Easy and Good cooker soups

noreply@blogger.com (Alellie Ramos) — Wed, 12 Dec 2007 01:10:00 -0800

Soup is a liquid food that is made by combining ingredients, such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.

The word "soup" comes from the older word "sop," meaning a piece of bread served with some type of liquid. One of the first types of soups can be dated to about 6000 B.C., earlier than other records, with the main ingredient being hippopotamus.

Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.

Early history

The word soup originates from "sop", a dish originally consisting of a soup or thick stew which was soaked up with pieces of bread. The modern meaning of sop has been limited to just the bread intended to be dipped.

The word restaurant was first used in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors called restaurer, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in restaurers. This prompted the use of the modern word restaurant to describe the shops.

In America, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's Companion and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called Restorator, and became known as "The Prince of Soups." The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.

Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. The Japanese miso is an example of a concentrated soup paste.

Traditional regional soups

noreply@blogger.com (Alellie Ramos) — Wed, 12 Dec 2007 00:30:00 -0800

Ajiaco - A chicken soup from Colombia
Avgolemono - A Greek chicken soup with lemon and egg
Borscht - A beet soup from Eastern Europe
Bouillabaisse - A fish soup from Marseille (Southern France. Also made in other
Mediterranean regions. In Catalonia it is called Bullebesa.
Bourou-Bourou - A vegetable & pasta soup from the island of Corfu, Greece
Bisque - A thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin.
Caldo verde - A Portuguese minced cabbage soup
Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and
Tobago
Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland
Clam chowder - two major types, New England Clam Chowder, made with potatoes and
cream, and Manhattan Clam Chowder, made with a tomato base.
Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and cream from Scotland.
La Sopa de Pene - Colloquially referred to as "cock soup", the soup is primarily made by
boiling a bull's penis. Usually seasoned with white pepper and traditionally topped with soft
cheeses.Eaten in Ecuador during summer and early autumn. The soup is usually eaten for
boys who are going through a coming of age ceremony.
Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base. From Maryland, USA.
Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
Fanesca - A traditional cod soup from Ecuador
Fasolada - Traditional Greek bean soup
Fufu and Egusi soup - A traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seed
Gazpacho - A cold vegetable soup from Spain
Goulash- A Hungarian soup of beef, paprika and onion.
Gumbo - A traditional Creole soup from the American South, thickened with okra pods.
Íslensk Kjötsúpa - Traditional Icelandic meat soup made with lamb and vegetables.
Lentil soup - A soup popular in the Middle East and Mediterranean.
Menudo - A traditional Mexican soup with tripe and hominy.
Minestrone - An Italian vegetable soup
Miso soup - A Japanese soup made from fish broth and fermented soy
Mulligatawny Soup - An Anglo-Indian curried soup
Patsás - A Greek tripe soup
A thick pea soup garnished with a tortilla fragment
A thick pea soup garnished with a tortilla fragment
Snert - A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage. Also known as erwtensoep.
Philadelphia Pepper Pot Soup - A Philadelphia, Pennsylvania specialty, traditionally made with tripe.
Psarosoupa - A Greek fish soup. There are various versions of it and could be made with a variety of fish types.
Phở- A Vietnamese beef/chicken soup with scallion, welsh onion, cherred ginger, wild
coriander (Eryngium foetidum), basil, cinnamon, star anise, cloves and black cardamom.
Revithia - A Greek chickpea soup
Scotch Broth
She-crab soup - from Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.
Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines
Solyanka - A cabbage soup from Russia
Sour soup (fish soup) - A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.
Tarator - A Bulgarian cold soup made from yogurt and cucumbers
Trahana soup, from Greece
Tomato soup (pomidorowa) - Traditional polish soup made of tomato concetrate
Vichyssoise - A French-style soup invented by a French chef at the Ritz Hotel in NYC.
French cold purée soup with potatoes, leeks, and cream.
Waterzooi - A Belgian fish soup
Żurek - A Polish wheat soup with sausages often served in a bowl made of bread.

