99 Best Soup Recipes

<p> Cheese makes any dish infinitely better.</p><p> We asked <a href="https://www.pinterest.com/">Pinterest</a> to share their most popular cheese recipes with us, so next time you feel like indulging, look no further.</p><p> Keep scrolling to see the most pinned cheese recipes on Pinterest right now.</p>

<p>“Beer,” “barbecue,” “fried,” and “finger food” are all good, safe go-to concepts to use when thinking about your <a href="http://www.thedailymeal.com/cook/20-essential-super-bowl-party-foods-and-how-make-them"><strong>Super Bowl menu</strong>. </a>You seriously can’t go wrong when one of these words is in the recipe title.</p><p><a href="http://www.thedailymeal.com/entertain/12-things-you-might-not-know-about-super-bowl"><strong>Super Bowl</strong></a> food, and really game-day fare in general, is all about indulging (and the cheesier, the better, right?). We’ve listed 15 of our favorite dishes to whip up for the big game.</p><p>For us, the best game-day foods are the ones you can layout family-style on the table; you should not spend your time fussing over plating, fancy ingredients, or complicated cooking procedures. Prepare and cook everything you need before kick-off, then set it down and walk away. We promise that even if a dish cools to lukewarm or your dip begins to dry out, everyone will still devour it all!</p><p>Although we are still a few weeks from finding out which teams will play in Super Bowl LI on Feb. 5, it’s not too early to dream up what you’ll be making and eating during the main event — you could test out your favorite recipe next Sunday!</p>

15 Dishes You Have to Make for Your Super Bowl Party

Slide 1 of 99: Serve this hearty chowder as either a light first course for six, or a filling main course for four. <a href="http://www.myrecipes.com/recipe/bacon-corn-chowder-shrimp">Bacon-Corn Chowder with Shrimp</a>

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1/99 SLIDES © Myrecipes

Bacon-Corn Chowder with Shrimp

Serve this hearty chowder as either a light first course for six, or a filling main course for four. Bacon-Corn Chowder with Shrimp

Ingredients

6 slices center-cut bacon, chopped

1 cup prechopped onion

1/2 cup prechopped celery

1 teaspoon chopped fresh thyme

1 garlic clove, minced

4 cups fresh or frozen corn kernels, thawed

2 cups fat-free, lower-sodium chicken broth

3/4 pound peeled and deveined medium shrimp

1/3 cup half-and-half

1/4 teaspoon ground black pepper

1/8 teaspoon salt

Preparation

1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.

2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.

2/99 SLIDES © Myrecipes

Cheesy Potato Soup

Bacon and Beef Stew imageRecipe — Serve a rich and hearty cheesy soup for a comforting cool-weather dinner. Cheesy Potato Soup

Bacon and Beef Stew

Photo: Alison Miksch; Prop Styling: Audrey Davis; Food Styling: Cat Steele

Read Reviews (0)

Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups--enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. Serve with crusty bread, cornbread, or butter rolls.

Yield:

Serves 12 (serving size: about 1 1/3 cups)

Total time: 1 Hours

+ Save

Recipe Time

Active: 30 Minutes

Total: 1 Hours

Ingredients

8 ounces bacon (about 7-8 slices), chopped

4 medium carrots, cut into 1/2-in. pieces (about 2 1/2 cups)

1 large red onion (about 10 oz.), cut into 1/2-in. pieces

4 garlic cloves, chopped (about 2 Tbsp.)

1 cup beer

1/4 cup all-purpose flour

8 cups low-sodium beef broth

1 teaspoon kosher salt

1/2 teaspoon black pepper

12 ounces baby golden potatoes

1 1/2 pounds Perfect Roasted Beef Tenderloin

3 tablespoons coarse-grain mustard

1 tablespoon red wine vinegar

1/2 cup chopped fresh flat-leaf parsley

Preparation

1. Cook bacon in a large Dutch oven over medium-high until crisp, about 8 minutes. Transfer bacon to a plate lined with paper towels, reserving 2 tablespoons drippings in Dutch oven.

