Tag Archives: soup

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

If you’re looking for a traditional ham and pea soup, you should probably keep searching. This refreshing vegetarian soup isn’t the drab, hot dish you’re used to.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Instead, it’s been lightened up for spring with brighter ingredients like vibrant herbs, zesty lemon and tangy Greek yogurt. Then, perfect for the spring and summer months, it’s served cold.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Fresh English peas are plentiful in farmers markets and grocery stores this time of year, so use them in this recipe if you can. In the fall and winter – or if you can’t find fresh ones – use frozen peas thawed to room temperature.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

This cool soup will become a fair-weather staple for its fresh, invigorating flavors and bright garnishes. Free of heavier ingredients, this soup feels light and healthy, full of seasonal ingredients and nutrients. The spring pea, determined not to be taken for granted, shines in this exceptional soup that will encourage you to embrace the warmer months ahead with zeal.  

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach


Spring Pea Soup with Lemon and Mint
SERVES: 6

Ingredients
2 tablespoons butter
1 small onion, chopped
1 small shallot, chopped
2 cups fresh (or frozen) spring peas
1 can (15.5 oz.) vegetable broth
1/4 cup packed fresh mint leaves
3 tablespoons half and half
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Plain Greek yogurt
Instructions
In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE for 2 minutes or desired consistency.
Refrigerate until ready to serve.
Swirl in yogurt before serving. Garnish with lemon zest and mint sprigs (optional).
Notes
To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

Healthy and hearty slow cooker soups keep us feeling satisfied and sunny, no matter what news the weatherman delivers – and this lentil soup fits the bill perfectly.

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

It’s a little bit spicy, quite a bit healthy and a whole lot hearty. It’s incredibly filling and flavorful for a vegetable and lentil soup, so vegetarians and meat eaters alike will love this slow cooker masterpiece. Top it with a little dollop of Greek yogurt, lemon and cilantro, and you’ll forget all about the chill in the air. This slow cooker lentil soup is as nutritious as it is delicious, so you’ll have plenty of spring in your step.

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach


Slow Cooker Vegetarian Lentil Soup
SERVES: 10

Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 medium carrots, peeled and chopped
2 ribs celery, chopped
1 bag (1 lb.) dried lentils, rinsed and drained
5 cans (14.5 oz. each) vegetable broth
1 can (10 oz.) diced tomatoes and green chilies
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried crushed red pepper
1/2 teaspoon coarse black pepper
Instructions
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add carrots and celery for additional 3 minutes.
Add onion mixture, lentils, broth, diced tomatoes, salt, cumin, coriander, crushed red pepper and black pepper to slow cooker crock.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach

If you’re like most people, an occasional last-minute party will pop up or you’re too busy to make a big dinner every night. Don’t worry, the Hamilton Beach® Programmable Stay or Go® 6 Quart Slow Cooker can easily adapt. You simply add ingredients in the morning and let the slow cooker finish the cooking automatically. Once the cooking time is up, it automatically switches to warm.

 

Slow Cooker Vegetarian Lentil Soup from Everyday Good Thinking by @hamiltonbeach



Slow Cooker Cream of Mushroom Soup from Everyday Good Thinking by @hamiltonbeach

My family used to eat the popular canned version of cream of mushroom soup often. As an adult, I still love the simple soup, but it’s much more appetizing when made from scratch. The soup is creamy, and the tarragon really accentuates the earthiness of the fresh mushrooms. I love that it’s effortless to make in the slow cooker, so I don’t have to trade convenience for all that extra flavor.

Slow Cooker Cream of Mushroom Soup from Everyday Good Thinking by @hamiltonbeach

Cream of mushroom soup is a hearty, rustic dish, so we served it with a loaf of pumpernickel bread. It doesn’t get more satisfying than this when it comes to late winter comfort food.

Slow Cooker Cream of Mushroom Soup from Everyday Good Thinking by @hamiltonbeach

If you can’t find tarragon, you can substitute thyme, and if you want to add extra depth, you can replace the vegetable broth with chicken broth. Add in some wild mushrooms (such as shiitake or portobello) and blend the soup more or less depending on how you like it. There are many ways to make this cream of mushroom soup recipe your own.

Slow Cooker Cream of Mushroom Soup from Everyday Good Thinking by @hamiltonbeach


Slow Cooker Cream of Mushroom Soup
SERVES: 6

Ingredients
1/2 cup butter
1 medium onion, chopped
2 garlic cloves, minced
6 cups sliced mushrooms (about 24 oz.)
1 package (32 oz.) vegetable broth
1 cup dry white wine
1 teaspoon dried tarragon
1 1/2 teaspoons salt
1 1/2 teaspoons coarse ground pepper
1 cup heavy cream
1/4 cup cornstarch
Instructions
In a large skillet over medium-high heat, melt butter. Add onion and garlic. Cook 3 to 4 minutes, or until onions are clear.
Add mushrooms and cook until tender. Add wine and cook 2 minutes.
Transfer mixture to slow cooker crock. Add vegetable broth, tarragon, salt and pepper.
Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 to 4 hours.
In a small bowl, whisk cream and cornstarch until smooth. During last 30 minutes, stir cream mixture into soup in crock. Stir until smooth. If using LOW heat, turn to HIGH. Cover and cook until thickened.
Remove half of soup mixture with sliced mushrooms. Transfer remaining mixture to a blender or use a hand blender to blend mixture in crock until somewhat smooth. Combine with reserved mushroom soup mixture and serve.
Notes
If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After sautéing, place cookware in base, cover and cook as directed in recipe.
Everyday Good Thinking http://everydaygoodthinking.com/

