Friday, October 14, 2011
Crock Pot Soups!
Hoppin' John Soup
A local restaurant serves this daily and I just can't get enough of it!
1 lb browned country sausage
1 pkg of black eye peas (soaked) or 4 cans of shelf canned black eye peas
4 cups white rice (prepared) any rice or combo you choose will be fine
1/2 medium onion chopped and sauteed(or a healthy dash of onion flakes is fine too)
1/2 cup sauteed finely chopped celery (optional)
1 teaspoon Greek Seasoning
salt and pepper to taste
Mix browned, drained sausage with white rice, sauteed veggies and seasonings, cover with water and cook on low for 4 hours. You will need to adjust Greek Seasoning, salt and pepper to your taste.
Fantastic with Tabasco sauce and fresh bread!!! Makes great left overs for lunches too!
Does ANYTHING say comfort more than chicken noodle soup? NO! This is so simple and can be ready in less than an hour but I prefer to let it simmer about 60 minutes to let the flavors really intensify.
2 cans chopped chicken (or you can chop a deli prepared chicken or bake the thing yourself - no skin)
1 package wide egg noodles
2 cans diced or crinkle cut carrots (crinkle cut presents so much prettier but little guys like diced)
1/2 sleeve of celery, diced fine and sauteed until tender.
2 boxes of chicken stock (any variety is fine)
Prepare noodles as directed and rinse with cold water to stop the starches from making your noodles sticky when done. Drain and add to chicken, carrots, celery and chicken stock. Cover and cook on high for an hour...serve with saltines (of course).
This is hard to freeze as that pasta doesn't always come back as fresh from the freezer...but you'll rarely have left overs so it's no worry!