Serve with a dollop of soured cream, grated Cheddar cheese and crushed tortilla chips. Main ingredients include minced beef, cabbage, kidney beans and onion.
Hearty winter soup made with fresh veg, lentils and ham shank (ham hock). The secret is using the water the ham was cooked in as stock for the soup.
You can't go wrong with this soup but as with everything you will find you can easily adjust the ingredients to your own taste the more times you make it. This is a lovely, comforting soup to come home to on a blustery evening.
Sweet onions, juicy tomatoes and a handful of greens all snuggled around some 3 cheese tortellini. Pin it to your Soup or Slowpoke inboard! Follow Savvies on Pinterest.
Soften the onion, carrot, and celery in the olive oil and add in the dried herbs. Step 3 & 4- Add the tin of tomatoes to the slow cooker and dissolve the stock cube in some boiling water.
Print clock clock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon Piles of fresh veggies, hearty cheese tortellini and a hit of healthy spinach.
Start with a drop of olive oil in your nonstick skillet or in the bowl of your slow cooker if it's hob proof. Soften the onion, carrot, and celery in the olive oil and add in the dried herbs.
Add the tin of tomatoes to the slow cooker and dissolve the stock cube in some boiling water. Ladle into bowls and serve with fresh parsley and some bread and Parmesan shavings.
1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, chopped into 1.5 cm pieces 2 leeks, halved and sliced 1 bay leaf and 3 thyme sprigs, tied together 1 whole medium chicken (about 1.4 kg) 2l chicken stock 1 lemon, juiced ½ small bunch of dill or parsley, finely chopped crusty bread, to serve (optional) Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs.
STEP 2 Remove the chicken from the slow cooker and transfer to a board. Ladle the soup into bowls and top with the dill or parsley.
And this Slowpoke Italian Wedding Soup simmers into soul-warming perfection all day long with no more than 10 minutes of effort on my end. My friends at Wikipedia tell me that Italian Wedding Soup is actually the result of a mistranslated Italian language phrase for “married soup ”, which refers to the fact that green veggies and meats go well together.
This slow cooker version makes quick work of putting steaming bowls of delicious soup on the table with minimal effort. I always serve this soup with a generous topping of salty Parmesan cheese and warm baguette slices, but both of these are completely optional.
This recipe calls for Israeli (or pearl) couscous because it’s easy for me to find at the grocery store. You can also substitute in acing DE Pepe, dialing or any other small pasta you have on hand.
I like to portion my soup individually before I freeze it to make it convenient for me to pull out just the amount I need. Remember when you freeze liquids they will expand when frozen, so leave a bit of headroom at the top of your container to allow for that expansion.
This slow cooker chicken noodle soup comes together super quickly and then you ignore it while it cooks for supper. This recipe also has a story (aka-a tiny tale) to read with your child, introducing the soup in a fun way before a spoon enters the bowl…:) See below.
Place all ingredients other than spaghetti and cream into slow cooker, and cook on high for at least 3 & 1/2 hours. Half hour before eating, add cream or cashew milk + spaghetti, and cook 30 minutes longer.
*I don’t recommend swapping for gluten free pasta unless you cook it separately according to package instructions to all Dante & add it right before serving due to it becoming mushy. Cut the hearts fairly thin, so they cook thoroughly in the slow cooker.
Any strand pasta will do the trick, or 1/2 cup macaroni style will do in a pinch. By Mom Spark on January 9, 2017 // This post may contain affiliate links.
October is steadily moving along and with it brings colder, windy weather up in the North. This recipe makes an extra thick, delicious potato soup.
Using an immersion blender will make your soup extra smooth, just be careful to avoid any hot splatters. I reheated leftover soup with a splash of milk to thin it out since it had thickened even more in the fridge.
Be sure to top with cheese, bacon, green onions and possibly a dollop of sour cream. To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste.