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Thread: Soup in a slow cooker?

  1. #1
    Join Date
    Feb 2003
    Location
    Boston, MA
    Posts
    488

    Soup in a slow cooker?

    I'd love to make some soup in a slow cooker - I have a great chicken tortilla soup recipe that I make frequently, but would love some new ones to try -

    Any recs? Only caveats are that I don't eat pork or beef products, and am wheat/gluten free...

    THANKS!

  2. #2

    Post

    I would think you could do any sort of long cooking soup in a slow cooker, but you might want to saute the ingredients first in a pan for better flavor.

    There is a "cookbook" in my Mastercook called No Hassle Crockpot Meals, and these are the soups from it. I know you don't eat beef or pork, but someone else may be interested in those recipes. Hope you find at least one that's any good. Please let us know if you do.

    "Homemade" Potato Soup

    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 potatoes -- pared, cut into bite-size pieces
    2 leeks -- washed, pared, cut into bite-size pieces
    2 onions -- chopped
    1 carrot -- pared, sliced
    1 celery stalk -- sliced
    4 chicken bouillon cubes
    1 tablespoon dried parsley
    4 cups water
    1 1/2 teaspoons salt
    pepper
    2 tablespoons butter
    13 ounces evaporated milk
    chopped chives

    Put all ingredients except milk and chives in crockpot. Cook on LOW 10-12 hours or HIGH 3-4 hours. Stir in milk in last hour. Serve topped with chives.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 388 Calories; 14g Fat (31.0% calories from fat); 12g Protein; 56g Carbohydrate; 6g Dietary Fiber; 43mg Cholesterol; 1744mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

    Beef Stew

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds beef chuck or stew meat -- cut in 1" cubes
    1/4 cup flour
    1 1/2 teaspoons salt
    1/2 teaspoon pepper
    1 1/2 cups beef broth
    1 teaspoon Worcestershire sauce
    1 garlic clove -- minced
    1 bay leaf
    1 teaspoon paprika
    4 carrots -- sliced
    3 potatoes -- diced
    2 onions -- chopped
    1 celery stalk -- sliced
    2 teaspoons kitchen bouquet (optional)

    Place meat in crockpot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.

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    Per Serving (excluding unknown items): 654 Calories; 36g Fat (49.8% calories from fat); 44g Protein; 37g Carbohydrate; 5g Dietary Fiber; 131mg Cholesterol; 1447mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

    Beef Stew with Italian Tomatoes

    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/2 pounds beef stew meat -- cut into 2" cubes
    8 carrots -- cut diagonally into 2" pieces
    3 medium Idaho potatoes -- cut into chunks
    2 large onions -- Spanish or vidalia add great flavor
    14 1/2 ounces Italian stewed tomatoes
    2 tablespoons flour
    1 seasoned pepper -- to taste
    1/4 teaspoon thyme
    1/4 teaspoon basil
    1/4 teaspoon oregano
    1 tablespoon Worcestershire sauce

    Place half of veggies in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. Serve with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 684 Calories; 25g Fat (33.6% calories from fat); 65g Protein; 46g Carbohydrate; 9g Dietary Fiber; 156mg Cholesterol; 489mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9 Lean Meat; 5 Vegetable; 0 Fat; 0 Other Carbohydrates.

    Beef Vegetable Soup

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound beef stew meat -- cut into bite-sized pieces
    14 1/2 ounces stewed tomatoes -- sliced
    3 potatoes -- peeled and diced
    2 carrots -- peeled and sliced
    1 garlic clove -- crushed
    3 peppercorns
    1 bay leaf
    1 celery stalk -- chopped
    1 small onion -- diced
    4 cups water
    salt and pepper to taste
    1/2 teaspoon thyme
    1 teaspoon parsley -- chopped
    2 beef bouillon cubes
    1 tablespoon Worcestershire sauce
    2 cups frozen mixed vegetables

    Place all except frozen vegetables in crockpot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover.

    If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bay leaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

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    Per Serving (excluding unknown items): 382 Calories; 11g Fat (24.8% calories from fat); 31g Protein; 42g Carbohydrate; 8g Dietary Fiber; 63mg Cholesterol; 514mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.


