Man Soup

(This is named for my husband, who only likes really hearty soup)

1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.

1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)

(Another way to do this is to cook the tortellini separately, and add them to each serving, so they don't absorb all the water in the pot before you can eat this as leftovers.)

September Recipes

Potato Chowder

Pasta with Cream Sauce and Sauteed Zuchinni

Hummus with Pita and Baby Carrots and Sliced Bell Peppers

Cauliflower Leek Soup

Cream Cheese Quesadillas

Figs with Port Salut Cheese and Water Crackers

Roasted Corn Chowder

Tortellini Soup (Man Soup)

Fish Sticks with Tartar Sauce

Gyoza Soup

Garlic Lover's White Bean Soup

Crockpot Stuffed Zucchini

Split Pea Soup with Ham

Crockpot Couscous

Lazy Lasagna

Crockpot Veggie Curry

New Tag

Jason and I are in the market for a house, and in honor of that, I added a new tag today: Budget--because that's what we'll have to do if we're paying a mortgage. :)
Also added a bunch of more crockpot recipes to anticipate the cooler weather we'll be having soon. (Yeah, so in California we won't be having that kind of weather for months, but a girl just likes soup, okay!)

Crockpot Curried Vegetables

3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
1/2 cup chopped onions
3 cloves garlic, minced
1 Tbs grated fresh ginger
1 1/2 tsp salt
2 tsp curry powder
1/2 tsp ground cumin
1 (14-oz) can vegetable broth
1 (13.5-oz) can unsweetened coconut milk
1 1/2 cups quick-cooking rice
1 cup frozen peas
1/2 cup dry-roasted cashews

Add the first 9 ingredients to your crockpot; stir the ingredients to mix them up. Pour the broth and coconut milk over the vegetable mixture. Cover and cook on LOW for 7-8 hours. Stir in the rice and frozen peas; cover and cook 5 more minutes. Ladle mixture onto individual plates and sprinkle with cashews.

Crockpot Glazed Carrots

1 package fresh baby carrots - (32 oz)
1/2 cup marmalade
1 Tbs water
2 Tbs brown sugar
1 Tbs butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbs cornstarch
2 Tbs water
Salt to taste
Freshly-ground black pepper to taste

Combine all ingredients in crock pot and cook on LOW for 7 to 9 hours, until carrots are tender.

About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings.

This recipe yields 4 to 6 servings.

Green Chile Grits

2 cups regular grits
6 cups water
1/2 tsp paprika, optional
1/2 to 1 tsp salt
4 to 6 ounces chopped mild green chile
1 or more jalapeno chiles -- seeded, chopped fine
1 dash cayenne

Combine all ingredients in the crockpot and cook on LOW for 6 to 9 hours or on HIGH 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick. Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hours or overnight. Unmold, slice (1/2-inch) and fry in butter or a low fat substitute until browned. This recipe yields about 8 servings.

Crockpot Couscous

1 Tbs dried onion flakes
2 carrots chopped
1 can diced tomatoes
1 can garbanzos drained
1 veggie boullion cube
1 Tbs diced garlic
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp cumin
1/2 tsp tumeric
1/4 cup raisins
1 1/2 cups cooked couscous

Put all ingredients except for couscous into the crockpot. I usually spray the crockpot with Pam, so the mixture doesn't stick. Cover and put on the high setting for 3 hours. After 3 hours, stir the mixture, shut off the crockpot, and then add the cooked couscous. Let set for 10 minutes. Serves 4-6.

Sweet and Sour Cabbage

I. Love. Cabbage. No, seriously. I am so excited to try this.

1/4 cup brown sugar
2 Tbs flour
1 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup vinegar
1 medium head red cabbage shredded
1 small onion finely chopped

In your crockpot, combine sugar, flour, salt and pepper. Stir in water and vinegar. Add cabbage and onion and stir to combine. Cover and cook on low 3-4 hours

Crockpot Enchiladas

1-3/4 lbs. canned crushed tomatoes in tomato purée
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained

Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. This recipe serves 5 people.