2. Add carrots and onion to drippings in Dutch oven; cook, stirring often, until beginning to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add beer; cook about 5 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

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by Counterflix

3. Stir in flour; cook, stirring constantly, until mixture is thickened and beginning to brown, 5 minutes. Whisk in broth, salt, and pepper; bring to a boil, whisking constantly. Reduce heat to medium-low, and add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in Beef, mustard, vinegar, and cooked bacon. Sprinkle with parsley, and serve immediately.

3/99 SLIDES © Myrecipes

Cheesy Potato Soup

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr

Read Reviews (68)

Serve a rich and hearty cheese soup with Mini Ham Sandwiches for a comforting cool-weather dinner.

Yield:

Serves 4 (serving size: 1 cup)

Total time: 30 Minutes

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 225

Fat 6.9 g

Satfat 4.1 g

Monofat 1 g

Polyfat 0.2 g

Protein 9.9 g

Carbohydrate 32.7 g

Fiber 2.6 g

Cholesterol 21 mg

Iron 1.5 mg

Sodium 250 mg

Calcium 322 mg

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Ingredients

1 tablespoon butter

1 cup chopped onion

2 1/2 tablespoons all-purpose flour

3 cups chopped red potato (about 1 pound)

1 1/4 cups 1% low-fat milk

3/4 cup fat-free, lower-sodium chicken broth

1/2 cup water

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1/8 teaspoon ground red pepper

2 tablespoons chopped green onions

Preparation

1. Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Slow Cooker Chicken, Bacon, and Potato Soup

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Read Reviews (7)

This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they'll maintain their shape nicely during cooking.

Yield:

Serves 6 (serving size: 1 1/2 cups)

Total time: 4 Hours

Recipe from

Recipe Time

Active: 20 Minutes

Total: 4 Hours

Nutritional Information

Calories 174

Fat 4.3 g

Satfat 1.4 g

Monofat 1 g

Polyfat 0.7 g

Protein 19 g

Carbohydrate 14 g

Fiber 2 g

Cholesterol 69 mg

Iron 2 mg

Sodium 521 mg

Calcium 32 mg

Sugars 2 g

Est. Added Sugars 0 g

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Ingredients

4 center-cut bacon slices, diced

1 1/2 pounds bone-in chicken thighs, skinned

2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)

2 cups thinly sliced leek (from 2 large leeks)

1 cup sliced carrot (from 2 large carrots)

1 cup sliced celery (from 2 large stalks)

4 cups unsalted chicken stock (such as Swanson), divided

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 thyme sprigs

12 ounces baby potatoes

2 cups coarsely chopped baby spinach

Preparation

1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.

2. Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.

by Counterflix

3. Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Onion, Kale, Chickpea, and Chicken Soup

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Read Reviews (3)

Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they'll keep releasing herbaceous goodness into any leftovers.

Yield:

Serves 4 (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 264

Fat 8.4 g

Satfat 1.6 g

Monofat 4.3 g

Polyfat 1.1 g

Protein 26 g

Carbohydrate 23 g

Fiber 5 g

Cholesterol 62 mg

Iron 2 mg

Sodium 649 mg

Calcium 118 mg

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Ingredients

1 tablespoon olive oil

1 cup prechopped onion

1/2 cup diagonally cut carrot

1/2 teaspoon crushed red pepper

3/8 teaspoon kosher salt

3 garlic cloves, crushed

2 thyme sprigs

4 cups unsalted chicken stock

1 (15-ounce) can unsalted chickpeas, rinsed and drained

2 cups chopped Lacinato kale

4 ounces shredded skinless, boneless rotisserie chicken thigh

4 ounces shredded skinless, boneless rotisserie chicken breast

1 teaspoon lower-sodium soy sauce

Preparation

1. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through thyme); cook 3 minutes, stirring occasionally. Add stock and chickpeas to pan; bring to a boil. Add kale and chicken to pan; reduce heat, and cook 5 minutes. Stir in soy sauce; discard thyme sprigs.

