1 can (large) solid pack tomatoes
1 quart water
1 clove garlic
2 onions, chopped
2 fresh green chile peppers
1 tablespoon cooking oil
1 teaspoon chili powder
1/2 teaspoon oregano
salt, cayenne pepper to taste
1/2 pound ground beef
1/2 pound lean ground pork or pork sausage
1 cup cornmeal
Put tomatoes and water to boil.
Saute garlic, one onion and one chopped, seeded chile in oil.
Add chili powder and one half cup of soup water to vegetables.
Stir until smooth and add to soup. Season with one quarter teaspoon oregano, salt Cayenne. Continue simmering.
To make meat balls, combine meat, other onion, other chile pepper, seeded and chopped, one quarter tsp oregano, salt, corn meal, and eggs.
Mix by hand for at least 10 minutes until everything is incorporated.
Gently pat out the meatballs the size of walnuts (and fill with desired fillings – a stuffed green olive, a wedge of boiled egg or chopped nuts) and drop into soup.
Cook for another hour. Serve soup in large bowls with toasted French bread and fresh salsa.
3 cups dried whole corn
12 cups water
1 1/2 lbs cubed pork (or beef)
1 diced onion
1 minced garlic clove
6 crushed red chili pods
1/2 teaspoon oregano
3 teaspoons salt
1/2 teaspoon black pepper
Wash dried corn thoroughly, soak overnight, drain when ready to use.
Boil dried corn until tender – about 3 1/2 hours in 6 cups water.
Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
Simmer for 1 hour or until the meat and corn are tender.
servings based on one cup not soup bowl.
Note: Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
Phil’s notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don’t touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.
1 butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 apples, peeled and chopped
1 cup chopped onion
3 cups chicken or vegetable broth
1 cup apple juice
1 teaspoon rubbed sage
1 teaspoon dried thyme
½ teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon maple syrup
1/4 cup plain non fat yogurt
1/2 cup shredded swiss cheese, optional
In a slow cooker, stir together the squash, apples, onion, broth, apple juice, sage, thyme, salt and pepper. (I used my 4-Quart.)
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until squash is tender.
Carefully, puree small batches of the soup in your blender, until smooth. Be sure to fill the blender not more than two-thirds full and hold the cover of your blender in place with a folded dish towel to prevent it from exploding and burning you with hot soup! Pulse quickly a few times before blending continuously.
Return the pureed soup to your slow cooker.
Stir in the maple syrup and yogurt.
Season to taste with additional salt and pepper.
Spoon into bowls and top each with a heaping tablespoon of the shredded cheddar cheese or chives.
Makes twelve 1-cup servings.
7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that
makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to taste
Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also.
Cook on low 7 hours, or high 3 hours.
Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste.
Note: If you’d like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat.
Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently.
Add flour; cook 1 minute, stirring constantly.
Stir in milk and remaining ingredients.
Bring to a boil; cook until thick (about 5 minutes).
2 14.5 oz cans fat free vegetable broth
1 18 oz can crushed tomatoes – un-drained
3 medium carrots, chopped
3 small zucchini, cut into 1/2″ slices
1 medium yellow bell pepper – cut into 1/2″ pieces
8 medium green onions – sliced (1/2 cup)
2 cloves garlic – finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup Cannellini beans
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker.
Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
Stir in rice.
Cover and cook on low heat setting for about 15 minutes or until rice is tender.
makes 6 servings
2 cups potatoes, cut into small cubes
4 oz Canadian-style bacon, cut into 1/4-inch pieces
1 large carrot, diced
1 cup leeks, chopped, white part only
3 medium garlic cloves, minced
4 cups fat-free chicken broth
1/2 cup uncooked barley
1 bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
1 cup fat free half and half
In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 4-6 hours.
Stir in half-and-half; heat through, uncovered, about 10 minutes.