sonsandparker
New member
@arobinson 2 cans of cream corn 2 potatoes cubed 1/2 chopped onions 1- 15oz chicken broth Cook in sauce pan till potatoes are done
Light and Healthy Broth-Based Soup Recipes (No Beans or Peas!)
- Thread starter arobinson
- Start date
awkwardsmile
New member
Zuppa Toscana
1 small onion diced
1 tbsp olive oil
1 lb spicy Italian sausage ( no casing )
Brown onion and sausage
Add 2c water 1 chicken bouillon
8 oz fresh kale
Boil until kale is cooked down
2 med potatoes diced
1 can cannellini beans
2 tbsp minced garlic
32 oz chicken stock
2 diced carrots
Boil till potatoes are soft
Add onion powder salt pepper Italian spices simmer 1hr
Add 1 can evaporated milk
Garnish with Italian cheese
1 small onion diced
1 tbsp olive oil
1 lb spicy Italian sausage ( no casing )
Brown onion and sausage
Add 2c water 1 chicken bouillon
8 oz fresh kale
Boil until kale is cooked down
2 med potatoes diced
1 can cannellini beans
2 tbsp minced garlic
32 oz chicken stock
2 diced carrots
Boil till potatoes are soft
Add onion powder salt pepper Italian spices simmer 1hr
Add 1 can evaporated milk
Garnish with Italian cheese
I love lasgna but it's way too hot to bake in the oven! Thanks to my crock pot I can still enjoy lasagna and stay out of the hot kitchen!
Crockpot Lasagna
Ingredients :
1 pound of ground beef
Lasagna noodles
1 jar of spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups grated mozzarella cheese
2 tablespoons grated parmesan cheese
Itinerary :
Brown ground beef and drain.
Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker.
Toss remaining sauce with beef.
Place 2 uncooked lasagnas on top of the sauce in the slow cooker.
Spread 1/3 of the meat mixture over the noodles.
Spread 3/4 cup of cottage cheese over the meat.
Sprinkle 1/2 cup mozzarella cheese over the cottage cheese.
Add another layer of uncooked noodles, 1/3 of the meat mixture, remaining cottage cheese and 1/2 cup mozzarella cheese.
Add another layer of uncooked noodles, the meat mixture and the mozzarella cheese.
Sprinkle with Parmesan cheese.
Cook over low heat for 4 hours.
If the cooking time is longer, the cheese is a little better cooked.
Enjoy ❤
Crockpot Lasagna
Ingredients :
1 pound of ground beef
Lasagna noodles
1 jar of spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups grated mozzarella cheese
2 tablespoons grated parmesan cheese
Itinerary :
Brown ground beef and drain.
Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker.
Toss remaining sauce with beef.
Place 2 uncooked lasagnas on top of the sauce in the slow cooker.
Spread 1/3 of the meat mixture over the noodles.
Spread 3/4 cup of cottage cheese over the meat.
Sprinkle 1/2 cup mozzarella cheese over the cottage cheese.
Add another layer of uncooked noodles, 1/3 of the meat mixture, remaining cottage cheese and 1/2 cup mozzarella cheese.
Add another layer of uncooked noodles, the meat mixture and the mozzarella cheese.
Sprinkle with Parmesan cheese.
Cook over low heat for 4 hours.
If the cooking time is longer, the cheese is a little better cooked.
Enjoy ❤
Crockpot Ham, Green Beans and PotatoesIngredients:
1 pound of boneless ham, cut into bite-sized pieces
1 pound of fresh green beans, trimmed
1 pound of baby potatoes, halved or quartered
1 onion, diced
3 cloves of garlic, minced
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of paprika
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of chicken or vegetable broth
Instructions:
Place the ham, green beans, potatoes, onion, and garlic in the crockpot.
In a small bowl, mix together the thyme, rosemary, paprika, salt, and black pepper. Sprinkle the seasoning mix over the ingredients in the crockpot.
Pour the broth over everything in the crockpot.
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and the green beans are cooked to your liking.
Serve hot and enjoy!
1 pound of boneless ham, cut into bite-sized pieces
1 pound of fresh green beans, trimmed
1 pound of baby potatoes, halved or quartered
1 onion, diced
3 cloves of garlic, minced
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of paprika
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of chicken or vegetable broth
Instructions:
Place the ham, green beans, potatoes, onion, and garlic in the crockpot.
