Nunny’s Lasagna Soup

lasagna soup

Lasagna Soup 1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4-5 cloves of garlic, minced 1 TB dried parsley 1 TB dried basil 1/2 cup chopped onion 1, 28 oz can of diced tomatoes 1, 6oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt 1 cup of water Optional topping – shredded cheese….not an option in my house Brown meat in a skillet, drain fat.Mix together the can of tomatoes, and tomato paste in crockpot.Add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Read More »

Chicken and Pasta Soup


4 carrots, quartered lengthwise and cut into 1-inch pieces 4 long strips lemon zest 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped 2 tablespoons extra-virgin olive oil Kosher salt 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds) 4 cups low-sodium chicken broth 1 cup small pasta, such as pastina 1 cup frozen peas, thawed 1/2 bunch fresh spinach, stemmed Freshly ground pepper to taste 4 ounces feta cheese Lemon wedges and crusty bread, for serving (optional) Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired. Read More »

Ham Lentil Soup

1 1/2 – 2 c of cooked ham, diced 2 c of lentils, soaked the night before 1c of celery, chopped 1c of onion, chopped 1 c of carrots, sliced 4 cloves of garlic, minced (I use more) 1 t dried basil 1/2 t dried thyme 1/2 t black pepper 1 t crushed red pepper, optional 2 bay leaves (remove before serving) 32 oz of beef or chicken broth 2 c of water 1/2 c tomato sauce Don’t forget to soak beans the night before.Dump everything in slow cooker.Cook on low for 6-8 hours or high for 4 hours. Read More »

Loaded potatoe soup


3 to 4lbs potatoes, peeled and diced into 1/2-inch to 3/4-inches 1 medium yellow onion, finely diced 1/2 cup heavy cream 4 (14.5 oz) cans low-sodium organic chicken broth 9 oz bacon, cooked and diced or crumbled 1 cup evaporated milk Salt and freshly ground black pepper, sprinkle to taste 1/3 cup butter 1/3 cup all-purpose flour 1 1/2 cups (6 oz) shredded sharp cheddar cheese 4 green onions, diced Pour in the slow cooker the potatoes, onion, chicken broth, evaporated milk, heavy cream and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours. To check for doneness, poke a piece of potato with a knife. It if easily slides through, it is cooked. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture. Pour butter mixture into slow cooker and stir to blend.Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm). Serve topped with cheddar, bacon and green onions. Read More »

Tennessee BBQ Steak Soup


1/2 cup- flour 2 cups – beef broth 1/2 cup – diced fresh carrots 1/2 cup – diced fresh celery 1/2 cup – diced fresh onions 1/2 tsp. ground black pepper 1 .5 tsp. Worcestershire sauce 1/2 cup – BBQ sauce 1 small can of corn 3 potatoes cubed and peeled 1 lb. stew meat, browned and drained Directions Coat beef with flour and brown in skillet in olive oil. Place browned meat and veggies in bottom of crockpot and cover with pepper. Pour BBQ and Worcestershire sauce over meat and veggies and add broth. Cook on low for 6-8 hours. Serve with shredded cheese on top (optional) Thanks Rachel Cox! Read More »

Chicken Enchilada Soup

5-7 frozen chicken breasts 1 can of corn drained 1 can of diced tomatoes (do not drain) 2 cups of chicken broth 1 can of red enchilada sauce 1 can of diced green chiles 1 can of black beans (optional) 1 white onion chopped 1 teaspoon of chili powder 1/4 cup chopped fresh cilantro 1 teaspoon salt 1 teaspoon cumin 1/2 teaspoon pepper Place chicken into the bottom of a slow cooker. Add the corn, beans, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper. Cook on Low for 6 hours. Then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 1 hour. Serve with shredded cheese or sour cream on top. Read More »

Creamy cheesy pumpkin chicken stew

4-6 Chicken breasts 2cans of pumpkin 1 small can of carrots drained 1 cup of chicken broth 1 can of corn drained 1 can of cream of chicken 1 bay leaf 2 teaspoons of cinnamon 1 teaspoon of paprika Dash of salt 4 potatoes, cubed Potatoes, chicken, corn, carrots in bottom or crockpot. Sprinkle seasonings over. Pour pumpkin, cream of chicken and broth over chicken and veggies. Cook on low for 7-8 hours. Serve with generous amount of cheddar cheese over it add a scoop of sour cream if desired Read More »

Pumpkin soup


1 cup chopped onion 2 stalks celery, chopped 2 carrots, chopped 4 cups chicken broth 2 cans pumpkin puree (about 4 cups) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon turmeric 1/4 teaspoon freshly ground black pepper For Garnish: half and half Parsley Combine all ingredients in slow cooker and cook on HIGH for 4 hours. Transfer contents of slow cooker to a blender or food processor. Process the soup until smooth. Ladle hot soup into bowls. Add a teaspoon of half and half to the top of the soup and swirl it with a knife. Sprinkle of parsley on top. Read More »

Cheeseburger soup

1 lb ground beef 1 med onion, dived 1 celery stalk, diced 1 carrot, diced 1 14oz can diced tomatoes 5 beef bouillon cubes 4 cups water 2 tbs Worcestershire sauce 1 teas Montreal Steak Seasoning ½ teas garlic salt ¼ teas freshly ground black pepper Salt to taste ½ cup frozen corn Shredded cheddar cheese for topping Orzo(cook, drain and throw in slow cooker in the end) In a skillet over medium heat, brown the ground beef and drain. Combine the ground beef with the next 10 ingredients in a slow cooker. Cob on low for 5 to 6 hrs. Cook orzo past and place in soup for 10 minutes before serving. Top with cheddar cheese. Read More »

Wild rice and chicken soup

Two cans of chicken broth 4-5 boneless skinless chicken breast 2 cups of water 1 cup sliced carrots 1 cup of diced celery 1/2 cup of chopped onions Salt and pepper to taste 1 tablespoon dried parsley flakes Place chicken in the bottom of the crockpot. Mix the rest of the ingredients and pour on top of the chicken. Cover and cook on low 6 to 7 hours or for five hours on high. Read More »