Slow Cooker Zucchini and Sausage Soup
Lobster Corn Chowder
Beet and Bay Leaf Soup 

Slow Cooker Zucchini and Sausage Soup 

2 lb. zucchini, cut into ½-inch slices 

1 ½ lbs. sweet Italian sausage 

2 cups chopped celery 

2 green bell peppers, chopped 

1 cup onion, chopped 

2 28 oz. cans diced tomatoes 

1 teas. dried oregano 

1 teas. Italian seasoning 

1 teas. dried basil 

¼ teas. garlic powder 

salt & pepper to taste 

grated Parmesan cheese for garnish, optional

 

Place a large skillet over medium-high heat.  Add the sausage to the hot skillet and cook and stir until the sausage meat is browned and crumbly, about 5-7 minutes.  Drain the grease from the sausage and discard the grease.  Combine the cooked sausage, celery, zucchini, tomatoes, bell peppers, onion, oregano, Italian seasoning, basil, garlic powder and salt and pepper in the slow cooker.  Cook soup on low for 4 to 6 hours.  Serve topped with grated Parmesan cheese, if desired. 

Recipe makes 6 servings 

Lobster Corn Chowder 

6 cups cooked lobster meat cut into chunks 

1 ½ cups corn kernels 

4 potatoes cut into ½-inch chunks 

1 onion, chopped 

¼ cup butter or margarine 

6 cups milk 

1 cup heavy cream 

1 teas. sugar 

salt and pepper to taste 

Place a large saucepan over high heat and add the potatoes, onion and corn kernels to the pan.  Cover these items with salted water and bring to a boil.  Reduce heat to medium-low and simmer these ingredients until the potatoes are tender, about 10 minutes.  Drain the water and return the potatoes, onion and corn to the saucepan.  While the potatoes are cooking place another large skillet over medium-high heat and melt one-half of the butter or margarine. Stir in the lobster and cook the lobster until the edges begin to turn golden, about 5 minutes.  

Return the saucepan containing the potatoes, onion and corn kernels to the stove and place over medium heat.  Stir in the remaining butter or margarine, the lobster and melted butter from the skillet, the cream, milk and sugar.  Cook chowder until hot, stirring occasionally.  Season with salt and pepper to taste 

Recipe makes 12 servings 

Beet and Bay Leaf Soup  

4 large beets, trimmed 

5 large bay leaves cut in half 

1 red onion, chopped 

2 Tbsp. chopped leeks 

4 cloves garlic, chopped 

4 cups vegetable broth 

2 Tbsp. olive oil 

1/8 teas. dried oregano 

1/8 teas. dried basil 

1 pinch ground cinnamon 

1 pinch ground cumin 

1 pinch dried tarragon 

salt and pepper to taste 

Preheat oven to 375 degrees F.  Wrap beets in foil and place in preheated oven.  Bake the beets until tender, about 1 hour.  Remove beets from oven, allow beets to cool and peel the beets. 

Cut the beets into bite-size pieces.  Place a soup pot over medium heat and heat the olive oil.  Add the red onion, leek and garlic to the hot oil and cook until the onion is translucent, about 5 minutes.  Pour in the vegetable broth and mix in the beets, bay leaves, cinnamon, oregano, basil, cumin, tarragon and salt and pepper.  Bring soup to a boil and then reduce heat to simmer and cook for about 20-25 minutes to allow flavors to blend.  Turn off heat and remove the bay leaves and discard.  Ladle about ¼ of the beets into a blender and add enough broth to fill the blender about ¼ full.  Hold down blender lid and puree the beets until smooth.  Pour the pureed beets and broth back into the soup. 

Recipe makes 8 servings