Soup Archives - Page 4 of 5 - One Hundred Dollars a Month

Easy Slow Cooker Recipes – Taco Soup

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By Mavis Butterfield on February 13, 2013 · 14 Comments

I made a batch of taco soup this morning for dinner tonight and it turned out awesome! I had a big bowl of of the stuff for lunch, and it was mighty tasty if I do say so myself.

You probably already know by now how much I love my crock pot. Yep, I pretty much want to marry it because it makes dinner time so easy. If you don’t own a crock pot, you need one. Seriously. Everyone should own one. Well, unless of course you live in a yurt in Mongolia and don’t have electricity.

Here is my recipe:

Ingredients

1 pound ground beef, buffalo, venison, chicken, possum {whatever you make tacos with}
1 onion, chopped
2 cups pinto beans soaked overnight, or 2 {15 oz} cans drained and rinsed pinto or black beans
2 cups corn kernels
1 cup pasta sauce
2 cups water
2 {14.5 ounce} cans peeled and diced tomatoes
2 tablespoons DIY Taco Seasoning or 1 {1.25 ounce} package taco seasoning mix

Directions

Cook the ground meat over medium heat until cook thoroughly and browned. Stir in tacon seasoning and let rest for a few minutes. Add all the ingredients to the crock pot, cover, and cook on low for 8 hours or high for 4 hours.

Serve warm with tortilla .

Go HERE for more Easy Crock Pot Recipes

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

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Easy Slow Cooker Recipes – Fully Loaded Baked Potato Soup

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By Mavis Butterfield on February 6, 2013 · 21 Comments

Last week Robin from SoCal mentioned she served loaded baked potato soup for dinner. I couldn’t stop thinking about it. After 3 attempts I finally came up with a recipe I not only LOVE, but my family loves too.

This recipe for loaded baked potato soup is perfect for a busy weeknight or any weekend you plan on tooling around in the garden all day, and don’t want to cook when you finally come inside. The best part {in my opinion} are the toppings. Load your soup up anyway you like it and dig in!

Ingredients

3 pounds baking potatoes, peeled, cut in 1/2 -inch cubes
1 quart chicken broth
4 garlic cloves, minced
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup milk {I used 1%}
3 tablespoons chopped fresh chives {topping}
1 /4 cup sour cream {topping}
8 slices bacon, cooked & crumbled {topping}
1/4 cup cheddar cheese {topping}

Directions

Combine the potatoes, chicken broth, garlic, butter, salt and pepper and cover and cook on low for 8 hours or high for 4 hours until the potatoes are nice and tender.

Once the potatoes have softened, gently mash them {do not puree, as you still want the potatoes to be a wee bit chunky} and stir in 1 cup of milk.

Ladle soup into bowls and top with sour cream, bacon, chives and cheese.

Yummalicious!

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Easy Crock Pot Recipes – 13 Bean Vegetarian Soup

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By Mavis Butterfield on January 10, 2013 · 17 Comments

For the last two nights we’ve been feasting on a giant pot of 13 bean vegetarian soup. This soup is super hearty and perfect for these chilly winter nights we’ve been having. The recipe is simple. Just rinse the beans, place all the ingredients in the crock pot, and turn it on. It doesn’t get any easier than that folks.

Here is the recipe

Ingredients

29 ounce bag Bob’s Red Mill 13 Bean Soup Mix
1 large onion, chopped
3 celery ribs, chopped
3 garlic cloves, minced
2 cups frozen corn
8 cups vegetable broth
2 {14 1/2 ounce} cans diced tomatoes
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes

Directions

Rinse beans in warm water and add to your crock pot. Add all other ingredients, stir, and cook on low for 8 hours or high for 4 hours. Serve warm with a crusty hunk of bread.

Store leftovers in the refrigerator for up to 3 days or freeze soup for later use.

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Crock Pot Soup Recipes – Chicken, Ham, Chili, Chowder and More

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By Mavis Butterfield on November 24, 2012 · 4 Comments

Corn Chowder with Bacon, Potatoes and Chives

Rustic Pea Soup with Ham

Olive Garden Pasta E Fagioli Soup {Copy Cat Recipe}

Chicken Tortilla Soup

Vegetarian Chili Recipe

Italian Chicken Pasta Soup

French Onion Soup

Have you tried any of these awesome possum crock pot soups yet? Do you have a favorite? My two are corn chowder and chicken tortilla soup.

Stay warm,

Mavis

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.