Crock Pot Mexican Corn Soup

2 lbs. chicken tenders
2 (7-oz.) cans Mexicorn
1/4 C. chopped green bell pepper
1 (10-oz.) can Mexican Festival Ro-tel tomatoes
1 (15-oz.) can black beans
2 (14 1/2-oz.) cans chicken broth
1 (1.0-oz.) pkg. taco seasoning mix
1 C. shell pasta

Place all ingredients except pasta into slow cooker and cook for 6-8 hours.

Add pasta in the last hour and a half of cooking time.

Serves 4 to 6.

Pumpkin Black Bean Soup

This thick, rich soup is delicious on a chilly fall day or a perfect accompaniment to your holiday turkey – especially if you or someone you love is a vegetarian.

Serves: 6-8
Prep time: 25 minutes
Cook time: 45 minutes

INGREDIENTS
3 cans (43.5 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup chopped shallot or red onion
2 garlic cloves, minced
4 tablespoons olive or canola oil
4 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish (optional)

INSTRUCTIONS
1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.

2. Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.

3. Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.

Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.

Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.

Tip: To bake pumpkin seeds follow the simple instructions in this Great Pumpkin article.

Broccoli & Cheese Crock Pot Soup

3Cans Cream of Celery
3 Cans Cream of Broccoli
1Can Evaporated Milk
2Cans Water (use one of the soup cans)
1lb Velveeta Cheese
1Bag Frozen Chopped Broccoli

In crock pot mix soup, milk & water

Heat on low until hot throughout 2-3hrs

Add cheese & broccoli Heat another 1-2 hours Until cheese is melted and broccoli is cooked.
*Stir often

Super Easy Potato Soup Recipe

I cook it the night before and then put it in a crock-pot for the luncheon. You can also top it with baked potato goodies like bacon pieces, cheese and chives. This is easily doubled. When I double it though, I usually still use just one can of evaporated milk.

2 (32 ounce) bag southern style hash browns (these are the small cubes)
1 onion, chopped (to taste)
1 (13 ounce) can evaporated milk (can use fat free)
1 cup Parkay margarine
salt and pepper (to taste)
water

Put frozen potatoes in crock pot.

Fill with water just to the top of the potatoes.

Add milk, margarine, evaporated, milk and some salt and pepper.

Cook high 2 hours or until potatoes are turoughly cooked, stirring occasionally.

Reduce heat to low and allow to simmer until potatoes are soft and ingredients are well blended (about 30-40 minutes), stir occasionally.
If it is not the desired consistency, a thick creamy soup, you can mix a little potato flakes it in to the soup.

Add salt and pepper to taste.

Potato Soup Recipe

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make, yet so delicious, that everyone inhales it.



1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup milk or half-and-half or cream
salt and pepper, to taste
Peel and cube potatoes.


Put in a saucepan along with the onions and celery.


Add water, but don't quite cover the vegetables.


Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.


Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
(It will take a lot of salt!).

Taco Soup

3 lbs Cooked & drained Ground Beef
3 cans Kidney Beans drained
2 cans Drained Diced Tomatoes
4(8oz) cans Tomato Sauce
1-2 packets Taco Seasoning (depends on your taste)
1 Can Corn

Cook until heated either on stove or in a crock pot - on low for 4 hours, high for 2 hours

Top with:
Sour Cream
Shredded Cheese
Corn Chips
Green Onions