Slow Cooker Chicken, Bacon, and Potato Soup

4/99 SLIDES © Myrecipes

Onion, Kale, Chickpea, and Chicken Soup

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Read Reviews (3)

Yield:

Serves 4 (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 264

Fat 8.4 g

Satfat 1.6 g

Monofat 4.3 g

Polyfat 1.1 g

Protein 26 g

Carbohydrate 23 g

Fiber 5 g

Cholesterol 62 mg

Iron 2 mg

Sodium 649 mg

Calcium 118 mg

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Ingredients

1 tablespoon olive oil

1 cup prechopped onion

1/2 cup diagonally cut carrot

1/2 teaspoon crushed red pepper

3/8 teaspoon kosher salt

3 garlic cloves, crushed

2 thyme sprigs

4 cups unsalted chicken stock

1 (15-ounce) can unsalted chickpeas, rinsed and drained

2 cups chopped Lacinato kale

4 ounces shredded skinless, boneless rotisserie chicken thigh

4 ounces shredded skinless, boneless rotisserie chicken breast

1 teaspoon lower-sodium soy sauce

Preparation

Onion, Kale, Chickpea, and Chicken Soup

5/99 SLIDES © Myrecipes

Soulful Chicken Soup

6/99 SLIDES © Myrecipes

Chicken and Cornbread Dumplings

Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings. Chicken and Cornbread Dumplings

7/99 SLIDES © Myrecipes

Chicken and Cornbread Dumplings

Photo: Iain Bagwell; Styling: Heather Chadduck

Read Reviews (8)

Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes

Total: 5 Hours, 40 Minutes

Ingredients

CHICKEN

3 skinned, bone-in chicken breasts (about 1 1/2 lb.)

6 skinned and boned chicken thighs (about 1 lb.)

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon poultry seasoning

1/2 pound carrots, sliced

1/2 pound parsnips, sliced

4 celery ribs, sliced

1 sweet onion, chopped

2 (10 3/4-oz.) cans cream of chicken soup

1 (32-oz.) container chicken broth

CORNBREAD DUMPLINGS

1 1/2 cups all-purpose flour

1/2 cup self-rising yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

3 tablespoons butter, melted

1/4 teaspoon dried thyme

2 teaspoons chopped fresh flat-leaf parsley

Preparation

1. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.

2. Meanwhile, prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.

3. Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.

Slow Cooker Chicken Chili

8/99 SLIDES © Myrecipes

Slow Cooker Chicken Chili

Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas

Read Reviews (1)

Yield:

Serves 8

Total time: 8 Hours, 20 Minutes

Recipe from

Recipe Time

Active: 20 Minutes

Total: 8 Hours, 20 Minutes

Nutritional Information

Calories 337

Fat 7 g

Satfat 2.2 g

Monofat 1.9 g

Polyfat 1.6 g

Protein 29 g

Carbohydrate 41 g

Fiber 10 g

Cholesterol 6 mg

Iron 4 mg

Sodium 638 mg

Calcium 195 mg

Sugars 5 g

Est. Added Sugars 0 g

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Ingredients

3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided

1 (25-oz.) can hominy, rinsed and drained

3 cups unsalted chicken stock (such as Swanson)

2 cups peeled cubed butternut squash

1 cup chopped yellow onion

2 tablespoons ground cumin

1 tablespoon chili powder

1/2 teaspoon kosher salt

2 garlic cloves, chopped

2 oregano sprigs

1 (5-oz.) can diced green chiles, drained and divided

1 1/4 pounds skinless, boneless chicken thighs

1/2 cup plain low-fat yogurt

6 tablespoons fresh cilantro leaves, divided

2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)

1/4 cup chopped green onions

1 jalapeño, thinly sliced

Lime wedges

Preparation

1. Process 1 can beans in a mini food processor until smooth. Place bean puree, remaining 2 cans beans, hominy, and next 8 ingredients (through oregano) in a 6-quart electric slow cooker. Reserve 1 tablespoon green chiles. Add remaining green chiles to cooker. Top with chicken thighs. Cover and cook on LOW 8 hours.

2. Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.

by Counterflix

3. Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.

4. Place 1 1/2 cups chili in each of 8 bowls; top evenly with yogurt mixture, remaining cilantro, cheese, green onions, and jalapeño. Serve with lime wedges.

