe for a cold day.  I had been sick and really wanted to have soup for dinner but didn't want to expend a lot of energy so this was the perfect solution.  It took about 5-10 minutes tops.  It tasted good too and was totally gone with no leftovers.  3 1/2 stars.

Beefy Chili with a Seasoned Slow Cooker Liner

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Makes 6 servings


1 Flavorseal Fireside Chili Slow Cooker Liner
1 lb of roast (chunk or cross rib work best)
1/2 lb cooked ground beef
1 1/3 cup dried pinto beans, rinsed and sorted
1 (14.5 oz) can diced tomatoes
2 (8 oz) can tomato sauce
2 cups water
Plenty of Salt and Pepper to taste

1.  Soak the pinto beans in plenty of water overnight or do the quick soak method.  Drain water from beans.
2.  Unfold liner and place into slow cooker, gently pushing sides sot hat liner is evenly spread out.  Fold unseasoned side of the bag over slow cooker edges to hold it in place.
3.  Add beans, roast, ground beef, tomatoes, tomato sauce and water.  Stir and ensure that all seasoned portions of the liner are moistened.
4.  Cover and cook on LOW for about 7-9 hours.  Roast should be very tender.  Remove roast and shred and add back in.
5.  Stir the chili several times and salt and pepper to taste.  Serve with your favorite condiments.

Review:

I think that these seasoned slow cookers liners are a grand idea.  They are perfect for those working moms that have limited time in the morning to get everything in the slow cooker.  Plus the clean-up is a cinch!  I have to say after using them for several recipes I think they are best if you are doing a large batch of something.  The liners are very large and work well for a 6-7 quart slow cooker.  This chili was ultra meaty with the 2 types of beef.  My husband loved it, of course.  You could of course use 2 cans of pinto beans instead...cut down on the water by half.  3 1/2 stars.

Slow Cooker Simple French Onion Soup

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Makes 4 servings

3 small onions, sliced into thin rings

4 Tbsp canola oil

Pinch of salt, pepper, and sugar

2 (13.75 oz) cans beef consomme

1/2 cup water

Pinch of dried thyme, optional

4 slices of Swiss cheese

4 slices of crusty bread (French bread or a baguette works well)

1/4 cup freshly grated Parmesan

1.  Place onions in bottom of 3-quart slow cooker.

2.  Sprinkle with oil, salt, pepper and sugar and stir until onions are coated.

3.  Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until onions are soft and caramelized.

4.  Pour in consomme and water into slow cooker and cook until warmed.  Add in thyme, if wanted.  Salt and pepper to taste, if needed.

5.  Ladle soup into 4 bowls that are oven safe.  Place a piece of bread on top of each serving of soup.  Place large piece of Swiss on top of bread.  Sprinkle with Parmesan.

6.  Place bowls on a cookie sheet and put under broiler for a minute or so, until cheese is melted and starts to get a little brown.  Serve and enjoy!

Review:

This is such an easy recipe!  And it turned out beautifully.  My husband thought it was just as good as the French onion soup that we order on the cruises that we've gone on.  I like not having to babysit the onions like you have to when you caramelize them on the stove top.  They just cook all day and then add a few things, stick it under a broiler and boom you're done!  3 1/2 stars.

Easy Creamy Low-Fat Tomato Basil Soup

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Serves 4-6

2 (14.5 oz) cans diced peeled tomatoes in juice

1 tsp salt

2 Tbsp tomato paste

1 bay leaf

1/2 tsp minced garlic

2 Tbsp flour

3 tsp sugar

2 cups frozen or fresh ravioli (optional)

3/4 cup warmed milk (I used 1% but if you wanted to use skim that would work.  If you're wanting creamier you could use heavy cream or half and half)

1/4 cup fresh basil, finely minced

Freshly grated parmesan

Salt and pepper to taste

1.  Combine tomatoes, salt, tomato paste, bay leaf, garlic, flour and sugar in slow cooker.  Whisk a little until flour is smooth and combined.  

2.  Cover and cook on LOW for 4-6 hours.  Remove lid.  Remove the bay leaf.  Pour soup into a blender and puree until totally smooth (or use an immersion blender to puree).  Pour back into the slow cooker.

3.  Add in raviolis (if desired) and basil and pour in warmed milk.  Let cook for another 30 minutes or so, until raviolis are done.  Salt and pepper to taste and serve with Parmesan cheese.

