Quick Chicken Soup
3/4 pound cooked chicken (about 2 cups cut up)
2 medium stalks celery
2 medium carrots
1 medium onion
2 cloves garlic
4 (14 1/2 ounce) cans ready-to-serve 1/3-less-sodium chicken
broth
1 cup frozen green peas
1 tablespoon chopped fresh parsley
OR
1 teaspoon parsley flakes
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4
ounces)
Cut the chicken into 1/2-inch pieces. Slice the celery. Peel and slice the
carrots. Peel and chop the onion. Hit garlic clove with flat side of heavy
knife to crack the skin, which will then slip off easily. Finely chop
garlic with knife.
Heat the chicken, celery, carrots, onion, garlic, broth, frozen peas,
parsley, thyme, pepper and bay leaf to boiling in the Dutch oven over high
heat. Stir in the pasta. Heat to boiling over high heat, stirring
occasionally to prevent sticking. Once mixture is boiling, reduce heat
just enough so mixture bubbles gently.
Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta is
tender and vegetables are tender when pierced with a fork. Remove and
discard bay leaf.
____________________
Cook:
“0:15″
Per serving: 268 Calories (kcal); 5g Total Fat; (15% calories from fat); 33g Protein; 23g Carbohydrate; 51mg Cholesterol; 666mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Tip
Leftover chicken soup freezes well. Place it in a moistureproof
and vaporproof container such as a plastic container with
tight-fitting lid; label and date before freezing.
For food safety—and the best flavor—cooked poultry should be
wrapped tightly and refrigerated no longer than 2 days.
Home-Style Potato Soup
1 pound potatoes (about 3 medium)
1 (14 1/2 ounce) can ready-to-serve chicken broth
2 medium green onions with tops
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
Peel the potatoes, and cut into large pieces.
Heat the chicken broth and potatoes to boiling in the saucepan over high
heat, stirring occasionally with a fork to make sure potatoes do not stick
to the saucepan. Once mixture is boiling, reduce heat just enough so
mixture bubbles gently. Cover and cook about 15 minutes or until potatoes
are tender when pierced with a fork.
While the potatoes are cooking, peel and thinly slice the green onions.
Cut green onions into thin slices, using some of the green part. Throw
away the tip with the stringy end. If you have extra onions, wrap them
airtight and store in the refrigerator up to 5 days.
When the potatoes are done, remove the saucepan from the heat, but do not
drain. Break the potatoes into smaller pieces with the potato masher or
large fork. The mixture should still be lumpy.
Stir the milk, salt, pepper, thyme and onions into the potato mixture.
Heat over medium heat, stirring occasionally, until hot and steaming, but
do not let the soup boil.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:20″
Per serving: 132 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g Protein; 21g Carbohydrate; 10mg Cholesterol; 410mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); potato
masher or large fork
Potato-Cheese Soup: Make Home-Style Potato Soup as directed. When
soup is finished and very hot, gradually stir in 1 1/2 cups
shredded Cheddar cheese until it is melted.
Tips
If you refrigerated leftover soup and it seems too thick, just
stir in some milk, a little at a time, while reheating it.
Low-fat or nonfat milk can be used for this potato soup, but whole
milk makes the soup a little richer and creamier.
Chunky Broccoli Soup
1 large or 2 small stalks broccoli (about 3/4
pound)
1 small carrot
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2 ounce) can ready-to-serve chicken broth
2 tablespoons all-purpose flour
1/4 cup cold water
1 cup half-and-half
Trim the large leaves from the broccoli, and cut off any tough ends of
lower stems. Rinse broccoli with cool water. Cut flower end from stalk,
and cut flowerets into bite-size pieces. Cut the stalk into small pieces,
about 1/4- to 1/2-inch cubes. You should have about 3 cups of broccoli,
including the flowerets, but having a little more or less is fine.
Peel and shred the carrot. Any size shreds is fine.
Heat the broccoli, shredded carrot, salt, pepper and chicken broth to
boiling in the saucepan over high heat. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook 6 to 8 minutes
or until broccoli is tender when pierced with a fork.
Mix the flour and water in a small bowl or measuring cup with a fork or
wire whisk until the flour is dissolved. Pour this mixture gradually into
the broccoli mixture, stirring broccoli mixture constantly while pouring.
Heat to boiling over high heat, stirring constantly. Continue boiling 1
minute, stirring constantly.
Stir in the half-and-half. Cook, stirring occasionally, until hot. The
soup should look hot and steamy, but do not let it boil.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:10″
Per serving: 125 Calories (kcal); 8g Total Fat; (54% calories from fat); 5g Protein; 9g Carbohydrate; 22mg Cholesterol; 499mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size)
Broccoli-Cheese Soup: Make Chunky Broccoli Soup as directed. When
soup is finished and very hot, gradually stir in 1 cup shredded
Cheddar cheese until it is melted.
