Curried Lentil Soup

1 onion, diced
4 cloves garlic, minced
4 C broth
3 C baby spinach

1 tsp garlic
1 1/2  Tbsp curry powder
1 Tbsp vinegar
dash of pepper

1 bag lentils (cooked) or you can add more water to the crockpot and cook them in there...
sour cream

Drop the first four in the crockpot and cook till tender. Immersion them ;) Add spices and lentils...

Chili Soup

1 Tbs butter
1 C chicken, chopped (I usually start with it cooked)
1 large onion, diced
4 cloves garlic, minced
3-4 C chicken broth (or 2 cans)
2 cans Great Northern Beans, rinsed/drained
1 spoonful jalapenos, diced
1 can (8oz) diced green chilies
3 tsp cumin
1 - 1 1/2 tsp oregano
3 C shredded Monterey Jack (or I use a mozerella/sharp cheddar combo)
1/2 C sour cream

Saute chicken, onion, garlic in butter. Add, broth, beans, jalapenos, chilies, cumin, oregano. Simmer for about 10 minutes. Add cheese and sour cream and stir until cheese is melted.

WOW...this went over well. It was so good. I haven't tried it without the chicken yet but that will be my next experiment. I will update if it works well ;)

Butternut Black Bean Soup

1 lb butternut squash, cubed
1 onion, chopped
4 cloves garlic, minced
4 C beef/veggie broth
2 cans black beans, drained and rinsed
1 can diced tomatoes
1-2 tsp vinegar
1 tsp corriander

Put squash, onion, garlic, broth and one can of beans in crockpot. Cook. Use an immersion blender to blend semi-smooth. Add tomatoes, one can of beans (drained), vinegar and corriander. Simmer till ready :)

Spinach Polenta Soup

This was seriously good...

Ingredients

6 cups (or more) chicken broth/vegetable broth

3/4 cup polenta (corn grits)

3 tablespoons all purpose flour

1 tablespoons butter/oil

3 garlic cloves, peeled, crushed

4-6 C spinach leaves

pepper to taste (also rosemary or thyme if you want :)

Bring 6 cups broth to simmer in large saucepan. Whisk polenta and flour in heavy large pot. Add 2 cups hot broth to polenta whisking constantly while you add it to prevent lumps. Stir in butter and garlic and pepper and spices. Gradually add the rest of the broth. Simmer gently over medium heat until polenta is tender and soup is creamy and thickened. Stir frequently and adding more broth to thin. (I simmer it about 10-13 minutes and then let it sit for a bit covered with spinach) Stir in spinach and simmer a few more minutes.

French Soup with Spring Veggies

1 lb leeks, chopped
1 onion, chopped
4 cloves garlic
a few tablespoons butter
7 C of veggie broth/chicken broth
2 large carrots, chopped
1 bunch of asparagus, chopped into 1/2 pieces
1/2 C Aborio rice
2 Tbsp butter
2 Tbsp flour
1 C milk
1 C cream
1-2 C fresh spinach
fresh basil, rosemary, oregano, parsley, thyme to taste (I use them in large amounts :)

Saute onion, garlic, leeks, rice in butter. Add broth and bring to simmer. Add carrots, asparagus and herbs, cook until tender. Separately make a roux with butter and flour. Add milk and cream (you can just use milk :) and cook until thickened and pour into the broth & veggies. Add spinach...

Italian Sausage Soup

• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 cup barley (can use beans)
• 2 small zucchini, cubed
• 1-2 cups spinach (frozen works good)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic salt

Cook the sausage, drain...add everything :)

PS I have used different sausage and way, way less of it...

Quinoa Butternut Squash Soup

1 tablespoon butter
1 medium yellow onion, finely chopped
1 1/2 teaspoon dried oregano or fresh oregano (also used some fresh rosemary)
4 cloves garlic, finely minced
4 cups chicken broth/vegetable broth
1 can (14-oz) stewed tomatoes
2-3 cups chopped butternut squash
2/3 cup uncooked quinoa
1/2 teaspoon black pepper
1-2 cups chopped fresh spinach (you don't have to have the spinach although we like it)


Saute chopped onions, oregano, and garlic in butter. Add the broth and bring to a boil.
Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. Add pepper and more flavor if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted.

