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MOMTOCONNOR2003's Photo MOMTOCONNOR2003 Posts: 5,169
4/24/12 4:23 P

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Easy Crock Pot split Pea and Ham soup

One bag of dry split peas
One Ham Steak
2 small carrots grated
salt to taste.

dump peas, diced up ham steak and the 2 grated carrots in the crock pot. Fill pot with water and walk away For the medium size cooker. Cook on low for 8 to 9 hours. Take a hand masher and mash a little of the soup to thicken it. Add salt to taste and serve with grilled cheese sandwiches. Easy to fix before running off to work and ready when you get home.

Edited by: MOMTOCONNOR2003 at: 4/24/2012 (16:25)
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ANNONYMOUSME Posts: 660
11/7/09 3:14 P

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This is a twist on my mom's chili that I made vegetarian and adapted to a crockpot.

1 lg. can tomato juice
1 lg. can hot chili beans
1 can black beans, rinsed
1 can garbanzo beans, rinsed
1 can baby corn, chopped
2 cans chili style tomatoes
1 med. onion, chopped
sliced jalapenos to taste (I get the ones in the jar)
chili powder to taste, approx. 3-4 Tbsp.

Put all ingredients in 6-qt. crockpot. Cook on High for 3-4 hours, or cook on low for 6-8 hours.

Serve with whatever extras you want, cheese, sour cream, crackers, sourdough bread.

LEAKAY59's Photo LEAKAY59 SparkPoints: (47,401)
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10/17/09 11:02 A

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***SUBMITTED BY ILOVEMYFAMILY5***

Black bean gumbo
7 oz dried black beans or black eyed beans
1 red onion, peeled and finely chopped
2 celery sticks, trimmed and finely chopped
2 garlic cloves peeled and crushed
2 red chillies, deseeded and finely chopped
150 ml veg stock
2 400g tins chopped tomatoes
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp dried oregano
1/4 - 1/2 tsp white pepper (i use black)
1/2 tsp sea salt
200 g baby spinach leaves, washed

Soak the beans in bowl over night, next day, drain, and place in slow cooker dish. Add onion and celery to dish with garlic and chillies then add remaining ingredients except salt and spinach and mix well, cover with the lid and cook on low for 8 hours. Season to taste and stir in the spinach just before serving with tortillas or long grain brown rice.

Edited by: LEAKAY59 at: 10/17/2009 (11:39)
Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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10/17/09 10:59 A

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***SUBMITTED BY ILOVEMYFAMILY5***

Hearty Lentil Stew (DELICIOUS!! WARNING)
1 cup lentils soaked for 20 mins and rinsed thoroughly.
2 bay leaves
2 onions
4 carrots
2 cups diced squash
1 sweet potato
1 stalk celery
1vegetable bouillon cube
1 handful watercress
1 tsp wheat free tamari sauce (opt)
Place onions lentils and by leaves in a pot with the water and stock and cover and bring to the boil. Simmer for 30 - 35 minutes. Half way through, add the squashand sweet potatoes. After 10 mins add the carrots and celery. Towards the end, add the watercress and stir in the tamari sauce. Use this for soup following days add more water, extra fresh herbs more stock and blend.

Laurie

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10/17/09 10:41 A

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***SUBMITTED BY CAROL_***

Butternut Squash Soup

There is a bisque recipe on SparkRecipes, but I like mine with no cream and no milk; I do not add creamed cheese brick at the end, etc. The following is an adaptation of Stephanie the crock pot lady's recipe.

1. Stab, microwave to soften, peel, deseed and cube 1 butternut squash into 5qt size or larger crockpot.
2. Add other ingredients, cook for the 6-8 hrs on low, or 4 hrs on high. I find it easier to use potato masher or immersion blender, than to pour the hot soup carefully in batches into the blender or stand mixer or food processor (also less to wash), but do it however you prefer.