Creamy Leek and Parsnip Soup

This delicious Creamy Leek and Parsnip Soup is perfect for serving on a chilly fall evening. Creamy Leek and Parsnip Soup

9/99 SLIDES © Myrecipes

Creamy Leek and Parsnip Soup

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Read Reviews (0)

This delicious Creamy Leek and Parsnip Soup is perfect for serving on a chilly fall evening.

Yield:

Serves 4

Cost per Serving:

$1.94

Total time: 55 Minutes

Recipe from

Recipe Time

Hands-on: 15 Minutes

Total: 55 Minutes

Nutritional Information

Calories 309

Fat 19 g

Satfat 11 g

Protein 9 g

Carbohydrate 30 g

Fiber 6 g

Cholesterol 56 mg

Sodium 710 mg

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Ingredients

2 tablespoons unsalted butter

3 leeks, trimmed, halved lengthwise, cut crosswise into 1/2-inch-thick slices

5 medium parsnips (about 1 lb.), thinly sliced

Salt and pepper

4 1/2 cups low-sodium chicken broth

1/2 cup heavy cream

1 tablespoon snipped chives

Preparation

1. Melt butter in a large heavy saucepan over medium heat. Add leeks, parsnips, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until softened but not browned, about 10 minutes. Pour in 4 cups broth, increase heat to high and bring to a full boil. Reduce heat to medium-low and cook, partially covered, stirring occasionally, until vegetables are very soft, about 30 minutes.

2. Let cool slightly. Working in batches, puree soup in a blender. Return soup to saucepan and stir in cream. Warm over low heat and season well with salt and pepper. Thin with remaining broth if soup is too thick. Ladle into warmed soup bowls, garnish with a pinch of chives, and serve.

Smoky Ham and Split Pea Soup

Potatoes contribute starchiness and silky thickness, while sweet carrots and salty ham balance out the peas' light, earthy flavor. Leftovers fare well in the freezer, so say hello to your new favorite make-ahead soup. Garnish with parsley and additional pepper, if desired. Smoky Ham and Split Pea Soup

10/99 SLIDES © Myrecipes

Smoky Ham and Split Pea Soup

Photo: Jennifer Causey; Styling: Claire Spollen

Read Reviews (8)

Yield:

Serves 8 (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 15 Minutes

Total: 8 Hours, 15 Minutes

Nutritional Information

Calories 304

Fat 4.6 g

Satfat 1.9 g

Monofat 0.2 g

Polyfat 0.3 g

Protein 22 g

Carbohydrate 45 g

Fiber 16 g

Cholesterol 24 mg

Iron 3 mg

Sodium 594 mg

Calcium 76 mg

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Ingredients

1 pound dried green split peas, rinsed and drained

1 1/2 cups cubed peeled Yukon gold potatoes

5 garlic cloves, chopped

1 cup chopped onion

1 cup chopped celery

1 cup chopped peeled carrot

1 large bay leaf

1 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

2 pounds smoked ham hocks

6 cups water

1/2 cup light sour cream

Preparation

1. Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours.

2. Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones. Discard bay leaf.

3. Coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 1 tablespoon sour cream.

Black Garlic and Lentil Soup

Photo: Eric Wolfinger

Read Reviews (0)

For Bar Tartine in San Francisco, chef Nick Balla created this smoky, earthy soup as a tribute to his Hungarian-America father. Dried chiles, paprika sausage, hot paprika, and black garlic--regular garlic roasted for days until it turns sweet and jet black, with a licorice-like flavor--give the soup a rounded spiciness.

Yield:

Serves 6 to 8 (about 14 cups)

Total time: 1 Hour, 30 Minutes

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Ingredients

1 tablespoon lard or grapeseed oil

1 white onion, cut into half-moons 1/4-in. thick

2 green bell peppers, stemmed, seeded, and cut into 1/2-in. dice

1 serrano chile, stemmed, halved lengthwise, and cut into thin half-moons

6 cups Bar Tartine Chicken Broth or storebought reduced-sodium chicken broth, divided

25 peeled Black Garlic cloves, homemade or storebought, or use roasted regular garlic*