PS Sometimes I have added a link or two of turkey sausage but if your broth is flavorful you don't need the meat...

Hot and Sour Soup Crockpot

1 package firm tofu, cubed

3 cups chicken/vegetable broth 
3 cups water 
1 package of sliced mushrooms 
1 can bamboo shoots 
1 can sliced water chestnuts 
3 tablespoon soy sauce
2 teaspoon sesame oil 
3 tablespoons rice wine vinegar
1/4 teaspoon red pepper flakes
1 egg, beaten


I originally got this from the crockpot365 website but made a few changes for my family. You can need more flavor you can adjust amounts. Put everything in the crockpot on low for a few hours. When ready to eat, beat the egg and drizzle in into the soup like an egg drop soup...

Cheesy Veg Soup

Yeah, I sort of threw this together today but everyone loved it so I am trying to at least remember the basic recipe...
1 can cream of celery soup
1 can cream of chicken soup or cream of mushroom
about 3-4 cups broth (or more)
package of mix veggies
package of hash browns (I use from 10 to 15 oz usually but you can do any amount)
onion
thyme
garlic salt/onion powder
parsley

Roux - 1 T butter + 1 T flour, cup of milk and cheese (about 2 cups)

Chicken Noodle Soup

2 cloves garlic, minced
3/4 C onion, chopped
1 C celery, chopped
1 C carrots, sliced
1/4 C roasted peppers
10 C chicken broth (you can adjust this however)
1 package egg noodles
1/2 C diced chicken
1/2 tsp italian seasoning
3/4 tsp basil
1/2 oregano
1/2 tsp thyme
dash or two of celery salt
dash or two or garlic salt
dash of pepper

Taco Soup - sort of...

TACO SOUP - sort of
*this was a mess up, I was trying to hurry so I just grabbed cans and started opening.  I had too much tomato sauce and accidentally opened stewed tomatoes instead of diced tomatoes and didn't realize till I started pouring them in.  It turned out really, really good and everyone wants it again (which is why I am writing it down) but I don't think it is an authetic taco soup.

1 can black beans, rinsed and drained
1 can stewed tomatoes
1 can tomato sauce (large can)
1 C corn
2 C chicken broth/vegetable broth
1 medium onion, diced
1 Tbsp taco seasoning or more to taste
dash of garlic salt

Combine ingredients and put in a crockpot for a few hours.  Top with cheese and sour cream.
I had to break up the stewed tomatoes a bit in the crockpot.

Sweet Butternut Squash Soup

SWEET BUTTERNUT SQUASH SOUP

1lb - 1 1/2 lb butternut squash or acorn squash
1/2 C onions, diced
2 C broth
1 Tbsp brown sugar
1 tsp lemon juice
dash of garlic salt, pepper, nutmeg
8 oz cream cheese

Cook everything together except cream cheese.  If you have an immersion blender then you can blend it to make it smoother.  I don't have one so I just smash up the squash and it works good.  Add cream cheese and cook until cheese is combined.

Ham and Potato Soup

HAM AND POTATO SOUP

4 medium potatoes, diced
1/4 - 1/2 C diced ham (I use lunchmeat ham and it works well enough :)
3 stalks celery, chopped
2 carrots, chopped
1/2 C onion, diced
4 C chicken/vegetable broth (if you don't want it really brothy then just ad 3 1/4 - 3 1/2 C)
1/2 tsp garlic salt
dash of pepper
dash (small) of thyme

4 Tbsp butter
4 Tbsp flour
2 C milk

I just put the vegetables/ham in the crock pot with broth and seasonings.  Cook for a few hours on high.  When vegetables are tender then make the roux with the butter, flour and milk.  Add to crock pot and cook a little longer on low.

Butternut Squash Soup

BUTTERNUT SQUASH SOUP

1 lb butternut squash, peeled and seeded, cut into cubes
3 carrots, sliced
1 C onion, chopped
1 C red lentils, rinsed (you can use green also)
2 Tbsp ketchup
1 tsp ginger
1 Tbsp lime juice
1 tsp cumin
1/2 tsp curry powder
1/4 tsp garlic salt
1/4 tsp black pepper
4 C chicken/vegetable broth

Throw it into a slow cooker for about 5 hours on high.  Garnish with sour cream and cilantro if wanted.
This soup doesn't have a lot of broth but is super tasty!