Other Ingredients:
2 small medium onions, or 2 T onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp coriander
1/4 tsp cinnamon

I also add as an extra ingredient(s) whatever I have on hand that needs to be used up, such as: apples that have seen fresher days, sweet potato, canned pumpkin with old dates, acorn, delicata, or other squash. I sometimes add ground allspice, and more cinnamon.

Also I cut the tops off of & roast (or you could mic) those cute little squashes that look like miniature orange pumpkins; I just got some of those at the Farmer's Market. Partially cook them just enough to make them easy to work with, then scoop out the flesh interior, add to the crockpot, then use the shell as an individual serving bowl for the butternut soup, and/or make holiday table decors, place cards, candle holders, flower holders, etc with them.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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10/17/09 10:37 A

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***SUBMITTED BY CAROL_***

Butternut Squash Soup

There is a bisque recipe on SparkRecipes, but I like mine with no cream and no milk; I do not add creamed cheese brick at the end, etc. The following is an adaptation of Stephanie the crock pot lady's recipe.

1. Stab, microwave to soften, peel, deseed and cube 1 butternut squash into 5qt size or larger crockpot.
2. Add other ingredients, cook for the 6-8 hrs on low, or 4 hrs on high. I find it easier to use potato masher or immersion blender, than to pour the hot soup carefully in batches into the blender or stand mixer or food processor (also less to wash), but do it however you prefer.

Other Ingredients:
2 small medium onions, or 2 T onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp coriander
1/4 tsp cinnamon

I also add as an extra ingredient(s) whatever I have on hand that needs to be used up, such as: apples that have seen fresher days, sweet potato, canned pumpkin with old dates, acorn, delicata, or other squash. I sometimes add ground allspice, and more cinnamon.

Also I cut the tops off of & roast (or you could mic) those cute little squashes that look like miniature orange pumpkins; I just got some of those at the Farmer's Market. Partially cook them just enough to make them easy to work with, then scoop out the flesh interior, add to the crockpot, then use the shell as an individual serving bowl for the butternut soup, and/or make holiday table decors, place cards, candle holders, flower holders, etc with them.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 4:28 P

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***SUBMITTED BY LABEILLE***

White kidney bean and spinach soup.

Usual recipe: 2 cans of white kidney beans (cannellini); 4 cups of chicken stock, or whatever I have around; one whole bunch of kale or spinach leaves, chopped or shredded (I just pull off the thick round stems), optional 1 chopped onion or some green onions; cook all day. If I season, I use a bay leaf and/or Italian seasonings like basil or oregano (it is basically Tuscan I think). I like to add sausage too, if I have smoked sausage like knackwurst or bratwurst I may put slices in from the start, if it's uncooked like sweet Italian sausage I cook it first and add the slices at the end.

This time around was rather different. I used only water, no sausage, half the pack of spinach and a bit of carrot & red pepper as well, and about 1/4 cup of barley. I served each bowl with a teaspoon of basil pesto. It was still really delicious and filling, and also low cal.

This time around was rather different. I used only water, no sausage, half the pack of spinach and a bit of carrot & red pepper as well, and about 1/4 cup of barley. I served each bowl with a teaspoon of basil pesto. It was still really delicious and filling, and also low cal.

Edited by: LEAKAY59 at: 6/13/2009 (16:29)
Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 4:21 P

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***SUBMITTED BY DIANASDREAMS***

Survival Soup:)

cabbage
carrots
celery
onion
green beans
4 cups water
beef or veggie bouillon (2)
12OZ can low salt tomato juice
black pepper to taste
cook on low 8 to 10 hours
30 calories a serving
makes 10 pretty much just a filler when hungry:)
can add what you like for seasonings:)

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 4:18 P

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***SUBMITTED BY CAROL_***

Cabbage and Sausage Soup

I just ate the BEST crockpot soup I've made in a looooooooooooong time. Warning: this filled my largest crockpot 6.5 qt. I used a small bowl when I served myself and I'm glad I did, because I felt less guilty when I had seconds :)

1 28oz can stewed tomatoes w/juice, on bottom
1 package Ekrich smoked sausage, sliced into rounds
1/2 a large head of green cabbage, cut into spoon-size squares (very large dice)
1 28oz can small red beans, drained & rinsed
1 28oz can diced tomatoes w/juice, on top

Lghtly cover top surface with sprinkle of garlic/parsley seasoning to taste (Badia brand in the hispanic section of grocery stores has no salt or other ingredients added, highly recommend).