Tips
One 10-ounce package of frozen chopped broccoli may be substituted
for the fresh broccoli. There’s no need to thaw it before adding
in step 3.
The flour mixture is used to thicken the broccoli soup. If it is
not stirred constantly, it can form lumps instead of making the
soup smooth and slightly thicker.
VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
DUMPLING SOUP
* 1 lb. lean steak, cut into 1″ cubes
* 1 pkg. onion soup mix
* 6 c. water (hot)
* 2 carrots, peeled & shredded
* 1 stalk finely chopped celery
* 1 tomato, peeled & chopped
* 1 c. pkg. biscuit mix
* 6 tbsp. milk
* 1 tbsp. finely chopped parsley
With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak.
Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes.
5-6 servings.
CROCKPOT SPLIT PEA SOUP
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.
CROCKPOT POTATO SOUP
6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.
CROCKPOT COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE
Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water
Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
CROCKPOT CHICKEN SOUP
2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles
Slice carrots, celery and onion. Place in crock pot. Add chicken, broth,water, and spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to high. While noodles are cooking, shred the chicken and mince the vegetables (I run mine through the food processor). Return chicken and veggies to the pot. Cook til
noodles are done. Use the frozen chicken breasts and put them in frozen-just cook on high for the first hour. Use the chicken broth that is reduced sodium and fat free. Use your favorite noodle type. You can use the “NO Yolks” broad. This can be made in a 3qt pot, but it is a tight fit.
CROCKPOT CHICKEN NOODLE SOUP
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth-I use the Swansons Healthy Request, fat free
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles – I use the “No Yolks” brand broad noodles
Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley.
Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to CP and heat through. It takes the noodles about 20 minute to cook. Serves about 6 hungry folks.
I use a 5 qt CP for this. I also use frozen chicken breast right out of the freezer.
CROCKPOT CHICKEN NOODLE SOUP NEW ORLEANS STYLE
1 lg Whole fryer
1/2 c Diced celery
4 ea Cloves minced garlic
3 ea Bay leaves
4 ea Qts water
2 tb Butter
1 c Sliced mushrooms
1/4 c Cream sherry
Green onions for garnish
1 c Diced onions
1/2 c Minced parsley
1 c Chopped carrots
1 ts Poultry seasoning
12 oz Broad egg noodles
1 c Sliced onion rings
1 c Diced carrots
Salt and pepper to taste
First, take the chicken and wash it thoroughly – that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn’t look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the ½ cup of chopped carrots and bay leaves, poultry seasoning and *2* quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. (I cooked it overnight) While the chicken is slow-cooking, it’s a good time to prepare your noodles. Go ahead and boil them according to package directions… but DO NOT COOK THEM UNTIL DONE! Keep in mind that you’re going to drop them into a soup, so you want them el dente (firm), otherwise they’ll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly – if you cook the noodles all the way, the soup’s consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is
tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that’s okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bite-sized pieces. Then, in a heavy 12- inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they’re tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining
2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots – along with the sherry, the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup about 30 minutes to allow all the flavors to thoroughly blend. When you’re ready to eat, ladle out heaping helpings
of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. I used several generous shakes of Tabasco. It was spicy, but not overwhelmingly hot and fiery. And it was HEAVENLY!
CROCKPOT CHEESE SOUP
1/2 stick butter
3 green onions — chopped
3 stalks celery with leaves — chopped
2 carrots — grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
parsley flakes
tabasco sauce — to taste
salt and pepper — to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Melt butter over low heat and saute onions, celery and carrots. Add chicken broth; cover and simmer for 30 minutes. Add other soups, parsley, tabasco, salt & pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir before serving.
CROCKPOT CHEESE AND MEATBALL SOUP
Serving Size : 6
2 cups water
1 cup corn — whole kernel
1 cup potato — chopped
1 cup celery — chopped
1/2 cup carrot — sliced
1/2 cup onion — chopped
2 cubes beef bouillon
1 jar cheez whiz — (16 oz) meatballs
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon tabasco sauce
Meatballs:
Mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.
NOTES : Serve with a crusty bread.
CROCKPOT CABBAGE CHILI SOUP
3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice (or any reduced-sodium)
1 (10-1/2 oz) can Healthy Request Tomato Soup
10 oz kidney beans, rinsed and drained
2 tsp chili seasoning mix
In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.
Great recipe for diabetics, dieters.
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots — thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika — for garnish
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces – the size of a match stick. Separate tops into florets and steam broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and cook until everything is tender and hot. Now you have a choice. You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender – add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets.
CROCKPOT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
CROCKPOT BLACK BEAN SOUP
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin (I omitted this)
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day.
Serve it with shredded cheddar and fat free sour cream.
CROCKPOT BEEF TACO BEAN SOUP
2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion – chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese
Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.
