African Peanut Stew

I made this about a week ago and even though the ingredient list is quite long, I really enjoyed it and being able to cook it in the crockpot is always a plus! Jared actually told me it is the best soup I have ever made. WOW! It is very flavorful so I strongly suggest serving it with some kind of rice. We used jasmine rice and really enjoyed it.

Recipe from : Simply Love Food
3 – 4 garlic cloves
1 cup loosely packed fresh cilantro leaves and stems
1 can of diced tomatoes (14.5 oz size)
2 inch or so chunk of fresh ginger, peeled
2 heaping tablespoons peanut butter (creamy or chunky-I used creamy)
1 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1 tbsp of curry powder
¼ cup dark brown sugar (light brown is just fine too)
3/4 teaspoon salt
Fresh ground pepper
1 can of Lite Coconut milk (reg sized can 14.5 or so and don’t worry  some brands varry)
2 good sized sweet potatoes, peeled and chopped into bite sized pieces
1 large sweet onion, chopped
1 large red bell pepper, or 2 small ones, chopped
1 can (15-19 ounces) garbanzo beans/chick peas, rinsed and drained
In a blender or food processor add garlic cloves, cilantro, ginger, canned tomatoes, peanut butter, cumin, cinnamon, ground red pepper and curry powder. Blend until everything is nicely pureed. It will look very thick and pasty.
In the slow cooker, add the garbanzo beans, chopped onions, red bell peppers, and sweet potatoes. Add the peanut sauce mixture, brown sugar and the coconut milk and gently stir to incorporate all of the ingredients.
Turn the slow cooker on low and cook for 6-8 hours. If you are able to, stir the stew on occasion. And always taste it when the end is near so you can adjust the seasonings if you feel it needs more.

Spicy Corn Chowder

This soup is so, so good! I had it at a party and had to get the recipe. I made a few adaptations to make it veg, but it is still excellent. Don't be intimidated by the fact that it says "Spicy" in the title. It has some heat, but not too much. My kids were totally able to eat it. Served it with some yummy bread sticks or rolls!

Spicy Corn Chowder
Recipe Source: Emily at www.atspofsugar.blogspot.com

4-6 slices of veggie bacon crumbled
4 Tbs. butter
1 medium onion finely chopped
1 medium bell pepper, chopped
salt and pepper
1 small jalapeño chopped and seeds removed
3 cloves garlic finely chopped
1/4 c flour
4 cups vegetable or chicken broth
2 large red potatoes well scrubbed and diced
1 cup heavy cream
16 oz corn (I used frozen cause I don't love canned)
1/4 tsp cayenne pepper

In a large soup pot melt 4 Tbs. butter, add the onions and pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blond color, about 1 minutes. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, and cayenne pepper. Simmer for 15 more minutes. Garnish with chopped bacon bits.

Vegetable Soup

This soup was cheap and easy to make and I LOVED it! It's also very healty too since no cheese, milk, or cream is used. This was also the first time I have used leeks in my cooking, and I have decided I am a fan :)

Recipe from: http://www.yarnharlot.com/
2 Tablespoons butter
1 Tablespoon olive oil
2 leeks (the white parts only, sliced very thin)
2 large potatoes, peeled, quartered and sliced thin.
2 large carrots, sliced in half lengthwise, then chopped pretty fine.
2 cloves garlic, minced.
4 cups vegetable stock
1 can chick peas. (Rinsed)
Parsley, dry or fresh

Put the olive oil, butter and leeks into a heavy bottomed pot, stir until the butter melts, put the flame on medium low, and put a lid on it. Go wash and slice the carrots and potatoes. Stir the leeks after 5 minutes. At the 10 minute mark, add the potatoes and carrots, and maybe turn the heat up a little. Stir, cooking until they're almost tender, then add in the garlic, and stir for about 2 more minutes. Add the chick peas, and cook, stirring for a minute or two. Add the stock and parsley (if you're using it) and bring the soup to a simmer. Simmer until the potatoes and carrots are fully soft (this will be less than 15 minutes) then puree 1-2 cups of the soup and add it back. This makes the soup texture more creamy, without actually having to use cream. Also, this made it more kid friendly to my 3 little ones.

Roasted Cauliflower Soup

I know I already have a cauliflower soup recipe on here, but this one is really good too and I love roasted cauliflower! It makes it so nice and tender. I actually merged 2 soup recipes to come up with this one, so here it is!

On a large cookie sheet toss to combine:
1 large head of cauliflower chopped into small florets
2 Tbs. olive oil
1/4 tsp. nutmeg
1/2 tsp. pepper
2 tsp. garlic powder
1 tsp. salt
Put in the oven for 30 minutes on 450. Take out at least once or twice and shake the pan around to prevent sticking. Once done, set to the side to add to soup later on.

Next you need
1 small onion chopped
2 carrots sliced thinly
4 Tbs. butter
4 Tbs. flour
2 1/2 cups vegetable broth
1 1/2 cups milk (skim is fine)
1 Tbs. white wine

Saute onion in butter for a few minutes, then add the carrots. Cover with lid and continue to cook for 15 more minutes, stirring occasionally until the carrots have softened. Add flour and stir to coat onions and carrots. Add broth, milk, and white wine then stir or whisk till flour has dissolved. Slowly bring to a boil while stirring constantly. Once it begins to boil, turn heat to low and add cauliflower. Heat through for a minute, then serve.

