Slow Cooker Egg Drop Soup
December 25, 2008
Trouble Free Slow Cooker Egg Drop Soup
What You Need:
2 (14 1/2 oz) cans all natural chicken broth
1 qt water
2 T fish sauce
1/4 t salt
4 T cornstarch
1 C cold water
2 eggs, beaten
1 scallion, chopped
1/4 t pepper
How to Make It:
Pour the chicken broth into a large saucepan and place over medium heat.
Pour in the 1 qt of water.
Stir in the fish sauce and salt and bring the mixture to a brisk boil.
Whisk the cornstarch and the cold water together in a separate bowl until smooth.
Stir the mixture into the soup.
Continue stirring continuously until the soup boils briskly again.
Turn off the heat under the sauce pan and remove the sauce pan from the stove.
Add the beaten eggs to the soup mixture but do not stir.
Use a fork and pull it through the soup using 2 strokes.
Pour the mixture into the slow cooker.
Add the scallions and pepper.
Cover the slow cooker and cook the soup on low for 1 hour.
Serving Size: 8
This soup is so very easy to make and it tastes great. If after 1 hour of cooking on low you are not ready to eat it turn the crock pot to warm and leave it all day if you wish.
Slow Cooker Taco Seasoned Hominy Chili
December 25, 2008
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Slow Cooker Taco Seasoned Hominy Chili
What You Need:
1 lb ground chuck
2 (15 oz) cans seasoned tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can chili beans with sauce
1 (15 oz) can hominy with liquid
1 (1.25 oz) envelope taco seasoning
How to Make It:
Brown the ground chuck in a large skillet over medium heat.
Drain well and crumble into bite size chunks.
Place the drained meat into the slow cooker.
Add the tomato sauce, diced tomatoes and beans stirring to combine.
Add in the hominy juice included.
Sprinkle in the taco seasoning and stir again to incorporate all the ingredients together.
Cover and cook on low temperature 5 hours.
Serving Size: 4
If you don’t like hominy, whole kernel corn will work just as well. Add a few diced onions and green peppers for a little extra taste.
Slow Cooker Penne Pasta and Cannellini Bean Soup
December 25, 2008
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Slow Cooker Penne Pasta and Cannellini Bean Soup
What You Need:
2 (19 oz) cans cannellini beans, drained
1 (1 lb) pkg. frozen mixed vegetables
1 (14.5 oz) can diced tomatoes
1/4 t basil
1/4 t garlic
1/4 t oregano
½ t salt
1 (12 oz) bottle vegetable juice cocktail
1 C water
1/2 C uncooked penne pasta
How to Make It:
Place the beans, mixed vegetables and tomatoes into the slow cooker.
Sprinkle in the basil, garlic, oregano and salt.
Pour the vegetable juice cocktail and water into the mixture and stir to combine.
Cover and cook on the low setting for 7 1/2 hours.
Stir in the uncooked pasta and increase the heat to high.
Recover and cook an additional 20 to 30 minutes or until the pasta is tender.
Serving Size: 6
1/2 C of the pasta may look a little skimpy but in all reality by the time it has cooked in the crock pot you will have just the right amount for your soup. If you purchase diced tomatoes with the garlic, basil and oregano added you won’t need to add those spices to your soup.
