Best Crock Pot Harvest Stoup Recipes
SLOW COOKER HEARTY CHICKEN SOUP
The original recipe is made for the stovetop, but I ended up adapting it for the slow cooker to make things a little simpler. Plus, I just love the idea of chicken soup slow cooking all day long. I mean, the smell alone is worth making this!
Provided by Tieghan Gerard
Categories Soup
Time 4h15m
Number Of Ingredients 17
Steps:
- 1. In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours. 2. About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.3. Divide the soup among bowls and top with herbs. Serve with a hunk of bread.
Nutrition Facts : Protein 45 g, Fat 47 g, Cholesterol 203 mg, Sodium 393 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving
CROCK POT HARVEST STOUP
This is really good. My family raved about it for days. You may want to thicken up the broth to suit you but it was just fine for us. The way it comes out is like a stoup. Like Rachael Ray says," Its not a Stew or a Soup it's a Stoup!!" Hope you enjoy!!
Provided by barefootmommawv
Categories Stew
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it inches Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.
- Cook on low for 7 to 9 hours. Mine took about 9 hours because I have an older crockpot. Yours may take less time.
Nutrition Facts : Calories 334.4, Fat 7.9, SaturatedFat 2.1, Cholesterol 59.7, Sodium 996.1, Carbohydrate 43.2, Fiber 6.7, Sugar 4.5, Protein 23.4
SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP
Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 8h20m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Add all the ingredients except the rice and basil to a large slow cooker.
- Cover and cook on LOW for 6-8 hours or until vegetables are tender.
- Add in rice; stir.
- Cover and cook on LOW for 15 minutes or until rice is tender.
- Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
- Serve hot.
Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2
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