Early Autumn Tomato Soup

Today's crockpot recipe is a delightful tomato soup.

Early Autumn Tomato Soup

1.5 cups dried baby (small) lima beans
1 large coarsely chopped onion
14 to 16 oz can of tomatoes *OR*
2 cups of chopped fresh tomatoes *OR*
2 cups tomato sauce (canned or home made)
1 tsp vegetarian Worcestershire sauce
Salt and freshly ground pepper to taste
Few shakes Tabasco or other hot pepper sauce (optional)
Chopped cilantro or parsley as garnish (optional)

Soak 1.5 cups of dried baby lima beans overnight in lots of water.

In the morning drain and rinse the lima beans and add them to the crock pot with the tomatoes, chopped onion and enough water so that there is at least 2 inches of liquid above the beans (sorry, I've never measured the water). Turn the crock pot to low and leave it for at least 9 hours.

After 9 hours or so, check to see if the lima beans are soft. If not, turn the crock pot up to high for an hour or so. When the beans are cooked to your satisfaction, add the seasonings and serve. If there is not enough liquid, add more water and cook for another half an hour.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Couscous

Here's a recipe for Indian style couscous.

Crockpot Couscous

1 Tbs dried onion flakes
2 carrots chopped
1 can diced tomatoes
1 can garbanzos drained
1 veggie boullion cube
1 Tbs diced garlic
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp cumin
1/2 tsp tumeric
1/4 cup raisins
1 1/2 cups cooked couscous

Put all ingredients except for couscous into the crockpot. I usually spray the crockpot with pam, so the mixture dosn't stick. Cover and put on the high setting for 3 hours. After 3 hours, stir the mixture, shut off the crockpot, and then add the cooked couscous. Let set for 10 minutes. Serves 4-6.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Gumbo

Here is a New Orleans style gumbo made very easily in your crockpot.

Crockpot Gumbo

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, sliced
2 cups chopped cooked chicken
2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
Hot cooked rice

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish brown roux forms. Cool.

Add the water to your crockpot. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Chicken Soup

With summer nearly over, here is a great fall recipe for crockpot chicken soup.

Crockpot Chicken Soup

1 Tbs. vegetable oil
1 lb. boneless, skinless chicken breast halves, cut into 1" pcs.
1 med. stalk celery, chopped (1/2 cup)
1 med. onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 1/2 cups baby cut carrots
1 Tbs. chicken bouillon granules
1 tsp. dried thyme leaves
1 can ( 49 1/2 oz.) chicken broth
1 cup frozen green peas
1 cup fine egg noodles

Heat oil in 10" skillet over med.-high heat. Cook chicken, stirring occasionally, until chicken is browned.

Mix all ingredients except peas and noodles in 3 1/2- 4 qt. slow cooker.

Cover and cook on low heat setting 6 1/2 -7 hrs. or until vegetables are tender and chicken is no longer pink in center.

Rinse frozen peas with cold water to seperate; drain. Stir peas and noodles into soup. Cover and cook on HIGH heat setting about 15 min. or until noodles are tender. Serves
4.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Black Bean Soup

Today's crock recipe is for black bean soup.

Black Bean Soup

1 bag dried black beans
Water to cover beans
2 jars salsa
1 can tomato sauce
1 can diced tomatos
2 onions chopped
Garlic powder
Onion powder
2 or 3 cloves of garlic, chopped

Put beans in the crockpot and cover generously with water. Add the rest of the ingredients and stir well. Set the crockpot on high to cook in about 12-15 hours or low to cook in 20-24 hours. Stir occassionally and add more spices as needed.

I am sure you could add a green pepper, or other vegetables if you feel like it.

Also if you wanted you could soak the beans overnight first and then it would take much less time to cook, I just like the consistency of the soup when it is done with dry beans.

I use the leftovers in bean burritos.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com