In a small bowl, mix together the thyme, rosemary, paprika, salt, and black pepper. Sprinkle the seasoning mix over the ingredients in the crockpot.
Pour the broth over everything in the crockpot.
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and the green beans are cooked to your liking.
Serve hot and enjoy!
loveisthelaw99
New member
If you like tomato soup, here’s a easy and yummy recipe!
1 jar Alfredo sauce
1 jar spaghetti sauce
1-2 cans chopped tomatoes
Mix all together and heat until thoroughly heated and serve. (If you don’t want it as creamy, add a little bit of broth.) it is so good!
1 jar Alfredo sauce
1 jar spaghetti sauce
1-2 cans chopped tomatoes
Mix all together and heat until thoroughly heated and serve. (If you don’t want it as creamy, add a little bit of broth.) it is so good!
amazinglord123
New member
Chili is good fry hamburger add two cans of chili beans, and 2 can diced tomatoes and 2 packs chili powder and cook on stove until broth is thick or beans soft and make cornbread
My go to is a wonderful cabbage soup with any veggies of choice..broth should more on the light .I've used diced tomatoes,water n some chx broth.again,this is flexible.i add ground beef .side of white rice.i also make a great chx soup..I make my own broth from boiling the chicken.. veggies of choice noodles on the side.n some biscuits.both of these soups like n they are both fussy..
joyhelpinghands
New member
Leek & potato
2tbsp olive oil
2 leeks (into 1cm rounds), chopped
1 onion, finely chopped
400g potatoes (floury ones work best)
900ml vegetable stock (or 2x stock cubes)
1 tsp ground pepper
crusty brown granary baguettes (to serve)
parmesan cheese (to serve), grated
Heat the butter in a large pan and then add chopped leeks and onion and cook gently until softened
Peel and dice the potatoes
Add the potatoes to the pan - let these cook for about five minutes
Add the stock and bring to the boil then reduce the heat
Cover and simmer gently for 30-35 minutes until vegetables are very tender
Leave either chunky or whizz in a food processor
Season to taste and serve hot with warm baguettes.
Mince & macaroni soup
1 tbsp oil
400g minced beef
1 onion (large), chopped
garlic (1x clove), crushed
450ml beef stock (or water)
500g passata
400g chopped tomatoes (1x tin)
1 tbsp soy sauce
2 tsp italian herbs (dried)
1 bay leaf
salt (to taste)
pepper (to taste)
200g macaroni (uncooked)
Heat the oil in a frying pan, brown the mince for approximately 5 minutes, add the onion and garlic, then sauté for a further 3 minutes
Transfer to the slow cooker
Add the stock, passata, tomatoes, soy sauce, dried herbs, bay leaf and season with salt and pepper
Cover and cook on low for 6-8 hours
15 minutes prior to serving cook the macaroni according to the packet instructions
Stir into the soup and ladle into large bowls and serve with crusty bread
2tbsp olive oil
2 leeks (into 1cm rounds), chopped
1 onion, finely chopped
400g potatoes (floury ones work best)
900ml vegetable stock (or 2x stock cubes)
1 tsp ground pepper
crusty brown granary baguettes (to serve)
parmesan cheese (to serve), grated
Heat the butter in a large pan and then add chopped leeks and onion and cook gently until softened
Peel and dice the potatoes
Add the potatoes to the pan - let these cook for about five minutes
Add the stock and bring to the boil then reduce the heat
Cover and simmer gently for 30-35 minutes until vegetables are very tender
Leave either chunky or whizz in a food processor
Season to taste and serve hot with warm baguettes.
