CROCKPOT ZUPPA TOSCANA

Submitted by: Morena Barnard

Author: Jessica, AllSheCooks.com

 

 

 

Ingredients:

1/2 pound bacon, chopped

1 pound hot Italian sausage

1/2 cup onion, chopped

2 garlic cloves (pressed, crushed or finely chopped)

3 medium (or 2 large) russet potatoes, sliced

4 cups chicken stock (I use homemade stock, you could also use broth.)

2 cups water

3-4 cups chopped kale

1 cup heavy cream

salt and pepper to taste

 

 

Instructions:

1.  Brown bacon and sausage over medium high heat.  While cooking, break up into small pieces.

     Add onion and garlic once meat is mostly cooked, and allow flavors to blend.

 

2.  Add meat mixture to crockpot once cooked.

 

3.  Add potatoes, chicken stock and water to crockpot.

 

4.  Let cook on low for 3-4 hours.

 

5.  Add chopped kale, heavy cream, salt and pepper.  Let cook an additional 1-2 hours and then turn

     down to warm to serve. 

 

Serves: 8





  MEXICAN CHICKEN SOUP

Submitted by: Deborah Parks

                                     Barefoot Contessa at Home by Ina Garten

Photo: Quentin Bacon

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

 

Serves: 6-8 

SALVATION ARMY SOUP

Submitted by: Christine Clark

 

 

Ingredients:

 

1 lb. ground beef

1 quart or large can of tomatoes ( two 15 oz. cans of diced tomatoes)

1 quart water + 2 more cups

2 potatoes, cubed

5 carrots, diced large

1/2 head of cabbage, cut in long strips

2 zucchini squash, cubed and unpeeled

3 stalks celery, chopped

1 large onion, cut in chunks

4 beef boulion cubes

1 Tbsp. sugar

Salt and pepper to taste

1 small bay leaf

1/2 tsp. dried thyme

1/2 tsp. curry powder

1/4 tsp. basil

 

Directions:

 

Brown and drain ground beef, then dump it into a large pot.  Add the rest of the ingredients.  Simmer until potatoes and carrots are tender (about an hour).  Remove the bay leaf.  Serve with grated cheese and sour cream.

 

Serves: 12



CHEDDAR CHOWDER

Submitted by: Lorrie Williams

 

 

4 cups water                                                            1 stick butter

5 potatoes, cubed                                                     1/2 cup flour

4 carrots, cut up                                                       3 cups milk

1 onion, chopped                                                      3 cups cheddar cheese, shredded

2 tsp. salt                                                                   3 cups ham, cubed

1/2 tsp. pepper

 

Combine water, salt, pepper and vegetables; bring to a boil until vegetables are soft, then turn off the stove.  In a separate pan, combine milk, flour and margarine, until melted.  Add cheese and stir to melt.  Then stir in cheese mixture and ham to undrained vegetables.  Heat, but do not boil.

 

Serves 10-12