Tag: Soup

Slow-Cooker Northern Bean Veggie Soup

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Bean soup is a classic filling dish, and an easy dish to make in a slow cooker. For this recipe, I didn’t soak my beans early, so I had to do the quick soak method, by boiling the beans and letting them soak. I adding 1 cup of diced onion and sliced carrots, I also sliced 3 Garlic cloves. I should have added some sliced green beans too for more color. I added the softened Northern beans. As for broth, I started with 4 cups of water, and added 2 chicken bouillon. When I checked the dish at the two hour mark, the broth was very light, and a lot of water had evaporated. So, I added 2 more cups of water and 2 more chicken bouillons. You can easily make this dish vegetarian by using vegetable stock. You can also season with your desired spices before serving. I added my spices at the beginning, and most of the flavor had cooked out. I added 1 tbsp basil and 1 tsp red pepper flakes. This recipe made 4 adult sized servings. I also suggest serving with rolls or English muffins.

Slow-Cooker Northern Bean Veggie Soup Recipe CardDownload

What You Will Need

  • 1/2 lb Great Northern Beans
  • 1 cup each, 2-4 types of Diced/Sliced Veggies
  • 2 Cups water
  • 4 cups veggie/chicken broth
  • Slow cooker

Directions

  1. Soak your beans overnight, or cover beans with 2 inches of water, boil for 5 minutes, then let sit for 1 hour.
  2. In the slow cooker, add your choice veggies. Add softened beans. Add water and broth, then cook on high for 6-8 hours.
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Ratatouille

Ratatouille is a classic french dish that stemmed from poverty. Because they could not afford it, they made do with that they had. I don’t usually make vegetarian dishes because they usually aren’t filling, and I require a lot of protein in my daily regimen. This dish, however was not only incredibly filling, but it was also delicious! I don’t always like the texture of zucchini, but in this dish it has the perfect consistency and the tomato just compliments the squashes so well. For flavoring, I decided to go with thyme, rosemary and basil, and all three spices help unify this dish and add a layer of more flavor. I highly recommend this dish! Finally, though I have not tried freezing this dish, the ingredients are perfect for freezing, so I plan to freeze some the next time I make this giant pot of ratatouille. This recipe makes 6-7 adult sized servings.

  1. Wash, half, and slice 2 large zucchini and 2 medium yellow squash. Dice one medium onion. Add all to a dutch oven.
  2. Place dutch oven over medium high heat. Add 2 Tbsp canola or vegetable oil and 1 Tbsp garlic powder. Cook for 5 minutes stirring occasionally.
  3. Add 16 Oz of diced tomatoes, or 3 large tomatoes diced. Add 2 tsp of each thyme, rosemary, and basil. Cook covered for 10-15 minutes or until tomato is cooked, and zucchini and squash are tender.
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Venison Stew

The last couple of days I have been feeling sick, and I’ve found that nothing is better than homemade soup. This broth is so tasty that I could drink it all day! The fresh potatoes and carrots also add wonderful flavor and great nutrients. Take your time when making it, other than that, it’s so easy!

  1. Take your cubed venison and brown it in a dutch oven or stock pot with 1 Tbsp oil. Add 1 medium onion diced and 1 Tbsp butter. Cook until the onion is sweating or translucent to your preference.
  2. Add 5 cups of beef broth and 2 Tbsp horseradish. Bring to a boil.
  3. Dice up 3-4 potatoes (about 2 cups) after rinsing and scrubbing clean. Also cut up 2-3 carrots or cut in half 10-15 baby carrots (about 1 cup). Once mixture is boiling, add potatoes and carrots. Cook for 15-20 minutes until potatoes and carrots are tender. Add more broth or water if too much boils off.
  4. Once cooked, add additional 1 Tbsp horseradish, 1 Tbsp worcestershire sauce, and additional herbs as desired. Mix 3 Tbsp flour (or 1 beef gravy packet) with 1/2 cup water whisk until smooth, then add to stew. Cook for another 5 minutes. Transfer to serving bowls and let cool for 5 minutes before eating.
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Potato Soup

This was my great-grandmother’s recipe for potato soup. She lived during the great depression, and this recipe is an obvious example of this. This was my first time making this soup, but this is the recipe exactly the way that she had it. It’s incredibly flavorful considering the ingredients and I highly recommend at least trying it. *The original recipe did say to use a 3qt sauce pan and fill it half way with potatoes, but as you can see with my photos, 3 qt wasn’t big enough for me, nearly over flowing when adding the wax beans and my inability to stir it.

  1. In a 4 qt dutch oven or larger, peel and cube potatoes into bite sized pieces. Fill the pan to 1.5 quarts with potatoes, or about 8 cups of potatoes. Slice thinly 1 medium onion or 2 small onions, and add to pot. Cover with water.
  2. Boil until potatoes are done, about 20-30 minutes. Add 1 can of wax beans and juice. Heat to boil. Add 1 can of evaporated milk, then heat, but do not boil. Add 2 Tbsp of salt and 2 Tbsp butter to taste. Remove from heat and serve.
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Easy Tuna Noodle

Tuna noodle casserole is a staple of depression era cooking. It’s a simple dish that requires very little to feed many people for the night. Though I’m sure there are fancier ways to make tuna noodle, this is the way I grew up with and the way my mom grew up with too. This recipe makes enough to serve 3 adults, but the recipe can easily be stretched by adding more noodles, or doubling/tripling the existing recipe. You can also then stick it in a casserole dish once mixed and add a crisp topping and bake, however I’ve always had it without, and I tend to prefer it quick and easy. Since I don’t do the casserole step, I tend to just call it tuna noodle, since I don’t make it into a casserole.

  • Bring a pot of water to a boil
  • Add 1/2 a bag (8oz) of egg noodles and cook to al dente, and strain.
  • In a dutch oven add one strained can of tuna, one can of cream of mushroom soup, and one can of Milk. Bring to a boil and stir till smooth.
  • Once smooth, add the noodles and cook for 3-5 minutes, and serve. Sauce thickens upon standing. Best serves with buttered bread and sweet peas.

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