Chili Minestrone Soup Crock Pot Food

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
• Cook on Low for 6 to 8 hours.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

SLOW-COOKER MINESTRONE

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

DEBBIE'S CROCK POT CHILI

Steps:

• Mix together seasoning mix.
• Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
• In a skillet, cook ground beef until no longer pink.
• Drain.
• Add onion and 3 tsp of seasoning mix.
• In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
• Place the other can of beans in a blender and process until smooth.
• Add beans and meat to the crock pot.
• Stir together.
• Cook on low for 6 to 8 hours.

SLOW COOKER MINESTRONE SOUP WITH ITALIAN SAUSAGE AND PESTO

Steps:

• In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat.
• Meanwhile, chop the onion, celery, carrots, and garlic.
• Add the tomato paste, onions, celery, carrots, garlic, and dried oregano.
• Saute for about 5 minutes.
• Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.
• Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.
• Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.
• Simmer another 10 minutes, until the pasta is cooked.
• At this point, you can add another cup or two of chicken broth, if you feel like it's not "soupy" enough.
• Turn off the heat and stir in the baby spinach. I like to roughly chop mine so it's easier to eat, but you don't have to!
• Wait about 5 minutes for the spinach to wilt, and then it's ready to serve. Season with salt and pepper. (I actually didn't add any! Sign of a killer soup, right?)
• Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.

CHILI MINESTRONE SOUP (CROCK POT)

Steps:

• Put everything in a 4 quart or larger slow cooker.
• Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.

24 BEST CROCKPOT SOUPS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

HEARTY MINESTRONE CHILI

Steps:

• Finely chop the onion.
• Brown the ground beef and the onion together.
• Drain the ground beef/onion mixture on a paper towel.
• Chop the stewed tomatoes in a food processor.
• option: you can add the Rotel to the stewed tomatoes in the processor if you would like for the Rotel to be a finer consistency.
• In a large pot simmer everything together for at least 15 minutes.

CROCK POT CHILI SOUP

Steps:

• Brown your ground beef and onion in a skillet over medium heat and drain.
• Place beef and onions in your crock pot.
• Add all ingredients in cans (liquid and all) and broth/water.
• Stir.
• Cover and cook on low for 4 hours.
• Serve with sour cream and shredded cheddar cheese.