Creamy Butternut Squash-Apple Soup

The "Creamy Butternut Squash-Apple Soup" can be found in Everyday Slow Cooker: 130 Modern Recipes with 40 Gluten-Free Dishes and 50 Multicooker Variations by Cooking Light.

Submitted by Sarah Bublitz

Cooking Light. “Creamy Butternut Squash-Apple Soup.” Everyday Slow Cooker: 130 Modern Recipes, with 40 Gluten-Free Dishes and 50 Multicooker Variations. New York, NY: Oxmoor House, 2018. Print. 213.

Slow Cooker Chicken Tortilla Soup

Ingredients:

• 1 lb. boneless, skinless chicken breast
• 2 (10.75 oz.) cans cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 oz.) can black beans, drained and rinsed
• 1-1/2 cups chicken broth
• 1 tsp. ground cumin
• 1/2 tsp. dried cilantro
• 1 cup shredded cheddar cheese

Directions:

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. 
2. In a bowl, mix together the soup, salsa, corn, beans, broth, cumin, and cilantro. Pour over the chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with forks. Place the cheese and chicken back into the slow cooker and stir. Continue cooking for 15 minutes to allow cheese to melt.

Submitted by Josh Price, slightly adapted from https://therecipecritic.com/slow-cooker-chicken-fajita-soup/

Navy Bean and Ham Hock Soup

"Navy Bean and Ham Hock Soup"

Submitted by Pat Reilly, source unknown

Rustic Italian Tortellini Soup

Ingredients:

• 1 lb. bulk Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 qt. chicken stock
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (9 oz.) pkg. refrigerated cheese tortellini
• 6 oz. fresh escarole, coarsely chopped
• 2-3 tbsp. of minced fresh basil or 1 tsp. dried 
• Salt and pepper to taste
• Crushed red pepper flakes to taste
• Shredded Parmesan or Pecorino Romano cheese

Directions:

1. Crumble sausage into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Drain most of liquid off. Add garlic, cook 1 minute longer. Stir in chicken stock and tomatoes, bring to a boil. Add tortellini, return to a boil. Cook 5-8 minutes or until almost tender, stirring occasionally. 
2. Reduce heat, add escarole, basil, salt, pepper, red pepper flakes. Cook 2-3 minutes longer until escarole is wilted and tortellini is tender.
3. Serve with shredded cheese.

Submitted by Anna Restivo, adapted from a recipe found in the Milwaukee Journal.

Black Bean Soup

Ingredients:

• 4 carrots, peeled and chopped
• 1 small onion, peeled and chopped
• 3 cups chicken broth
• 4 (15 oz.) cans black beans, drained and rinsed
• 3 cloves garlic, chopped
• 2 tbsp. lime juice
• 2 tbsp. ground cumin

Directions:

1. Cook the carrots and onion in the chicken broth until for tender. Set mixture aside. 
2. Set half of the black beans in a bowl and crush them to form a gravy for the soup. Place the crushed beans, the whole beans, garlic, lime juice and cumin in the kettle with the cooked carrots and onions. Simmer for thirty minutes. Serves with extra lime wedges and sour cream.

* NOTE: Extra chicken broth may be added to the soup if it becomes too thick.

Submitted by Marie Weber

Ultimate Potato Soup

The "Ultimate Potato Soup" by THUMPER74137 can be found at Allrecipes.

Submitted by Trudy Cleaver

THUMPER74137. “Ultimate Potato Soup.” Allrecipes, http://allrecipes.com/recipe/23865/ultimate-potato-soup/. Accessed 2 February 2018.

Toasted Quinoa Soup

The "Toasted Quinoa Soup" by can be found at Weight Watchers.

Submitted by Sue Richichi

"Toasted Quinoa Soup." Weight Watchers, https://www.weightwatchers.com/us/recipe/toasted-quinoa-soup-1/569f7ab8bb1f18c916ec21c6. Accessed 2 February 2018.

Wisconsin Split Pea Soup

The "Wisconsin Split Pea Soup" by Linda Rock can be found at Taste of Home.

Submitted by Karen Kunzler

Rock, Linda. "Wisconsin Split Pea Soup." Taste of Home, https://www.tasteofhome.com/recipes/wisconsin-split-pea-soup. Accessed 2 February 2018.

Winter Vegetable Soup with Turkish Meatballs

The "Winter Vegetable Soup with Turkish Meatballs" by Kathy Gunst can be found at EatingWell.

Submitted by Sarah Bublitz

Gunst, Kathy. "Winter Vegetable Soup with Turkish Meatballs." EatingWell, http://www.eatingwell.com/recipe/262136/winter-vegetable-soup-with-turkish-meatballs/.  Accessed 1 February 2018.