    Caldillo (Green Chili Stew)

    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds pork or beef
    2 tablespoons oil
    3 potatoes
    1/2 cup onion
    1 garlic clove -- crushed
    2 teaspoons salt
    1 ounce diced green chiles

    Cube meat, sprinkle with salt and fry until brown in oil. Dice potatoes and add to browned meat. Slice onions and add garlic, salt, chilies and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.

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    Per Serving (excluding unknown items): 527 Calories; 26g Fat (46.4% calories from fat); 50g Protein; 19g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 1215mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

    Chicken Stew

    Serving Size : 10 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds boneless skinless chicken breasts -- cut into 1" cubes
    2 cans fat-free chicken broth
    3 cups potatoes -- peeled and cubed
    1 cup onion -- chopped
    1 cup sliced celery
    1 cup sliced carrots -- sliced thin
    1 teaspoon paprika
    1/2 teaspoon pepper
    1/2 teaspoon rubbed sage
    1/2 teaspoon dried thyme
    6 ounces no salt added tomato paste
    1/4 cup cold water
    3 tablespoons cornstarch

    In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

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    Per Serving (excluding unknown items): 177 Calories; 1g Fat (6.8% calories from fat); 25g Protein; 17g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 192mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat.


    Corn and Lentil Soup

    Serving Size : 8 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds boneless skinless chicken thighs
    1 1/2 cups lentils
    1 large onion -- chopped
    3 celery ribs -- sliced
    2 tablespoons tomato paste
    1 teaspoon turmeric
    3/4 teaspoon cinnamon
    7 cups chicken broth
    1 cup corn kernels -- cooked
    2 tablespoons lemon juice
    salt
    pepper

    Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. Remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot.

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    Per Serving (excluding unknown items): 229 Calories; 4g Fat (15.4% calories from fat); 21g Protein; 29g Carbohydrate; 12g Dietary Fiber; 20mg Cholesterol; 737mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.


    Country Chicken Rice Soup

    Serving Size : 8 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 onions -- chopped
    4 celery -- sliced
    salt
    pepper
    1 teaspoon basil
    1/2 teaspoon thyme
    1/2 teaspoon sage
    20 ounces frozen peas
    2 1/2 pounds chicken pieces
    5 1/2 cups water
    3/4 cup converted rice

    Place all ingredients, except rice, into slow cooker in order listed. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice. Cover and cook an additional hour on high.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 347 Calories; 15g Fat (39.0% calories from fat); 24g Protein; 29g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 172mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.



    Hamburger Soup

    Serving Size : 8 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds lean ground beef
    1 medium onion -- chopped
    1 cup carrots -- sliced
    1 cup celery -- sliced
    1 cup cabbage -- sliced
    6 ounces tomato paste
    2 teaspoons Worcestershire sauce
    3 cups beef bouillon or stock

    In a skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crockpot, with hamburger and stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

    NOTE: This is an updated version of an old chuck wagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 269 Calories; 18g Fat (61.3% calories from fat); 17g Protein; 9g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 1056mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.



    Hamburger Soup with Macaroni

    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound lean ground beef
    1/4 teaspoon pepper
    1/4 teaspoon oregano
    1/4 teaspoon basil
    1/4 teaspoon seasoned salt
    1 packet onion soup mix
    8 ounces tomato sauce
    1 tablespoon soy sauce
    1 cup chopped celery
    1 cup sliced carrots
    1/2 cup macaroni -- cooked
    1/4 cup grated parmesan cheese

    Crumble beef into crockpot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce; then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 438 Calories; 26g Fat (53.6% calories from fat); 27g Protein; 24g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 1768mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.



    Meatball Stew

    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons dried minced onion
    1/2 cup fine dry bread crumbs
    1 teaspoon Worcestershire sauce
    2 eggs -- lightly beaten
    salt and freshly ground pepper -- to taste
    2 pounds ground beef
    2 tablespoons vegetable oil
    5 red potatoes -- peeled and cubed
    2 carrots -- sliced about 1/2-inch thick
    2 celery stalks -- chopped
    1 onion -- chopped coarsely
    2 cans golden mushroom soup

    Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a crockpot (3-1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the crockpot. Pour soup over all; cover and cook on low for 7 to 9 hours. Taste and adjust seasonings before serving.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 1124 Calories; 82g Fat (66.0% calories from fat); 48g Protein; 47g Carbohydrate; 4g Dietary Fiber; 300mg Cholesterol; 1590mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 13 Fat; 0 Other Carbohydrates.



