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You’re Just A Timer Away From Comfort- Crockpot Stews & Soups

Caribbean Black Bean Soup

(Courtesy of myrecipes.com)

Ingredients:

  • 1 tablespoon olive oil
  • 2 cups chopped red onion (1 onion)
  • 1 cup diced green bell pepper
  •  1 cup diced red bell pepper
  • 3 tablespoons finely chopped jalapeño pepper (2 peppers)
  • 1 whole garlic head, peeled and minced
  • 1/4 cup no-salt-added tomato paste
  •  4 cups organic vegetable broth, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
  • 1/2 cup coconut milk
  • 1/2 cup chopped fresh cilantro
  • 2 limes, quartered

Directions:

  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and 1 cup broth. Transfer vegetable mixture to a 5-quart electric slow cooker.
  2. Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.
  3. Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.

Visit myrecipes.com for recipe tips and nutritional information.

Crockpot Green Chicken Chile Enchilada Soup

(Courtesy of chelseasmessyapron.com)

Ingredients:

  • 1 can (10 ounces) green enchilada sauce
  • 1 can white beans
  • 2 cans black beans
  • 1 pound boneless skinless chicken thighs or breasts
  • 2 cans (4 ounces EACH) diced fire-roasted green chiles
  • 1 can (10.5 ounces) diced tomatoes optional
  • 4 teaspoons ground chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 tablespoons fresh cilantro optional
  • 2 cups chicken broth or stock
  • 1 package (8 ounces) cream cheese softened
  • Pick your favorite add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro

Directions:

  1. In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
  2. Add the undrained diced fire-roasted green chiles, diced tomatoes (if desired, it's great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
  3. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
  4. Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
  5. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
  6. Shred the chicken with 2 forks and then add back into the soup.
  7. Serve with desired toppings. 

Visit chelseasmessyapron.com for additional recipe tips.

Slow Cooker Sausage, Spinach & White Bean Soup

(Courtesy of damndelicous.net)

Ingredients:

  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.

Serve immediately.

Visit damndelicious.net for additional recipe tips.

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