Hamburger Soup with Barley (Crockpot)

This comes form the "Fix It and Forget It" cookbook.

Ingredients:

1 lb ground beef

1 med onion, chopped

5 cups beef broth

1 14 oz can diced tomatoes

1 cup sliced carrots

3 celery ribs, sliced

8 Tbsp barley

1 bay leaf

1 tsp dried thyme

1 Tbsp dried parsely

1 tsp salt

1/2 tsp pepper

1 can corn, drained

Directions:

Brown beef and onion in skillet.  Drain, then place in crockpot.  Combine the remainder of the ingredients int he slow cooker.  Cover and cook on high 3 hours or low 6-8 hours.

*Barley can be substituted for 1/2 cup food storage soup mix, or add both for a thicker soup.

Taco Soup (Crockpot)

My sister-in-law, Emily, sent this to me.

I love my crockpot for those really busy days, especially the recipes that dump a few quick ingredients in and you are done.

This one looks like a winner!

2 chicken breasts

1 can cream of potato soup

1 can kidney beans

1 package frozen corn (small package)

1 can diced tomatoes

1 package taco seasoning mix

2 chicken bouillon cubes

2 cups water

 

Mix and cook in crockpot all day.  Shred chicken right before serving.  Top with tortilla chips, shredded cheese, and sour cream.

Italian Sausage Soup (Stove or Crockpot)

This recipe is directly from sister-in-law Michell.  I recently asked my family members to send favorite recipe to share, and these are some of hers. 

My winter menu just got better!!

Ingredients:

1 lb. Italian sausage (could use pepperoni, hamburger, kielbasa, or leave the meat out)

2 cloves garlic, minced
1 onion, diced

4 (14 oz) cans beef broth (7-8 cups)

2 (14.5 oz) can Italian-style diced tomatoes
3 potatoes, diced

1 C. sliced carrots
 1/4 t. ground black pepper
1 tsp salt

1 (14.5 oz) can Great Northern Beans, undrained

1-2 small zucchini, cubed
3/4 C. orzo or ditalini or small pasta (my kids requested more pasta so I add 1 C)

2 C. spinach, packed, rinsed and torn (if frozen thawed and squeeze out water)

Directions:

1. Brown sausage with garlic and onion. Drain.  Stir in broth, tomatoes, potato and carrots, and season with salt and pepper.  Reduce heat, cover and simmer 15 min.

2. Stir in beans with liquid and zucchini and pasta.  Cover and simmer another 10 min or until pasta and zucchini are tender.

3. Remove from heat and add spinach.  Replace lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready after 5 min.

4. Top with grated Parmesan cheese

OR Crockpot Directions:

1. Brown Sausage and drain.

2. Add remaining ingredients except pasta and spinach and simmer for 4-5 hours high,  6-8 low.

3. 30 min. prior to serving add pasta or just cook pasta on it's own and add to soup with a bit of the pasta water

4. Add spinach last 5 min.  Replace lid for a few minutes and serve.

Pasta Fagioli (Stove or Crockpot)

Sadly, I do not remember where I got this recipe so I cannot give credit to the creator.  I have changed it  slightly, so maybe that doesn't matter?  Thanks, whoever you are!

Ingredients:

1 lb ground beef

1 chopped onion

3 carrots

3 stalks celery (or celery seed if your husband hates the texture of celery)

2 28 oz cans diced tomatoes with liquid

1 can kidney beans, drained

1 can cannellini or Great Northern beans, drained

30 oz beef stock (or the bouillon + water thing)

2 tsp  oregano

1  tsp pepper

1 Tbsp parsley

1 20 oz jar/can of favorite spaghetti sauce

4-6 oz small pasta of choice

Directions:

Brown beef and onion and drain.

If making in the crockpot, put beef in and add everything else except pasta.  Cook low 7-8 hours or high 4-5.  Add pasta the last 30 minutes. * Note that spices can lose their strength in the crockpot and may need more than the above recipe lists for oregano, pepper and parsley.

If making on the stove, add other ingredients, except pasta, and bring to a boil.  Reduce to simmer and add pasta.  When pasta is done, you are ready to serve.

Pork Chalupas

This is a new family favorite.

It was served to us by our friend Deirdra P and we have been eating it ever since.

3 pound pork roast

1 pound dry pinto beans

2 garlic cloves, minced

1 tbsp ground cumin

1 tbsp ground oregano

2 tbsp chili powder

1 tbsp salt

1 - 4 oz cans chopped green chilies

-Sort beans and rinse.  Soak beans overnight as directed and in the morning drain and transfer to crockpot on top of roast.  Or if you forget to soak them like I always do, bring beans and water to a boil for about 10 minutes then drain beans and transfer to crockpot on top of roast.  

Place roast in bottom of crockpot.  Add remaining ingredients including beans.  Add just enough water to cover all the ingredients.  (Hot water is recommended to get the cooking started faster on those beans.)  Cook on high for 1 hour, then on low for 6+ hours. Remove meat and shred.  Return meat to slow cooker.  Cook on high about 30 minutes more.  

Serve with desired toppings.  We use this recipe in tortillas, over chips for ultimate nachos, inside quesadillas, to fill enchiladas or chimichangas, and as the meat in layered Cafe Rio type salad.

This makes about 12-16 servings.