Homemade Soup Recipes:Simple and Easy Slow Cooker Recipes

Cathy L. Kidd© 2012 by Cathy L. Kidd

ISBN: 978-1-105-68310-7

All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder.

Table of ContentsIntroduction....................................................................................5The Recipes...................................................................................10

Almond Wild Rice Chicken Soup............................................10Asparagus Soup.......................................................................11Barbecue Bean Soup................................................................11Barley, Mushroom and Green Onion Soup..............................12Bayou Gumbo with Rice..........................................................1216 Bean Soup...........................................................................13Bean Soup Congressional Style...............................................13Bean Soup Hickory Smoked....................................................14Bean Soup with Short Ribs......................................................14Beef Soup with Bow Tie Pasta................................................15Beef Soup with Cabbage..........................................................16Beef, Beer and Vegetable Soup...............................................16Beef, Sausage and Sauerkraut Soup.........................................17Beef Taco Bean Soup...............................................................18Beef and Vegetable Soup with Yellow Rice............................19Beer, Cheese and Vegetable Soup...........................................20Black Bean Soup......................................................................21Black Bean Soup Mexican Style..............................................21Broccoli and Potato Soup.........................................................22Cabbage and Beef Soup...........................................................22Cabbage Chili Soup.................................................................23Cannellini Bean Soup..............................................................23Cannellini Bean Soup with Penne Pasta..................................24Cauliflower Soup.....................................................................25Cheese and Broccoli Soup.......................................................26Chicken Stock..........................................................................26Chicken Soup...........................................................................27Chicken Soup with Butternut Squash......................................27Chicken Soup with Mushrooms...............................................28Chicken Soup with Pearl Barley..............................................29Chicken Noodle Soup..............................................................30

Chicken Noodle Soup Oriental Style.......................................30Clam Chowder.........................................................................31Clam Chowder with Bacon......................................................32Clam Chowder with Vegetables..............................................32Corn Chowder..........................................................................33Corn Chowder with Bacon.......................................................33Corn and Tuna Chowder..........................................................34Crab Soup.................................................................................34Cream of Broccoli Soup...........................................................35Cream of Sweet Potato Soup...................................................36Dried Fruit Soup......................................................................36Dumpling Soup........................................................................37Egg Drop Soup.........................................................................37Green Pepper Soup..................................................................38Ground Beef and Salsa Soup...................................................38Lentil and Ham Soup...............................................................39Lentil and Lamb Soup..............................................................39Lentil and Sweet Potato Soup..................................................40Lentil and Zucchini Soup.........................................................41Lima Bean Soup.......................................................................41Meatball Soup..........................................................................42Meatball and Cheese Soup.......................................................43Minestrone Soup......................................................................43Onion Soup with Mozzarella French Bread.............................44Pepperoni and Sausage Pizza Soup..........................................45Pork Soup.................................................................................46Pork and Noodle Soup.............................................................46Pork and Vegetable Soup.........................................................47Potato Soup..............................................................................48Potato Soup Chilled.................................................................48Potato and Leek Soup..............................................................49Pumpkin Soup with Wild Rice................................................50Rice and Mushroom Soup........................................................50Sausage Soup...........................................................................51Seafood Chowder.....................................................................52Seafood and White Fish Soup..................................................52

Split Pea Soup..........................................................................53Steak Soup...............................................................................54Sweet Potato Soup...................................................................54Sweet and Sour Beef Soup.......................................................55Taco Hominy Soup..................................................................56Turkey, Potato and Spinach Soup............................................56Turkey Vegetable Soup with Herb Dumplings........................57Vegetable Soup........................................................................58Vegetable Beef Soup................................................................58Winter Squash Soup.................................................................59Zucchini and Bell Pepper Soup................................................60

About the Author.........................................................................61

IntroductionOne of the advantages of making soup in your slow cooker is the richness of flavor from the slow cooking process. The other obvious advantage is the ease and convenience. Although some of the recipes in this book require some advance preparation of the ingredients, most are “dump them in and turn it on.” You can put everything in your slow cooker in the morning and your soup will be ready when you get home for dinner.

Although we tend to think about soup in the cold winter months, these recipes make wonderful comfort meals any time of the year. Plus there are a couple recipes that can be served chilled for warm days.

To Stir or Not To StirSome recipes call for a careful mixing of the ingredients before cooking and others call for the ingredients to be layered and not stirred. The reasoning behind this is that some ingredients like uncooked meat, potatoes and carrots take longer to cook and do better if they are lower in the slow cooker closer to the heat source. Be sure to read the instructions carefully so you’ll get the best results.

Brand Name ProductsIf product brand names are mentioned in the recipes, they are intended as guides for finding the ingredient in your store. Other options may be available depending on your local area. Don’t feel obligated to purchase the brand name product in order to get perfect soup.

Adapting Stove Top RecipesIf you have a favorite stove top soup recipe, it can be successfully cooked in the slow cooker if you follow a few simple guidelines. You can also use similar recipes in this book as a guide when adapting one of your stove top recipes.