Lightly cover surface with a few turns of freshly ground black pepper to taste.

Lightly cover surface with a sprinkle of Italian seasoning (I use a very light hand here, otherwise Italian seasoning can be bitter with too much oregano).

I don't add additional salt, as the canned tomatoes and beans and sausage already have a ton. If you can't resist adding salt at this point, then buy no salt added tomatoes.

Fill 1st tomato can half full of water (I use filtered from my Brita tank), swirl it around to rinse can, and drizzle slowly and evenly over the top (to mix spices).

Do the same with 2nd tomato can.

I splashed in cider vinegar without measuring, I'd say 1/2 to 3/4 of cup.

Low for 8 hours. After the cabbage cooks down you will be able to stir it, but in the beginning you won't have room to stir.

I forgot to add onion, because the volume and fullness distracted me; and it's still delicious! Still I would use 2 large onions, or onion powder, next time.

Definitely recommend halving the recipe and adding onion and a diced green bell pepper, to make the volume more manageable for most crockpots.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 2:58 P

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***SUBMITTED BY KITT52***

I'll have to look up my recipe.
I don't use many recipes, I just do what I like.

For split pea soup.
I take my left over ham bone and put in in Crockpot with water to cover it and at least half full, I cook it all day and then some, like 12 hours. I let it cool down and I remove the hard fat that is on top. When I put back on to cook, I remove the ham bone and any fat or rind from the ham, if the meat from the bone is still big I chop it up in bite size pieces. I then add celery chopped, about 3 stalks, and 3 carrots chopped too, 1 small onion, and spices to taste (salt, pepper and garlic)
I let that cook for about 6 hours and taste, if not much flavor I add a few chicken cubes. I then add my split peas and let cook 2 more hours. We like to see our peas. I add about 1.5-2 cups of peas in my 6-quart Crockpot. We don't like it too thick, but if you do add more peas. If you don't like the peas whole then puree it at some point, or let it cook till they are cooked into the broth. Some people add cream to theirs at the end. We don't, but you can if that's how you like it.
Taste and see if it needs more of anything( salt pepper garlic)
Not fancy but sure is good and the ham really makes it taste good and a bit smoky too.
I have added any left over veggies I have to it too, like corn or green beans, but add at the end.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 12:46 P

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***SUBMITTED BY HOPEFULME***

Here's the Pizza Topping Soup Recipe. It is from the Company's Coming Cookbook Series - Slow Cooker Dinners. Here's their Web site where you can view other recipes:

www.companyscoming.com/index.php?pa

1 pound hot Italian sausages, casings removed, chopped
2 - 14 oz cans of diced tomatoes (with juice)
2 cups sliced fresh white mushrooms
1 3/4 cups sliced green pepper
1 - 10 oz can of condensed beef broth
1 cup chopped onion
1 cup water
1 - 7 1/2 oz can of tomato sauce
1/2 teaspoon dried whole oregano
1/2 teaspoon dried basil
1/8 teaspoon cayenne pepper
1 cup grated part-skim mozzarella cheese

Scramble fry sausage until no longer pink. Drain and transfer to 4 to 5 quart slow cooker.

Add next 10 ingredients. Stir well. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours. Makes about 9 1/3 cups soup.

Divide and ladle soup into 6 individual bowls. Sprinkle each with cheese.

Serves 6

Per serving (1.5 cups) - 242 calories; 113 g total fat (5.3 mono; 1.6 g Poly; 5.5 g sat); 40 mg colesterol; 16 g Carbohydrates; 3 g fibre; 16 g protein; 1182 mg sodium

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 12:36 P

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***SUBMITTED BY BIBLIOMANE***

Right now I have taco soup in the crockpot.