CHICKEN SOUP
2 Onions, chopped
3 Carrots, sliced
2 Stalks celery, sliced
2 teaspoons Salt
1/4 teaspoon Pepper
1/2 teaspoon Basil
1/4 teaspoon Leaf thyme
3 tablespoons Dry parsley flakes
1 package Frozen peas (10 oz.)
1 2-1/2 to 3 lb. whole fryer
4 cups Water or chicken stock
1 cup Noodles
Place all ingredients in slow cooker/Crock Pot, except noodles, in order listed. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to slow cooker/Crock Pot. Add noodles. Turn to HIGH. Cover and cook 1 hour.
BEAN SOUP FOR CROCK POT
1/2 bag Northern beans (dry)
4 c. water
2 (8 oz.) cans tomato sauce
Lawry’s season salt
Pepper
2 med. potatoes, diced
2 carrots, shredded
2 sm. onions, diced
Ham, diced
Soak beans overnight in enough water to cover. Drain beans, put in crock pot and add all other ingredients. Stir. Cook on low all day.
MINESTRONE SOUP
1 1/2 lb. shin beef with bone
1 qt. water
1/2 c. dried red kidney beans
1 tbsp. salt
1 tsp. Accent
2 bay leaves
3/4 tsp. Tabasco
1 1/4 c. chopped parsley
1/2 c. diced celery
1 c. shredded cabbage
3 carrots
1 can tomatoes
1 lg. zucchini
1 (10 oz.) pkg. frozen peas
1/2 c. vermicelli
Grated Parmesan
Combine beef, water, beans, salt, Accent and bay leaves in a deep kettle. Bring to boil; skim. Cover; simmer two hours. Add Tabasco, onion, parsley, celery, cabbage, carrots, and tomatoes. Simmer 25 minutes longer or until fresh vegetables are tender. Add zucchini, peas and vermicelli; simmer 15 minutes longer. Garnish with grated Parmesan cheese, if desired.
Broccoli & Cheese Soup
2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli,thawed
3 tbsp. chopped onions
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 1/2 c. milk
Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours.
8 servings.
BLACK BEAN SOUP
* 2 onion, chopped
* 2 cloves garlic, minced
* 3 tablespoons butter
* 1 pound black beans, soaked overnight,
* drained
* 1 ham bone, cracked
* 1 stalk celery, chopped
* 1 bay leaf
* 1/2 cup sherry, or dry white wine
* salt and pepper, to taste
Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through. Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon
slices.
BARBECUED BEAN SOUP
* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.
CREAMED POTATO SOUP
4 med. potatoes, peeled and cut into eighths
1 sm. onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added chicken broth, undiluted
1 c. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg
Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan. Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth. Combine pureed mixture with milk and remaining ingredients, stirring until well blended. Reheat soup to serving temperature or cover and refrigerate until chilled.
Amount 3/4 cup.
Exchange: 1 starch, 85 calories.
PETER’S GRILL VEGETABLE SOUP
1/2 c. onions, 1/2″ cubes
1/2 c. celery, 1/2″ cubes
1/2 c. carrots, 1/2″ cubes
1/2 c. potatoes, 1/2″ cubes
1 (16 oz.) can whole tomatoes
1/2 tsp. sugar
1 c. frozen mixed vegetables
5 c. water
Salt & pepper to taste
In a kettle saute onions, celery, carrots and potatoes for about 15 minutes. Add tomatoes, sugar, frozen mixed vegetables and water. Simmer until vegetables are done, about 15 to 20 minutes. Salt and pepper to taste.
6 servings.
HEARTY ZUCCHINI SOUP
2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped & thinly sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into quarters lengthwise & thinly sliced
Salt (opt.) & pepper (to taste)
*May be made with low salt chicken bouillon granules. In heavy soup pot melt butter or margarine and saute onions, celery and carrot until soft. Stir in 1/2 cup broth and zucchini. Cook until zucchini is tender, 10 to 12 minutes. Add remaining broth and simmer slowly until vegetables are tender, but still hold their shapes. Season to taste. Serve hot, sprinkled with cheese if desired.
Serves 6. (May add more carrots and celery if desired.)
NO SALT DRY SOUP MIX
2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dry onion flakes
1 tsp. thyme
1 tsp. basil
1/8 tsp. pepper
Use 1/3 cup mix to 1 cup boiling water. May add vegetables. Whole kernel corn, leftover meat.
VEGETABLE SOUP
3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning
Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange.
Exchange 1 serving for 1 vegetable serving.
DIABETIC CREAM OF CAULIFLOWER SOUP
4 tsp. butter or margarine
3 tbsp. flour
3/4 tsp. salt (I used none)
1/8 tsp. pepper
1 1/2 c. vegetable stock and pulp
1 1/2 c. skim milk – or exchange
Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done.