Crock-Pot Potato & Kielbasa Chowder

Thoughts Before Cooking:

I love soup. And I love using my crock-pot. I found this on Pinterest.  It originally comes from the Crock-Pot Ladies

Ingredients:

  • 1 Whole Onion, Chopped
  • 1 Clove of Garlic, Minced
  • 32 oz of Chicken Broth
  • 6 Whole Potatoes, Peeled and Diced
  • 2 Cups of Frozen Corn
  • 16 oz of Kielbasa Sausage, sliced into 1/4 inch pieces
  • 1 Whole Bay Leaf
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Black Pepper
  • 8 oz of Grated Sharp Cheddar Cheese
  • 1 Cup of Heavy Whipping Cream

Directions:

  1. In a 6-oz crock-pot, add all ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or high 5-6 hours, or until the potatoes are tender
  4. Remove the lid and take out the bay leaf and discard.
  5. Add the cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve and enjoy.

Delicious.

I’d make it again in a heartbeat.

For more Pinterest recipes, go to Cinnamon Roll Smoothie

For more crock-pot recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more soup recipes, go to French Onion Soup

Crock-Pot Sausage, Spinach, and White Bean Soup

Thoughts Before Cooking:

I was given a crock-pot, and since then have been trying to find recipes as it makes life so much easier knowing I can be hard and work, and that when I get home and am tired I have dinner already made and waiting.

I got this off pinterest but it originally comes from D*** Delicious.

Ingredients:

  • 1 Tbsp of Olive Oil
  • 1-12.8 oz Package of Smoked Andouille Sausage or Kielbasa Sausage
  • 3 Cloves of Garlic, Minced
  • 1 Onion, Diced
  • 3 Carrots, Peeled and Diced
  • 2 Stalks of Celery, Diced
  • 2-15 oz Cans of Great Northern Beans, Drained and Rinsed
  • 1/2 Teaspoon of Dried Oregano
  • 2 Bay Leaves
  • 4 Cups of Chicken Broth
  • Salt & Pepper
  • 3 Cups of Baby Spinach
  • 2 Cups of Water

Directions:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 mins.
  3. Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves into the slow cooker.
  4. Stir in chicken broth and water until well combined.
  5. Season with salt and pepper.
  6. Cover and cook on low heat for 7-8 hours or on high for 3-4 hours.
  7. Stir in spinach until wilted.
  8. Serve immediately.

Thoughts After Cooking:

I loved it. It was delicious and healthy.

For more Pinterest recipes, go to Hasselback Potatoes

For more Crock-pot recipes, go to Slow Cooker Pinto Beans

For more soup recipes, go to French Onion Soup

Hearty Lasagna Soup

Thoughts Before Cooking:

My husband and I love lasagna, so when I came on this recipe I knew it would be perfect. This recipe comes from 12 Tomatoes: Simple Recipes, Serious Flavor.

Ingredients:

  • 1.5 lbs of Italian Sausage
  • 1 28 oz can of Crushed Tomatoes
  • 10 oz Lasagna Noodles, Broken into Smaller Pieces
  • 8 oz Fresh Kale (Optional)
  • 4 Cups Low-Sodium Chicken Stock
  • 2 Cups of Water
  • 1 Cup of White Onion, Chopped
  • 1/2 Cup of Parmesan Cheese, Grated
  • 2 Bay Leaves
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons of Tomato Paste
  • 2 Tablespoons of Extra-Virgin Olive Oil
  • 1 Teaspoon of Dried Basil
  •  1 Teaspoon of Dried Oregano
  • 1/2 Teaspoon of Red Pepper Flakes

Directions:

  1. In a large stockpot heat the olive oil and brown the sausage.
  2. Once sausage is cooked, add the onion and cook until softened.
  3. Add garlic and cook 1-2 minutes, or until fragrant.
  4. Season with salt and pepper, add the basil, oregano, and red pepper.
  5. Stir in tomato paste until incorporated, then add the crushed tomatoes, chicken stock, water, and bay leaves.
  6. Bring to a boil and cook for 5 mins, then reduce heat and simmer for 25-30 mins.
  7. Add lasagna noodles and kale and cook for 8-10 mins.
  8. Transfer to bowls and top with cheese.

Thoughts After Reading:

I left my soup on the stove to cool so I good put it away in the fridge and when it had all the liquid was pretty much gone!