6 oz lean ground sirloin (browned)
1 small onion
1/2 red pepper
1/2 yellow pepper
2 garlic cloves
1 celery stalk
1 can kidney beans
1 cup corn
1 28 oz can of red gold tomatoes
1 can beef broth
1 TBS cumin
1 TBS chili powder

I cook it all night. Top w/ ff sour cream, kraft free cheddar, chives, baked tostitos. Yum.

Sherry



Laurie

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DJP_21's Photo DJP_21 Posts: 120
3/12/09 10:29 A

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(From Fitness magazine)

Beef Vegetable Soup

Makes: 4 servings

Ingredients
1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
3 medium carrots, cut into 1/2-inch-thick slices
2 small potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
2 14-1/2-ounce cans diced tomatoes
1 cup water
1/2 cup loose-pack frozen peas
Fresh parsley sprigs (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.

Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate, 4g fat (1g saturated), 4g fiber

picture: images.meredith.com/fitness/images/2
00
9/02/ss_MWL444500.jpg


Edited by: DJP_21 at: 3/12/2009 (10:40)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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DJP_21's Photo DJP_21 Posts: 120
3/12/09 10:26 A

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(From Fitness magazine)

Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

picture: images.meredith.com/fitness/images/2
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9/02/ss_FFC200625.jpg


Edited by: DJP_21 at: 3/12/2009 (10:39)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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HAGATHA's Photo HAGATHA Posts: 219
3/20/08 4:23 P

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French Onion Soup
Ingredients

5 cups of water
5 cups of onions
1 pkg Lipton garic onion soup mix
6 pkg of beef boulion
4 cups of shredded Mozzarella cheese
4 cups of croutons


Directions
Mix into a crock pot and cook on low
The longer it cooks the thicker the broth
Pour into a bowl add some croutons and some mozza cheese
Put in oven and grill till cheeses is melted
Makes about 8 servings

Number of Servings: 8


Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 250.2
Total Fat: 11.7 g
Cholesterol: 36.3 mg
Sodium: 1,042.9 mg
Total Carbs: 17.2 g
Dietary Fiber: 1.8 g
Protein: 19.0 g




This is the last attempt at weight loss I will have to make, because it is going to work!!!

Goal 1 - 250 by July 1, 2009


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3/1/08 9:49 P

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SUBMITTED BY CONNECTED1:

Scalloped Potatoes and Beans:

1 15 oz can red kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 large onion, chopped
2 stalks celery, chopped
1 cup frozen peas
1 large sweet pepper, seeded and chopped
1 10.75 oz can condensed cheddar cheese, cream of potato, OR cream of mushroom soup
4 cloves garlic, minced
1 tsp dred thyme, crushed
1/4 tsp pepper
1 pound potatoes, sliced 1/4 inch thick
1 cup shredded cheddar cheese (4 oz) optional

In a large bowl combine beans, onion, celery, peas, sw. pepper, soup, garlic, thyme and pepper.
Spoon half the bean mixture into crockpot. Top with potatoes and then remaining bean mixture.
Cover and cook on low 8-10 hours, or low 4-5 hours. If desired top each serving with cheese.

That is how the original directions read, but I usually just mix all the ingredients together in the crockpot and it is fine. You can use non-canned beans if they are fully cooked first (I keep some pre-cooked beans in the freezer). Reduced fat/sodium canned items work fine. I usually throw some carrots in and the last few times made it with half sweet pototoes since they are healthier than white pototoes. I usually use more than one pound pototes too, because one pound never looks like enough!

BTW - this recipe is from Better Homes and Gardens crockery cooking. I highly recommend their "Biggest Book of slow cooker recipies".


