Slow Cooker Soup

Slow Cooker Black Bean Soup

  • 1 lb. dry black beans, soak the beans overnight before using
  • 6 cups of chicken broth
  • 4 teas. diced jalapeno peppers
  • ½ teas. garlic powder
  • 1 Tbsp. chili powder
  • 1 teas. ground cumin
  • 1 teas. cayenne pepper
  • ¾ teas. ground black pepper
  • ½ teas. hot pepper sauce

As you can see from the ingredients, this is a spicy soup. If you don’t like your soup spicy you can cut back on the season ings. After soaking the dry beans overnight drain the beans and rinse them well. Combine the beans, jalapeno peppers, and the chicken broth in your slow cooker. Stir in the garlic powder, cumin, chili powder, cayenne pepper, black pepper and hot pepper sauce. Cover the slow cooker and cook on high for 4 hours. Reduce heat to low and cook for an additional 2 hours, or until ready to serve.

Slow Cooker Potato Cheese Soup

  • 5 lbs. russet potatoes
  • 6 slices crisp cooked bacon
  • ½ medium onion, chopped
  • 2 large carrots, diced
  • 4 stalks celery, diced
  • 2 cups water
  • ¼ cup butter or margarine
  • ¼ cup flour
  • 1 cup milk
  • 1 cup warm water
  • 1 cup shredded Cheddar cheese
  • 2 Tbsp. chicken soup base
  • 1 Tbsp. garlic, minced
  • 1 bay leaf
  • Salt and pepper to taste

Peel the potatoes and cut them into cubes. Crumble the cooked crisp bacon. Melt the butter or margarine in a large saucepan over medium heat. Add the onion to the melted butter or margarine and cook until the onion is translucent. Stir in the flour until the mixture is smooth and then slowly stir in 2 cups of water, the carrots, celery, garlic and salt and pepper. Heat this mixture thoroughly and then slowly stir in the milk. Dissolve the chicken base in the 1 cup of warm water and pour this chicken liquid into the other ingredients in the saucepan.

Place the cubed potatoes in the slow cooker and pour the liquid in the saucepan over the potatoes. Place the bay leaf in the slow cooker. Cover the slow cooker and cook on high for 5 hours or on low for 8 hours. Remove the bay leaf from the soup. In a blender or food processer, puree about 4 cups of the soup. Stir the pureed soup back into the contents in the slow cooker. Stir in the cheese and bacon and continue stirring until the cheese melts. Remove bay leaf before serving.

Vegetable Beef Barley Soup

  • 3 lb. beef chuck roast
  • ½ cup barley
  • 1 28 oz. can chopped stewed tomatoes
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 16 oz. package frozen mixed vegetables
  • 1 bay leaf
  • 2 teas. garlic powder
  • 2 teas, chopped parsley
  • 2 Tbsp. vegetable oil
  • 4 cups water
  • 4 beef bouillon cubes
  • 1 teas. sugar
  • Salt and pepper to taste

Cut the beef into chunks. Heat the oil in a skillet over medium heat and add the beef chunks. Sauté the beef for about 5 minutes, or until browned. Stir in the salt and pepper, garlic powder and chopped parsley. Place the seasoned meat in the slow cooker. Pour a little water into the skillet and stir to pick up the browned bits and add this to the slow cooker. Add the other ingredients to the slow cooker. Cover the pot and cook on low for 6 to 8 hours or until the vegetables and barley are tender. Remove bay leaf before serving.