Cheesy Hamburger Vegetable Soup

CHEESY HAMBURGER VEGETABLE SOUP

1/4 pound ground beef/bison, browned and drained
1 cup chopped onion
1 cup shredded carrots
1 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups cubed potatoes

 4 tablespoons butter
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

You can make this on the stove but it is super easy in a crock pot.  Put beef, vegetables, broth in crock pot on high for about 4-5 hours till vegetables are tender.  On stove top melt butter in a sauce pan, add flour and whisk together to make a roux.  Add milk and whisk, bring to a boil.  Remove from heat and stir in cheese till melted.  Add mixture to the vegetable broth mixture and leave in crock pot another hour or so.  Turn off pot (or turn to low) and add sour cream

Note - this really is beyond good but I haven't ever tried substituting something for the meat yet.  If you do and it works let me know!!

Split Pea Soup

SPLIT PEA SOUP
*from Meredith

1 tablespoon vegetable oil

1 onion, chopped

1 bay leaf

3 cloves garlic, minced

2 cups dried split peas

1/2 cup barley

1 1/2 teaspoons salt

5 cups broth (veggie or chicken)

5 cups water

3 carrots, chopped

3 stalks celery, chopped

3 potatoes, diced

1/2 cup chopped parsley

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon ground black pepper

In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the rest of the ingredients. Bring to a boil and reduce heat to low. Simmer for about 90 minutes, stirring occasionally.

If you don't have barely on hand you can substitute arborio rice

Hamburger Carrot Soup

HAMBURGER CARROT SOUP
*one of Grandma's best soups

1/2 lb ground beef (I usually use 1/8 lb)
2 cup shredded carrots
1 cup onion, chopped
3 cups tomato juice
1 cup water
2 cans cream of celery soup
1/4 tsp pepper
1/8 tsp marjoram
1 tsp sugar
1/2 garlic salt

Brown meat and drain.  Add the rest of the ingredients and bring to a boil.  Simmer until vegetables are tender.
Note - you do need to stir this more often, it can burn on the bottom

Broccoli Soup

BROCCOLI SOUP
*technically a cream of broccoli but I don't blend it and it doesn't use cream so...just easier and better for you, - yeah I am that lazy...

3 C chicken broth/water with bouillon/vegetable broth for vegetarian
4 C chopped broccoli (if using frozen make sure you cook/thaw it)
2 small bay leaves
1 tsp dried thyme leaves or 2 tsp fresh thyme
1 C chopped onion
1/2 tsp garlic salt

4 Tbsp butter
4 Tbsp flour
2 C milk

Combine all ingredients except milk, flour and butter.  Bring to a boil and cook until vegetables are tender.  Make a roux with butter and flour - in a sauce pan melt butter, add flour and whisk.  Slowly add milk stirring constantly.  Bring to a boil and cook till thick.  Combine milk with vegetable mixture and cook for a few more minutes.
Note - if you want to make this a true cream of broccoli then puree the vegetable mixture in a blender before combining it with the milk mixture.

Black Bean Soup

BLACK BEAN SOUP (seriously good)
 *original recipe from Meredith

1 onion, chopped finely
1 T. olive oil
1 red bell pepper, chopped finely
2 carrots, diced small
4 cloves garlic, minced
2 (14.5 oz). can crushed tomatoes, undrained
1 4 oz. can diced green chilies
2 tsp. ground cumin
3 C. chicken or vegetable broth
6 C. cooked black beans, drained (or 4 15 oz. cans)
¼ C. red wine vinegar
1 C frozen corn or 1 can of corn

Heat oil in large, deep saucepan. Sauté onion, bell pepper, carrot, and garlic until tender. Add remaining ingredients and simmer for 20-30 minutes (until it thickens a bit and the vegetables are all very tender).
Ingredients with this recipe are forgiving.  You don't need exact amounts, use more or less of your favorites!  I always add more broth because it is sooo good.

Carrot Ginger Soup

CARROT GINGER SOUP
*from Meredith

1 tablespoon vegetable oil
2 large onions, diced
6 cloves garlic, minced
8 large carrots, sliced
10 new potatoes, chopped (leave peels on)
4 cups vegetable or chicken broth
4 teaspoons grated fresh ginger
2 teaspoon curry powder
salt and pepper to taste

Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.