Slow Cooker Texas Chili

1 lb ground beef
1 large onion, diced
2 green bell peppers, diced
1 (4 oz) can diced green chili peppers
1 (14 oz) can beef broth
1 (15 oz) can pinto beans, drained and rinsed
1 (14 oz) can diced tomatoes, undrained
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste
3 cloves garlic, minced
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground pepper
dash red pepper flakes (optional- but it adds flavor, not heat)

Directions:
In a large saucepan, brown ground beef and diced onion. Add to slow cooker. Dump remaining ingredients on top and cook on low for 4-6 hours (it really could go as long as 8 hours on low if you need it to). Serve with shredded cheese, sour cream, green onions, and a bag of Fritos corn chips – or any of your other favorite toppings!

Spinach Tomato Tortellini Soup

1 Tbsp olive oil
3 cloves garlic
4 c Chicken broth
14.5 oz Petit dices tomatoes, undrained
1 9oz pkg refrigerated tortellini
1/2 tsp Basil
1/2 tsp Oregano
1 Bay leaf
1 c Water
Salt & Pepper
3 c Baby spinach, chopped
2 Tbsp Parmesan

• Heat olive oil in large stockpot over med-high heat.
• Add garlic & cook until translucent.
• Whisk in all ingredients except spinach and parmesan.
• Bring to boil. Reduce heat and simmer until tortellini is cooked through (5 min).
• Stir in spinach until it begins to wilt. 
• Serve immediately and add parmesan.

Tomato Basil & Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper

•   Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
•   Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
•  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Crock Pot Taco Soup

1 (16 oz) can Pinto Beans
1 (16 oz) can White Beans
1 (11 oz) can Niblet Corn
1 (11 oz) can Rotel
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 pkg Taco Seasoning Mix
1 pkg Hidden Valley Ranch dressing Mix
1 lb shredded chicken

• Cook meat & drain. Shred.
• Add all ingredients to crock pot. Do not drain cans.
• Stir.
• Cook on High for 2 hours or Low for 4 hours.
• 
  

Tomato Basil Soup

28 oz diced Italian tomatoes (canned)
2 c chicken broth
2 Tbsp dried basil leaves
1 carrot, peeled & diced
1/2 c celery, diced
2 cloves minced garlic
1/2 onion, diced
1/2 c butter
2 Tbsp olive oil
1/2 c cream
salt to taste
white pepper to taste

• Heat sauce pan & add oil and butter.
• Saute vegetables, garlic, and basil lightly.
• Add tomatoes & broth. Cook 15 minutes.
• Add vegetable mixture with cream and puree in a blender. (Don't puree all at once!)
• *serve with grilled cheese sandwiches.

Cheesy Potato Soup

4 medium potatoes, diced
carrots, diced (amount is up to you)
1 large onion, chopped
1 quart water
1/4 c butter
3 tbsp flour
1/2 c milk
1.5 c shredded sharp cheddar cheese
1 tsp salt
1/4 tsp paprika
1/8 tsp freshly ground pepper
chopped chives

• Combine potatoes, carrots, onion, & water in heavy saucepan.
• Bring to boil. Reduce heat & simmer til tender, about 20 minutes.
• In heavy skillet, melt butter.
• Add flour. Cook & stir until mixture bubbles.
• Remove from heat & stir in milk.
• Return to heat; Cook & stir until thickened.
• Stir mixture slowly into potatoes.
• Add cheese & seasonings.
• Serve topped with chopped chives.
  

Broccoli Cheese Soup

10 oz pkg frozen broccoli
1 c thinly sliced carrots
1 cut finely chopped celery
3.5 c chicken broth
3 tbsp butter
1.2 c chopped onion
2 tbsp finely chopped parsley
1 tsp garlic powder
1/4 c flour
3 c milk
1.5 c grated American Cheese (use slices)
1/2 c sour cream
1/2 tsp Tabasco
salt & pepper

• Steam broccoli, carrots & celery until tender.
• Puree in blender w/ 1/5 c chicken broth.
• Melt butter in medium skillet. Add onion, parsley & saute until onion is transparent.
  
• Add garlic powder, flour & cook over medium heat for 3 minutes.
• Add milk, gradually stirring until smooth.
• Combine with vegetables & broth in sauce pan & cook over low heat for 30 minutes.
• Stir in cheese, sour cream & Tabasco.
• Add salt & pepper
  

Bean & Bacon Soup

1/2 lb bacon, cut into 1/2" pieces
1 small onion, finely diced
2 medium carrots, peeled & cut into 1/4" pieces
2 celery stocks cut into 1/4" pieces
(2) 14 oz cans chicken broth
2 cans white beans, drained & rinsed
3/4 tsp herbs de provence
1/2 tsp salt
1 pinch ground pepper

• Cook bacon & set aside.
• Pour all but 1 tbsp bacon fat from the pan. Cook onions, carrots & celery in fat for about 3 minutes or until softened. Add broth, 2 c water & bring to boil. Reduce heat to medium & simmer until vegetables are tender (15 min). Add beans, herbs, salt, pepper, bacon & simmer a few more minutes.
• serves 4-6 people
  

Pasta Fagioli

40 oz can Clamato juice
26 oz can pureed tomatoes
14 oz can beef consomme
14 oz water
3 tbsp chicken soup base
1 tsp oregano
1 tsp basil
1/4 tsp paprika
1/4 tsp garlic powder
1 lb lean ground beef
1 medium onion (finely chopped)
4 ribs celery (chopped)
4 carrots (thinly sliced)
1/2 medium cabbage (shredded)
19 oz can kidney beans (drained)
19 oz can navy beans (drained)
1.5 c cooked corkscrew pasta

• Bring 1st 9 ingredients to a boil & let simmer 30 minutes.

• Saute beef til brown & set aside.
• Saute onion, celery, carrots & cabbage until soft.
• Add to soup & simmer 30 minutes.
• Add beef, beans, pasta & simmer for 20 minutes.
• Serves 8