Asian soups

noreply@blogger.com (Alellie Ramos) — Wed, 12 Dec 2007 00:17:00 -0800

A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. Many traditional East Asian soups are typically broths, clear soups, or starch thickened soups. Many soups are eaten and drunk as much for their flavour as well as for their health benefits.

Asian soups are soups traditionally prepared and consumed in the cultures of East Asia. Such soups are usually based solely on broths and lacking in dairy products such as milk or cream. Thickening for the soups usually consists of refined starches from corn or sweet potatoes.

Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami or "xian" flavor, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel, and aftertaste. Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects.

Soup bases

Since many Asian soups are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup.

Chinese

There are three basic traditional soup stocks in Chinese cuisine:

White broth : Made from lightly blanched pork bones that have been boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and is often used in ramen soups.
Shandong broth : A dark tan broth made from Jinhua ham and chicken. This rich and umami broth is used in the creation of many expensive soups such as shark fin soup.
Chicken : The basic broth used in creating most Chinese soups. The basic broth is sometimes fortified with licorice root, wolfberry, and other Chinese herbs.

Japanese

Collectively known as dashi, most Japanese soup bases are flavored primarily with kombu (kelp) and katsuobushi (skipjack tuna).

Kelp: Kelp (kombu) is soaked in lukewarm water or simmered to yield a light broth.
Skipjack tuna: Shavings from dried skipjack tuna (katsuobushi, sometimes erroneously called bonito) are boiled to release the umami flavours of the shavings.
Mixed: Most dashi is made by making kelp broth and then adding skipjack tuna to that broth. Mirin is occasionally added to the broth to further enhance the taste of the broth.

Korean

Seolleongtang - is a milky white thin soup made from slowly boiled oxtail and bones. It is believed to have restorative qualities.
Doenjang chigae - a brown-colored soup made from tofu and vegetables
Kimchi chigae - made from kimchi
Galbitang - made from boiled beef ribs
Yookgaejang - boiled beef and pepper, with Korean noodles. It is very hot.
Miyuggook - a soup made from boiled sliced beef and brown seaweed. It is good for blood vessels and heart. Koreans traditionaly ate this for birthday or when woman gave a birth to a child.
Jeongol - a soup made from noodles, mushrooms, beef, and other vegetables

Vietnamese

In Vietnamese cuisine, there are two basic categories of soup: noodle soup and simple soup (Vietnamese: canh). Noodle soups, which are enjoyed for both breakfast and dinner, include phở, rice vermicelli (bún bò Huế, bún mọc, bún ốc, bún riêu cua, bún suông, etc.), mì (mì Quảng in Quang Nam province), bánh canh, bánh đa cua (in Hai Phong province), nui, and hủ tiếu. Simple soups, which are thin and broth-like, are generally made from vegetables and spices is had in every ordinary lunches and dinners; these include canh cua rau đay and canh chua cá lóc.

Fruit soups

noreply@blogger.com (Alellie Ramos) — Wed, 12 Dec 2007 00:01:00 -0800

Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some like Norwegian 'fruktsuppe' may be served hot and rely on dried fruit such as raisins and prunes and so could be made in any season. Fruit soups may include milk, sweet or savoury dumplings, spices, or alcoholic beverages like brandy or champagne.

Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

* Winter melon soup is a Chinese soup, usually with a chicken stock base. It is a savory soup,
often including other vegetables and mushrooms. Technically, the winter melon is a fruit, since it is a seed bearing body, but in practical use, it is a vegetable. (see cucumber) Winter melon soup is often presented as a whole winter melon, filled with stock, vegetables and meat, that has been steamed for hours. The skin is decoratively cut, so that what is presented is a decorative centerpiece, smaller than a medicine ball, larger than a soccer ball, filled with soup. The flesh of the melon is scooped out with the soup.

Ginataan Soups

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 23:49:00 -0800

Ginataan, alternatively spelled Guinataan, is a dessert soup from the Philippines. Its name is derived from the Filipino word for coconut milk, "gatá", the main ingredient in the soup. It is also called "benignit" in Cebuano, and "ginettaán" in Ilokano.

