Pumpkin Black Bean Chili

This recipe is from Taste of Home Magazine. It's a great way to use leftover Thanksgiving turkey, or any other meat you have on hand. I often skip the meat altogether and add some lentils instead.

Ingredients

• 1 medium onion, chopped
  
• 1 medium sweet yellow or red pepper, chopped
  
• 3 garlic cloves, minced
  
• 2 tablespoons Olive Oil
  
• 3 cups chicken broth
  
• 2 cans (15 ounces each) black beans, rinsed and drained (or 3 ½ cups cooked beans)
  
• 2-1/2 cups cubed cooked turkey, chicken, ground beef, or lentils
  
• 1 can (15 ounces) solid-pack pumpkin
  
• 1 can (14-1/2 ounces) diced tomatoes, undrained
  
• 2 teaspoons dried parsley flakes
  
• 2 teaspoons chili powder
  
• 1-1/2 teaspoons dried oregano
  
• 1-1/2 teaspoons ground cumin
  
• 1/2 teaspoon salt
  

Directions

• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
  
• Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
  

Chicken Tortilla Soup

3 boneless, skinless chicken breast halves (can be frozen) 2 15-oz cans black beans, drained (or use 2 cups cooked beans) 2 15-oz cans diced tomatoes, undrained 1 cup salsa 4 ounce can green chilies 2 cups chicken broth

½ cup dry barley 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon oregano 2 teaspoons minced garlic ½ cup chopped cilantro, optional

1 Place all ingredients in slow-cooker and stir to combine. Cover and cook on low for 8-10 hours.

2 Just before serving, remove chicken breasts and slice into bite size pieces. Return to soup.

3 Serve with tortilla chips and cheese and your favorite toppings: lime wedges, avocado, fresh cilantro, sour cream, etc.

Servings: 6

Recipe Tips

*Extra veggies: I sometimes add chopped onion, peppers, and/or corn.

*Vegetarian: Instead of chicken, add extra beans, like pinto or kidney.

*If you like a thicker soup, add refried bean flakes.

*If you want a creamier soup, add 1-2 cans of cream of chicken soup.

Creamy White Bean and Ham Soup

2 cups dried great northern beans 4 ounces ham, diced 1/2 cup potato pearls 3 cups chopped celery 3 medium onions, chopped

3 tablespoons fresh parsley, chopped (or 1 T. dried) 2 garlic cloves, crushed 2 carrots, chopped 9 cups water salt and pepper to taste

1 Cover beans with water and soak overnight. Drain and rinse beans.

2 Combine soaked beans and all remaining ingredients in a crockpot and cook on high 4-6 hours or on low for 8-10 hours.

Servings: 12

Split Pea Soup

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated

* 1 tablespoon vegetable oil * 1 onion, chopped * 1 bay leaf * 3 cloves garlic, minced * 2 cups dried split peas * 1/2 cup barley * 1 1/2 teaspoons salt * 7 1/2 cups water

* 3 carrots, chopped * 3 stalks celery, chopped * 3 potatoes, diced * 1/2 cup chopped parsley * 1/2 teaspoon dried basil * 1/2 teaspoon dried thyme * 1/2 teaspoon ground black pepper

1 In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.

2 Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Recipe Tips

I have great results just throwing everything into a crock pot at once and cooking 4-6 hours on high or 8-10 on low.

Spicy Slow Cooker Black Bean Soup

Spicy Slow Cooker Black Bean Soup

* 1 pound dry black beans, soaked overnight * 4 teaspoons diced jalapeno peppers * 6 cups chicken broth * 1/2 teaspoon garlic powder * 1 tablespoon chili powder

* 1 teaspoon ground cumin * 1 teaspoon cayenne pepper * 3/4 teaspoon ground black pepper * 1/2 teaspoon hot pepper sauce

Procedure

1 Drain black beans, and rinse.

2 Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

3 Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat. Puree half the soup and return to pan.

4 Serve topped with sour cream, fresh cilantro, and lime juice.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

* 4 skinless, boneless chicken breast halves * 2 tablespoons butter * 2 (10.75 ounce) cans condensed cream of chicken soup

* 1 onion, finely diced * 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Procedure

1 Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2 Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center

Curried Split Pea Soup With Cauliflower

Curried Split Pea Soup with Cauliflower

1 tsp cumin 1 teaspoon ground mustard 1 teaspoon ginger 2 tsp finely minced garlic 2 cups coarsely chopped onions 3 large carrots, halved lengthwise and cut into 1/2-inch slices

6 cups boiling water 2 cups dried green or yellow split peas, picked over and rinsed 1-2 tablespoons mild curry powder (to taste) 2 teaspoons Salt 1 lb fresh or frozen cauliflower, chopped

Procedure

1 Place all ingredients in crock pot, except for cauliflower. Cook for 8-10 hours on low or 4-5 on high. Add cauliflower and cook until tender (about 1 hour on high).

Servings: 6