ITALIAN BEAN SOUP FOR THE SLOW COOKER
This hearty bean soup almost makes itself. Vary the bouillon to suite your taste using vegetable, chicken or beef. I've tried different bean combinations as well and this is one of many that works well. Great vegetarian soup when using vegetable broth! Add garlic bread and a salad and you've got a complete meal!
Provided by rsarahl
Categories Beans
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and place in a large pot.
- Cover beans with 5 cups cold water.
- Bring water to a boil; reduce heat.
- Simmer for 2 minutes.
- Remove from heat.
- Cover and let stand for 1 hour.
- Drain and rinse the beans.
- Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
- In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
- Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
- Thirty minutes before serving, thaw green beans and stir into soup.
- Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
- Serve with garlic bread and a salad for a complete meal.
SLOW COOKER CHICKEN AND VEGETABLE SOUP
Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!
Provided by Food Network Kitchen
Categories appetizer
Time 8h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
- Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
- Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.
Nutrition Facts : Calories 146 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 54 milligrams, Sodium 587 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
CROCK POT CHICKEN AND BEAN SOUP
Make and share this Crock Pot Chicken and Bean Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a slow-cooker.
- Cover and cook on low for 8-10 hours.
- Serve.
Nutrition Facts : Calories 275.5, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.5, Sodium 874.7, Carbohydrate 26.4, Fiber 7.3, Sugar 6.3, Protein 28.3
CHEF JOHN'S TUSCAN BEAN SOUP
Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
- Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
- Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g
SLOW-COOKER ITALIAN CHICKEN
My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.
Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.
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