White Bean Soup
*Just toss a 1 lb bag of dry white beans in the crock pot and cover with enough water to rise 2 inches above the beans.
*Add in 2 C cooked shredded chicken, 2 tsp cumin, 2 tsp salt, 2 tsp garlic powder, 2 tsp Cajun spice. Cook on medium for 6-8 hours.
*1 hour before eating add in 1 can of Rotel and 4 C chicken broth.
*It is delicious... especially if you add a sprinkle of cheese to it:)
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Tuesday, September 30, 2014
Friday, October 3, 2008
Ginger Chicken Soup
In a Medium-sized crock pot on high, 4 hours.
10-12 boneless, skinless chicken breast tenders, cooked in olive oil, seasoned well with salt and pepper-set aside
6 cups of water
1 lb. package of prepared baby carrots
6 largely cubed potatoes with skins left on
1 large onion
1 bunch of celery, cut in large chunks
1/2 tablespoon of ground ginger
2 tablespoons of white sugar
1-2 teaspoons of garlic powder
Put all the ingredients into your crock pot, including the juices that your chicken cooked in, and cook as directed.
Note: First had this at my friend, Pollyanna Bayman's baby shower. The woman who prepared it also put egg noodles in hers. I didn't find that it needed it, a very hearty soup on it's own, but the noodles may make it more kid-friendly and stretch it a bit farther.
10-12 boneless, skinless chicken breast tenders, cooked in olive oil, seasoned well with salt and pepper-set aside
6 cups of water
1 lb. package of prepared baby carrots
6 largely cubed potatoes with skins left on
1 large onion
1 bunch of celery, cut in large chunks
1/2 tablespoon of ground ginger
2 tablespoons of white sugar
1-2 teaspoons of garlic powder
Put all the ingredients into your crock pot, including the juices that your chicken cooked in, and cook as directed.
Note: First had this at my friend, Pollyanna Bayman's baby shower. The woman who prepared it also put egg noodles in hers. I didn't find that it needed it, a very hearty soup on it's own, but the noodles may make it more kid-friendly and stretch it a bit farther.
Thursday, October 2, 2008
Indian Summer Turkey Chili
From the Kitchens of Rachael Ray & Amy Gross
3 Tbls Olive Oil
2 1/2 lbs Ground Turkey (can use ground beef)
4 Tbls Chili Powder (or less if preferred)
2 Tbls Grill Seasoning
1 Tbls Cumin
2 Tbls Worcestershire Sauce
1-3 Tbls Hot Sauce
1 Onion, chopped
2 lg Bell Peppers, chopped
1/2 bottle of Beer, about 1 cup
1 (14oz) can of Tomato Sauce (can also use a few Tbls of Tomato Paste)
1/2 cup smokey Barbecue Sauce
1-2 cans of corn
1-2 cans of chili beans
~Heat a pot over med-hi heat. Add oil and turkey. Season meat and crumble it.
~Brown meat five minutes and add onion and peppers and cook 10 minutes more. Add beer and deglaze pan (get the good stuff off the bottom). Add tomato sauce and barbecue sauce and bring to a bubble. Add corn and beans.
~Let simmer 10 more minutes and serve.
*Can Freeze Leftovers*
3 Tbls Olive Oil
2 1/2 lbs Ground Turkey (can use ground beef)
4 Tbls Chili Powder (or less if preferred)
2 Tbls Grill Seasoning
1 Tbls Cumin
2 Tbls Worcestershire Sauce
1-3 Tbls Hot Sauce
1 Onion, chopped
2 lg Bell Peppers, chopped
1/2 bottle of Beer, about 1 cup
1 (14oz) can of Tomato Sauce (can also use a few Tbls of Tomato Paste)
1/2 cup smokey Barbecue Sauce
1-2 cans of corn
1-2 cans of chili beans
~Heat a pot over med-hi heat. Add oil and turkey. Season meat and crumble it.
~Brown meat five minutes and add onion and peppers and cook 10 minutes more. Add beer and deglaze pan (get the good stuff off the bottom). Add tomato sauce and barbecue sauce and bring to a bubble. Add corn and beans.
~Let simmer 10 more minutes and serve.
*Can Freeze Leftovers*
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