3 cups chicken broth or bouillon
1/4 cup finely chopped celery
1/4 tsp salt
1 small onion, finely chopped
2 tbsp butter or margarine
1/2 cup peanut butter
1 cup milk or light cream
1/4 cup flour
1/4 cup water
1/4 cup finely chopped peanuts (optional)

Method

Combine chicken stock, celery, salt, onion, butter, and peanut butter in your Crockpot. Cover and cook on high for 2-3 hours. Add milk and flour that has been dissolved in 1/4 cup water. Cook on high 15 minutes or until slightly thickened, stirring several times. Sprinkle peanuts over each serving if desired. Makes 4 servings

STEAK SOUP

2 lbs coarsely ground chuck,browned and drained
5 cups water
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
2 cans(14 1/2 ozs each) diced tomatoes
1 package(10 oz) frozen mixed vegetables
5 tablespoons beef base granules
1/2 teaspoon pepper
1/2 cup butter melted
1/2 cup all purpose flour
salt to taste

Method.

Place all ingredients, except butter, flour, and salt in Crock Pot.Cover; cook on low 8 to 10 hours(High: 4 to 6 hours). One hour before serving, turn to high. Make a paste of  melted butter and flour. Stir until smooth. Pour into Crock Pot; stir until well blended. Season soup, if desired, with salt. Cover; cook on high until thickened. Serve hot!!

Bouillabaise

1 carrot, chopped
1 onion, chopped
1 clove garlic, minced
1 lb can tomatoes, cut up
3 cups water
2 bay leaves
2 cups beef bouillon
1/4 cup chopped parsley
1/2 tsp dried thyme leaves, crushed
1 tbsp salt
1 tsp lemon juice
1/16 tsp powdered saffron
1 lb large uncooked shrimp, shelled
1 lb fresh or frozen fish fillets, thawed and cut
into 2 inch chunks
2 uncooked lobster tails, cut into 2 inch chunks

Method

In large Crockpot, combine carrot, onion, garlic, tomatoes, water, bay leaves, bouillon, parsley, thyme, salt, lemon juice and saffron. Cover and cook on low for 6-8 hours. Strain; return broth to pot. Turn to high. Add shrimp, fish fillets and lobster. Cover and cook on high for 20-30 minutes or until seafood is done. Serve in large bowls with french bread.

1 tbsp butter
1 tbsp all purpose flour
1 cup milk
1 tin (15 oz) corn kernels
2 cups chicken stock
2 tbsp chopped celery
1 tbsp chopped onion
1 tsp worcestershire sauce
2 cups milk
salt and pepper
slivered almonds

Method

Melt the butter in a small saucepan. Stir in the flour and cook over low heat for one minute.Slowly add the 1 cup of milk, stirring constantly, until thick and smooth. Drain the corn and add to the white sauce.Put the corn mixture, chicken stock, celery, onion and worcestershire sauce in the crockpot and cook on low setting for 2 hours.Add the second amount of milk and salt and pepper to taste. Mix well and heat through. Serve garnished with slivered almonds.

Eastern Meatball Soup

1/3 cup lentils
1 medium onion, chopped
2 small carrots, chopped
1 stalk celery, chopped
2 tbsp oil
1/2 lb tomatoes
1 tsp grated fresh ginger
1 tsp salt
1/2 tsp cumin
1/4 tsp pepper
6 cups beef stock
1 pound ground lamb
1/3 cup chicken stock
3 tbsp all purpose flour
1 tsp salt
1 clove garlic, minced
1 tbsp finely chopped parsley

Method

Put lentils in a saucepan with enough water to cover. Bring to the boil and boil for 3 minutes. Remove from heat and allow to stand for 1 hour. Return to heat and simmer for 1 more hour. Add a little more water if needed. Drain.
Saute the onion, carrots and celery in the oil until the onion is transparent. Put into the crockpot.Add the lentils, Tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the low setting for 4 hours
 Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into balls and drop into the soup. Cook for another 45 minutes. Serves 6

1/2 cup each, great northern beans, kidney beans, navy beans, lima beans, butter beans, split pea or yellow beans, pinto beans and lentils
water
1 ham bone
2 chicken bouillon cubes
1 can (28 ozs) tomatoes with liquid, quartered
1 can (6 ozs) tomato paste
1 large onion, chopped
3 celery stalks, chopped
4 carrots, sliced
2 garlic cloves, minced
1/2 cup dried chives
3 bay leaves
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 teaspoon ground red or cayenne pepper

Method.