Mince & macaroni soup
1 tbsp oil
400g minced beef
1 onion (large), chopped
garlic (1x clove), crushed
450ml beef stock (or water)
500g passata
400g chopped tomatoes (1x tin)
1 tbsp soy sauce
2 tsp italian herbs (dried)
1 bay leaf
salt (to taste)
pepper (to taste)
200g macaroni (uncooked)
Heat the oil in a frying pan, brown the mince for approximately 5 minutes, add the onion and garlic, then sauté for a further 3 minutes
Transfer to the slow cooker
Add the stock, passata, tomatoes, soy sauce, dried herbs, bay leaf and season with salt and pepper
Cover and cook on low for 6-8 hours
15 minutes prior to serving cook the macaroni according to the packet instructions
Stir into the soup and ladle into large bowls and serve with crusty bread
joyhelpinghands
New member
Prawn, leek and sweetcorn chowder
2 tsp vegetable oil
150g new potatoes, cut into 2cm dice
400ml hot vegetable stock
1 x 195g tin sweetcorn, drained
120g frozen raw King prawns
200ml semi-skimmed milk
Heat the oil in a medium saucepan and fry the potatoes and leek for 5 minutes. Add the stock and sweetcorn, bring to the boil, cover and simmer for 5 minutes.
Add the prawns and milk and cook for a further 5 minutes until the potatoes are tender and the prawns fully cooked.
Salmon & noodle soup
1 frozen skinless salmon fillet (or any fish or even chicken), cubed
500ml chicken stock (low salt)
dried noodles (portion of, such as udon)
2 dss sweetcorn, drained
1 small carrot (or any other veg they like), grated
1 small courgette (or any other veg they like), grated
1 chilli (optional), sliced
ginger (optional)
coriander (optional)
basil (optional)
1 lime (optional)
Bring stock to the boil
Add the salmon
4 minutes later add the noodles and cook for as long as directed on the packet
Add 2 dessert spoons of tinned sweetcorn
If looking too dry, add a drop more stock
Put a dessert spoon of each grated veg in each bowl
Ladle the soup, fish and noodles over the grated veg
2 tsp vegetable oil
150g new potatoes, cut into 2cm dice
400ml hot vegetable stock
1 x 195g tin sweetcorn, drained
120g frozen raw King prawns
200ml semi-skimmed milk
Heat the oil in a medium saucepan and fry the potatoes and leek for 5 minutes. Add the stock and sweetcorn, bring to the boil, cover and simmer for 5 minutes.
Add the prawns and milk and cook for a further 5 minutes until the potatoes are tender and the prawns fully cooked.
Salmon & noodle soup
1 frozen skinless salmon fillet (or any fish or even chicken), cubed
500ml chicken stock (low salt)
dried noodles (portion of, such as udon)
2 dss sweetcorn, drained
1 small carrot (or any other veg they like), grated
1 small courgette (or any other veg they like), grated
1 chilli (optional), sliced
ginger (optional)
coriander (optional)
basil (optional)
1 lime (optional)
Bring stock to the boil
Add the salmon
4 minutes later add the noodles and cook for as long as directed on the packet
Add 2 dessert spoons of tinned sweetcorn
If looking too dry, add a drop more stock
Put a dessert spoon of each grated veg in each bowl
Ladle the soup, fish and noodles over the grated veg
I'm making this soup tomorrow- veggie cabbage soup. 1 med head cabbage, cut up, 2 chopped carrots, 2 stalks of chopped celery,1 chopped onion, 2 T olive oil, 1 half t. Chilli powder, 1 can cannilli beans ( drained), 1 t thyme, 2 minced cloves garlic, kosher & pepper to taste, 4 cups veg broth, 2 c water, 1 can fire roasted tomatoes ( drained)., 1 eighth t red pepper flakes and 1 T choppped fresh parsley. Dutch oven cook onion carrots,, celery in olive oil, season w/ s & p, chilli powder. Cook til veg are soften ( 5-6 min ) then stir in beans garlic and thyme then add vegetable broth and water simmer a few min then add cabbage til it wilts. Remove from heat stir in red pepper flakes , parsley and additional s & p if needed. Garnish with parsley.
iwanttobefree
New member
@arkseeker this!
Chicken & rice soup. Diced onion, carrot & celery. Sauté those in butter, add some minced garlic, 5-6 cups of chicken broth. 2-3 pounds of chicken. Chicken thighs are more tender and don’t dry out as easily. I like to put a dash of soy sauce & hot sauce. Doesn’t make it spicy just adds extra flavor. Season how you like- I use salt, pepper, and different herbs I have on hand like oregano, thyme or basil. Bring everything to a gentle boil, you don’t want to cook your chicken too fast. Cook everything 15-20 min. Cook white rice in a separate pot. I like to put my white rice in bowls and spoon the soup over it to serve. Leftovers keep better if you store the rice and soup separately.
