1. TUSCAN WHITE BEAN SOUP WITH KRAMER'S SAUSAGE
1/2 pound Kramer's Italian Sausage
2 onions, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
32 ounces chicken broth
14.5 ounce can diced tomatoes
15 ounce can tomato sauce
2 carrots, peeled and sliced
3 stalks celery, sliced
1 green pepper, diced
2 tablespoons dried italian herbs
2 sprigs fresh rosemary, optional
1/2 cup roasted red peppers, diced
1/2 cup orzo pasta, uncooked
1/2 teaspoon salt
15 ounce can white beans, rinsed and drained
2 cups baby spinach, or chopped kale
Brown sausage in a skillet over medium heat. Remove to your crockpot.
Add the onion, garlic, celery and carrots to the hot pan and cook until softened, about 3 minutes.
Stir in the tomato paste and the Italian seasoning. Pour 1/2 cup chicken broth into the pan and bring it to a boil, scraping the browned bits off the bottom of the pan. Add the broth, tomatoes, and tomato sauce and bring to a boil. Take off the heat.
Carefully transfer to a 5-6 quart slow cooker together with the remaining ingredients EXCEPT for the orzo pasta, white beans and kale/spinach.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the remaining ingredients and cook on HIGH for about 15 minutes or until the pasta is done.
2. SLOW COOKER CHIPOTLE SWEET POTATO SOUP
3 pounds sweet potatoes peeled, chopped (about 1” cubes)
3 Granny Smith apples peeled, chopped
1 medium onion chopped
4-6 cloves garlic minced
1 32 oz. container chicken stock
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 tsp EACH chipotle chile (powder), smoked paprika, dried oregano, ground cinnamon
2-4 tablespoons lime juice
Add all of the ingredients to the slow cooker except lime juice. Cook on Low for 6-8 hours or on High for 3 ½ -4 ½ hours OR until potatoes are very tender.
Working in batches, add slow cooker contents to your blender. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). Return pureed soup to a large soup pot/Dutch oven. Repeat until all soup has been pureed.
Stir in lime juice and salt and pepper to taste (I add an additional ½ teaspoon salt). Stir in additional chipotle chili powder for spicier if desired. Garnish individual servings with sour pumpkin seeds, cilantro and sour cream (optional).
3. SLOW COOKER CHICKEN FAJITA & QUINOA SOUP
1½ lb. boneless skinless chicken breasts
1 cup uncooked quinoa, rinsed
3 bell peppers, chopped
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
Juice of 1 lime
15 oz can diced tomatoes
4.5 oz can green chiles
15 oz can black beans, drained and rinsed
1 cup frozen corn
1½ Tbsp chili powder
1 Tbsp cumin
2 tsp. paprika
2 tsp. sea salt
Toppings (optional): Cilantro, avocado, shredded cheese
In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
Spoon soup into bowls and top with favorite toppings, enjoy!
4. WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP
1 lb. sweet potatoes, peeled and cubed into small pieces
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery, chopped
1 red bell pepper, diced
6 cloves garlic, minced or pressed
1 ½ cups green or brown lentils, rinsed and picked over
1 ½ teaspoon EACH coriander AND cumin powder
1 teaspoon curry powder (or more to taste)
½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
⅛ teaspoon ground nutmeg
6-7 cups low sodium broth (vegetable or chicken)
2 ½ cups baby spinach, roughly chopped
¼ cup lemon juice or lemon wedges for serving
Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!
*MORE PROTEIN* You can sauté 1 pound of ground lamb, beef, chicken, or turkey and add it in with all the other ingredients to the slow cooker for a more protein-filled meal – note that you may need a little bit more of each of the seasonings to balance flavors when adding protein.