Taco Soup -- SLOW COOKER

TACO SOUP -- SLOW COOKER

Today I made this soup for my family -- it is pouring rain here and this is a perfect warm, delicious COMFORT food for a rainy day! I am serving the Taco Soup with some Nacho Cheese Tortillas chips I found from Trader Joes.

This is one of my favorite easy crock-pot meals. Probably because it is easy to throw together and you can really vary it however it suits your tastes, what you have on hand in your pantry, and whatever dietary needs you may have. I adapted the recipe from here... and I have made it many times with different variations.


TACO SOUP - SLOW COOKER

The Ingredients:
--2 cans of kindey beans

--2 cans of pinto beans

--2 cans of corn

--1 large can of diced tomatoes

--1 can diced green chiles

--1 packet taco seasoning

--1 packet ranch dressing mix
--1 32oz box of broth (veggie or chicken--whatever you prefer)

--1 lb browned ground turkey or hamburger (optional.) I used Trader Joes Veggie Sausage Links

--shredded cheese, sour cream, diced green scallions, and/or avocado for embelishment

The Directions:

--brown whatever meat (if you are going to use it) -- I sometimes add a small diced onion.

--add to crockpot

--sprinkle seasoning packets on top of meat

--drain and rinse the beans and add

--add the ENTIRE contents of the corn, tomato, and green chili cans
--stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with your favorite toppings!

GREEK CHILI

The Journey of the recipe:
My mother-in-love made this chili many years ago for a Christmas Eve dinner...and I fell in love with it. I adopted this recipe into our traditions of making it for Christmas Eve dinner served with some of Ric's homemade bread! It is a family favorite.
It is hearty, healthy, and a warm up those toes kind of meal---perfect for a cold Christmas Eve!

This is one of those recipes that was found in a magazine, clipped out the recipe, and have yet to remember which magazine it came from....so in our home for many years, I have the recipe written on a stained 3x5 card.

Note: I have made this recipe following the exact recipe and I have also altered it to be vegetarian (because my DH is a veggie-nut) and I really love it both ways. For a vegetarian version, omit the meat and add an extra can of beans -- or you can add a veggie meat substitute if preferred-- we like without.
This recipe can also be adapted to be made in the crockpot and doubled if needed for larger crowds!

GREEK CHILI
(recipe as written from that cutout piece of magazine)

1 pound of ground turkey
1 tsp olive oil
1 large onion chopped
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp dried thyme
2 bay leaves
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes
1 can (14 oz) artichoke hearts, drained
1 can (14 oz) garbanzo beans, drained
1 can (2 1/4 oz) sliced black olives, drained
Crumbled feta cheese to taste

1. If the meat is frozen, microwave it 2 minutes, uncovered on high, to defrost slightly. Meanwhile, in a 4 1/2 quart Dutch oven or soup pot, heat the oil on medium. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally.

2. Add turkey to pot, raise heat to high and stir from time to time. Turn the partially frozen block over frequently, add garlic powder, oregano, thyme, bay leaves, and black pepper.

3. Add tomatoes with juice, garbanzo beans, olives & chopped artichokes. Stir well.

4. Cook on high til meat is thoroughly cooked. Cook on medium for 5 minutes.

Garnish with feta cheese.

My CROCKPOT CHILI

This chili is a compilation of beans that I have on hand. It is quick and easy. Sometimes, if I don't have canned beans in my pantry, I will use beans to soak the night before (or do quick soak method). The idea is to throw it all into the crockpot and let it cook.

Today I have:

• 15 oz can Canellini Beans
• 15 oz can Black Beans
• 15 oz can Red Kidney Beans
• 15 oz can Garbanzo Beans

IDEAS:
You could also use veggie "ground beef" crumbles like morning star or boca crumbles.
What about Corn? We love using frozen corn too.

• Onion - Chopped
• Garlic - Minced
• Bell Pepper - Chopped
• Carrots -- Chopped
• Olive Oil

• 2 32oz containers of vegetable broth
• 2 15 oz cans of diced tomatoes

• Seasonings:
• Chili Powder
• Cumin Powder
• Fresh Parsley

In a pan, I will saute Onion, Garlic, Carrots, Corn and Bell pepper in some olive oil. Add seasonings to coat. (Sometimes I skip this step and just put it all straight into the crock.

