Slow Cooker Posole

I don’t think you can have too many soup or slow cooker recipes. When searching for yet another soup to add to my repertoire, I came across a posole recipe. Since I can hardly resist Mexican food, I knew that was the next soup/slow cooker dish to attempt. I was pleased with the result. This recipe makes about 4 servings.

INGREDIENTS

  • 1 pound boneless pork
  • 1 can enchilada sauce
  • 1 can hominy, drained
  • 1 cup vegetable broth
  • 1/2 onion, chopped
  • 1 can chopped green chilies
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin

DIRECTIONS

Place all ingredients in a slow cooker.

posole ingredients
posole ingredients

Cook on low for about 8 hours. Stir to shred the meat.

red pozole
red pozole

Serve with fresh chopped cilantro, sour cream, and avocado.

Thai Coconut Soup

I love Thai food and had ordered a bowl of Thai coconut soup at a restaurant when I thought. Wow! I should find a recipe for this. Well, I found a good recipe and tweaked it to my liking. Here is the result. It makes 3-4 large servings

INGREDIENTS

  • 1 Tablespoon fresh ginger
  • 1 stalk, lemon grass, minced
  • 2 Tablespoons red curry paste
  • 2 cups chicken or vegetable stock
  • 1 ½ Tablespoons fish sauce
  •  1 Tablespoon brown sugar
  •  ¼ teaspoon garlic powder
  •  1 teaspoon minced onion flakes
  •  1-13/5 ounce can coconut milk
  •  1 pound raw medium shrimp
  •  ½ Tablespoon lime juice
  •  ¼ cup chopped fresh cilantro
    • Vermicelli rice noodles (I use one or two bundles depending on how many noodles I feel like having in a bowl.)

DIRECTIONS

Add ginger, lemon grass, curry paste, vegetable stock, fish sauce, brown sugar, garlic powder, and onion flakes to a medium saucepan or small slow cooker. Since I often freeze my extra stock, the photo shows frozen vegetable stock.

Initial ingredients for soup
Initial ingredients for soup

Bring to a boil and simmer for about 15 minutes or cook in the slow cooker on low for 4 hours. Add the shrimp

Add the shrimp.
Add the shrimp.

and coconut milk.

Add the coconut milk.
Add the coconut milk.

Continue simmering until the shrimp turn pink. Stir in lime juice.

To cook the vermicelli rice noodles, place  them in a bowl and cover them with boiling water.

Soaking the vermicelli rice noodles
Soaking the vermicelli rice noodles

Let them soak about 5-10 minutes before draining. Place noodles each bowl. Top with soup. Garnish with cilantro.

Thai Coconut Soup
Thai Coconut Soup

 

Creamy Chicken Tortilla Soup

Tortilla soup is pretty high on my list of Tex-Mex comfort foods. I have a couple of variations, but this is one of my favorite versions.  You can make this soup quickly and easily with no advance preparations.

INGREDIENTS

  • 1 cup cooked chicken, cubed
  • 1 can cream style corn
  • 1 can black beans
  • 1 can chopped green chilies
  • 1 can tomato paste
  • 2 cubes chicken bouillon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream

Optional Toppings

  • avocado
  • shredded cheese
  • sour cream
  • sliced jalapenos
  • tortilla chips

DIRECTIONS

Pour all the ingredients except the heavy cream into a medium saucepan.

Ingredients for the soup
Ingredients for the soup

Mix together and simmer for about 5 minutes.

Mixing the ingredients
Mixing the ingredients

Add the cream and return to a simmer.

Stirring in the cream
Stirring in the cream

Serve in a  bowl with your choice of toppings.

Tortilla soup with favorite toppings
Tortilla soup with favorite toppings

Chicken and Rice Soup

My chicken and rice soup is basically the same as my chicken noodle soup. However, I like to make this when I don’t have time to make noodles or if I’m looking for a way to use up some left over rice. This is also a good option for those who are trying to eat gluten-free.

INGREDIENTS

  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 medium onion, chopped
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 Tablespoon cooking oil
  • 1 Tablespoon dried parsley flakes
  • 2 cups cooked rice
  • 2 cups chicken stock
  • 2 chicken bouillon
  • 1/2 teaspoon poultry seasoning

NIGHT BEFORE

Chop the vegetables and cook 1 cup of rice according to package directions.

BEFORE SERVING

Saute vegetables in a tablespoon of cooking oil until the onions are translucent (about 3 minutes).

Sauteing the vegetables
Sauteing the vegetables

Add the remaining ingredients and simmer for about 10 minutes until the carrots are tender.

Adding ingredients to the vegetables
Adding ingredients to the vegetables

Salt and pepper to taste and serve hot.

Chicken and Rice Soup
Chicken and Rice Soup

New Orleans Gumbo

I have traveled to quite a few countries in the world, but I still think the best food comes out of New Orleans. I especially like gumbo when Mardi Gras season has begun and the weather still demands a nice hot soup for dinner.

