Crockpot Italian Bean and Tortellini Soup

1 cup dried small white or navy beans
1 can (14.5 oz) diced tomatoes with Italian herbs
1 cup vegetable stock
6 tbsp. golden raisins
5 large cloves garlic, crushed
2 1/2 tsp. fennel seeds, crushed in a plastic freezer bag with mallet.
10 oz. frozen cheese tortellini
1/2 cup grated Parmesan
2 tbsp. chopped fresh parsley
1/4 cup olive oil

Combine the first 6 ingredients plus 3 cups water in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours. Add the tortellini; cover and cook until al dente, about 20 minutes.
Divide the soup among shallow soup bowls. Sprinkle with the cheese. Garnish with the parsley and drizzle with olive oil.

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons flour
2 cups milk

Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added. Continue stirring over medium-low heat until thick 4-5 minutes.
Stir in milk mixture into stockpot and cook soup until heated through. Serve immediately.

 Allrecipes magazine

Curried Chickpea Soup

2 onions minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
4 teaspoons curry powder
1 tablespoons minced or grated fresh ginger
2 garlic cloves, minced
6 cups chicken broth
2 (15-ounce) can chickpeas, drained and rinsed
2 carrots, peeled and cut into 1/2 inch pieces
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
1 cup frozen peas
1/4 cup minced fresh cilantro
Salt and pepper

Microwave onions, oil, tomato paste, curry powder, ginger, and garlic in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir broth, chickpeas, and carrots into slow cooker. Cover and cook until soup is flavorful, 4 to 6 hours on low.
Stir in zucchini and peas, cover, and cook on high until zucchini is tender, about 20 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.


I didn't have time to do in the crock pot. Instead I softened the onions with the paste, oil and spices in my pot. I added the rest of the ingredients up to the cilantro. Brought it to a boil until vegetables were softened then added the cilantro, salt and pepper before serving.

Recipe from the Slow Cooker Revolution cook book, by America's Test Kitchen.


This soup was so wonderful! I almost ate the whole pot by myself!

Vegetarian Green Chili

This is my kind of chili. With six different green veggies and a salsa verde kick. Serve it over rice and top it all off with sour cream. Yummy!
2 cups long grain rice
2 Tbsp. Vegetable oil
1 bunch green onions, chopped (1/2 cup)
4 cloves garlic, minced
2 large green peppers, chopped
3 stalk celery, chopped
12 oz bag shelled frozen soybeans (edamame)
3 cups vegetable or chicken broth
1 16 oz jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped fresh cilantro
3 avocados, peeled, pitted and chopped
sour cream or plain yogurt (optional)

Cook rice according to package directions set aside. Meanwhile, in pot cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add peppers and celery, cook 5 minutes, until crisp tender. Add edamame and cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer uncovered , 15 minutes. Stir in spinach; cook about 1 minute, until wilted. Removed from heat; stir in cilantro and avocados. Serve over rice. Top with sour cream and remaining avocado.

Makes 8 servings. This does take a bit of prep time around 25 min (there is a lot of cutting) same amount of time cooking 25 min.

Recipe from Better Homes and Garden October 2011 issue.

White Chicken Chili

1/2 stick butter
1/4 cup flour
3/4 cup chicken broth
2 cups half and half
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 tsp pepper
2 4 oz cans of green chilies
3 cans navy beans
1 1/2 cups shredded Monterrey Jack cheese
4 cooked and shredded chicken breasts
Sour cream and cilantro for garnish.

Melt butter in soup pot and whisk in flour let cook for 1 min. Whisk in chicken broth and half and half. Whisk continually to prevent burning. Simmer until thick. When thick add chili powder, salt and pepper and cumin. Stir until combined. Add chilies, beans, cheese and chicken. Simmer for 15 minutes or longer until warmed through. Serve with dollop of sour cream and  fresh cilantro on top.

Tex Mex Tortilla Soup

2 Boneless Skinless chicken breasts. Cooked and shredded. or 1-2 cans of chunk chicken breast.
1 14 oz beef broth
1 14 oz can chicken broth
1 14.5 oz can chopped Mexican style tomatoes
1 can corn, drained
1 can black beans, drained
1 tsp chili powder
1/8 tsp pepper

Bring chicken. broth and tomatoes to a boil. Boil for 8-10 minutes. Add corn, beans, chili powder and pepper. Simmer for 10 more minutes or until soup is heated through. Top with crushed tortilla chips*, shredded Monterrey Jack cheese, a splash of lime juice and avocado.

*I love the lime flavored tortilla chips for this soup.

Egg Drop Soup

4 Cups Chicken Broth
3 tablespoons water
1 tablespoon cornstarch
1 egg lightly beaten
Vegetable of your choice (peas, corn, broccoli, spinach)

Bring broth to a simmer over medium/high heat. In separate bowl combine water and cornstarch. Stir in the cornstarch mixture into simmering broth. Bring to a boil and add choice vegetable. Boil until vegetables are tender If not using vegetables just boil for 2 min. Remove from heat. Slowly pour in the egg. Stir with fork in one direction only, stirring slowly for long strands of egg.

Hodge Podge Stew

1-2 pounds ground beef
1 small onion
2 cans of minestrone soup
1 large can B&M baked beans
1 cup water
1 1/2 tablespoon Worcestershire sauce
Brown ground beef and onions. Add soup, baked beans, water and Worcestershire sauce. Simmer for 15-20 min or until heated through.


* Some stores don't carry minestrone if you cannot find it Vegetable beef soup can be substituted.