Easiest Ever Crockpot Potato Soup

I am not lying when I say this is the easiest ever. Seriously, the part the took me the longest was just putting my onion in the processor to chop it. Now that the weather is getting cooler (atleast it is here in Northern Utah) I am enjoying looking for new soup recipes to make. Enjoy!

1 30 oz. frozen, shredded hash browns
42 oz. vegetable broth (or chicken)
1 can cream of mushroom soup (or cream of chicken)
1/2 onion chopped
1/2 tsp pepper
8 oz. cream cheese at room temp
*Anything you want to garnish your soup with: crumbled veggie bacon, chives, cheese, etc.

Combine the first 5 ingredients in a crockpot and cook on low for 6-8 hours. During the last hour add the cream cheese (I cute mine into cubes so it would melt more easily). Garnish with your favorite toppings.

Chickpea Noodle Soup

I've seen the recipe around before, but I got this specific recipe and picture from thesisterscafe.blogspot.com Jaylee loved it and asked if we could have it for leftovers the next day!

8-9 cups chicken or vegetable broth

1 lb. thin spaghetti or angel hair pasta

2 15 oz. cans garbonzo beans, rinsed

3 garlic cloves, minced

1/2 tsp. crushed red pepper flakes (I may use 1/4 tsp. next time)

salt and pepper to taste

shaved or shredded parmesan cheese.

Saute garlic and red pepper in olive oil for about a minute. Add broth and bring to a boil. Reduce head to medium high and add pasta and garbonzo beans. Boil until noodles are tender. Add salt and pepper to taste and garnish with parmesan cheese.

Tortellini Spinach Tomato Soup (Onjali Pettingill)

1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach, chopped
SaltPepper
½ cups Freshly Grated Parmesan Cheese

In a large stock pot, heat olive oil over medium-high heat. Add onions and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.Garnish with Parmesan cheese. Serve immediately.

New Chili

I posted a recipe I came up with for Chili quite a while ago. I have since decided that I don't like that recipe, deleted it, and am posting this new one in its place :) We love eating it with corn muffins!

1 small onion chopped
2 cloves garlic minced
1 bag bocca crumbles
1 can italian diced tomatoes with juice
1 can kidney beans drained
1 can black beans with juice
1 can chili beans (vegetarian kind)
onion powder
garlic powder
1-2 Tbs. chili powder
1 big squirt ketchup

Saute onion and garlic in olive oil until onions become soft. Add crumbles until crumbles have thawed and are warmed all the way through. In medium pot combine all ingredients (if it seems a little too thick, add a half can of water) and let simmer for 20-30 min. I use 1 Tbs. chili powder, but you can always add more. Also I just give a generous sprinkling of the garlic and onion powder.

Broccoli Cheese Soup (Rachel McCewen)

I made this last night and it was perfect for the cold winter days!

3 cups vegetable broth
1/4 cup butter
1 large baking potato, or 2 small potatoes cut into small cubes
2 cups fresh broccoli cut into small florets
1/2 onion chopped
sliced carrots (I used 2 large ones)
3/4 cup flour
2 1/2 cups milk
2 cups cheddar cheese shredded
1/2 tsp dry mustard
1/8 tsp cayenne pepper

Bring vegetable broth and butter to a boil and add potatoes and carrots. Let boil for 15 min. Add broccoli and onions and allow to get tender. In a separate bowl mix milk and flour together. When broccoli and onions are soft, add milk mixture to the boiling water, allowing soup to thicken. Then add mustard, cayenne, and cheese. Stir until cheese is well combined. If soup is too thick, you can add more milk.

Butternut Squash Soup (Emily Ballard)

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups vegetable (or chicken if you're not veg) stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Cauliflower Soup (Girl in the Kitchen - Katie)

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower,
roughly chopped
2 tablespoons chopped fresh or dried parsley

2 quarts vegetable broth or stock
2 cups whole milk
6 tablespoons flour

1 cup half & half
2 to 4 teaspoons salt, to taste

1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.

Rustic Potato Chowder

Mmm..... we just had this tonight and it was yummy! Sorry, no pictures, but I promise it was good!

8 to 10 slices Smart Bacon (or real bacon if you're not-veg)
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 shallots, chopped
4 cloves garlic, crushed
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk (low-fat is fine)
1 cup Gruyere cheese, grated another 1 teaspoon salt freshly ground pepper
fresh chives and/or chive flowers

In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.

Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.
Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.

Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.

Creamy Potato Soup (Dallas Sullivan)

4 small red potatos peeled and chopped
1 brick of cream cheese
3 cloves of garlic
EVOO
1/4c white cooking wine
1c vegetable stalk
milk (fill up how much "soup" you want)
parsley, salt, & peper.
Boil the potatoes in water for about 8 mins... You want them to just barely be soft. drain.
Sautee the garlic in the Evoo once golden add wine simmer for about a minute then add the chicken broth... warm up the cream cheese in the microwave and add to the mixture let it melt then add the potatoes... fill with milk & simmer...add spices to taste...

Cheesy Broccoli Potato Soup

2 cups chopped carrots
1 small onion finely diced
2 cups broccoli florets
4 cups potatoes peeled and cubed
1 cup chopped celery

Boil all veggies but broccoli in 3 cups water for 10 min. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN!

Sauce:
1/2 cup butter
3 Tbs. flour
2 cups milk
1 lb. velveeta cheese, cubed
1 teaspoon dry mustard
season with salt and pepper

In saucepan, melt margarine. Stir in flour. Add milk and cook on medium heat stirring constantly until thick. Add cheese and other ingredients. Stir until smooth. Add to undrained veggies and heat together, but do not boil.