Add the vegetables into the crockpot with beans and veggie meat, broth, tomatoes, and seasonings. Cook on High for about 5 hours or on Low for about 7 hours.

Serve with a dollop of sour cream, some shredded cheese on top, or some chunky avocado!

Leeky, Creamy "Chicken"-and-Dumpling Stoup (Veggie Style)

This recipe has been adapted from Rachel Ray's magazine. The original uses chicken and chicken broth. I substituted the chicken with tofu or the vegetarian chicken and used vegetable broth in place of the chicken broth.

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)
3 leeks, white and tender green parts split lengthwise and thinly sliced crosswise
5 ribs celery from the heart with leafy tops, thinly sliced
1 bay leaf
Salt and Pepper
One 32-ounce container (4 cups) vegetable broth
2 cups heavy cream
1 pound of veggie chicken or 16oz tub of firm tofu
2 packages of fresh gnocchi (about 24 oz)
1/2 cup chopped fresh flat leaf parsley
3 tablespoons dry sherry (optional)
1 teaspoon sweet smoked paprika

-----------------------------------------------------------------
1. In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.

2. Add the broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the "chicken" or tofu and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry if using, and paprika. Serve hot.

Leek, Gorgonzola, Rosemary Potato Soup

Ingredients
4 rosemary sprigs
2 tbsp olive oil
2 medium potatoes, peeled and cut into cubes
4 medium-sized leeks, sliced
2 cloves of garlic, crushed
1.2 litre /2 pints hot vegetable stock
200g/7oz gorgonzola cheese, roughly chopped
½-1 tsp Dijon mustard
flaked sea salt and freshly ground black pepper
bread, to serve

Method
1. Lightly bash the rosemary sprigs with a rolling pin to help release the powerful aroma and flavour when cooking.
2. Heat the oil in a saucepan and stir in the potatoes and rosemary. Cover with a lid and cook on a low heat for 4-5 minutes. This will create some steam in the pan, preventing the potatoes from sticking to the base. Stir in the leeks and garlic, then cook for a couple of minutes until beginning to soften. Add the stock and bring to a simmer, leaving it to cook for 10 minutes.
3. Remove from the heat, take out the rosemary sprigs and stir in the gorgonzola cheese and Dijon mustard. It doesn't matter if the cheese doesn't melt completely as you now need to place the soup into a blender or food processor and blitz until smooth.
4. Season with salt and pepper, making sure you taste the soup first as gorgonzola is quite a salty cheese. If the consistency seems too thick, add some extra vegetable stock to loosen.
5. Serve with some fresh bread while the soup is still hot - walnut bread is really nice - or if you're not eating it straight away, gently reheat, being careful not to let it boil as this will give the soup a grainy texture.

POTATO SOUP

This Potato Soup Recipe is from Homespun Heart. It looks so delicious. I love a good Potato Soup.!

This is my favorite soup recipe! We love it and I hope you will enjoy it too!

2 c. chicken broth or water
2 c. diced potatoes
1/4 c. diced onion
salt, pepper and garlic powder to taste

Bring the above ingredients to a boil and simmer until potatoes are tender.

In a microwave-safe bowl, combine:
2 c. milk
1/4 c. flour
1/4 c. butter or margarine

Microwave on high for four minutes whisking half-way through. Stir into soup.

Stir in 2 c. shredded cheese (cheddar or Mexican blend is what I use)

Serve when cheese is melted and combined.

Taco Soup

My friend made this for me at my surprise birthday party. It was simple, fun, and delicious.

The Base:
Tomato Soup ---use any recipe or box Tomato Soup you like

Topping Options:
Tortilla Chips
Pinto Beans
Ground Taco Meat
Lettuce
Shredded Cheese
Sliced Olives
Chopped Tomatoes
Chopped Onions (Red, Green, White)
Sour Cream
Guacamole

Heat Soup. Top your bowl of soup with your desired toppings. Delicious!

Ratatouille

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, crushed and minced
• 1 large onion, quartered and thinly sliced
• 1 small eggplant, cubed
• 2 green bell peppers, coarsely chopped
• 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
• 3 to 4 small zucchini, cut into 1/4-inch slices
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh parsley

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.