Review:  

I've had so many hits on this Tomato Basil Parmesan soup lately it's been unreal.  I've had a lot of people want to know how to make it and skinny it up a bit.  I decided to create a new tomato soup recipe that is skinny and delicious, not to mention totally easy and quick.  I was happy with the consistency of the soup.  It wasn't runny but nice and creamy.  The fresh basil gave it great flavor too.  I added raviolis into mine so my kids would eat it and they were yummalicious.  We served ours with grilled cheese sandwiches.  4 stars.

Slow Cooker Baked Potato Soup

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Slow Cooker Baked Potato Soup

Makes 6 servings

6 medium red potatoes, cubed

1 cup diced onion

4 large garlic cloves, minced

1 bay leaf

1/4 tsp salt

5 cups water

4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon

4 Tbsp butter

1/2 cup flour

1 cup milk

Salt and Pepper

Toppings:  green onion, cheese, sour cream, bacon bits

1.  Either microwave the onions until softened or saute them in a pan on the stove.  Add to the slow cooker.

2.  Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.  

3.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.

4.  Prepare a roux.  Melt butter over low heat in a skillet.  Slowly add in the flour and whisk.  After butter and flour are combined, slowly add in milk and tablespoon at a time.  Continue whisking.  When roux is thickened up slowly add in 1 cup hot soup.  Whisk until thickened.  Stir in another cup of soup and keep whisking until thickened.  Do this another 2 times.  When you have a nice thick creamy sauce, add it all back into the slow cooker.  Stir.  Salt and pepper to taste.

5.  Ladle into bowls and then add toppings, as desired.  

Review:

The comment I made to my husband as we were eating this soup was "this soup is like a baked potato.  By itself the potato is pretty mediocre but with all the toppings, it is AMAZING!"  The soup by itself was a fairly mediocre potato soup.  However, adding the sour cream and cheese and bacon made it oh so delicious.  My kids inhaled this soup.  Soup people.  They ate soup.  It is very kid-friendly and adult-friendly for that matter.  Comforting, creamy and delicious.  4 stars.

Slow Cooker Ham, Bean and Lentil Soup

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Makes 6 servings

1 (14.5 oz) can Great Northern beans, rinsed and drained

1/4 cup lentils

2 cups cubed ham

5 cups water

3 tsp chicken bouillon granules or 1 1/2 tsp Shirley J chicken bouillon

1 bay leaf

1 cup diced celery

1 cup diced onion

1 Tbsp tomato paste

3 garlic cloves, minced

1 Tbsp dried parsley

1/2 tsp ground mustard

1/2 tsp chili powder

1 Tbsp Worcestershire sauce

1.  Place beans, lentils, ham, water, bouillon, celery, Worcestershire sauce and bay leaf into slow cooker.

2.  Place onion, tomato paste, garlic, parsley, ground mustard and chili powder in microwave safe bowl.  Microwave for 4-5 minutes, stirring every minute, until onions are soft.  Transfer mixture to the slow cooker.

3.  Cover and cook on LOW for about 6-8 hours.  Pepper to taste and add additional seasonings, if needed.

Review:

This was a chunky broth soup.  I loved all the beans, lentils, ham and celery chunks.  Mine was perfectly seasoned at the end of cook time and didn't need anything else.  This is a great recipe to use with leftover ham.  3 stars.

Slow Cooker Chicken Cordon Bleu Soup

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Chicken Cordon Bleu Soup in the slow cooker

Makes 6-8 servings

5 cups water

4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon

1/2 cup diced onion (frozen is fine)

1/2 cup diced celery

3 or 4 boneless skinless chicken thighs, trimmed of fat (frozen is fine)

1 1/2 cups ham cubes

1/2 tsp dried tarragon

1/2 tsp dried basil

1/2 tsp garlic powder

4 Tbsp butter

1/4 cup flour

1 cup shredded Swiss cheese

1.  Add water, bouillon, onion, celery, chicken, ham, tarragon, basil and garlic powder to the slow cooker.

2.  Cover and cook on LOW for 4-6 hours.

3.  Prepare a roux.  Melt butter over low heat in a skillet and add  flour very slowly while whisking it in to the butter.  Slowly stir in 1 cup hot soup.  Stir until thickened.  Then add in another 2 cups of soup and stir until smooth.  Add all back into the slow cooker and stir.  Season to taste.

4.  Ladle soup into individual serving bowls and top with shredded Swiss cheese.

Review:

Chicken cordon bleu can be challenging even for students in online cooking schools, but this recipe makes it easy. I saw a recipe in a magazine for "Chicken Cordon Bleu Soup."  I instantly thought I need to make that in the slow cooker.  Well I have no idea where the magazine went but the thought stayed with me and I created this recipe.  