Preparation

The meat of a mature coconut is grated and the "thick" milk is extracted. Two cups of water are added to the grated coconut and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed kamote (sweet potato), gabi (taro) and ube (purple yam), sliced ripe sabá (plantain) and langka (jack fruit), and tapioca pearls. Sometimes, young coconut meat strips are also added. The mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.

Eating

Ginataan may be eaten hot (during the cold, rainy season) or cold, but it is best served chilled. Some Filipinos even serve it frozen, eating the dessert much like ice cream.

Shiruko Japanese: Sweet Bean Soup to Warm You Up in Cold Weather

China

In China, red bean soup is a popular dish. The soup is commonly thinner than the Japanese oshiruko version. It is categorized as a tong sui, or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops.

It is one of the main desserts offered after Cantonese cuisine meals in restaurants at night. When served, it is plain most of the time. The fancier restaurants may offer red bean soup with sago (西米). The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).

Japan

Shiruko (汁粉, Shiruko?), or oshiruko (お汁粉, oshiruko?) with the honorific "o" (お), is a traditional Japanese dessert. It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with mochi. There are different styles of shiruko, such as shiruko with chestnuts, or with glutinous rice flour dumplings instead of mochi.

There are two types of shiruko based on difference of cooking way of azuki beans. Azuki beans could be turned into paste, crushed without keeping its original shape, or paste and roughly crushed beans are mixed. There is a similar dish, zenzai (善哉、ぜんざい, zenzai?), which is made from condensed paste with heat and is less watery than shiruko, like making jam or marmalade. Zenzai also refers to a type of shiruko made from mixture of paste and crushed beans in some dialects, mostly in Western Japan.

It is loved by many Japanese, especially during the winter. The half-melted sticky mochi and the sweet, warm azuki bean porridge is thought by many to be an absolute delight. Shiruko is frequently served with sour or salty thing, such as umeboshi or shiokombu as a side dish. This is because shiruko is so sweet that the taste gets tiring after a while, so the customer can refresh their palate with something sour or salty, such as shiokombu or umeboshi, or both.

In some regions including Kagawa Prefecture, shiruko is also used for zōni, the special soup for New Year celebration.

Korea

In Korean cuisine, red bean soup is called patjuk (팥죽), and is commonly eaten during the winter season. On donji nal, a Korean traditional holiday which falls on December 22, Korean people eat donji patjuk, which contains saealsim (새알심), a ball made from glutinous rice flour.

Vietnam

Vietnamese cuisine also has a similar dish, called chè đậu đỏ.photo Particularly in southern Vietnam, it contains added coconut milk.

Spinach, Chicken, and Wild Rice Soup

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:40:00 -0800

Makes 6 (1-1/2 cup) servings

Ingredients
3 cups water
1 14--ounce can reduced-sodium chicken broth
1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken or turkey (about 1 pound)
2 cups shredded fresh spinach

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.

Vegetable Barley Soup

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:38:00 -0800

Makes 5 side-dish servings
Prep: 20 minutes
Cook: 4-1/2 to 11 hour

Ingredients
3 cups water
1 14-1/2-ounce can diced tomatoes
1 10-ounce package frozen mixed vegetables
1 medium zucchini, quartered lengthwise and sliced
2 stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/2 of an 8-ounce can (about 1/2 cup) tomato sauce
1/3 cup regular barley
2 vegetable bouillon cubes or 4 teaspoons instant chicken bouillon granules
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
Dash ground red pepper

Directions

1. In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours or cook on high-heat setting for 4-1/2 to 5-1/2 hours. Makes 5 side-dish servings.

Savory Bean Spinach Soup

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:37:00 -0800

Makes 6 main-dish servings
Prep: 15 minutes
Cook: 5 to 7 hours (low), 2-1/2 to 3-1/2 hours (high)

Ingredients

3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup converted rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions

1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.

