Tag Archives: soup

The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach

Summer is beautiful, activity-filled and exciting. It’s also hot as can be. Sitting outside on a sweltering summer day in Virginia usually involves dabbing at the beads of sweat peaking on your forehead. All the while, you are trying to remember how much you missed this humid weather when it was a frigid single degree in January. The grass is always greener, right?

The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach

Everyone knows the best way to beat the heat is with something cool and refreshing. Iced tea, lemonade, ice cream, ice pops and coladas are seen everywhere as people try to manage the sweltering sun. That’s where this delicious gazpacho comes in – it’s perfect for those days when it’s too hot to turn on the oven – or when all you want is someone to dump a bucket of ice water over your head like a coach who just won the championship game.

The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach

The gazpacho comes together quickly and easily in the food processor, so the recipe is simple. After the soup is made, it sits to chill in the refrigerator so the flavors can meld together, creating a fresh meal that keeps everyone sane and satisfied as the thermometer climbs.

The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach


Gazpacho
SERVES: 6

Ingredients
1/4 medium red onion
1 package (.66 oz.) fresh basil, leaves only
1 hot pepper (jalapeno or finger hot), stem removed
1 garlic clove
2 pounds tomatoes, cut into quarters
1 medium cucumber, peeled and cut into 2-inch pieces
1 yellow pepper, seeded, cut into quarters
1 cup tomato juice
1/4 cup white vinegar
1 Tablespoon olive oil
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon cracked black pepper
Instructions
Using S-blade and with processor running, drop onion, basil, jalepeño and garlic through the food chute and chop until finely minced. Scrape bowl as needed. Stop processor.
Add tomatoes, cucumber, yellow pepper to the bowl. Pulse until desired texture is reached, scraping bowl as needed.
Pour into large bowl. Stir in tomato juice, vinegar, olive oil, Worcestershire sauce, salt and pepper until well blended.
Cover and refrigerate several hours or overnight.
Everyday Good Thinking http://everydaygoodthinking.com/

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Mother's Day Gift Guide from Everyday Good Thinking @hamiltonbeach

 

The unique, patent-pending design of the Stack & Snap™ 12 Cup Food Processor requires no difficult twisting and locking, and the simple function guide shows you which blade to use and which button to press. 

 

 

 



Slow Cooker Chicken Stock DIY from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 

Chicken stock is the key to many recipes, and you’re probably buying loads of the canned stuff from the grocery store. I was, too, until I started making it myself. It only took one batch of homemade stock to make me a convert. I never went back to store-bought because the flavor, texture and price are so much better when it is homemade. You can do it, too, and it’s easier than you think.

Easy Slow Cooker Chicken Stock DIY from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Easy Slow Cooker Chicken Stock DIY from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

In my house, we roast a whole chicken almost every week. We have some of it that night and use the leftovers in everything from tacos to soups throughout the week.

Previously, the carcass got tossed in the trash. One day, I decided to toss the scraps into my slow cooker with some leftover vegetables, and I realized making chicken stock was one of the easiest and most convenient things I’d ever made. And when it was done? It was delicious!

Easy Slow Cooker Chicken Stock DIY from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 

Since I’ve been at this for a few years, I developed a system that works well for my family. Anytime we use carrots, celery, onions or herbs, we save the scraps (the peels, the stems, the leaves, etc) in a bag in the freezer. We do the same with the carcass after roasting a chicken. When the bags fill up, we pull out the slow cooker and make beautiful homemade stock.

Freeze it flat so you can stack them in your freezer! Slow Cooker Chicken Stock DIY from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 

Once the stock is made, I store it in 2-cup increments in freezer bags, since they stack well or can be tucked into unused corners between the ice cream and the frozen berries. If I know I’ll be using the stock within the next week, I store it in mason jars in the refrigerator*. I label the type of stock and the quantity, and now flavorful homemade chicken stock is always there when I need it.