8 dried arbol chiles or 1 tbsp. red pepper flakes

3 ripe medium-size tomatoes, cored and roughly chopped

4 cups Sprouted Black Lentils or 1 3/4 cups regular dried black lentils

12 ounces dry-cured paprika sausage, such as Hungarian gyulai* or Spanish chorizo, or pepperoni

12 garlic cloves, finely chopped

12 ounces button mushrooms, sliced thin

2 bay leaves

1 to 2 tbsp. hot Hungarian paprika

2 tablespoons apple cider vinegar

2 teaspoons kosher salt

Black pepper

1 cup roasted red peppers, cut into 1-in. chunks

Sour cream, chopped green onions, and chopped fresh cilantro, for topping

Preparation

1. Heat a large cast-iron frying pan over medium-high heat until a drop of water flicked on the surface sizzles. Melt lard in pan and add onion, bell peppers, and serrano. Cook, stirring occasionally, until vegetables are well charred on the edges but not blackened, about 15 minutes. Let cool, then chop coarsely.

2. In a blender, combine 2 cups broth, the black garlic, and arbol chiles. Purée until smooth.

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3. Cut sausage into quarters lengthwise, then thickly crosswise. Put in a large pot and add black garlic purée, remaining 4 cups broth, tomatoes, lentils, garlic, mushrooms, and bay leaves. Bring almost to a simmer over medium heat, covered (do not let boil). Add paprika, peppers, and charred vegetables and simmer gently, covered, until lentils begin to fall apart and thicken the soup, about 20 minutes more. Discard bay leaves. Stir in vinegar and salt, and season to taste with black pepper.

4. Ladle soup into bowls and top each with sour cream, green onions, and cilantro.

*Buy black garlic at blackgarlicna.com. Or, roast garlic: slice off tops of whole heads, drizzle with olive oil, and wrap in foil Roast at 400° until soft, about 1 hour. To use, squeeze pulp out of cloves. Find Hungarian gyulai at bende.com.

Make ahead: Up to 4 days, chilled.

11/99 SLIDES © Myrecipes

Slow Cooker Tuscan White Bean Soup

Photo: Christopher Testani; Styling: Alistair Turnbull

Read Reviews (16)

Yield:

Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese)

Total time: 8 Hours, 45 Minutes

Recipe from

Recipe Time

Hands-on: 15 Minutes

Total: 8 Hours, 45 Minutes

Nutritional Information

Calories 298

Fat 9.7 g

Satfat 3.6 g

Monofat 4 g

Polyfat 1.4 g

Protein 21 g

Carbohydrate 33 g

Fiber 9 g

Cholesterol 20 mg

Iron 4 mg

Sodium 629 mg

Calcium 189 mg

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Ingredients

6 cups unsalted chicken stock (such as Swanson)

1 1/2 cups chopped onion

1 cup diced carrot

1 cup diced celery

5 garlic cloves, chopped

4 fresh thyme sprigs

1 bay leaf

12 ounces dried Great Northern beans

3 cups kale, stemmed and chopped

2 tablespoons unsalted tomato paste

3/8 teaspoon kosher salt

1 pound hot Italian sausage links, casings removed

2 tablespoons fresh lemon juice

1 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation

1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.

2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked. Stir in juice. Divide soup among 8 bowls; top with cheese.

Slow Cooker Tuscan White Bean Soup

12/99 SLIDES © Myrecipes

Potato Soup

Oxmoor House

Read Reviews (15)

Warm, comforting, and so delicious, this classic potato soup is the ultimate bowl of comfort food. Becuase more cheese is always better, this classic soup gets a double hit of cheese--both stirred into the soup and sprinkled over the top. Bacon bits lend a baked potato flavor and feel to this creamy, crowd-pleasing soup. Simply place the ingredients into a slow cooker and let it do all of the work for you.