Wash all beans thoroughly,drain and place in a large pot..Cover with 3 times volume water. Bring to boil and continue boiling for 10 to 15 minutes. Reduce heat and simmer 1 1/2 hours until beans are tender. Meanwhile place the ham bone in the CROCK-POT along with the rest of the ingredients. Cover with water. Turn on high for 1 1/2 hours. When beans are tender, drain well..Add beans to CROCK-POT stir lightly to mix..Add just enough water to cover if needed.Cover cook on low till vegetables are tender; about 2 to 3 hours.
Serve hot.

Chicken

1 1/2 cups cubed 1" cooked chicken
4 ozs fresh or frozen med shrimp, peeled, deveined
1 med avocado, pitted, peeled, cut into 1/2" slices

Stock

1/2 cup chopped green onions
3 ( 14 1/2 0z ) cans chicken broth
2 ozs cooked vermicelli or thin spaghetti, broken in half
2 med ( 1 cup ) carrots diagonally sliced, 1/4 " thick
1/2 teaspoon grated lemon peel
1/8 teaspoon ground ginger

Method

Combine all stock ingredients in Crockpot..Cook on high 1 /12 to 3 hours or until carrots are fork tender. Reduce heat to low and continue cooking for 30 to 40 minutes longer. Stir in chicken and shrimp. Continue cooking until shrimp turn reddish pink. Ladle into serving bowls and top each serving with avocado slices.

Mulligatawny Soup.

1 cup boiling water
1 cup desiccated (shredded) coconut
1 medium onion, chopped
1 medium carrot, grated
3 tbsp butter
curry powder to taste
1 chicken
4 cups chicken Stock
1 bay leaf
salt and pepper to taste
cooked rice
lemon wedges

Method.

Pour the boiling water over the coconut and allow to stand for 15 minutes. Saute the onion and the carrot in the butter until the onion is transparent. Add the curry powder and cook for 5 minutes. Remove the chicken meat from the skin and bones. Cut into small pieces and add to the onion and carrot mixture. cook until the chicken is browned. Transfer  the mixture to the Crockpot. Strain the coconut mixture and add the liquid to the chicken with the chicken stock and bay leaf. Discard the coconut. Season to taste with salt and Pepper, cover and cook on high for 3 hours. Serve the soup over cooked rice and garnish with lemon wedges.

Vegetable - Beef Soup

1 lb beef shanks, short ribs, or veal bones
1 can (14 1/2oz) tomatoes
2 carrots, sliced
2 to 3 stalks celery woth tops, sliced
2 medium onions, diced
1 to 2 medium potatoes, pared and diced
3 cups water
4 whole peppercorns
3 beef bouillon cubes..
1 (10 oz) package frozen mixed vegetables, peas or lima beans

Method

Put all ingredients in Crockpot except frozen veggies. Cover and cook on low 12 to 24 hrs. High: 4 to 6 hrs. Add frozen veggies during the last 2 hrs of cooking.

Tomato Soup.

2 lbs fresh or canned tomatoes.
3 beef bullion cubes, crumbled.
4 cups of water.
3 peppercorns.
1/2 a bay leaf.
1/4 tsp leaf basil.
1/2 a small onion, thinly sliced
3 tbsp sugar.
2 whole cloves.
1 tbsp chopped celery.
1/2 cup cream, (optional)

Method.

Wash and roughly chop tomatoes. Stir all ingredients together in the Crockpot. Cover and on low for 5 to 10 hours. Push contents through a sieve or puree in an electric blender. Return to Crockpot and reheat on high. Add cream if liked just before serving.

1 small lettuce, finely shredded
4 spring onions, chopped
2 sprigs of mint, chopped
pinch dried tarragon
1 tbsp chopped parsley
1 cup French beans, finely sliced
4 cups chicken stock
salt to taste
freshly ground black pepper.

Method.

Place ingredients into your Crockpot. Cover and cook on low for 4-6 hours, and serve.
This is a wonderful soup for slimmers, diabetics and those on a low cholesterol diet.