Liquids: Generally, the amount of liquid called for in a recipe can be decreased by about half. Monitor it every so often while cooking to be sure it doesn’t boil over and there is enough liquid for the thickness of soup you like.

Pasta and Rice: When the recipe calls for cooked pasta, cook it according to package directions until almost done before adding it. This way it won’t get mushy in the final soup. Most of the recipes will also suggest adding the cooked pasta and rice in the last stage of cooking. When using rice, it is most often best to pre-cook it a little before adding it so it will be cooked enough.

Dried Beans: Most of the recipes suggest soaking the beans overnight before cooking them in the slow cooker. To save time

you can substitute canned beans but if you do the cooking time will no doubt need to be reduced.Herbs and Spices: Ground herbs and spices lose their flavor over long cooking times, so it’s best to add them near the end. Whole herbs release their flavors over time better, so they are a better choice. You should always taste and if necessary adjust the seasonings before serving.

Milk/Cheese: Milk, sour cream, and heavy cream break down over long cooking times. They should be added during the final stages of cooking. Condensed cream soups are good substitutions for milk and can be cooked longer. Cheeses don’t generally hold up over long cooking times so they should be added near the end of cooking.

Vegetables: Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1″ thick and placed in the bottom of the pot since they take longer to cook.

SubstitutionsIf you are concerned about fat or sodium in your diet, use fat free and reduced sodium broth and canned vegetables in the recipes that call for them. Reduced fat cream soups can also be used in any recipe as a substitute for the higher calorie version. Also, trim off any chicken or beef fat before cooking. Kitchen scissors make this an easy and fast process.

Chicken thighs are called for in many of the recipes because they keep their shape better and remain moist during the long cooking time. They also enhance the flavor of the soup more than chicken breasts. It’s amazing how much of a difference the thighs make in the overall flavor of your soup! Boneless chicken thighs may be hard to find in your area. You can substitute thighs with the bone in, but you will need to remove the skin before placing them into the slow cooker and then remove them and shred the meat off the bone before the final cooking stage.

With some ingenuity, any of the recipes can be adapted for vegetarians. Obviously the vegetable based ones won’t need much adjustment, but the ones calling for meat will. There are a number of “mock meat” products available now. Depending on the consistency of the product you may need to adjust the cooking time when you add it to the slow cooker. Other than that, let your imagination guide you!

Making Your Own Soup Stock and BrothThe slow cooker is perfect for making your own soup stock or broth. Just add the ingredients, set it to the low setting and let it cook overnight. When you make your own, you can control the flavor as well as the fat and sodium content. I’ve included the recipe to create chicken stock, one of the most common ingredients in this book.

Technically the difference between stock and broth is the bones. Stock is made with bones where a broth isn’t. But you can easily strain the stock after cooking to get a clear broth.

You can adjust the recipe to make beef stock with beef bones instead of chicken and if you use vegetables only you’ll have vegetable stock. Be sure to use the stock or broth within 2 days as it will start to lose flavor after that. It does not freeze well.

Your Slow CookerSlow cooker sizes vary from 1 1/2 to as much as 9 quarts. The most popular sizes are between 3 1/2 and 6 quarts. The one you already have will most likely be in that range. If you are not sure what size it is, a quick and easy way to find out is to add water and count how many cups it holds. Counting 4 cups to a quart will tell you what size slow cooker you have!Because there are so many choices, the recipes in this book do not give suggestions on the size to use. In general the quantities are for the 6 quart size, so you may need to make adjustments to accommodate what you have. Slow cooker manufacturers

generally recommend filling the pot half to three-quarters full so it doesn’t boil over. Also if there are additional items that need to be added at the end of cooking, you’ll need to keep that in mind when you measure your ingredients.

Another consideration is how large your family is and how many days you want to be eating the same soup! Most of these soups will freeze well so you can make extra and freeze it for another day when you have less time to cook.

If you adjust the quantities proportionally you won’t go wrong. On the other hand, you can use more of the ingredients you especially like and leave out ones you don’t care for. One of the beauties of slow cooker cooking is in its flexibility.

After cooking, cleaning your slow cooker can be a challenge. You’ll want to let it cool, but I find if you can clean it while it’s still warm, it is easier. You want to avoid using abrasive pads and use a sponge or rubber spatula instead to get off any residue on the sides.

Some of the newer models have a removable inner liner that can be put into the dishwasher. I find it’s best to remove any residue first. It will come out cleaner.

The outside can be cleaned with a soft cloth and warm, soapy water but be sure not to completely immerse it in water.

With some care, your slow cooker will last for years, just like mine, pictured in this book. I can’t tell you how old it is!

