Sweet Potato Soup - Gluten Free

Sweet Potato Soup!

Serves 12-15
Ingredients:

5 large sweet potatoes
2 yellow onions, minced
1/2 cup maple syrup
6 gloves garlic, minced
1 teaspoon dried sage
1 teaspoon iodized sea salt
2 teaspoons parsley
32 ounces chicken stock, or broth
4 cups water
1 cup half-and-half
Crisp cooked bacon crumbled (optional - for topping)
Sour Cream (optional for topping)

Directions:

Place top 9 ingredients (everything except the half-and-half, bacon and sour cream) into a 6 quart slow cooker.  Pour broth and water over all ingredients last, give it a little stir and then cover and cook on low for 8 hours.

Using a potato masher (or hand blender) to mash up the soup until desired consistency.  If you want more chunks or more smooth - your choice! ;)  Then whisk in the half-and-half.  Top with sour cream and crumbled bacon if desired.

Enjoy!

Tomato Basil Oregano Soup

This recipe is pretty simple yet very tasty.  I am not usually one for tomato soups, but that must be because I've never had a tomato soup so flavorful before.

 Ingredients:

30 oz diced tomatoes, with juice
2 celery stalks, diced into small pieces
3 tablespoons dried diced onions
1 tablespoon dried oregano
1 tablespoon dried sweet basil
32 oz (4 cups) chicken stalk (or broth)

1/2 cup gluten-free featherlight flour mix
1/2 cup butter
1/2 teaspoon garlic powder

1 cup grated Italian cheese blend
2 cups warmed half and half

salt, pepper to taste

Instructions:

Add top 6 ingredients into 6 quart slow cooker, cover and cook on low for 5 hours.

About 45 minutes before serving prepare a roux (melt butter over low heat in a skillet, add flour and garlic mixture to melted butter.  Whisk constantly for about 5 minutes.  Slowly add in 1 cup of the soup.  Whisk to prevent lumps.  Slowly add in another 3 cups of the soup, stirring until smooth.  Pour back into slow cooker.  Stir in the grated cheese and warmed half and half.   Cover and cook on low for another 30 minutes.

Yield about 10 servings.

Turkey Tortilla Soup - slow cooker - gluten-free

I had some left over turkey from Christmas dinner that we put into the freezer, what a better use than to make a turkey tortilla soup?!  Yum!

Turkey Tortilla Soup

Ingredients:

1 1/2 pounds shredded, cooked turkey
2 (15 oz) cans/jars crushed tomatoes
1 (28 oz) can enchilada sauce
2 medium onions, diced
6 cloves garlic, diced
1 (4 oz) can chopped green chiles
4 cups chicken broth (or turkey stock)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon turmeric
1 (about 12 oz, you can use more or less) package frozen corn

Tortilla chips (you can use tortilla strips from the store, or you can take corn tortillas and cut them into one inch strips and fry them in oil until crispy.  My family prefers the home-made from corn tortillas best.)

Instructions:

Place all ingredients, except the tortilla chips, into a 6 quart slow cooker.  Cover and set to low for 6 hours.

If you are making the home-made tortilla strips, then start making those about 30 minutes before serving.

You may also like to add shredded cheese, sour cream, and/or guacamole.

Yield about 12 servings (or so, depending on the size of your servings)

Enjoy!

Chicken Noodle Soup - Gluten-free

This soup turned out so yummy, and will be a wonderful soup to have on had during cold and flu season.

Gluten-Free Chicken Noodle Soup

Ingredients:

3 large chicken breasts, cubed
64 oz chicken broth (or stock)
1 can/jar (about 15 oz) diced tomatoes, undrained
4 large carrots, chopped
4 celery stalks, chopped
3 bay leaves
1/2 tablespoon dried thyme
1/2 teaspoon turmeric
1 tablespoon dried oregano

Place all items in the slow cooker, cover and cook on high for 6-8 hours.

2 cups cooked gluten free pasta (I use elbow noodles - because that is my kiddos favorite.  You could use fettachini noodles broken in half, penne pasta, or any other pasta you have on hand.   About 30 minutes before serving, put cooked pasta into slow cooker and turn slow cooker down to keep warm (or your lowest setting).

Super simple - just the way I like it!

Tasty Soup for a Winter day

This is a tasty soup that contains ingredients that can easily be obtained in winter.  It's quick and easy to throw together and cooks all day long in the slow cooker.

Warm Up Soup

Ingredients:

1 pound ground meat (I use turkey, pork, or beef, whatever is on sale)
3 medium onions, minced
3 cloves garlic, minced
64 oz beef broth
30 oz diced tomatoes, undrained
4 large carrots, chopped
4 large celery stalks, chopped
2 cups frozen cut green beans
4 small potatoes, chopped (i leave the peeling on, but you could peel it if you have pickier eaters)
1 1/2 tablespoons dried parsley flakes
1/2 tablespoon dried sweet basil
1/2 tablespoon dried thyme
Salt/Pepper to taste: optional

Another option is to cook about 2 cups of pasta and add that into the slow cooker about 30 minutes before serving.  My kids really like some gluten-free pasta added in, I usually use elbow noodles or penne pasta.


Instructions:

In a large skilled, brown ground meat over medium heat. Add in onions and garlic, cook about 3-5 minutes longer, until onions and garlic are tender and meat is no longer pink and well cooked.  Drain off fat.   Add meat mixture to 6 quart slow cooker.  Add all remaining ingredients and give it a good stirring, cover, set to high and cook for 8-9 hours.

Stir slow cooker contents before serving.  Enjoy!