Sunday, June 24, 2012

15 minutes and I am out of the kitchen--soups

Yesterday I talked about boxed tomato-red pepper soup. I add basil, chopped, seeded tomatoes, and blue cheese. If I need to stretch it out I add some milk.
Top with sour cream or Parm.

Crock pot cookbooks are full of soup recipes. Throw ingredients in a pot and turn the pot on. Be careful, some crockpots have two Knobs.

Beef and vegetable soup

1pd ground beef, cooked with onion and garlic. (I cook ground meats when I get home from the grocery store and divide it into meal proportions).

2cups cabbage and carrots mixed, shredded
10 ounces frozen corn
Green beans
4cups tomato juice
1can diced tomatoes
Basil, pepper, w sauce.

Cook on low 8-10 hours.
This is from bH&g crockery cookbook. It could price out as expensive. I would use a can of green beans and substitute a can of diced tomatoes with some stock whirled in the blender.

Manhattan clam chowder

2 6 oz cans of clams, drained, save juice

Drained clam liquid
2cups potatoes, cubes
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red pepper
1can diced tomato
2T Italian seasoning
1- 10 oz can of tomato juice
Salt, thyme and bay leaf

Dump everything EXCEPT the clams in the crockpot.
Cook on low 8-10hours or on high 4-5 hours

When ready to eat,turn pot up to high, add clams and cook 5 minutes.discard bay leaf.
Garnish with crumbled bacon if desired.

That's all for now

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When ready to eat, turn pot on high, add the drained clams

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