Wild Turkey Soup

Ingredients:

1 lb cooked turkey – cubed

1 cup ¼” thick sliced carrots

1 pkg of sliced baby bella mushrooms –8oz

1 pkg of sliced mixed mushroom medley- 8oz

2 cups of long grain wild rice cooked

1 tbsp basil

1 tsp tarragon

¼ tsp ground ginger

1 tsp salt

1 tsp pepper

1 large can of chicken stock –24 oz

Directions:

1. Combine all ingredients in a 4-5 quart slow cooker adding the chicken stock last.
2. Cook on low heat for 5-6 hours or high heat for 3-4 hours.

Drunken Beef Stew

Ingredients:

1 lb of stew beef – cubed

1 small bag frozen peas

1 small bag frozen corn

3 large white potatoes- cubed

4 carrots – chopped

1 cup onion – chopped

1 cup celery – chopped

1 can of diced tomatoes

1 tbsp dried parsley

1 tbsp dried oregano

1 tbsp dried basil

1 tsp salt

1 tsp pepper

1 bottle of lager beer

5 cups beef broth

Directions:

1. Combine all ingredients in a 4-5 quart slow cooker adding the beef stock last.
2. Cook on low heat for 8-10 hours or high heat for 5-6 hours.

One Exotic Soup

Ingredients:

1 pound pork shoulder-cubed

1 can of rotel –10 oz

1 dry chili season packet

1 tbsp garlic-minced

½ lb fresh green beens – cut in 1 inch pieces

2 cups sweet potatoes – 1” cubes

1 bunch of scallions – sliced

1 green bell pepper –sliced and cut in 1 inch pieces

3 sun dried tomatoes – sliced

Salt and pepper to taste

Directions:

1. Combine all ingredients in a 4-5 quart slow cooker adding the water last.
2. Cook on low heat for 7-8 hours or high heat for 3-4 hours.

Vegetable Delight

Ingredients:

1 cup cauliflower – broken in large pieces

1 cup zucchini – thickly sliced and halved

1 cup onions – chopped

1 red bell pepper – in thick strips

½ cup frozen cut green beans

½ cup frozen corn

½ cup frozen peas

8-10 baby white potatoes – quartered

2 tbsp fresh cilantro

1 tsp curry powder

1 tsp ground ginger

1 can of light coconut milk – 14 oz

4 cups vegetable stock

Directions:

1. Combine all ingredients except the coconut milk in a 4-5 quart slow cooker adding the vegetable stock last.
2. Cook on low heat for 8-10 hours or high heat for 5-6 hours
3. An hour prior to serving add the coconut milk and stir soup.

Hearty Tomato Soup

Ingredients:

2 cans of whole stewed Italian style tomatoes, do not drain– 14 oz

1 can of tomato paste

2 cups mirepoix (2 parts onions,1 part celery,1 part carrots all diced)

1 jar artichoke hearts – chopped removing the tough outer leaf tips.

1 tsp fennel seeds

3 bay leaves –whole

1 tbsp oregano

1 tsp marjoram

1 tsp ground mustard

2 tsp kosher salt

1 tsp cracked pepper

4 cups water

Directions:

1. Combine all ingredients in a 4-5 quart slow cooker adding the water last.
2. Cook on low heat for 8-10 hours or high heat for 5-6 hours. 

Picnic Beef Soup

Ingredients:

1 lb lean ground beef

1 bag of pre-packaged shredded slaw mix

1 cup sour cream

1 red pepper chopped

1 onion chopped

1 bag frozen corn – 8 oz

1 tsp poppy seeds

1 bag frozen petit peas–8 oz

1 can of diced tomatoes –drained

1 tsp white pepper

1 tsp crushed red pepper

4 cups vegetable stock

Directions:

1. Combine all ingredients in a 4-5 quart slow cooker adding the vegetable stock last.
2. Cook on low heat for 8-10 hours or high heat for 5-6 hours

Chicken Fajita Soup

Ingredients:

1 lb chicken – raw and cubed

1 pkg frozen fajita vegetables – onions and peppers – 10 oz

2 cups shredded collard greens

1 pkg dried fajita mix

¼ cup minced jalapenos

1 can black beans –drained and rinsed

1 can rotel – drained

1 cup of tomato juice

4-6 cups of chicken stock

Topping:

Tortilla chips

Light Sour Cream

Directions:

1. Combine all ingredients in a 4-5 quart slow cooker adding the chicken stock last.
2. Cook on low heat for 8-10 hours or high heat for 5-6 hours
3. Just before serving top with broken tortilla chips and a scoop of sour cream.