Hamburger Vegetable Soup

1 lb ground beef
1 can ( 16 oz ) tomatoes
2 cups cubed potatoes
2 med carrots, cubed
1 med onion, chopped
1/4 cup uncooked rice
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 qts boiling water

Method

In a skillet brown ground beef; drain well. Set Aside. Add all other ingredients to Crockpot. Cover and cook on low heat 2 to 3 hours or until all veggies are tender. Add ground beef the last 1 hour of cooking.Serve hot

Cream of Potato Cheese Soup
 

4 tablespoons butter or margarine
1 chopped onion
6 to 7 med potatoes, peeled
garlic salt
salt & pepper
1 can cream of chicken soup
3/4 lb processed cheese
1 1/2 soup cans of milk

Method

In a small sauce pan heat soup and 1/2 soup can of water ; heat thru till creamed. Cut potatoes into small cubes. Cut cheese into small pieces.Add all ingredients to Crockpot except cheese and milk. Cook on high till potatoes are very soft.Mash potatoes with hand masher leaving some pieces. Add cheese and milk; salt and pepper to taste. Add garlic salt to taste.Stir,cook 30 minutes more on high, stir. Serve hot

Tuscany Peasant Soup
 

4 Mild italian sausages*
1 Inner stalk celery, diced
3 Med Zucchini, thinly sliced
1 Sm Onion, chopped
3 cups Beef stock
1 (8-oz) can tomato sauce
2 Teaspoons fresh chopped Basil or 1/2 tsp dried basil
Salt & pepper to taste
Grated parmesan or romano
Cheese to garnish

Method

*Preferably turkey sausages Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute` 2 minutes, stirring. Put stock, tomato sauce and basil into Crockpotand mix. Heat on HIGH (300) for 30 minutes. Add sausage-vegetable mixture to Crockpot. Turn to low and cook 2 to 3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese.

Old Fashioned Onion Soup.

3 pounds onions, sliced
1/2 cup butter, melted
7 slices French or Italian-style bread
4 1/2 cups chicken broth

Method

Place sliced onions and butter into crockpot and mix until onions are thourghly coated. Stir in bread and chicken broth. Cover and cook on low for 10 to 18 hours or on high 4 to 5 hours, stirring occasionally. Stir well during last hour and then serve.

Tortilla Chicken Soup

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Method

Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours

2 lb. pumpkin, peeled and seeded (unsweetened canned)
1/2 lb bacon end, diced
1 large potato, peeled and diced
3 - 4 tomatoes, quartered
2 onions, peeled and finely chopped
2 tsp. dried chicken stock
black pepper
5 cups hot water
1 &1/2 tsp. curry powder
1 x1/2 cups milk
1/2 cream

Method

Cut pumpkin into pieces and place in crockpot. Add diced bacon, potato, tomatoes,onion, chicken stock, pepper and water. Cover with lid and cook on low 9 - 11 hours or on high 4 - 5 hours. Puree in a food processor or push through a sieve. Return tocrockpot and add curry powder, milk and cream. Stir well and check seasoning. Coverand cook on high for 20 - 30 minutes until hot. Do not boil. 

Pasta E Fagiole Soup.

olive oil
1 large onion, chopped
1 can white kidney beans, drained
5 garlic cloves, chopped
2 cans chicken broth
1 cup elbow macaroni, cooked
1 large can tomatoes
grated cheese
chopped parsley
salt and pepper

Method

Saute the onion and garlic in olive oil for a few minutes. Chop up or lightly process the tomatoes and place into a CROCK-POT along with the broth and sauteed onion and garlic. Add the parsley and a little salt and pepper, cook for about 3 hours on LOW. Then and only then add the cooked macaroni and beans. Serve with a bit of grated cheese if desired.
Note: If fresh garden tomatoes are available, remove skins of 6 or
7 and use them instread of canned tomatoes.

Pizza Soup

2 large cans (26 oz) tomato soup, undiluted
2 26 oz soup cans of water
2 cups diced tomatoes
1 med onion, diced
1 green pepper, sliced thin
8 oz fresh mushsrooms, sliced
1 small can black olives, sliced
1 lb Italian sausage browned, drained, crumbled
1 sm package pepperoni
1 1/2 tbsp. dried basil
2 tbsp. dried oregano
1 tbsp. onion powder
1 tbsp. garlic powder
Mozzarella cheese

Method

Combine soup, water, and diced tomatoes in crockpot. Saute onions, green pepper,and mushrooms over low heat; stir into CrockPot with soup. Add cooked and drained sausage, pepperoni and spices. Stir to mix. Cook on low 6 to 8 hours. Sprinkle mozzarella cheese on each bowlful when serving.
Serve with bread sticks or french bread and salad!
This recipe freezes well. 

