Slow Cooker Penne Pasta and Cannellini Bean Soup
December 25, 2008
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.
Slow Cooker Onion Soup with Mozzarella French Bread
December 25, 2008
Slow Cooker Onion Soup with Mozzarella French Bread
What You Need:
4 C beef broth
1/4 C butter
3 C onion, sliced
1 t salt
1 T sugar
2 T flour
1/4 C dry Vermouth
1 loaf French bread cut into slices
1 C Mozzarella cheese, shredded
How to Make It:
Pour the beef broth in the crock pot and cover.
Set the crock pot on high and allow the broth to cook while preparing the onions.
Place the butter into a small skillet over medium heat.
Once the butter has completely melted add the onions and stir to cover with the melted butter.
Reduce the heat to low and cook the onions for 15 minutes,
Stir in the salt and sugar and continue cooking about 5 minutes or until the onions are a nice golden brown.
Stir in the flour being sure it is completely incorporated into the mixture.
Place the mixture into the crock pot.
Pour the dry Vermouth into the crock pot and stir to incorporate.
Cover and cook on the high temperature setting for 3 hours.
When the soup is ready to serve fill oven proof bowls about 2/3 full with the soup.
Turn on the broiler and allow it to heat up.
Place a slice of the bread onto the top of each bowl of soup.
Sprinkle the bread slice with the cheese.
Place the bowls on a baking sheet and place them in broiler just long enough for the cheese to melt.
Serving Size: 6
The dry Vermouth gives this soup a bold taste. Cognac or even water can be used in its place if you prefer.
Slow Cooker Veggie Soup Medley
December 25, 2008
Slow Cooker Veggie Soup Medley
What You Need:
2 (14.5 oz) cans diced tomatoes with green chili peppers
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 (10 oz) pkg. frozen corn
1 C onion, diced
2 (8 oz) can tomato sauce
1 (1 1/4 oz) envelope chili seasoning mix
1 C water
How to Make It:
Dump the cans of tomatoes with the juice into the slow cooker.
Add the kidney beans and chickpeas into the pot.
Place the frozen corn and onions in.
Stir in both cans of tomato sauce until well combined.
Sprinkle in the envelope of seasoning mix.
Pour in the water and stir to incorporate all the ingredients together well.
Cover and cook on the low temperature setting 6 hours.
Serving Size: 6
This vegetable soup has a great chili taste due to the green chilies and seasoning mix. Experiment with different vegetables until you find just the right ones for your taste.