But otherwise it was really good and I would definitely make it again.

For more lasagna noodle recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more soup recipes, go to Black Bean and Turkey Stew

For more recipes, go to London Fog Fauxccino

Vegetable Soup

thecatwhocookbook

So you have heard of my sister blog: janeaustenrunsmylife.wordpress.com, but I have another sister blog. This one is thecatwhowroteablog.wordpress.com. This blog covers all the books in The Cat Who… mystery series, making recipes mentioned in the book from The Cat Who Cookbook. This recipe is from there.

Now you may wonder, why didn’t I just repost the blog post, like I did for Pride & Prescience (Or a Truth Universally Acknowledged) ? Well thecatwhowroteablog does things a little differently than I do. They post every recipe they make from the particular book in one post, while I like to draw it out doing one at a time.

Thoughts Before Cooking:

I was looking for recipes to use that were low sodium and such for my nana who was visiting. This  recipe was perfect for the cool day and her dietary restrictions.

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Ingredients:

  • 2  14.5 Ounce Cans of Vegetable Broth
  • 1/2 Cup of Chopped Onion
  • 1/2 Cup of  Chopped Celery
  • 1 Clove Garlic, Minced
  • 1 Cup of Sliced Carrots
  • 1 Cup of Diced Potatoes
  • 1 Bay Leaf
  • 1/4 Cup of Barley
  • Salt & Pepper to Taste

Directions:

  1. Place all the ingredients in a pot and simmer, covered, until vegetables are tender and are cooked.
  2. Remove the bay leaf before serving.
  3. Serves 4-6 people.

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Thoughts After Cooking:

While thecatwhowroteablog used lentils instead of barely, I went the way the recipe is actually written.

So my soup wasn’t as good as thecatwhowroteablog claimed this recipe was. I think that mostly had to do with the fact that my grandmother with health issues was joining us, and I had to use the low sodium bland vegetable broth.

It wasn’t horrible, but with regular broth it would have tasted a whole lot better.

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For more soup recipes, go to Zucchini-Tomato Soup

For more low calorie recipes, go to Dark Choco Almond Butter Cookies

For more recipes, go to Cheesy Pesto Pull Apart Bread

Zucchini-Tomato Soup

zucchiniTomato

Thoughts prior to cooking:

This is another recipe that I discovered, not from a book, but online. As it was mysterious as to whether or not it would taste good I decided to post it. Now this isn’t the exact recipe, as I changed it quite a bit. The main reason why I wanted to try it was that I needed a vegetarian recipe and this seemed like it would be an instant hit.

The original recipe didn’t call for a lot of spices, so I decided to remedy that as I like my food flavored, not bland. I also added cheese to it, as I love cheese. So here it is.

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Ingredients:

  • 4 Tablespoons of Olive Oil
  • 1 Large Onion, Chopped
  • 8 Medium Zucchini, cut into 1/2 inch rounds
  • 4 Medium Carrots, cut into 1/2 inch rounds
  • 1 Can of peeled chopped tomatoes
  • 1 Can of peeled chopped tomatoes with chiles
  • 1 teaspoon of salt
  • 2 28-oz cans of vegetable broth
  • 2 Bay leaves
  • 2 Teaspoons of dried Oregano
  • 2 Tablespoons of chopped Parsley
  • 2 Large Avocados, cut into cubes
  • Lemon juice
  • Shredded Cheddar Cheese

In a pot, heat the oil over medium heat.

Add the onion and cook, until translucent. Then add the zucchini, carrots, and the can of tomatoes and one half of the tomatoes & chile can (If you like your soup spicy add the whole tomato & chile can). Add salt to taste.

Add the vegetable broth, bay leaves, oregano, and parsley. If there isn’t enough juice to suit, add more water.

Bring to a boil and reduce heat, continuing to cook until all vegetables are tender.

Cut up the avocado and place it in a dish, Squeeze a little lemon juice on it and mix it up.

To serve, first remove the bay leaves. Ladle soup in a bowl and place avocado and cheese on top.

Enjoy!

zucchinitomatosoup

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 Thoughts after cooking:

This was extremely delicious as the chiles really gave the soup an extra kick. The avocados and cheese were just perfect additions to the soup as well. I absolutely loved this and would totally make it again.

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For more recipes, go to Pasta e Fagioli

For more soups, go to Gazpacho