It was very flavorful, thanks to the ham.  My kids slurped their bowls down (my daughter literally got a straw and used it to drink the broth and all). I was totally shocked because they usually don't love when I make soup.  I think they appreciated the ham cubes and cheese.  

My issue with this recipe is that it turned out not really as a cream soup but not as a broth-y soup either.  I think I should have added more flour in with the roux to make it a bit heftier.  It tasted great but the consistency was a bit weird.  So add maybe 1/4 cup more flour in when you're adding the cups a soup...stir until nice and smooth.  I think that should help things out a bit.  Another thought I had was that cubed red potatoes would be really delicious to add to this soup as well (not really part of the chicken cordon bleu dinner but this would add some nice texture and taste to the soup).  4 stars.

Busy Day Chicken Taco Soup with Avocado

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Makes 4-6 servings

4 frozen boneless chicken thighs

1 cup salsa

1 (4 oz) can diced green chile peppers

1 (15.5 oz) can pinto beans, drained

2 tsp chicken bouillon granules

2 cups water

1 (14.5 oz) can diced tomatoes

1 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Avocados, sour cream, grated cheese and tortilla chips

1.  Combine chicken, salsa, peppers, beans, bouillon, water, tomatoes, cumin, chili and garlic powder in the slow cooker. 

2.  Cover and cook on LOW for 4-6 hours.

3.  Remove chicken and shred and add back into the slow cooker.

4.  Serve soup with sliced avocados, sour cream, cheese and tortilla chips.

Review:

I loved this soup.  Loved it.  It was so easy too.  I made it before I started doing all my holiday baking and was so happy at dinner time to have it all ready to go.  It's an all-in-one meal and the flavors blended perfectly.  I didn't even need to salt and pepper it at the end.  It also helps that I love avocados.  I pretty much live off them (and peanut butter).  5 stars.

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Slow Cooker Butternut Squash Soup

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Makes 6 servings

1/2 cup onion

3 garlic cloves, minced

1/4 tsp allspice

1/4 tsp dried thyme

1 bay leaf

1 (2-3 lb) butternut squash, peeled, seeded and cubed

2 tsp chicken bouillon granules

2 cups water

Salt and pepper

1.  Combine onion, garlic, allspice and thyme in microwave-safe bowl.  Microwave for about 4-5 minutes, stirring every minute until onions are soft.  Transfer to the slow cooker.

2.  Add the squash, bay leaf, bouillon and water to the slow cooker. 

3.  Cover and cook on LOW for 5-7 hours.

4.  Remove bay leaf.  Transfer to a blender and puree (or use an immersion blender).  Pour back into the slow cooker. 

5.  Salt and pepper to taste and serve.

Review:

I wanted this to be good.  But it, sadly, was not.  I don't know if it was because I was kind of sick and chocolate didn't sound good, let alone squash soup...or if it was really that bad.  I tried it and salt and peppered, tried it again, salt and peppered more, tried it again and then dumped it down the sink.  Luckily, I also made taco salad and so we ate that for dinner instead.  Maybe if you really really love squash this would taste good to you.  I like squash okay but I think that this soup reminded me of baby food, tasteless and boring.  Next time I make squash I'll be baking it with a little butter and sugar on top instead.  1 star.

White Bean and Chicken Chili

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Makes 6-8 servings

2 lbs boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 small green peppers, seeded and diced
1 cup diced onion
1 tsp cumin
2 tsp canola/vegetable oil
2 (15.5 oz) cans Great Northern beans
1 1/2 cups tomatillo salsa or salsa verde
2 cups water
2 tsp chicken bouillon granules (or 1 tsp Shirley J chicken bouillon)
3 cups frozen corn
Salt and pepper
Cilantro
Sour cream 
Tortilla chips
Grated cheese


1.  Place chicken and green pepper in bottom of slow cooker.
2.  In microwave safe bowl combine the onion, cumin and oil and microwave for 4-5 minutes.  Stir every minute until onions are soft.  Transfer to slow cooker.
3.  Add in beans, salsa, water and bouillon.
4.  Cover and cook on LOW for 4-6 hours.
5.  Salt and pepper to taste.  Add in the corn and heat through for another 30 minutes on HIGH.
6.  Serve in bowls and top with chopped cilantro, sour cream, chips and grated cheese, if desired.