INGREDIENTS

  • 6 Tablespoons butter
  • 1/2 cup flour
  • 1 Tablespoon oil
  • ½ green bell pepper, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • ½ medium onion, chopped
  • 24 ounces beef broth
  • ½ teaspoon Cajun seasoning
  • 1 Tablespoon Louisiana hot sauce
  • ½ package frozen cut okra
  • 1 can (14.5 oz) stewed tomatoes
  • 1 can tomato sauce
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon thyme
  • 2 bay leaves
  • dash Worcestershire sauce
  • ⅛ teaspoon cayenne
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 12 oz. andouille sausage
  • ½ lb. cooked chicken, cubed

NIGHT BEFORE

Melt the butter in a skillet. Add the flour and brown it until it becomes a dark caramel color. This is a roux.

roux
roux

Chop the vegetables and saute them in a skillet until the onions are translucent.

sauteed onion, celery, bell pepper, and garlic
sauteed onion, celery, bell pepper, and garlic

Add the vegetables to the roux. Over a medium heat, add the beef broth stirring constantly until it thickens. Add this and the remaining ingredients to a slow cooker.

BEFORE SERVING

Cook on low in a slow cooker for 4 hours. Serve with rice.

gumbo with rice
gumbo with rice

 

 

Loaded Baked Potato Soup

Well, actually nothing in this recipe is baked, but it is loaded–loaded with calories, carbohydrates, fat grams, and flavor.

INGREDIENTS

  • 2 pounds of red potatoes
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 3 cloves garlic
  • 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
  • 1  can (12 oz.) evaporated milk
  • 1 chicken bouillon cube
  • 1/4 cup queso
  • 1 oz cream cheese

Wash the potatoes and cut them into bite size pieces.

Red potatoes--washed and cubed
Red potatoes–washed and cubed

Chop the onion.

Chopped onion
Chopped onion

Melt the butter in a 3 quart sauce pan. Add the onion and saute until translucent.

Sauteed onion
Sauteed onion

Put the garlic through the garlic press and add to the sauce pan.

Garlic and garlic press
Garlic and garlic press

If using fresh parsley, chop the parsley.

Chopped Parsley
Chopped Parsley

Add the parsley, potatoes, chicken bouillon cube, and milk to the sauce pan and bring to a simmer. Simmer about 15 minutes until the potatoes are fork tender. Add the queso and cream cheese. Continue to cook until the cheese is melted.

Loaded Baked Potato Soup
Loaded Baked Potato Soup

 

Top with plenty of bacon and serve. This makes two big servings.

Creamy Chicken Noodle Soup

In my family, homemade egg noodles were called dumplings because that it what my dad grew up calling “dumplings.” However, I have taken the “dumplings” from my childhood and made them a key ingredient in a much heartier and more comforting soup.

EGG NOODLE INGREDIENTS

  • 2 eggs
  • 3/4 to 1 cup of flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

SOUP INGREDIENTS

  • 1/2 chopped onion
  • 1 carrot, sliced
  • 1 stalk of celery, chopped or sliced
  • 8 oz. sliced mushrooms
  • 1 tablespoon cooking oil
  • 2 cups chicken broth
  • chicken bouillon cube
  • 1/2 cup heavy cream
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 2 chicken breasts, cooked and cubed

NIGHT BEFORE

Prepare the egg noodles as follows:

eggs and flour
eggs and flour
egg noodle dough
egg noodle dough
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rolled out dough
egg noodles, rolled out and cut into strips
egg noodles, rolled out and cut into strips
heavily floured egg noodles
heavily floured egg noodles

Chop the vegetables.

Chopped mushrooms, onions, celery, and carrots
Chopped mushrooms, onions, celery, and carrots

Put the noodles and the chopped vegetables in the refrigerator until you are ready to make the soup.

BEFORE SERVING

Using a 2 quart saucepan, saute the onion, carrots, and celery in the cooking oil a couple of minutes until tender.

Sauteing the onion, carrots, and celery
Sauteing the onion, carrots, and celery

Add the mushrooms and continue to cook.

Adding the mushrooms
Adding the mushrooms

Add the chicken broth and the chicken bouillon cube. Stir in the poultry seasoning and bring to a boil. Lower the heat until the soup continues to simmer.  Add the egg noodles SLOWLY, one at a time.

Adding the noodles ONE BY ONE
Adding the noodles ONE BY ONE

If you get in a hurry, you will have a big glob of noodles in your delicious soup. Cook for about 2 minutes and add the cream.

Creamy chicken noodle soup
Creamy chicken noodle soup

Put the cubed chicken in bowls. Ladle the soup over the chicken and serve.  This makes about 3 servings.

Pasta e Fagioli

I have to credit one of my cousins for this quick and easy soup.  We stayed overnight at her house on Thanksgiving and she fixed this as a quick meal the next day after we had overdosed on turkey.

INGREDIENTS

  • 1 can Italian style diced tomatoes
  • 1 can red kidney beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 teaspoon vegetable base
  • 1 teaspoon Italian seasoning
  • 1/2 cup uncooked macaroni
  • 1 pound cooked Italian sausage (optional)
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Ingredients for Italian Soup

Add all of the ingredients except the macaroni and Italian sausage to a medium saucepan and bring to a boil.

Ingredients in a saucepan
Ingredients in a saucepan

Add the macaroni and reduce to a simmer.

Add macaroni
Add macaroni

Simmer on medium low heat for about 9 minutes or until the macaroni is tender.

Italian Soup-Vegetarian Style
Italian Soup-Vegetarian Style

Add Italian sausage if you wish or keep it vegetarian.

Add 1/2 cup to 1 cup of water if you like more broth in your soup.  I keep my broth thick because my husband thinks all soup is better if you add cream.