Crockpot Pumpkin Cake

1 cup of pumpkin
4 eggs
2 tsp cinnamon
1 tsp baking soda
2 Tbs baking powder
1 cup of oil
1/2 cup of orange juice
2 and 1/4 cups of flour

Grease your crock pot and set it on high.

Cook it for 2 or 2 and 1/2 hours on high.

Crockpot Stuffed Zucchini

1 medium zucchini or summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 Tbs red wine vinegar
1 small onion, chopped
1 tsp garlic, minced
1/4 cup uncooked brown rice
1 Tbs dried parsley
1 Tbs dried basil
1/8 tsp black pepper
2 Tbs pine nuts, toasted
Fresh parsley (optional)
Fresh basil (optional)
Mozzarella cheese (optional)
Parmesan cheese (optional)

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes. Place the zucchini halves in the bottom of an oval shaped crockpot. In a small bowl or measuring cup, combine the tomato sauce and vinegar. In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture. Fill the zucchini halves with the rice mixture. Top with the remaining tomato sauce-vinegar mixture. Cover and cook on LOW until the rice is tender, 4 to 6 hours. Garnish with the pine nuts, fresh herbs, and cheese. Makes 2 main dish servings or 4 side dish servings.

Crockpot Baked Apples

4-6 medium baking apples (anything other than red delicious)
Brown sugar or honey or maple syrup
Cinnamon

Carefully remove cores with paring knife and veggie peeler or spoon handle. Do not peel and do not pierce skin on bottom of apple. Mix a little brown sugar and cinnamon and fill apple holes. Or substitute honey or maple sugar.

Place in crockpot at bed time and cook on low through the night (6-8 hours). You'll awaken to a wonderful aroma and hot baked apples for breakfast.

Serve with your favorite granola or wheat toast. This easy crockpot baked apples recipe is one of our favorites in the fall and winter.

Cabbage-Chili Crockpot Soup

3 cups coarsely-chopped cabbage
1 cup chopped onion
3 cups Healthy Choice tomato juice or any reduced-sodium tomato juice
1 can Healthy Request tomato soup - (10 3/4 oz)
1 can kidney beans - (16 oz) -- rinsed, drained
2 tsp chili seasoning mix

In your crockpot, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Crockpot Dumpling Stew

1 lb beef stew meat, cut into 1" chunks
1 package Lipton's onion soup mix
6 cups hot water
2 carrots peeled and shredded
1 stalk of celery, finely chopped
1 tomato, peeled and chopped
1 cups biscuit mix (I use Bisquick)
1 Tbs finely chopped parsley
6 Tbs milk

1. In crockpot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato.

2. Cover and cook on low 4-6 hours or until meat is tender. Turn control to high.

3. In a small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon. Cover and cook on high for 30 minutes.

Crockpot Lentil Soup

1 lb small brown lentils, picked over and rinsed
2 large onions, minced
5 cloves garlic, quartered
4 medium carrots, grated fine
2 1/2 Tbs tomato paste
3 large bay leaves
2 Tbs salt (or 3 beef stock cubes + 1 1/2 tsps salt)
1/4 tsp pepper
2 1/2 quarts boiling water
3/4 cup olive oil
4 Tbs balsamic vinegar or 3 Tbs red wine vinegar

Put all the ingredients except for olive oil and balsamic vinegar into your crockpot. Cook on low for 7 hours. Add olive oil and balsamic vinegar and cook a further 2 hours.

Notes: You can enrich this already delicious soup by making a couple of variations.
Add 1/2 lb of minced bacon, but cut back the olive oil to 1/2 a cup or add 1 lb of sliced sausage, like Kielbasa.