Review:
I really loved this recipe.  I loved the use of tomatillo salsa...you could also substitute green enchilada sauce.  Our crock was totally licked clean.  Delicious and definitely will make again.  I thought it was better than this other white chili recipe.  4 stars

Slow Cooker Cream of Mushroom Soup

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 4 tsp chicken bouillon granules (or 2 tsp Shirley J chicken bouillon)
4 cups water
1/2 cup diced onion
1 Tbsp butter
1 bay leaf
12 oz sliced white button mushrooms, divided
5 1/2 Tbsp butter
1/3 cup flour
1 cup half and half
Salt and pepper


Makes 6-8 servings

1.  Combine onion and 1 Tbsp butter in microwave safe bowl.  Microwave for about 5 minutes, stirring every minute until soft.  Transfer to the slow cooker.
2.  Add the water, bouillon, bay leaf and 1/2 lb of the mushrooms to the slow cooker.
3.  Cover and cook on LOW for about 5-6 hours or on HIGH for 3-4 hours.
4.  Remove and discard the bay leaf.
5.  Pour contents of the slow cooker into a blender and puree.
6.  In a pan on the stove melt the butter over medium heat.  When butter is melted slowly add in the flour and whisk constantly.  When the butter/flour is very thick add in the half and half a little at a time.  It should be thickening up.  Add in some of the pureed mushroom soup, if needed.  Then when you have a nice thickened mixture pour it all into the slow cooker.  And then whisk until it is combined.
7.  Dice the remaining mushrooms and add them in the slow cooker.  Add in salt and pepper to taste.  Cover and cook on HIGH for about a half hour and serve.

Review:
My husband keeps telling me about going out to Zupas for lunch and ordering the mushroom bisque.  Every time he tells me this my mind flashes back to our last cruise and the delicious cream of mushroom soup that we had for dinner (along with an appetizer, bread, salad, entree, and 2 desserts).  I decided to tackle it in the slow cooker and was very proud of the results.  If you are a fan of cream of mushroom soup you'll love this.  Of course it is very rich and would probably be best to serve in a cup along with a salad or something.  But I was very happy with the flavor and texture.  4 1/2 stars

Slow Cooker Can Can Taco Soup

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Makes 4-6 servings

1 (14 oz) can diced tomatoes
1 (15 oz) can corn
1 (15 oz) can chili
1 (8 oz) can tomato sauce
1 (4 oz) can green chile peppers
Lean ground beef, browned and drained of grease (optional)
1 (14 oz) can of beans--pinto, black or kidney (optional)
1 Tbsp taco seasoning
Salt and pepper
Toppings:  grated cheese, chips, and sour cream

1.  Add tomatoes, corn, chili, tomato sauce, chile peppers, and taco seasoning to slow cooker.  Add in additional beef and beans, if desired.
2.  Cover and cook on LOW for 4 hours.
3.  Salt and pepper to taste and serve with cheese, chips and sour cream.

Review:
Another easy easy version of taco soup.  If you have a can opener then you can make this with success.  I added a bit more beef into mine than just the can of chili.  It was delicious and perfect for a cold, dark (at like 4:45 pm!) night.  4 stars

Slow Cooker Italian Tortellini Soup--Revised

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Makes 8 servings

1 lb mild bulk Italian sausage

2 garlic cloves,minced

1 (14 oz) can diced tomatoes

1 tsp basil

2 (8 oz) can tomato sauce

About 15-20 oz frozen tortellini

1 1/2 to 2 cups chopped onion

5 cups water 

5 tsp beef bouillon granules

1 1/2 cups shredded zucchini

1 cup grated carrots

1 tsp oregano

1 medium green pepper, chopped

1.  In a skillet, brown the sausage.  At the same time saute the onions and garlic, until onions are nice and soft.  Drain off extra grease.  Transfer to a 6 quart slow cooker.

2.  Add in the water and beef bouillon, carrots, oregano, basil, tomatoes and tomato sauce.  

3.  Cover and cook on LOW about for 5 hours until carrots are soft.  Add in the tortellini, zucchini and peppers. Cover and cook on HIGH for 1 additional hour and season with more oregano and basil if needed. Serve.

Review:

This is a revised version of this recipe...not different ingredients just different methods.  This remains one of my family's absolute favorite soups.  The combination of the veggies, tortellini and Italian sausage is terrific.  My husband asked to take the leftovers to work today to share with all this co-workers.  5 stars.  Perfect on a cold day and with warm crusty bread.