Yield:

8 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, 1 1/2 teaspoons cheese, 1 teaspoon bacon, and 1/2 teaspoon chi

Recipe from

Nutritional Information

Calories 259

Caloriesfromfat 0.0 %

Fat 6.4 g

Satfat 3.9 g

Monofat 2 g

Polyfat 0.4 g

Protein 13.2 g

Carbohydrate 37.8 g

Fiber 2.6 g

Cholesterol 17 mg

Iron 1.6 mg

Sodium 683 mg

Calcium 202 mg

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Ingredients

3 bacon slices

1 cup chopped onion

3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices

Cooking spray

1/2 cup water

2 (14.5-ounce) cans fat-free, lower-sodium chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups 1% low-fat milk

4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided

1/2 cup light sour cream

4 teaspoons chopped fresh chives

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 3 minutes or until tender.

2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender.

3. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.

13/99 SLIDES © Myrecipes

Smoked Sausage Cassoulet

Oxmoor House

Read Reviews (39)

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.

Yield:

8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)

Recipe from

Nutritional Information

Calories 249

Caloriesfromfat 0.0 %

Fat 7.6 g

Satfat 2.7 g

Monofat 3.2 g

Polyfat 0.9 g

Protein 22.2 g

Carbohydrate 23.8 g

Fiber 4.6 g

Cholesterol 48 mg

Iron 2.9 mg

Sodium 627 mg

Calcium 89 mg

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Ingredients

2 bacon slices

2 cups chopped onion

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (14.5-ounce) cans diced tomatoes, drained

2 (15-ounce) cans Great Northern beans, rinsed and drained

1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes

1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes

8 teaspoons finely shredded fresh Parmesan cheese

8 teaspoons chopped fresh flat-leaf parsley

Preparation

1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.

2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

Smoked Sausage Cassoulet

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving. Smoked Sausage Cassoulet

14/99 SLIDES © Myrecipes\

Easy Brunswick Stew

Read Reviews (14)

Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes

Cook: 12 Hours

Ingredients

3 pounds boneless pork shoulder roast (Boston Butt)

3 medium-size new potatoes, peeled and chopped

1 large onion, chopped

1 (28-ounce) can crushed tomatoes

1 (18-ounce) bottle barbecue sauce

1 (14-ounce) can chicken broth

1 (9-ounce) package frozen baby lima beans, thawed

1 (9-ounce) package frozen corn, thawed

6 tablespoons brown sugar

1 teaspoon salt

Preparation

Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.

Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.

Easy Brunswick Stew

Read Reviews (14)

Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes

Cook: 12 Hours

Ingredients

3 pounds boneless pork shoulder roast (Boston Butt)

3 medium-size new potatoes, peeled and chopped

1 large onion, chopped

1 (28-ounce) can crushed tomatoes

1 (18-ounce) bottle barbecue sauce

1 (14-ounce) can chicken broth

1 (9-ounce) package frozen baby lima beans, thawed

1 (9-ounce) package frozen corn, thawed

6 tablespoons brown sugar

1 teaspoon salt

Preparation

Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.

Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls

Easy Brunswick Stew

Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product. Easy Brunswick Stew

15/99 SLIDES © Myrecipes

Slow Cooker Cioppino

Simmering the base of this rich stew in the slow cooker allows for ultimate flavor concentration. When you're almost ready to serve, add raw fish to poach quickly. A signature dish of the West Coast, cioppino can be made with a wide variety of fish and shellfish, so feel free to experiment with your favorites. Slow Cooker Cioppino

16/99 SLIDES © Myrecipes

Tomato-and-Red Pepper Soup

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Read Reviews (0)

Red pepper adds a tangy zest to this classic crowd-pleaser.

Yield:

Makes 4 to 6 servings

Total time: 15 Minutes

Recipe from

Recipe Time

Hands-on: 15 Minutes

Total: 15 Minutes

Ingredients

1 (28-oz.) can whole tomatoes

1 (12-oz.) jar roasted red peppers, drained

1/4 cup half-and-half

1 1/2 teaspoons kosher salt

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

2 garlic cloves

Preparation

Process all ingredients and 1/4 cup water in a food processor until smooth, stopping to scrape down sides as needed. Transfer mixture to a medium-size saucepan, and cook over medium-high heat, stirring often, 8 minutes or until hot. Serve immediately.

Tomato-and-Red Pepper Soup

Red pepper adds a tangy zest to this classic crowd-pleaser. Tomato-and-Red Pepper Soup

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