Heavenly Hearty and Healthy Soup

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:36:00 -0800

Makes 4 to 6 servings.
Prep: 25 minutes
Cook: 6 hours

Ingredients

1 pound uncooked ground turkey
1 cup chopped celery
1/2 cup thinly sliced carrots
2-1/2 cups tomato juice
1 14-1/2-ounce can French-cut green beans, drained
1 cup fresh mushrooms, sliced 1/4-in. thick
1/2 cup chopped tomato
1 tablespoon dried minced onion
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf

Directions

1. In a large skillet, cook the turkey, celery, and carrots until turkey is done; drain. Add to a 3-1/2- to 4-quart electric crockery cooker. Stir in tomato juice, green beans, mushrooms, tomato, dried minced onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper, and bay leaf. Cover and cook on low-heat setting for 6 hours. Remove and discard bay leaf.

Winter Minestrone

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:35:00 -0800

Makes 8 servings
Prep: 40 minutes
Cook: 8 to 10 hours plus 5 minutes

Ingredients

1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
2 1/2 cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
1 1/2 cups cubed potatoes
2 medium fennel bulbs, trimmed and cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
1 15-ounce can red kidney beans, rinsed and drained
1/2 teaspoon dried sage, crushed
4 cups chicken broth or vegetable broth
1 cup dry white wine
4 cups chopped kale or fresh spinach

Directions

In a large skillet cook the sausage until brown; drain well.

In a 5- to 6-quart crockery cooker place squash, potatoes, fennel, onion, garlic, beans, and sage. Top with sausage. Pour broth and wine over all.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in kale or spinach. Cover and cook 5 minutes more. Makes 8 servings.

Mexican Minestrone

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:33:00 -0800

Makes 12 servings
Prep: 10 minutes
Cook: 9 to 11 hours (low), 4-1/2 to 5-1/2 hours (high)

Ingredients

2 15-ounce cans black beans, rinsed and drained
2 14-1/2-ounce cans Mexican-style stewed tomatoes
2 14-ounce cans vegetable broth
1 15-1/4-ounce can whole kernel corn, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Dairy sour cream

Directions

1. In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.

2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.

Tuscan Sausage and Bean Soup

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:32:00 -0800

Prep: 25 minutes
Cook: 11 hours

Ingredients

1-1/4 cups dry Great Northern beans
1-3/4 cups beef broth
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried Italian seasoning, crushed
12 ounces fresh Italian sausage links, cut into 1/2-inch slices
1 medium yellow summer squash or zucchini, sliced (2 cups)
1 14-1/2-ounce can Italian-style tomatoes, cut up
1/3 cup dry red wine or water
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
Grated Parmesan cheese (optional)

Directions

1. Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain.

2. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender.

3. Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings.

Chicken and Vegetable Bean Soup

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:31:00 -0800

Makes 4 to 6 servings
Prep: 15 minutes
Cook: 4 hour plus 30 minutes

Ingredients

1 cup dry great northern beans
6 cups water
1 cup chopped onion
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
2 medium carrots, chopped
2 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4-1/2 cups chicken broth
2-1/2 cups shredded or chopped cooked chicken
1 14-1/2-ounce can diced tomatoes, undrained

Directions

1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.

Sausage and Tortellini Soup

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:29:00 -0800

Makes 10 to 12 servings
Prep: 10 minutes
Cook: 8 to 10 hours (low), 4 to 5 hours (high); plus 15 minutes (high)

Ingredients

2 14-1/2-ounce cans Italian-style stewed tomatoes
3 cups water
2 cups loose-pack frozen cut green beans or Italian-style green beans
1 10-1/2-ounce can condensed French onion soup
8 ounces fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 9-ounce package refrigerated cheese-filled tortellini
Shaved or shredded Parmesan cheese

Directions

1. In a 4- or 5-quart slow cooker combine undrained tomatoes, water, frozen green beans, onion soup, and turkey sausage.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. Cover; cook for 15 minutes more. Garnish soup with shavings of Parmesan cheese or shredded Parmesan cheese. Makes 10 to 12 servings.

Crock Posole

noreply@blogger.com (Alellie Ramos) — Tue, 11 Dec 2007 21:28:00 -0800

Makes 8 to 10 servings
Prep: 20 minutes
Cook: 2 hours 30 minutes

Ingredients

2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained 1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)

Directions

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

Easy and Good cooker soups

noreply@blogger.com (Alellie Ramos) — Mon, 10 Dec 2007 05:39:00 -0800