Minestrone Soup

1 Qt chicken broth
1/2 lb small tube pasta like ditalini 
1 lb smoked sausage, chopped into coins
2 celery stalks diced
1/2 onion diced
1 can diced tomatoes
1/2 teaspoon garlic powder
2 T italian seasoning

Directions:
brown onions in small frying pan until golden (optional)
put all ingredients in crock pot and cook on high for 4-5 hours or low for 7-8 hours

Curried Split Pea Soup

Curried Split Pea Soup

1 or 1.5 cups of dry yellow split peas
1 qt chicken broth (or vegetable broth for vegetarian option)
1 cup water
1/2 cup salsa
2 tbsp curry powder
1/4 cup dried onion flakes
1/2 teaspoon salt
1/3 cup white rice

Directions:
Cook split peas ahead of time by following directions on the package.  Pour off foamy liquid 1-2 times as you cook (helps digestability of peas)
Throw all ingredients in the crockpot and cook on low for 8-9 hours or until rice is tender
Optional: puree soup with an immersion blender if you want a smoother soup

Slow Cooker Thai Peanut Chicken Soup

Very rarely do I try a new recipe and then all 5 of us eat it up.  The boys were actually licking their bowls.  No leftovers on this one!

• 2 Tablespoons red curry paste
• 1 12 ounce can coconut milk
• 3 cups chicken stock or broth
• 2 Tablespoons brown sugar
• 3 Tablespoons natural smooth peanut butter
• dash of soy sauce
• 1½ pounds chicken breast or thighs
• 1 onion, finely chopped
• 1 red (or any color, or a combination) bell peppers, seeded and cut into bite-size pieces
• 1-2 cups frozen mixed veggies (I used corn, green beans, peas, and carrots)
• 2 tsp. fresh ginger
• 1 Tablespoon fresh lime juice

Place chicken and onion in slow cooker.  In a bowl, whisk together curry paste, soy sauce, chicken broth, brown sugar, and peanut butter.  Pour into slow cooker.  Set on low for about 6 hours or until chicken is cooked through.  Add coconut milk and vegetables and cook for another hour.   Remove chicken and shred, then return to slow cooker.

I adapted this recipe from monicaswanson.com

Scott's Festival Chili

We had this Halloween Night.  Yum!

ingredients

• 2 C onions -- chopped
• 2 garlic cloves -- minced
• 1/2 C water
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 C prepared Mexicann-style red salsa
• 2 red and/or green bell peppers -- chopped
• 2 15-ounce cans black beans -- drained and rinsed
• 1 28-ounce can whole tomatoes -- with juices
• 1 11-ounce package frozen corn kernels
• salt to taste
• Tabasco or other hot pepper sauce to taste

directions

In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste.

Pumpkin Chili

I made this on Halloween, and it was the best chili I have ever made.  The pumpkin taste is not overwhelming, and the spices gave it a unique fall flavor.

2 pounds ground beef
1 large onion, diced
2 bell peppers, diced
2 15oz cans black beans
2 15oz cans tomato sauce
1 28oz can diced tomatoes
1 15oz can pumpkin puree
1 T pumpkin pie spice OR 1 1/2 tsp cinn., 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 tsp ginger
1/4 cup chili powder
2 tsp cumin
2 Tbl sugar

Brown and drain the ground beef.
Add the onion and peppers and saute 5 minutes
Add remaining ingredients and simmer at least an hour.