Trout Chowder

1 medium onion, chopped
1 tablespoon butter or margarine
2 cup milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package frozen broccoli cuts - (10 oz), thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded monterey jack cheese
1/4 teaspoon garlic powder
Paprika  (optional)

Method.

In a skillet, saute onion in butter till tender. Transfer to CrockPot; add milk, salad dressing, fish, broccoli, cheeses and  garlic powder. Cover and cook on HIGH for 1 1/2 hours to 2  hours, or until soup is bubbly and fish flakes easily with a fork.
Serve, sprinkled with paprika if desired. 

Fruit Soup

1 package dried mixed fruit - (sm pkg)(or 1 1/2 cups your choice dried fruit)
1/2 cup raisins
1 small can pineapple chunks and juice
1 large Granny Smith apple, chopped big chunks
3 cup apple juice, cranberry cocktail, or orange juice
1 tablespoon lemon juice
Cinnamon stick
Few cloves
1/2 teaspoon powdered
ginger
1 cup water

Method.

Dump all ingredients into a crockpot the night before you plan to serve; mix well, and cook on LOW all night (7 to 9 hours).Add other frozen or canned fruits, if desired. Serve in warm bowls.

1/2 pound lean ground beef
1/2 pound ground pork
1 egg
1/2 cup cooked brown rice
1 cup chopped peeled onion, divided
1/2 teaspoon dried thyme
4 cups water
1 tomato, chopped
2 tablespoons chili powder
1 clove garlic, peeled and minced
2 carrots, peeled and sliced
2 stalk celery, sliced
1 cup peas

Method

Mix together ground beef, ground pork, egg, brown rice, half of the onions and thyme in a large bowl; form into small balls. Coat a large, heavy-bottomed saucepan with vegetable cooking spray and brown meatballs, about 5 to 10 minutes. Add meatballs to water, tomato, chili powder, garlic and remaining onions; Add carrots, celery and peas. Cook on low setting 6-8 hours. 

6 Peppercorns
3 Whole Cloves
1 tsp Mustard Seeds
1 1/2 lb Smoked Pork Shoulder Roll
3 cups Dried Split Peas (1.5 lb)
3 tbsp. Onion; instant, minced
1/4 tsp. Garlic; instant, minced
2 1/2 qt -Water
2 Bay Leaves
Salt

Method

Tie whole spices in cheese cloth bag. Put everything in crock pot, cook on low for 8 - 10 hours. To serve, remove bag, cut meat from roll in chunks.

6 Ounces Small shells or bowties
3 Ounces Crab meat
6 Tablespoons Butter
1/2 Pound Sliced fresh mushrooms
2 Packages (1oz each) Newburg sauce mix
3 Cups Milk
1 1/2 Cups Water
1/4 Cup Dry white wine
1/4 Cup Sliced green onions

Method

Cook pasta according to package directions.Set aside Sort crab meat to remove any shell pieces, set aside. Melt butter in 3 or 4-quart CrockPot on high.Add mushrooms, sauce mix; stir well. Add milk, water and wine; stir well every few minutes with a wire whisk until mixture thickens. Add green onions,and cook for 2 to 3 hrs on high. Add pasta and crab; stir to combine.Heat through.Spoon into serving bowls and garnish each serving with chopped parsley.

Wild Irish Nettle Soup

12 oz nettle leaves and young, tender stems
3-4 oz butter
A mixture of leek, onion and celery, roughly chopped (about 6 oz  total weight)
2 1/2 pints chicken stock
1 1/2 lb potatoes, sliced
3/4 pint single cream (half and half)
Salt and freshly ground black pepper

 Method

 Wash the nettles. Melt 3 oz of the butter in CrockPot on high. Add the leek, onion,celery and the nettles for 20 to 30 minutes. Add the chicken stock and heat till hot,then add the potatoes. Cook on high heat for 2 to 3 hrs till potatoes are tender.Liquidise the soup to a fine puree,in food processor, then return it to the CrockPot,and add the cream. Salt and pepper to taste, reheat and check the consistency.Some extra butter may be whisked in for a richer, smoother finish.Garnish each serving with a blanched nettle leaf.

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

Method

Combine all ingredients in CrockPot over high heat. Bring to a boil, then reduce heat and simmer for 6-7 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chilli. Stir occasionally for the first few hours, but stir often in the last hour.
The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.