Try this recipe at home, and let us know if it changes the way you use chicken stock in your kitchen.

Slow Cooker Chicken Stock DIY from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Slow Cooker Chicken Stock
YIELDS: 6 servings

Ingredients
1 roasted chicken carcass
4 medium carrots, peeled, cut in 2-inch pieces
2 ribs celery, cut in 2-inch pieces
2 cloves garlic, crushed
1 medium onion, quartered
1 dried bay leaf
1 teaspoon black peppercorns
1 sprig each fresh thyme, rosemary, basil and parsley
8 cups water
Instructions
Place chicken carcass in slow cooker crock.
Arrange carrots, celery, garlic and onion around chicken. Add bay leaf and sprinkle with peppercorns.
Tie herbs together to make a bouquet garni. Place on top of chicken and vegetables.
Pour water over ingredients in crock.
Cover and cook for 3 to 4 hours on HIGH or 6 to 7 hours on LOW.
Strain mixture into a large measuring cup or bowl with a spout.
Serve immediately or freeze in serving-size portions.
Everyday Good Thinking http://everydaygoodthinking.com/

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*Do not freeze stock in glass mason jars.



Slow Cooker Cheeseburger Soup from Everyday Good Thinking, the official blog of @HamiltonBeach http://everydaygoodthinking.com

 

I don’t think I’ve ever met someone who didn’t like a good cheeseburger, so why haven’t we made our all-American favorite into a soup? Here, we combine all the elements of a great burger into a slow cooker soup that will quickly find it’s way onto every potluck table. Beef, onions and mushrooms cook together, creating a heavy burger flavor, and the toppings of cheese, chives, arugula and tomato add the freshness you’d find atop the handheld variety. The garlic toasts are optional, but are highly recommended to give you that last component of your favorite burger: the bun.

 


Slow Cooker Cheeseburger Soup
SERVES: 8

Ingredients
1 1/4 pound lean ground beef
1/4 teaspoon salt
1 large red onion, chopped (about 2 cups)
2 garlic cloves, minced
3 Tablespoons Worcestershire sauce
1 package (8 oz.) sliced mushrooms
2 Tablespoons Dijon mustard
2 cans (10 3/4 oz. each) fat free condensed cream of mushroom soup
2 cans (14.5 oz. each) beef broth
1/4 cup flour
1 package (8 oz.) shredded sharp Cheddar cheese
1/2 cup chopped fresh chives
Garnishes: Arugula, freshly ground black pepper, cheddar cheese, grape tomatoes
Garlic Toast
Instructions
Cook first 4 ingredients in a large nonstick skillet over high heat, stirring occasionally, 8 minutes or until beef is browned. Stir in Worcestershire and cook 1 to 2 minutes.
Place mushrooms in an even layer in bottom of slow cooker crock. Top with cooked beef mixture and drizzle with mustard. Pour soups over mixture.
Cover and cook on HIGH 3 to 3 1/2 hours or LOW 6 to 7 hours. Whisk together flour and 1/2 cup water and whisk into soup. Cook uncovered 8 minutes, stirring occasionally. Turn off slow cooker or place on the WARM setting and add cheese, stirring until melted. Stir in chives. Top with garnishes. Serve with Garlic Toast.
Garlic Toast: Preheat Countertop Oven with Rotisserie to 400⁰F. on the convection setting. Line the small baking pan with foil. Stir together 2 tablespoons extra virgin olive oil and 1 pressed garlic clove. Brush 12 baguette slices with mixture and place on pan. Bake 10 to 12 minutes or until lightly browned on the edges.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Potato Leek Soup from Everyday Good Thinking, the official blog of @HamiltonBeach

Biting winds, sub-zero temperatures, and snow in the south… Winter is keeping much of the country in a deep freeze, but you can’t let Old Man Winter win. Our potato leek soup is a twist on a classic, with bacon and a pinch of thyme, and it comes together quite impressively in a slow cooker. The result is a hearty soup that warms you up from the inside out, so no amount of snow or sleet can hold you back.