    Pork Chops and Stew

    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 pork loin chops
    4 tablespoons flour
    2 tablespoons oil
    6 medium potatoes -- cubed
    1 medium onion -- chopped
    1 small cabbage head -- cut in thin wedges
    4 carrots -- diced
    1/4 teaspoon salt
    1/2 teaspoon pepper
    2 teaspoons beef bouillon granules
    1/4 cup water
    14 1/2 ounces stewed tomatoes -- sliced
    OPTIONAL:
    1/2 cup sour cream
    2 tablespoons cornstarch

    Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil over medium heat.

    Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order: cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. DO NOT STIR.

    Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours.

    OPTIONAL: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 632 Calories; 22g Fat (30.4% calories from fat); 40g Protein; 73g Carbohydrate; 12g Dietary Fiber; 84mg Cholesterol; 482mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 5 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.



    Potato Soup

    Serving Size : 4 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 large potatoes -- cubed
    1 medium onions -- chopped
    1 tablespoon margarine
    1 chicken bouillon cubes
    1 tablespoon parsley -- dry
    3 cups water
    1 cup milk
    1/4 cup flour -- mixed with water

    Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. About 1/2-1 hour before serving add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

    NOTES: Add 1/4 pound of Velveeta cheese for Cheese Potato Soup. 1 can evaporated milk may be substituted for the regular milk.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 201 Calories; 5g Fat (23.2% calories from fat); 6g Protein; 33g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 263mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

  3. #3
    Join Date
    Sep 2003
    Location
    East Bay
    Posts
    1,432
    Thanks Sugaree! These look great.

  4. #4
    This is so delicious. You can tweak it for your needs. In place of pork use a little bit of any meat and add liquid smoke if you want to enjoy the flavor smoked ham gives to a soup. Warning: you may want to make half a recipe or you will be adding broth or water several times as it expands. Unfortunately barley has gluten. It makes the soup so creamy. You can eliminate it or use quinoa.

    Felidstar's Split-pea, Lentils and Barley soup
    Appetizers / Soups / Salads Other Lactose Free Soup
    Submitted by FELIDSTAR

    Loads of fiber with a good mix of the other stuff. This soup has more texture than regular Split-Pea.
    195 Minutes to Prepare and Cook
    WW points: 4
    Ingredients

    For a HUGE 16+-serving batch:
    1lb split peas (1-16 oz bag)
    1lb lentils (1-16 oz bag)
    1lb pearl barley (1-16 oz bag)
    4 stalks celery
    1 medium onion
    1 cup chopped carrots
    3 cloves garlic
    1/2 - 1tsp pepper (to taste)
    3 tsp oregano
    2 bay leaves
    2 tsp corriander
    8 cups pork broth (this is homemade... can be substituted with can of chicken, vegetable or beef broth for a different flavor, but will probably boost the sodium)
    16 cups water
    1 smoked ham-hock (~2-3 oz), trimmed of fat (optional! This is for that real split-pea soup taste)

    Directions
    Serve warm in 1 cup portions, with whole-wheat, rye or sourdough bread, or rice-cakes. I like to freeze the leftovers in 1-cup portions to make it an easy, no-work dinner down the road!
    For a HUGE 16+-serving batch:
    Prep:
    - Wash, sort and drain the split-peas and the lentils
    - Chop the onion, celery and garlic
    - Trim all the fat off the ham-hock
    * pork broth was made by simmering pork-chop bones in 12 cups of water, chopped onions, celery, garlic and pepper. Cool broth overnight in the refrigerator and skim the fat off the top before using.
    Cooking!:
    1) Add broth and water to a large pot, and turn it on to medium-high.
    2) Add all ingredients to the warmed soup base, and bring to a boil, stirring occasionally.
    3) After the soup boils, lower temperature to "low" and cover the pot, letting the soup simmer for up to three hours, or until the split-peas have liquefied and the lentils and barley are soft. Check on it about every half-hour and stir.
    4) Serve and salt to taste. I made this soup to be relatively low-sodium, so it IS kind of bland, but I think it's better to add the salt at the end
    If desired, remove ham-hock and discard. This will lower the fat and proteins consumed.

    Number of Servings: 16

    Recipe submitted by SparkPeople user FELIDSTAR.
    Number of Servings: 16
    Nutritional Info
    • Servings Per Recipe: 16
    • Amount Per Serving
    • Calories: 232.7

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