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Slow Cooker Soups: A How To

Last post Mon, Nov 4 2013 6:57 AM by bug. 13 replies.
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  • Wed, Oct 30 2013 9:07 AM

    Slow Cooker Soups: A How To

    There is nothing better than a slow simmered soup and some home baked bread for a chilly day!

    For those of you just starting out in life on your own or learning some new cooking skills, a slow cooker can be a good thing to have. For those of us who have been cooking from scratch a long time, let's share our best recipes and tips for using a slow cooker to make a great pot of soup.

     

    $ Dollar Stretcher Community Manager $
  • Wed, Oct 30 2013 10:33 AM In reply to

    Re: Slow Cooker Soups: A How To

    Fennel Bean soup

    wheb tiy trim the fennel save a few small clusters of feather leaves to sprinkl on each  bowl of soup just before serving

    2 carrits peeled and sliced 1/8 inch thick

    1 small fennel bubl trimmmed and sliced

    1 large onion chopped

    1 clove of garlic crushed

    4 cups of chicken broth

    1/2 teaspooon salt

    1/8 teaspoon epper

    1 (15 OZ ) cannelli band ( white Kidney bans ) undrained

    2 cups coarsley shredded fresh spinach 

    fennel leaves

    in a slow cooker combine carrots , fennel,onion, garkic, chicken broth, salt & pepper . Cover and cook on low 7 to8 hours or until carrots are tender but not mushy . cook on high. add bans and liquid and shredded spincach  cover and cook on high 20 to 25 minutes . Spoon  hot soup in large soup bowls Top each springs of sprigs of fennnel laves.  

     

    Gayla57

    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods



  • Wed, Oct 30 2013 11:06 AM In reply to

    Re: Slow Cooker Soups: A How To

    I have heard that it's better to add certain ingredients later. Has anyone found this to be true?

     

    $ Dollar Stretcher Community Manager $
  • Wed, Oct 30 2013 11:40 AM In reply to

    Re: Slow Cooker Soups: A How To

    this one of my family favorite so much so I can cases of it

    you can put together this hearty soup in the morning then have it ready when everyone comes home

    Hamburger SOUP

    1 lb gound beef

    1/4 teaspoon pepper

    1/4 teaspoon oregano

    1/4 teaspoons seasoned salt ( I use myo) 

    1 envelope dry onion soup mix  ( I use myo )                                           

    3 cups boiling water

    1 ( 8 0Z) can tomato sauce

    1 tablespoon soy sauce

    1 cup sliced celery

    1 cup thinly sliced carrots

    1 cup macaroni, cooked and drained

    1/4 grated Parmesan cheese

    2 tablespoouns chopped fresh parsley

    crumble beff into slow cooker Add pepper,oregano,basil,seasoned salt & dry soup mix..Stir in water, tomato and soy sauce. then add celery and carrots cover and cook on low for 6 to 8 hours turn control High 10 to 15 minutes Sprinkle with parley just before serving serve hot.

    Gayla57

    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods



  • Wed, Oct 30 2013 11:40 AM In reply to

    Re: Slow Cooker Soups: A How To

    Congressional Bean Soup

    8 cups water

    1 lb dried small white beans

    1 meaty ham bone or 2 cups diced cooked ham  

    1 oinon finely chopped

    1 cup finely celery chopped

    2 tablespoons finely chopped fresh parsley

    1tespoon slat

    1/4 teaspoon pepper

    1 bay leaf

    in a large pan bring water to boil add beans and boil gently 2 minute turn off heat and let stand 1 hour. pour into slow cooker. add remaining ingredients cover and cook on LOW  12 to 14 hours or until beans are very soft,  remove bay leaf and ham bone. cut meat off the bone return meat to beans Discard bone and bay leaf  server soup hot.

     

    the beans may be soaked overnight in the water if preferred..

    Gayla57

    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods



  • Wed, Oct 30 2013 1:12 PM In reply to

    Re: Slow Cooker Soups: A How To

    you need to add macaroni  pre cooked

    and dont pre salt beans they get tough .

    Gayla57

    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods



  • Wed, Oct 30 2013 1:48 PM In reply to

    Re: Slow Cooker Soups: A How To

    remember VNW this was her favorite she loved this

    French onion soup

    3 large onions thinly sliced

    1/4 cup butter

    4 cups beef broth ( I make mine )

    1   teaspoon Worestershire sauce

    1/4 teaspoon salt

    4 to 5 slices French bread . toasted

    1/2 cup greated Parmesan cheese ;

     in a slow cooker combine onions and butter, broth.Worcestershire sauce and salt  cover and cook on high 4 to 6 hours . pour hot soup individual bowls top each bowl with toasted French bread and sprinkle  with cheese

    Gayla57

    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods



  • Wed, Oct 30 2013 5:47 PM In reply to

    Re: Slow Cooker Soups: A How To

    Many of the herbs, the green leafy parts, have only enough volatile oils to stand up to the last half hour of cooking. AM
  • Thu, Oct 31 2013 9:41 AM In reply to

    Re: Slow Cooker Soups: A How To

     Split pea soup if one of my crockpot favorites. I had any leftover ham or pork cooed very fine for flavor. You need the dried peas, a few carrots chopped up very small, little onion, maybe garlic. I had some seasoning salt. Cook all day til peas are soft and soup is getting think. It will thicken more as it cools. If it is too thick, you can add some milk or cream to thin it out. This freezes good too. Babs

  • Thu, Oct 31 2013 10:55 AM In reply to

    Re: Slow Cooker Soups: A How To

    oh how I miss VNW on the boards...

    http://jayashiangel.blogspot.com/
    http://tactilepleasure.blogspot.com/

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