Roasted Autumn Vegetable Soup

The "Roasted Autumn Vegetable Soup" by Stephanie Flaming can be found at Taste of Home.

Submitted by Sue Stoecker

Flaming, Stephanie. "Roasted Autumn Vegetable Soup." Taste of Home, https://www.tasteofhome.com/recipes/roasted-autumn-vegetable-soup. Accessed 2 February 2018.

Zuppa Di Salsiccia Con Pasta E Cannellini (Sausage Soup with Pasta and Cannellini Beans)

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1/2 cup onions, chopped
• 2 tbsp. fresh rosemary, chopped
• 1 celery stalk, diced
• 1 carrot, diced
• 3/4 lb. bulk Italian sausage
• 1 pinch dried crushed red chili flakes
• 3 cloves garlic, diced
• 4 cups beef broth
• 3 cups water
• 4 tbsp. tomato paste
• 1 (15 oz.) can Progresso cannellini beans, rinsed and drained
• 1 small head escarole, washed and chopped
• 4 oz. angel hair pasta, broken in pieces
• Salt and freshly ground pepper to taste
• Freshly grates Parmesan cheese

Directions:

1. In a large pot, combine olive oil, onions, celery, carrots, adn rosemary, and cook over medium heat until onions are translucent. Add sausage, red chili flakes, and garlic, and cook until sausage is nicely browned.
2. Add broth, water, tomato paste, beans, and escarole. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Add pasta, and cook 8-10 minutes, until al dente.
3. Season with salt and pepper to taste and a sprinkle of freshly grated Parmesan cheese, if desired.

TIP: Season with salt and pepper at each stage of cooking.

Submitted by Anna Restivo, adapted from a recipe found in "Tastes of Italia", November, 2004.

Sweet Potato and Pear Soup

The "Sweet Potato and Pear Soup" can be found at Taste of Home.

Submitted by Karen Kunzler

"Sweet Potato and Pear Soup." Taste of Home, https://www.tasteofhome.com/recipes/sweet-potato-and-pear-soup. Accessed 17 October 2017.

Hearty Potato Soup Recipe

The "Hearty Potato Soup Recipe" by Gladys DeBoer can be found at Taste of Home.

Submitted by Sue Stoecker

Gladys, DeBoer. "Hearty Potato Soup Recipe." Taste of Home, https://www.tasteofhome.com/recipes/hearty-potato-soup. Accessed 20 September 2017.

Crock Pot Zuppa Toscana Soup

The "Crock Pot Zuppa Toscana" recipe can be found at Homemade Hooplah.

Submitted by Sarah Bublitz

Chrissy. "Crock Pot Zuppa Toscana." Homemade Hooplah, www.homemadehooplah.com/crock-pot-zuppa-toscana/. Accessed 11 July 2017.

Hearty Chicken and Rosemary Stew

Ingredients:

• 1 lb. Yukon gold potatoes
• 1 large onion
• 3 medium carrots, peeled
• 8 oz. whole mushrooms
• 2 lbs. boneless, skinless chicken thighs
• 1 tbsp. finely chopped fresh rosemary leaves
• 3 garlic cloves, pressed
• 1-1/2 tsp. salt
• 1/2 tsp. coarsely ground black pepper
• 1 (14.5 oz.) can chicken broth
• 1/2 cup dry white wine
• 1/4 cup tomato paste
• 2 tbsp. cornstarch 1 lemon
• 1/2 cup chopped fresh parsley (optional)

Directions:

1.  Preheat oven to 375℉. Cut potatoes into chunks and dice onion. Cut carrots diagonally into 1/2 inch slices. Cut mushrooms into quarters. Cut chicken into 1 inch pieces. Combine potatoes, onion, carrots, mushrooms, chicken, rosemary, pressed garlic, salt, and black pepper in a mixing bowl. Mix together. Set aside.
2. Whisk together broth, wine, tomato paste and cornstarch in a bowl until cornstarch is dissolved. Pour into mixing bowl; mix well. Pour chicken mixture into deep covered baker. Bake, covered, 1 1/2 to 2 hours or until potatoes are tender, stirring after 45 minutes.
3. Meanwhile, zest lemon using a zester to measure 1 tsp. Remove baker from oven. Stir in zest and chopped parsley, if desired. Let stand, covered, 10 minutes or until stew is thickened.

Servings: 8

Submitted by Sue Stoecker from Dinner in Your Deep Covered Baker by The Pampered Chef