Crockpot French Onion Soup

6 large onions, chopped
1/2 cup butter
60-65 ounces condensed beef broth (undiluted)
1 1/2 tsp Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded mozzarella cheese
Shredded parmesan cheese

In a large skillet, saute onions in butter until crisp-tender. Transfer to an ungreased 5 qt (or larger) crockpot. (I only had a 4 quart, so I made the leftover soup in a regular stove-top pot.) Add broth, Worcestershire, and bay leaves. Cover and cook on low for 5-7 hours or until the onions are tender. Discard the bay leaves. Top each serving with French bread and cheeses.

Crockpot Split Pea Soup

2 cups dried split peas
8 cups water
2 chopped onions (or 1/2 cup dried)
6 chopped carrots (in bite size pieces)
6 celery stalks (sliced)
a few bay leaves (I buy wonderful ground bay leaves)
2 tsp salt
Pepper to taste

Cook until peas are tender (you can put in at night and it may be done when you wake up!). Ladle out 1/2 into blender to puree. Add back to soup so broth is thick.

If in a hurry, you can put soup on stove or in oven and it will take about 1- 1/2 hrs. for peas to be tender. If you eat meat, add large slices or chunks of ham, but don't take them out and blend them.

Recipe from crockpotrecipes101.com

Crockpot Chickpea Soup

2 1/2 cups dried garbanzo beans or 3 (15 ounces) cans chickpeas
2 Tbs olive oil
2 cups chopped onions
8 cloves garlic (pressed or minced)
2 cups vegetable stock
2 cups water or additional vegetable stock
2 tsp chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 tsp pepper (freshly ground is always better)
1 (15-ounce) can diced tomatoes (undrained)
3 Tbs balsamic vinegar
1 1/2 ounces grated fresh parmesan cheese (6 Tbs)

1. Soak dried garbanzo beans in water to cover overnight. Rinse and inspect the beans and set aside.

2. In a skillet heat the olive oil over medium heat, add the garlic and onion and cook for 10 minutes, stirring frequently. Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.

3. Simmer in the crockpot for 2 to 4 hours. (I will start this on low in the morning, and turn up the heat when I come home for lunch). To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup. Stir in the balsamic vinegar and let the soup simmer another 15 minutes. (this is the perfect time to throw together a salad). Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 Tbs).

Recipe from crockpotrecipes101.com

Crockpot Tomato Soup

2 Tbs butter
1 1/2 cups chopped onion
2/3 cup chopped celery
2 14-oz cans tomatoes
6 cups grated cabbage
1 cup green beans, cut into bits
1 1/2 cups sliced carrot
1/4-1/2 cup chili sauce (to spice it up)
1/2 tsp salt
8 cups water
2 Tbs bouillon
1/4 tsp oregano
1/4 tsp basil

Melt butter in large pot. Saute onions and celery until soft. Add onions and celery and remaining ingredients to crockpot. Cook all day on low, stirring occasionally if you're at home.

Blockbuster Black Bean Soup

In addition to the 20 minutes of prep time, this recipe also requires 3 hours of cooking, and also time to soak the black beans, described in step 1.

1 lb dry black beans
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 28-oz. can peeled and diced tomatoes
2 Tbs chili powder
2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground black pepper
3 Tbs red wine vinegar
1 Tbs salt
1/2 cup uncooked white rice (or brown rice)
Sour cream
Lime wedge
Cilantro

In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Or soak overnight. Either way, drain and rinse before using.

In a crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours.

Stir the rice into the crockpot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).

Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro.

Recipe from crockpotrecipes101.com

Crockpot Potato Soup

In addition to the 20 minutes of prep time, this recipe requires 7 hours in the crockpot.

7 cups cubed peeled potatoes
4 cups broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
2 teaspoons salt
1/4 teaspoon pepper
2 Tbs dried dill weed
1 12-oz can evaporated milk

1. In a large crockpot, combine first ten ingredients.

2. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk. Stir to blend and heat.

3. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes, and to thin soup, add regular milk.

Recipe from crockpotrecipes101.com