Slow Cooker Minestrone

I love soup but I don't always have the time to make it. This slow cooker recipe is perfect for a busy day!

Ingredients:

·                     1/2 onion, chopped

·                     1 cup carrots, chopped

·                     1 celery stalk, chopped

·                     2 garlic cloves, minced

·                     1 (28 oz) can diced tomatoes

·                     1 (15 oz) can garbanzo or kidney beans, drained, rinsed 

·                     3 cups fat free chicken broth (or vegetable broth for vegetarians)

·                     1 oz chunk of good Parmesan cheese rind

·                     2 bay leaves

·                     2 tbsp chopped fresh basil

·                     1/4 cup chopped fresh Italian parsley leaves

·                     salt and fresh pepper

·                     1 medium zucchini, chopped

·                     2 cups chopped fresh or frozen (defrosted) spinach

·                     2 cups of small pasta

In a crock pot, combine broth, tomatoes,  beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini, pasta, and spinach.  Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.

It was such a welcoming aroma to come home and smell this soup bubbling away!!

Chicken and Dumplings

I have been using this recipe for years and I'm proud to say that this is my husband's favorite meal!

This recipe makes enough for four. Or in our house it makes supper for two and leftovers for two! I like to have all my veggies and chicken chopped before I start heating the pan. I find that it takes the stress out of the meal. 

Tools needed:

• cutting board
• knife
• large pot
• measuring cups & spoons
• mixing bowl

Ingredients:

• 1 tbls olive oil
• 2 tbls butter
• 2 cups cooked chicken, diced or shredded
• 1 russet potato, diced
• 2 medium carrots, sliced
• 1 rib of celery, sliced
• 1 medium onion, diced
• 1 bay leaf
• 1 tsp poultry seasoning
• salt and pepper to taste
• 2 tbls flour
• 4 cups chicken broth
• 1-1/2 cups Bisquick
• 1/2 cup milk
• 1 tbls parsley, chopped

Heat oil and butter in a large pot over a medium-high heat. Add vegetables and bay leaf. Saute until almost tender, stirring occasionally, about 5 minutes. Add poultry seasoning, flour, salt and pepper. Continue cooking for 2 more minutes. 

Add chicken broth and bring to a boil. In the meantime, mix Bisquick, milk and parsley in a mixing bowl and set aside. 

Once boiling add chicken and return to a boil. Drop in 1/4 cup of biscuit mix at a time spacing evenly so they are not touching. Reduce heat to medium-low and cover for 4 minutes. Flip each dumpling and continue to cook covered for another 4 minutes. 

The soup comes out of the pot pipping hot, so I would plan to dish it out then wait about 5-10 minutes before eating. 

I hope this becomes one of your family's favorites meals too! Enjoy!

Dumplings when they are first dropped into the pot

Dumplings after they have been flipped and steamed a total of 8 minutes

Chicken Tortilla Soup

ISO 1600, Shutter speed 320 & Aperture 2.8

What is better than a nice, hot bowl of soup on a cold day? 

Chicken tortilla soup is one of my all time favorites, however, I rarely order it in restaurants because I always compare it to mine and it's never as good. This soup is not too spicy and freezes perfectly. 

Ingredients:

• 2 Tbls olive oil
• 1 carrot, sliced
• 2 ribs of celery, sliced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped
• 2 cups of cooked chicken
• 2 cups of frozen or canned corn (drained)
• 1/2 cup dry white wine or water
• 2 tsps cumin
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 4 cans of chicken broth
• 2 cans of petite diced tomatoes

Topping Choices:

• crushed tortilla chips
• grated monterrey jack cheese
• chopped cilantro
• fresh lemon juice
• sour cream

1. In a large pot, heat olive oil over a medium-high heat. Saute carrots and celery for 5 mins. Add onion, garlic and jalapeno to the pan and saute until soft. 
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3. Reduce heat and let soup simmer for 45 minutes. 
4. Serve with your favorite toppings. 

It's that easy!! 

I hope you enjoy this soup as much as I do!