The RecipesAlmond Wild Rice Chicken Soup

2 tablespoons Butter1/2 cup Dry wild rice6 cups Chicken broth1/2 cup Onion, minced1/2 cup Celery, chopped 2 cups Chicken, cooked and chopped1/2 cup Slivered almonds, toasted

Place the butter into a small skillet over medium heat. Add the rice and sauté for 10 minutes. Remove the rice from the skillet and place it in the slow cooker. Pour in the chicken broth and stir. Add the onion and celery and stir to combine well. Cover the slow cooker and cook on the low setting for 4 hours.

Add the chicken and continue cooking on low for 1 hour.Serve with the almonds sprinkled on the top.

Asparagus Soup2 pounds Fresh asparagus, ends removed, cut into 1” pieces5 cups Chicken broth6 Green onions, finely chopped2 cups Baking potatoes, peeled, cubed 1/4 teaspoon Seasoned salt1/4 teaspoon Ground pepperFresh parsley, chopped

Rinse the asparagus and place in the slow cooker. Add the broth, green onions and potatoes. Cover and cook on the low setting for 5 to 7 hours or until the potatoes are tender.

Remove the vegetables and puree them in a blender with a little of the liquid, until somewhat smooth. Return to the slow cooker and stir in the salt and pepper. Cover and cook on the high setting for 30 minutes.

Serve with a few cooked asparagus tips or fresh parsley on top, if desired. A swirl of pureed roasted red pepper with sour cream would also make a colorful and flavorful topping.

Barbecue Bean Soup1 pound Great Northern beans, soaked2 teaspoons Salt1 medium Onion, chopped1/8 teaspoon Ground pepper2 pounds Beef short ribs6 cups Water3/4 cup Barbecue sauce

Place all of the ingredients in the slow cooker except the barbecue sauce. Cover and cook on the low setting 10 to 16 hours.

Before serving, remove the short ribs and cut the meat from the bones. Return the meat to the slow cooker. Stir in the barbecue sauce and heat thoroughly before serving.

Barley, Mushroom and Green Onion Soup1 cup Barley1 (14 1/2 oz) can Roasted garlic chicken broth (Swanson)1/2 cup Green onions, thinly sliced4- 6 ounces Fresh or canned mushrooms, slicedSalt or seasoned salt and pepper to taste2 teaspoons Butter or margarine

Combine all of the ingredients in the slow cooker. Cover and cook on the low setting for 4 to 4 1/2 hours.

Bayou Gumbo with Rice3 tablespoons All Purpose Flour3 tablespoons Oil1/2 pound Smoked sausage, cut into 1/2 inch slices2 cups Okra, cut1 large Onion, chopped1 large Green bell pepper, chopped3 cloves Garlic, minced1/4 teaspoon Ground red pepper (cayenne)1/4 teaspoon Black pepper1 (14.5 oz.) can Diced tomatoes, with liquid1 (12 oz.) package Medium shrimp, frozen cooked, shelled, deveined, rinsed1 1/2 cups Long-grain white rice, uncooked

In a small saucepan, combine the flour and oil and mix well. Cook over a medium high heat, stirring constantly for 5 minutes. Reduce the heat to medium and cook, stirring constantly, for about 10 minutes.

Place the flour-oil mixture in the slow cooker. Stir in all of the remaining ingredients except the shrimp and rice. Cover and cook on the low setting for 7 to 9 hours.

When ready to serve, cook the rice as directed on the package. Meanwhile, add the shrimp to the gumbo mixture in the slow cooker and mix well. Cover and cook on the low setting for an additional 20 minutes. Serve the gumbo over the rice.

16 Bean Soup1 package 16 Bean Soup Mix (Goya)3 Bay leaves1 tablespoon Oregano, crushed2 cans Chicken stockAdditional water to cover3 stalks Celery, chopped3 Carrots, diced1 large Onion, chopped3 cloves Garlic, sliced1 pound Turkey Italian sausage, sliced2 cans Stewed or diced tomatoes

Combine the first 5 ingredients (the liquid should cover the beans by 1-2") in the slow cooker. Cook on the high setting for 2 hours Add the remaining ingredients, turn the temperature to the low setting and cook for an additional 3 hours.

Serve as complete meal or over rice. Freezes well.

Note: For a more spicy soup, add some cayenne or crushed red pepper when adding the second set of ingredients.

The full book is available at:Amazon in PaperbackAmazon Kindle StoreBarnes and Noble for the Nook

About the AuthorCathy L. Kidd is a craftsperson at heart. For as long as she can remember she has been creating things with her hands. She has done crochet (taught to her by her Aunt Carol), stained glass (learned by taking a class), candlemaking (learned from an ebook and experimenting) and homemade bread making first by hand and then with the use of a bread machine (learned initially with the help of Betty Crocker!)

Her first two books, Homemade Bread Recipes – A Simple and Easy Bread Machine Cookbook and How to Make Homemade Bread – Simple and Easy Bread Making Tips and Recipes came out of her enjoyment of homemade bread making.

For this book she pulled out her old slow cooker to make soup. Homemade soup is the perfect pairing for homemade bread so it made sense that it would be her next book. So put on your slow

cooker and bread machine in the morning and you’ll have a simple and easy meal ready at dinner time!