13 Bean Soup (slow cooker style)

Melinda requested that I put this on the blog. I guess that's what happens when you post on Facebook about how good your dinner smells.

I actually have both Gwen and Mom to thank for helping me with ideas. I have never cooked beans before so I had no idea where to start. I love having a family full of good cooks! I didn't follow a recipe for this, but I'll give you an idea of what I did.

Ingredients:
2 cups uncooked beans (I used the bulk 13-bean mix from Winco)
5 cups water
1 cup broth
1 tsp beef bullion paste (or one bullion cube)
3 cloves garlic, minced (garlic=goodness, am I right?)
2 bay leaves
Italian sausage, cut into 1" pieces and cooked
1 large onion
mushrooms galore
2-3 bell peppers (I used a bunch of little ones)
1/2 head of cauliflower
ground black pepper to taste
celery salt to taste
sour cream (a dollop per bowl)

We used veggies that we had in our fridge, but I'm sure carrots, tomatoes, and many other variations of vegetables would be good. Gwen's in-laws use a ham bone instead of sausage to add flavor.

Steps:
Wash and sort through the beans, removing any rocks. Place beans, water, broth, and spices in the slow cooker and set on low heat. Cook the sausage thoroughly and add to the soup. Cook for 4-5 hours. Add veggies and cook for another 1-2 hours (or more) depending on the heartiness of the vegetables. Serve hot with a dollop of sour cream on top or some shredded mozzarella.

I'm no expert in Crock-Pot cooking, but I think it turned out pretty good. We had some flaky biscuits with it. Yum! It was super easy and healthy.

Gwen says that her sister-in-law, Emily, has some yummy bean recipes. Maybe she will share them with us on here. hint hint. =] If anyone tries something else with this meal that turns out tasty, let me know! Jordan's favorite food is soup.

Mom’s Creamy White Chili

I wish I had a picture of this. Guess I'll have to buckle down, and make it so I can add one. Looks easy enough. :) I've been dying to eat this again ever since Britani made it for family dinner. PS: I wish all you Quigleys lived closer so you could join our monthly family potlucks. They've been a lot of fun!

BJ's Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 TB. oil
2 (15 oz.) cans great northern beans, rinsed and drained (1 ½ cups dry beans cooked or 3 ½ cups cooked beans)
2 (4 oz.) cans diced green chilies
1 (14 oz.) can chicken broth
1 tsp. dried oregano
1 tsp. salt
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper
½ cup whipping cream
1 cup sour cream


In a large pan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. Serves 7.

Killer Tomato Soup

I love love love grilled cheese sandwiches, so naturaly I gobbled up the recipe idea that Melinda posted a while ago. I decided to go all out and make my own tomato soup to go with the sandwiches. After finding and tweaking this recipe, it rocked! Jordan raved about it. I don't think I'll be buying Campbell's any time soon. This was way too easy and yummy.



Killer Tomato Soup

2 (28 oz) cans crushed tomatoes
1 (14 oz) can chicken broth
1 cup heavy cream
6 tbs butter (I use unsalted)
15 fresh basil leaves, minced
pepper to taste

In medium sized pot, bring tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 mins. Add basil and pepper. Reduce heat to low; stir in cream and butter (slice it so it melts more evenly). Cook until butter is melted.

We enjoyed this recipe with Chef Doughty's Pizza Style Grilled Cheese Sandwich on sourdough bread.

Hearty Minestrone Soup

This is a recipe that I really like. It is healthy, hearty, and a great one for food storage. I am making it tonight...give it a try and let me know how you like it!
Love you all!
Jen

Hearty Minestrone Soup

3 cans beef broth
1 can red kidney beans, undrained
1 can cannellini beans, undrained
1 can (or bottle) of crushed tomatoes
1 pkg. frozen, chopped spinach (thawed)
1 pkg. your favorite frozen mixed veggies (thawed)
1 med. onion, chopped
1 tsp. garlic powder
1 tsp. black pepper
1 cup uncooked elbow macaroni (or sm. wheat pasta)

*Combine all ingredients except pasta. Bring to boil over Med. High heat then stir in noodles.
Reduce heat to low and simmer for 30 min. or until pasta is tender, stirring occasionally.
Makes 12 cups.
Really good with some cornbread and honey or fresh homemade bread. :)

Potato Chowder

My mouth is watering as I think about making this tomorrow night.

Potato Chowder

8 cups diced peeled potatoes
1/3 cup chopped onion
3 cans (14 1/2 oz) chicken broth
1 can cream of chicken soup
1/4 tsp. pepper
1 pkg. (8 oz) cream cheese; cubed
1/2 ob. bacon; cooked and crumbled
snipped chives

In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until the potatoes are tender. Add cream cheese, and stir until blended. Garnish with bacon and chives.

*I'm actually going to make this on the stove top tomorrow, because I haven't gone to the store for ingredients yet. Also I like to add the bacon straight to the soup so it's good and bacon-y all the way through. Mmm...bacon.

Chicken Lemon Soup

Creamy Chicken Lemon Soup

3 Tablespoon Butter
4 oz mushrooms sliced
1 Cup sliced celery
1 Cup sliced carrots
1 onion chopped
3 Tablespoon flour
6 Cups chicken broth
1.5 Cups half and half
2 Tablespoon chopped parsley
1.5 lbs cooked chicken cut in bite size pieces
1 Cup dry farfalle pasta
3 Tablespoons fresh lemon juice

Melt butter in large pot over medium, add veggies and cook 5 minutes or until tender. Add flour cook 3 minutes. Add in chicken broth and bring to a simmer. Add half and half and parsley and simmer 5 minutes. Add chicken, cooked pasta and lemon juice.

I got this recipe from my friend Lauren and it is now one of my favorites... So good for fall/winter time!