ChatterBank0 min ago
Soup Recipes for slow cooker
4 Answers
i like to make soup in the slow cooker so that when anyone of us gets in at the end of the day its ready for us to help ourselves to a warming bowlful. But i make the same thing all the time which is based on tin chopped tomato with carrot, swede, peas, onion added.Can anyone give me variations and different recipes please - but must be suitable to leave in slow cooker all day. Many thanks. ps im fancying leek and potato but not sure about cooking it in this way?
Answers
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Creamy Mustard-Herb Chicken
1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 1/2 cups sliced scallions
4 whole chicken legs, skin removed (about 2 1/2 lb)
4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
8 ounces baby carrots (1 1/4 cups)
1 tablespoon Dijon mustard
2 tablespoons snipped dill
2 tablespoons sliced scallions
Stir soup and leeks in a large slow-cooker until blended.
Add chicken, potatoes and carrots; stir to mix and coat.
Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
Remove chicken and vegetables to serving bowl with a slotted spoon.
Add mustard to cooker; whisk until smooth.
Stir in the dill and scallion; spoon over chicken and vegetables.
Metric:
1 (304 7/8 g) can condensed cream of chicken soup, with herbs
2.00 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 354.89 ml sliced scallions
4.00 whole chicken legs, skin removed (about 2 1/2 lb)
4.00 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
226.80 g baby carrots (1 1/4 cups)
14.79 ml Dijon mustard
29.58 ml snipped dill
29.58 ml sliced scallions
1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 1/2 cups sliced scallions
4 whole chicken legs, skin removed (about 2 1/2 lb)
4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
8 ounces baby carrots (1 1/4 cups)
1 tablespoon Dijon mustard
2 tablespoons snipped dill
2 tablespoons sliced scallions
Stir soup and leeks in a large slow-cooker until blended.
Add chicken, potatoes and carrots; stir to mix and coat.
Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
Remove chicken and vegetables to serving bowl with a slotted spoon.
Add mustard to cooker; whisk until smooth.
Stir in the dill and scallion; spoon over chicken and vegetables.
Metric:
1 (304 7/8 g) can condensed cream of chicken soup, with herbs
2.00 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 354.89 ml sliced scallions
4.00 whole chicken legs, skin removed (about 2 1/2 lb)
4.00 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
226.80 g baby carrots (1 1/4 cups)
14.79 ml Dijon mustard
29.58 ml snipped dill
29.58 ml sliced scallions
Beef & Barley Vegetable Soup
1 1/2 lbs extra lean ground beef or extra lean ground turkey
1 medium onion, chopped finely
28 ounces tomatoes (diced)
2 cups water
3 (10 ounce) cans beef consomme
1 (10 ounce) can tomato soup
4 carrots, chopped
3 celery ribs, chopped
1 bay leaf
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon pepper
8 tablespoons barley
Brown beef and onion, drain any fat.
Add remaining ingredients. Cook for a minimum of two hours.
or.
After browning beef and onion you can also use your slow cooker on low for 7 - 8 hours.
Metric:
680.39g extra lean ground beef or extra lean ground turkey
1.00 medium onion, chopped finely
793.79g tomatoes (diced)
473.18 ml water
3 (283 1/2g) cans beef consomme
1 (283 1/2g) can tomato soup
4.00 carrots, chopped
3.00 celery ribs, chopped
1.00 bay leaf
4.93 ml thyme
4.93 ml parsley
2.46 ml pepper
118.32 ml barley
1 1/2 lbs extra lean ground beef or extra lean ground turkey
1 medium onion, chopped finely
28 ounces tomatoes (diced)
2 cups water
3 (10 ounce) cans beef consomme
1 (10 ounce) can tomato soup
4 carrots, chopped
3 celery ribs, chopped
1 bay leaf
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon pepper
8 tablespoons barley
Brown beef and onion, drain any fat.
Add remaining ingredients. Cook for a minimum of two hours.
or.
After browning beef and onion you can also use your slow cooker on low for 7 - 8 hours.
Metric:
680.39g extra lean ground beef or extra lean ground turkey
1.00 medium onion, chopped finely
793.79g tomatoes (diced)
473.18 ml water
3 (283 1/2g) cans beef consomme
1 (283 1/2g) can tomato soup
4.00 carrots, chopped
3.00 celery ribs, chopped
1.00 bay leaf
4.93 ml thyme
4.93 ml parsley
2.46 ml pepper
118.32 ml barley
I fully realize this one's an acquired taste, but our family really likes it, especially with the colder winter days just around the corner:
Hot and Sour Soup
2cans (14-1/2 ounces each) chicken broth
1cup chopped cooked chicken or pork
4ounces fresh shiitake mushroom caps, thinly sliced
1/2cup sliced bamboo shoots, cut into thin strips
3tablespoons rice wine vinegar (unflavored)
2tablespoons soy sauce (we use the low sodium kind)
1-1/2teaspoons Chinese chili paste or 1 teaspoon hot chili oil
4ounces firm tofu, well drained and cut into 1/2-inch pieces
2teaspoons dark sesame oil
2tablespoons cornstarch
2tablespoons cold water
Chopped cilantro or sliced green onions
Preparation: 1.Combine chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
2.Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
3.Serve hot; garnish with cilantro. (Et Voila! mixing metaphors, I realize)
By the way, nice to see you back BBWCHATT...
Hot and Sour Soup
2cans (14-1/2 ounces each) chicken broth
1cup chopped cooked chicken or pork
4ounces fresh shiitake mushroom caps, thinly sliced
1/2cup sliced bamboo shoots, cut into thin strips
3tablespoons rice wine vinegar (unflavored)
2tablespoons soy sauce (we use the low sodium kind)
1-1/2teaspoons Chinese chili paste or 1 teaspoon hot chili oil
4ounces firm tofu, well drained and cut into 1/2-inch pieces
2teaspoons dark sesame oil
2tablespoons cornstarch
2tablespoons cold water
Chopped cilantro or sliced green onions
Preparation: 1.Combine chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
2.Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
3.Serve hot; garnish with cilantro. (Et Voila! mixing metaphors, I realize)
By the way, nice to see you back BBWCHATT...
Try just frying up some choppped vegetables (onion, garlic, celery, peppers, potatoes, leek etc) in a little olive or veg oil, add a few spices that you like (mustard seed, coriander seed, cumin seed, turmeric) and a whole raft of water... Then add some rinsed red lentils and bring to the boil... allow to simmer in the slow cooker for x number of hours and hey voila - lentil soup (hopefully).. If you can't get hold of dried red lentils, try adding a can of cooked chick peas or chick pea dal... (Asda) - that makes a wonderful basis for a *moreish* stew...
I wouldn't leave anything with cream in a slow cooker, it might curdle and be a bit unpleasant.
I wouldn't leave anything with cream in a slow cooker, it might curdle and be a bit unpleasant.
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