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slow cooker

For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

 



Slow Cooker Italian Wedding Soup from Everyday Good Thinking by @hamiltonbeach

I don’t know what it is about this time of year, but for some reason, everyone in my house is working late, traveling and running from event to event. Long nights and busy weekends don’t make for good food choices and it’s tough to spend a Sunday meticulously preparing lunches for the week ahead. We’ve been ordering take out and pizza more often than I’d like to admit. But that’s going to stop – because now I have foolproof slow cooker recipes like this comforting Italian Wedding Soup.

Slow Cooker Italian Wedding Soup from Everyday Good Thinking by @hamiltonbeach

Instead of making poor choices so early in the year and destroying all the progress we’ve made towards our nutrition goals, this simple soup has come to our rescue. We make this hearty soup filled with healthy ingredients in the slow cooker. It takes a few minutes to prepare the meatballs, and, within a few hours, the entire house is filled with the inviting aromas of Italian ingredients, savory broth, turkey meatballs, spinach and pasta. Bring the crock to the table and add parmesan and freshly cracked pepper. Your whole family will love it and you can easily reheat leftovers during the hectic week ahead.

Slow Cooker Italian Wedding Soup from Everyday Good Thinking by @hamiltonbeach

Slow Cooker Italian Wedding Soup from Everyday Good Thinking by @hamiltonbeach


Slow Cooker Italian Wedding Soup
SERVES: 6

Ingredients
1 pound ground turkey
2 large eggs, beaten
1 large onion, chopped, divided
1/2 cup Italian seasoned bread crumbs
3/4 cup grated Parmesan cheese, divided
1/2 cup chopped parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon coarse black pepper
2 containers (32 ounces each) chicken broth
1 cup ditalini pasta
3 cups fresh spinach leaves
Instructions
Stir turkey, eggs, 1/2 of the onion, bread crumbs, 1/2 cup Parmesan cheese, parsley, garlic, oregano, salt and pepper in a large bowl until well blended. Roll turkey mixture into balls using 1 tablespoon per meatball.
Add meatballs and remaining ingredients, except pasta and spinach to slow cooker crock.
Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 6 1/2. Add pasta, cover and continue cooking for 15 minutes until pasta is tender and meatballs are cooked through.
Stir in spinach and remaining Parmesan cheese before serving. Garnish with Parmesan cheese and coarse black pepper.
Everyday Good Thinking http://everydaygoodthinking.com/

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slow cooker

For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

 



Slow Cooker Chicken and Corn ChowderEven if you don’t live in Maine or New Hampshire, you can still enjoy a big bowl of hearty chowder to keep you warm this weekend. This chicken and corn chowder recipe comes together in the slow cooker as a quick and easy option when you’re craving soup or stew but don’t want to do much legwork. Instead, enjoy your free time while your house fills with aromas of warm bacon and hearty vegetables. Then, gather the family around the table and enjoy this traditional New England chowder with some crusty bread for dipping.

Slow Cooker Chicken and Corn Chowder Slow Cooker Chicken and Corn Chowder


Slow Cooker Chicken and Corn Chowder
SERVES: 6

Ingredients
10 slices bacon, cut into 1-inch pieces
3 medium carrots, peeled and sliced
2 celery ribs, sliced
1 medium onion, chopped
1 leek, cleaned and sliced
2 garlic cloves, minced
3 cans (14.5 ounce each) chicken broth
4 small red potatoes, cut into 1-inch cubes
1 bag (16 ounces) frozen corn kernels
3 boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon coarse ground pepper
1 cup half and half
1/4 cup cornstarch
Instructions
Cook bacon in a large skillet over medium-high heat. Drain and chop bacon. Set aside.
Drain bacon grease, leaving 2 Tablespoons. Add carrots and celery, cook for 4 minutes, stirring occasionally.
Add onion, leeks and garlic to carrots and celery, cook for 3 minutes, stirring occasionally.
Add chicken broth, potatoes, corn, chicken, thyme, salt, pepper and half of the bacon. Stir until well blended. Place in slow cooker cookware.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
During last 30 minutes, stir half and half and cornstarch until dissolved.
Pour half and half mixture into chicken mixture, stirring until mixture thickens.
Notes
If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
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slow cooker

For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.