this is our current family favorite
3 C Water
14 oz Chicken Broth
1 can cream of chicken soup
2/3 c. wild rice
1/2 t. thyme
1/4 t. black pepper
3 C cooked/shredded chicken
It also calls for spinach but I left it out and can’t remember how much.
Put everything except the chicken and spinach in the crockpot on High 7-8 hours or low 3 1/2 to 4 hours.
add chicken and spinach last half hour or less.
This is almost not enough for my family of 6. Kids ages 3-11
Here’s my all-time fave “Double Tomato Soup”
1 medium bulb fennel, diced
1 small onion, diced
2 cloves garlic, minced
Sauté the vegetables in the oil until soft and translucent. Then add:
3 c. beef broth
1 28 oz. can crushed tomatoes
1 tsp. basil (2 tsp. fresh basil, minced)
1 tsp. sugar
Cracked black pepper to taste
Simmer 20 minutes. Serve topped with:
1 medium tomato, seeded and diced
Parmesan crisps, or freshly shredded parmesan
Croutons of your choice
I like to put this in the crockpot, but it can be put on the stove. Here is the original recipe. I use more or less ground beef depending upon personal preferences and cost factor. I also change out dried beans of our preference (we use black beans instead of kidney beans) and make a few other adjustments. But it goes over really well and can make up a very large batch.
1 pound ground beef
1 onion, chopped
1 can chili beans, with liquid
1 can kidney beans with liquid
1 can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Here’s a soup that my family enjoys:
Egyptian Lentil Soup
1 lg. onion, coarsely chopped
1 carrot, peeled & coarsely chopped
2 to 3 oz. lean ground beef or lamb*
2 Tbsp. extra virgin olive oil
1 tsp. ground cumin
1 tsp. fennel seeds
1½ cups brown or green lentils (or 1 cup brown or green + 1 cup red lentils)
2 quarts water
1 small dried red chili (optional)
juice of ½ lemon or more to taste
salt & pepper to taste
Pick over and clean the lentils. In a heavy pot, gently sauté the onion, carrot, and ground meat in the oil until the veggies are soft and the meat is very brown, about 15 minutes. Stir in the cumin and fennel, then add the lentils and water. Add the chili if desired.
Cook until lentils are tender, about 30 minutes. Remove the chili (if used). Add the lemon juice and taste for seasoning, adding salt and peper to taste. Each serving may be garnished with onion slices warmed in olive oil and additional lemon wedges.
*I usually go ahead and use a pound of ground meat for my carnivores, but you can leave it out and the soup is still wonderful. Also, you can add some finely chopped hearty greens (spinach or kale, for instance) along with the water to pump up the nutrition.
Refried Bean Soup
2 teaspoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves of garlic, minced
1 can chicken broth
1 can Rotel tomatoes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can refried beans
1/4 teaspoon ground cumin
salt and pepper to taste
Heat the oil in a 4 1/2 qt soup pot over medium heat. Add onion and bell pepper. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add garlic and cook for another 2 minutes.
Add the rest of the ingredients and simmer covered for at least one hour. If you want you can transfer to a crockpot and cook on high for 2 hours and then on low for one hour.
I serve this with tortilla chips or Fritos. Everyone […] gets a dollop of sour cream and a sprinkling of shredded cheese on top. Yum!
This soup also freezes well. I freeze enough for another meal, then pop it into the crockpot on a day when I know I won’t have time to cook.
You are not going to believe this one. I got it from the BBC’s ‘Food Programme’ . It is the simplest soup I know and one of my favourites:
2 cans of chick peas (garbanzo beans in the USA I believe)
a handful of fresh mint
a chopped clove of garlic
Whizz all the ingredients in a blender (including the water in the can of chick peas) and heat. Add more water to desired consistency. No salt is needed if the chick peas have salt added to the can.
Caution: this soup holds quite a lot of heat and so check the temperature before giving to your little ones!
3 boneless skinless chicken breasts
Swanson chicken broth (I use 1 large one and 1-2 small ones)
2 stalks celery
2 carrots, peeled
8 oz bag of egg noodles
Pepper to taste
Boil chicken for 20-30 minutes or until done. Chop up all veggies and cooked chicken into cubes. Add all to Swanson broth. Season to taste. Bring to rolling boil, then turn down and cover and simmer for 20 minutes or so. Add noodles and continue cooking for about 10 minutes. Serve with crackers or bread.