Slow Cooker Potato Leek Soup from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Slow Cooker Potato Leek Soup
SERVES: 6

Ingredients
3 pounds potatoes, peeled
3 large leeks
8 oz. bacon, cut in 1/2-inch pieces
1 cup dry white wine
6 cups chicken broth
1 cup milk
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black pepper
Instructions
Cut potatoes into 1/2-inch cubes. Place in a large mixing bowl and cover with cold water. Set aside.
To clean leeks, place in a colander and toss gently under running water. Trim both root and leaf ends and thinly slice.
In stove-top safe slow cooker vessel or frying pan over medium-high heat, cook bacon until crisp. Remove bacon and reserve for garnish. Add leeks to bacon drippings and cook until they begin to wilt. Add wine, cook 2 minutes.
Whisk together chicken broth, milk, flour, salt, thyme and pepper. Add to slow cooker. Drain potatoes and add to slow cooker.
Place stove-top safe vessel in slow cooker. Cover slow cooker and cook on HIGH 4 to 5 hours or LOW for 6 to 7 hours.
With a hand blender, blend soup to desired texture. Can be left chunky, if desired. Serve with reserved bacon as garnish. Drizzle with olive oil, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Heritage Dish series from Everyday Good Thinking, the official blog of @HamiltonBeach

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Mary Beth Brault, Sr. Manager, Corporate Communications, and her family of seven’s favorite please-all recipe, Slow Cooker Chicken Noodle Soup.

In my house, we have five children ranging in age from 18 – 7. Yes, five.  As you can imagine, dinner is often a free for all.  Wait – let me emphasize – FREE FOR ALL.  Wading through the picky palates of five children can be an exercise in futility.  We have one with such severe food allergies, ingesting a small amount of certain foods can kill him (literally).  We have one who’s quick gag reflex and disdain for cheese will often cause the rest of the family to flee the table, taking their appetites with them. There is the 18 year old that dissects every calorie and is on a constant mission to throw away my Mason jar of bacon grease (as if!), and one who decides to become a vegetarian, then abruptly quits after three months. The youngest, while arguably the most adventurous eater of all, thinks it’s hilarious to gross out the family with rude noises. Everyone who knows me as a mother, knows I’m in the “just eat it because I said so” camp, but vomit and anaphylaxis are two things I would like to avoid on any given night.

My go-to recipe for keeping the quirks of my family at bay is this slow cooker chicken noodle soup. My kids ask for it on a regular basis. Of all the crazy things that happen at our FREE FOR ALL dinners, this chicken noodle soup, at the very least, ensures a few minutes of serenity at the table.

This recipe makes enough for our family of seven, but if you don’t have the brood I do, it’s great to freeze leftovers.  If you will be freezing it, cook the egg noodles separately.  

 


Slow Cooker Chicken Noodle Soup
SERVES: 8

Ingredients
8 cups low sodium chicken broth
4 large carrots, diced
3 ribs celery, sliced
1 large onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon ground turmeric
Salt
Pepper
3 1/2 to 4 pound whole chicken
1 package (12 oz.) wide egg noodles
Instructions
Combine chicken broth, carrots, celery, onion, thyme, turmeric, salt and pepper in a 6-quart slow cooker crock.
Place whole chicken on top of vegetables in crock. Cover and cook for 5 to 6 hours on HIGH or 7 hours on LOW.
Remove chicken and place on a cutting board to cool.
Add egg noodles to slow cooker. Cover and cook 8 to 10 minutes or until tender.
Remove skin and bones from chicken; shred meat. Add shredded chicken to mixture in slow cooker. Add more salt and pepper, if desired.
Serve immediately or freeze soup in serving-size portions.
Everyday Good Thinking http://everydaygoodthinking.com/

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