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3/1/08 9:48 P

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SUBMITTED BY SEXYMOM78:

Tired and Tuckered Stew or as I like to call bean delight.
* 1 pound kielbasa sausage, cut into bite size pieces
* 1 pound ground turkey, cooked and drained
* 1 31 oz. can baked beans
* 1 15 oz. can light kidney beans
* 1 15 oz. can dark kidney beans
* 1 15 oz. can lima beans
* 1 15 oz. can white corn
* 1 cup chili sauce
* 1 cup packed dark brown sugar
* 1 cup finely chopped onions
* 1 tablespoon Tabasco sauce
*

Method

DO NOT DRAIN THE BEANS OR CORN. Combine all ingredients in crock pot. Cover and place on high heat setting for 2-3 hours, or on low setting for 4-6 hours.

Notes: This is a great hearty, protein-packed stew. Great with biscuits and cheese.
Number of servings: Serves 8
This dish is delicious. I don't like beans. I couldn't stand them with a passion. I absolutely love this dish. It has given me a new perspective on beans.


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3/1/08 9:47 P

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SUBMITTED BY AMYSUE22:


How does mediterranean Pasta with Kidney Beans sound? This recipe came off a can of Bush's Best Dark Red Kidney Beans.
8oz. whole wheat pasta
1/4c water from cooking pasta
2 tbl. olive oil
1 c.onion, thinly sliced
2 large garlic cloves, thinly sliced
1 tsp.crushed red pepper flakes (or less to taste)
8 cups spinach(one 6 oz. bag fresh, pre-washed spinach)
1 can 16oz. Of Dark or Light kidney beans, drained, rinsed.
1/2 cup cherry tomatoes, cut in half.
1 tbl.fresh grated Parmesan, 1 tbl.fresh parsley,chopped or 1 tsp. dried parsley. Cook pasta,reserve the water. Heat the oil in a large saute pan. Add the onion and the garlic. When translusent, add the red pepper flakes, and spinach. Add the kidney beans and reserved pasta water. Simmer over medium heat until the spinach is tender. Add Pasta, tomatoes, and parsley, and combine. Season to your tasting. Sprinkle with parmesan cheese and serve warm. Makes 6 servings pan I joined SP 1/31/08. Everybody have a great week.


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3/1/08 9:46 P

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SUBMITTED BY DENAMARIE1:


Olive Garden Pasta E Fagioli
CDKitchen http://www.cdkitchen.com

Category: O - Copy Cat Restaurant Recipes
Serves/Makes: 9 qts | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:

3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta




Directions:
Preparation: Saut� beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!




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2/27/08 8:51 P

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SUBMITTED BY SKISINCO:


Here is the recipe for the Chicken Taco Soup. It's super easy and tastes great!

1 small white onion chopped
1 (15 oz) can chili beans
1 (15oz) can black beans low sodium
1 (15 oz) can whole kernel corn, drained
1 (8oz) can tomato sauce
1 (12 fl. oz) can or bottle light beer
2 (10oz) cans diced tomatoes with green chilies, undrained such as Rotel
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
fat free sour cream (optional)
crushed baked tortilla chips (optional)

Directions
1. Place the onions, chili beans, black beans, corn, tomato sauce, beer, diced tomatoes and optional jalapenos in a large slow cooker and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred chicken and return chicken back to soup and cook an additional 1-2 hours. Serve topped with optional ingredients if desired.


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SISNAMIL's Photo SISNAMIL Posts: 2,198
2/27/08 6:41 P

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I made this one because my husband doesn't like anything too spicy. If you do you could replace the steak seasoning with taco seasoning. This is a good one for using that extra pork chop or steak that is always left over out of any package.

Chili Soup

10 oz Beef or Pork, closely trimmed and cut in bite size pieces
1 med onion, chopped
1 med green pepper, chopped
1 28 oz can diced, peeled tomatoes with liquid
1 1/2 t mexican style steak seasoning
1 14oz can whole kernel corn, drained
1 28oz can chili beans (I use ranch style)with liquid

Place first 4 ingredients in crock pot on low for 5 hours. Add corn and beans. Let sit on low for an additional hour.

Makes 5 2C servings 335 calories


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2/27/08 2:13 P

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Place those soups and stew recipes here.

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