Slow Cooker Cheesy Cauliflower Soup

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Makes 6 servings

4 cups water

1/2 tsp Shirley J Chicken Bouillon

1 cup Shirley J White Cheddar Soup Base

2 red bell peppers, sliced into quarter-inch strips

1 head of cauliflower, cut into florets

5 garlic cloves, minced

1 Tbsp Worcestershire sauce

1 tsp Shirley J onion seasoning

1 tsp basil leaves

1 Tbsp lemon juice

1 cup shredded cheddar cheese (I used mild, but I bet sharp would be awesome)

Salt and pepper

1.  In a saucepan, whisk the water, white cheddar soup base and chicken bouillon until smooth.  Bring to a slow boil and simmer for about 4 or 5 minutes until the soup thickens up nicely.  Transfer to the slow cooker.

2.  Add in peppers, cauliflower, garlic, Worcestershire, onion seasoning and basil leaves.

3.  Cover and cook on LOW for 5-7 hours, until cauliflower is soft.

4.  Transfer to a blender or food processor and blend until smooth and creamy.  Pour back into the slow cooker and stir in the lemon juice, cheese and salt and pepper to taste.  Add in more basil, if needed.

Review:

Very very interesting.  The first time I tried it I had forgotten that it was cauliflower soup and was kind of taken back by the cauliflower-ness of it.  But after eating it the first day and then for leftovers at lunch the next day I really began to appreciate the cauliflower and the bell peppers, which added so much flavor.  The cheesy soup base was delicious and flavorful and the little bit of lemon juice gave it just what it needed.  I would give this recipe 3 stars...just because it isn't something I would make every week (my family was pretty neutral about it) but I would order it at a restaurant any day.

Slow Cooker Chili (with dried pinto beans)

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Makes 6 servings

1 1/3 cup dried pinto beans or dried kidney beans

2 Tbsp tomato paste

4 celery stalks, diced

2 cups diced onion

2 Tbsp chili powder

6 garlic cloves

1 tsp cumin

1 Tbsp oil

1 Tbsp brown sugar

2 tsp salt

1 (14 oz) can diced or stewed tomatoes

1/2 cup water

1 lb smoked sausage, quarter inch slices (you could also use ground beef, ground turkey or chicken, or other sausage)

Toppings:  cheese, fritos, sour cream

1.  The night before you want the chili, soak the beans in plenty of water overnight.  The next morning, drain the water and rinse off the beans.

2.  Combine tomato paste, celery onion, chili powder, garlic, cumin and oil in a microwave safe bowl.  Microwave for 4 or 5 minutes until the onions soften.  Transfer to slow cooker.

3.  Place beans, brown sugar, salt, tomatoes, water and smoked sausage in the slow cooker and stir to combine.

4.  Cover and cook on LOW for 8-10 hours, until beans are soft and flavors blended.  Add salt and pepper to taste and more spices, if needed.

5.  Serve with desired toppings.

Review:

Someone commented on my facebook page that I hadn't done a lot of chili recipes.  And they were right in the sense that I haven't done a traditional chili.  I've done a white chicken chili, black bean chili, lime chicken chili, and taco chili.  So I decided to go the more traditional route with this recipe.  My husband loved the use of the smoked sausage and thought that it was 4 stars.  I loved the use of the fritos, sour cream and of course shredded cheese :)  If you wanted to make this recipe with canned beans you could easily do that (it wouldn't need to cook as long).  4 stars.

Slow Cooker Beef and Barley Soup

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Makes 4 servings

5 cups water

2 tsp Shirley J beef bouillon or 4 tsp regular bouillon granules

1/3 cup pearl barley

1/3 cup lentils

1 Tbsp dehydrated onion flakes (you could use fresh onion instead)

2 garlic cloves, minced

1 bay leaf

1 cup sliced mushrooms

1 1/2 lbs stew meat (preferably made with a roast from the chuck)

1/2 tsp thyme

1/2 tsp basil

1/2 tsp pepper

1 tsp salt

1 Tbsp red wine vinegar (plus more, if needed)

1.  Place water, bouillon, mushrooms, barley, lentils, onion, garlic, bay leaf, stew meat, thyme, basil and salt in the slow cooker.

2.  Cover and cook on LOW for 6-8 hours, until lentils are cooked and stew meat is tender.

3.  Add in the pepper and red wine vinegar.  Add in more basil, thyme and salt to taste.  Serve with warm bread.

Review:

I love this soup.  I love the barley and lentils with the mushrooms.  It is perfect with warm, yummy bread on a cold day.  4 stars.