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CROCK POT FRENCH ONION SOUP #1

Ingredients:

2 quarts bouillon, beef -- blended
6 cups onions -- thinly sliced
1/4 cup margarine
1 1/2 teaspoons salt
1/4 cup sugar
2 Tablespoons flour
1/4 cup cooking sherry -- optional


Directions:

1. Pour bouillon in crockpot; cover and set on high.

2. Cook onions slowly in large skillet in margarine; cover and let cook for about 15 minutes.

3. Uncover and add salt, sugar and flour. Stir well. Add to stock in craokpot.

3. Cover and cook on low for 6-8 hours.

4. Add sherry anytime during the last 2-3 hours of cooking.

5. Place a slice of french bread in each serving dish. Place a slice of mozzarella cheese over the bread. Pour hot soup over this combination.

 


CROCK POT FRENCH ONION SOUP #2

Ingredients:

2 pounds onions -- sliced thin
1 Tablespoon sugar
1 teaspoon salt
1/4 cup margarine
Tablespoons olive oil
2 Tablespoons flour
2 cans condensed beef broth
2 cans condensed beef consommé
1/2 cup dry white wine
1 teaspoon Worcestershire sauce
3 soup cans water

Topping:1 loaf French bread -- sliced
olive oil
parmesan cheese -- freshly grated
Swiss cheese -- freshly grated


Directions:

1. Melt margarine and olive oil together in large skillet. Add sliced onions, sugar and salt to skillet, sauté approximately 20 minutes or until golden.

2. Sprinkle onions with flour and cook an additional 2 - 3 minutes.

3. To crockpot, add the remaining ingredients and the onion mixture.

4. Cook at least 8 hours.

5. Brush 1" slices of French bread on both sides with olive oil. Sprinkle one side with parmesan cheese and broil.

6. Put broiled side down in hot soup, sprinkle top side of bread with parmesan and top with grated Swiss cheese. Broil until bubbly

 


CROCK POT FRENCH ONION SOUP #3

Ingredients:

4 large yellow onions -- thinly sliced
1/4 cup butter
3 cups rich beef stock
1 cup dry white wine
1/4 cup medium dry sherry
1 teaspoon Worcestershire sauce
1 clove garlic -- minced
6 slices French bread -- buttered
1/4 cup Romano or parmesan cheese


Directions:

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed. Transfer to crock pot.

2. Add beef stock, white wine, sherry, Worcestershire and garlicup

3. Cover. Cook on low 6 to 8 hours.

4. Place French bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted.

5. To serve, ladle soup into bowl. Float a slice of toasted French bread on top.

 


CROCK POT FRESH TOMATO SOUP

Ingredients:

8 medium tomatoes
1medium onion -- chopped
2carrots -- peeled and thinly sliced
1garlic clove -- crushed
1Tablespoon brown sugar
1 Tablespoon chopped fresh basil
1 Tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Directions:

1. Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water.

2. Remove skins. Cut in half crosswise; squeeze out and discard seeds.

3. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley,Worcestershire sauce, salt, pepper and broth (or bouillon).

3. Cover and cook onLOW 5 to 6 hours or until vegetables are very soft.

4. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.

 


CROCK POT HAMBURGER VEGETABLE SOUP

Ingredients:

tomato soup
stewed tomatoes (Italian style)
hamburger (browned)
corn
carrots
green beans
parmesan cheese

Use 1 can of soup for each person, 1/4 lb. hamburger for each person, and ¼ can vegetables for each person.

Directions:

1. Brown meat, then add everything into CrockPot and leave it on low for about 3 hours (stir occasionally).

2. Top each bowl with parmesan cheese.

 

 

CROCK POT HAMBURGER SOUP

Ingredients:

1 lb. lean ground beef
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon seasoned salt
1 envelope onion soup mix
1 (8 oz.) can tomato sauce
1 Tablespoon soy sauce
1 cup celery, chopped
1 cup carrots, sliced
1/2 cup macaroni, cooked
1/4 cup Parmesan cheese, grated


Directions:

1. Crumble beef into crock pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix.

2. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots.

3. Cover and cook on low for 6 to 8 hours.

4. Turn control on high. Add cooked macaroni and Parmesan cheese.

5. Cover and cook on high for 10-15 minutes.

 

 

CROCK POT HEARTY BEAN SOUP

Ingredients:

3 cups chopped parsnips
2 cups chopped carrots
1 cup chopped onion
1-1/2 cups dry great northern beans
5 cups water
1-1/2 lb. smoked ham hocks
2 garlic gloves, minced
2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce


Directions:

1. Soak beans overnight. In a 5 qt. cooker, place parsnips, carrots, and onion. Top with beans.

2. Add water, ham, garlic, salt, pepper and hot sauce.

3. Cook on high 6-8 hours until beans are tender.

 


CROCK POT HEARTY POTATO SOUP

Ingredients:

6 potatoes -- peeled and cut into 1/2" cubes
2 medium onions -- diced
2 carrots -- thinly sliced
ribs celery -- thinly sliced
2 cans (14 1/2 oz. each) chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half


Directions:

1. Combine first 8 ingredients in a slow cooker.

2. Cook, covered, at High 3 hours or until vegetables are tender.

3. Stir together flour and half-and-half; stir into soup.

4. Cover and cook 30 minutes or until thoroughly heated.

 


CROCK POT HERBED VEGETABLE SOUP

Ingredients:

1 10 oz. package frozen green beans
1 10 oz. package frozen corn
1 cup chopped onion
1 cup finely chopped carrots
1 cup coarsely chopped zucchini
2 cloves garlic, minced
6 cups veg. broth
1 6 oz. can tomato paste
2 Tbs parsley
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1 bay leaf
1 4 oz. package small pasta (1 1/2 cups)


Directions:

1. Put all ingredients except pasta into crackpot. Stir. Cover and cook on low for 7-9 hours or high for 3-4 hours.

2. Add pasta and cook on low or high for an hour more. Discard bay leaf and serve.

 


CROCK POT LAZY DAY BEEF AND VEGETABLE SOUP

Ingredients:

2 1/2 pounds beef for stew, cut into 3/4" pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked Ditalini or other small pasta
shredded Romano cheese (optional)


Directions:

1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5hours or on LOW 8 hours. (No stirring is necessary during cooking)

2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or untilb.eef and pasta are tender. Stir well before serving. Serve with cheese, if desired.

 

 




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