Veggie & Tofu Soup - Slow Cooker Special

I took my regular chicken soup recipe and had to change it when we went back to vegetarian.  This is a compilation of what we like in our soup, but obviously use what you love.

The first time I made this in the slow cooker, I made a rookie mistake: I added noodles when I started cooking.  DO NOT DO THIS unless you like a lot of mushiness.

VEGGIE & TOFU SOUP IN THE SLOW COOKER
*If feeding a toddler use tiny pasta shapes like the alphabet or stars. Also, chop all veggies in the food processor so they don't choke.

• 1/2 bag frozen lima beans (Dan loves lima beans)
• 3 large stalks of chopped celery
• 1 small chopped onion
• 4 large carrots chopped
• 1 block of extra firm tofu... or I used to clean a rotisserie chicken and chop it up
• 32 oz of broth AT LEAST - veggie or chicken broth
• 1 tsp oregano
• salt & pepper to taste
• 1/2 bag of soup noodles or 1/2 box of small pasta shapes

I feel like all the ingredients and measurements are relative to your tastes so this is really a loose version of a soup recipe.  You may like your soup really runny or really chunky so adjust the amount of broth you use.

Put all ingredients into a slow cooker EXCEPT THE NOODLES/PASTA. Cook 1 hour on high and 5 hours on low. Add noodles or pasta in the last 15 mins of cooking. 

For my veggie friends - the tofu actually stays in firm chunks, so you don't have to worry about separation. 

To freeze:  Once cooled, fill gallon Ziploc bags and lay flat in freezer.

To reheat:  Thaw in fridge for at least 24 hours. Add to crock pot and heat on low for 3 hours or until heated through.

Bean & Spicey Sausage Soup

This recipe is only good if you aren't afraid of spice. The red pepper can be increased or decreased, but trust me, it's not as good unless you add it.

Bean & Sausage Soup
* To make this toddler friendly, add your red pepper to your own individual serving.  Also put all your veggies in the food processor (instead of chopping) so nothing is big enough to choke on.

• 4 oz sausage cooked (I use 3 vegetarian sausage pattys - cooked in microwave and then ground in food processor)
• 1 T butter or olive oil
• 1 1/2 cups onion
• 1 1/4 chopped zucchini
• 1/2 cup chopped carrot
• 1/3 cup chopped celery
• 1/2 tsp salt, divided
• 2 garlic cloves, minced
• 2 T tomato paste <- this is what the original recipe called for but I use the whole can
• 1/8 tsp ground red pepper (or use crushed red pepper flakes in your individual bowl)
• 3 cups chicken broth or veggie broth
• 2 cans cannellini beans, rinsed, drained, divided
• 1/3 cup half & half
• 1 tsp chopped fresh rosemary or 1/2 tsp crushed dried rosemary

1. Cook the meat and set aside.
2. Heat pan on medium. Heat oil or butter and add veggies and 1/4 tsp salt.  Cook for 5 minutes or until tender. Stir frequently.
3. Stir in tomato paste and red pepper ; cook for 1 minute stirring constantly.
4. Place 1 cup veggie mixture, 1 can beans, and 1/2 cup broth into a food processor and process until smooth.
5. Return to pan. Add remaining broth and the other can of beans. Bring to a boil and simmer 20 mins. Return meat to pan to heat through in the last 5 mins.
6. Remove from heat, stir in remaining salt, half-and-half, rosemary and season with pepper.

To freeze:  Once cool, fill gallon Ziploc bags and lay flat to freeze.

To reheat:  Place in fridge 24 hours before cooking. Add to pot and bring to boil on medium heat. Reduce and let heat through. 

Chili

Fast, easy, and filling. Nothing says "Ugh, stinky dogs!" like a good pot o' chili.

CHILI

• 1 small red onion
• 1 bag ground crumbles or 1 lb ground meat
• 2 cans bushes mild chili beans
• 1 can tomato sauce
• 1 can petite diced tomato

Cook your red onion and crumbles or meat together in a large soup pot. Add beans, tomato sauce, and diced tomato. Bring to boil. Simmer for 20 mins.

To freeze: After it has cooled, add to gallon Ziploc bag and lay flat to freeze.

To reheat:  Leave in fridge to unthaw for 24 hours. Add to pot and heat until boil. Turn down to low and let heat through.

Garnish with cheese, sour cream, or crackers.

Crockpot Clam Chowder

This is NOT healthy but it is tasty and on a cold winters day really hits the spot.

CLAM CHOWDER
Easily feeds a large family or in our case, company during ski season.

• 2 cans cream of potato
• 2 cans new England clam chowder
• 1 can cream of celery
• 4 cans minced clams - 2 with liquid, 2 drained
• 1 pint fat free 1/2 & 1/2
• 1/2 pint whipping cream

Mix all ingredients into a slow cooker. Cook on low for 6 to 8 hours.  My slow cooker is newer so 6 hours works for me.

To freeze: put in a gallon Ziploc bag and lay flat to freeze.

To reheat:  Leave in fridge for 24 hours before cooking. Throw in crockpot on low... 3 hours will do if its already been cooked and is completely thawed. Or if uncooked 6 hours on low.

Black Bean Tortilla Soup

This is my toddlers favorite. I add lots of avocado to hers and exclude the cheese and sour cream.

Tortilla Soup with Black Beans

• 1 T olive oil
• 2 cloves garlic
• 1 tsp chili powder (this is not spicy so don't be scared)
• 2 cans petite diced tomato
• 2 cans black beans, drained & rinsed
• 2 cups chicken or veggie broth
• 1 10oz package of frozen corn
• salt and pepper
• crushed tortilla chips (optional)
• salsa (optional)
• avocado (optional)
• sour cream (optional)
• cheese (optional)

In a large sauce pan heat oil over medium heat, cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes with juice, beans, broth, corn and 1 cup water. Season with salt & pepper.

Bring to boil; reduce to simmer. Add tortilla chips and cook until soft; about 2 mins. Remove from heat and if eating now garnish with any optional ingredient.

If freezing, let cool completely in fridge over night.  Put in gallon size bags and lay flat to freeze.

To reheat:  Let thaw in the fridge for 24 hours. Add to sauce pan and heat on medium until starting to bubble. Turn down to low and let simmer until heated through.  Garnish before eating. 

Dan's toppings:  cheese, sour cream, extra tortilla chips
Amanda's toppings:  tortilla chips, avocado, black bean and corn salsa from Target... yum!