Slow Cooker French Onion Soup


3 large white onions, sliced

3 tablespoons butter

2 tablespoons brown sugar

64 oz Beef Broth

1 tbsp Worcestershire sauce

1 clove garlic, minced

⅓ cup dry sherry

4 sprigs fresh thyme (1 tsp dried Thyme)

1 Bay Leaf

8 slices dry french bread

¾ cup Gruyere cheese, shredded

½ cup Emmental cheese, shredded

6 tablespoons fresh parmesan cheese

In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes).  Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses.  Cook on low for 6-8 hours.  Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.


Slow Cooker Creamy Tortellini Soup

1 pound ground Italian                                    1 onion, chopped

2 large carrots, chopped                                 2 stalks celery, chopped

4 cloves garlic, minced                                   1 tablespoon Italian seasoning

2 teaspoon beef bouillon powder                   ½ teaspoon salt

4 cups beef broth                                            cornstarch mixed and dissolved in ¼ cup water

12-ounce cans full fat evaporated milk or half and half

12 ounce packet three cheese tortellini

5 cups fresh baby spinach

1 cup milk


Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.  Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.  Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.  Serve with crusty warmed bread

Lasagna Soup

1 1/2 pounds Italian sausage or combo of lean hamburger and sausage

1 (28 oz.) can crushed tomatoes

10 oz. lasagna noodles, broken into smaller pieces

8 oz. fresh kale, optional

4 cups low-sodium chicken stock

2 cups water

1 cup ricotta cheese

1 cup white onion, chopped

1/2 cup parmesan cheese, grated

2 bay leaves

3 large cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

In a large stockpot or Dutch oven, heat olive oil over medium-high heat and brown sausage.Once sausage is cooked through, add onion and cook until softened. Add minced garlic and cook for 1-2 minutes, or until fragrant.  Season generously with salt and pepper, and add basil, oregano and red pepper flakes.  Stir in tomato paste until incorporated, then pour in crushed tomatoes, chicken stock, water and bay leaves.  Bring mixture to a boil and cook for 5 minutes, then reduce heat and let simmer for 25-30 minutes.  Add lasagna noodles and kale (if using) and cook for 8-10 minutes, or until al dente.  In a separate bowl, combine ricotta and parmesan cheese until smooth.  Transfer soup to serving bowls and serve with a large spoonful of ricotta mixture.

Beef Stroganoff Soup

2 pounds stew meat

2 Lipton onion soup mix packets, dry

64 ounces beef broth

2 Tablespoons Worcestershire Sauce

8 to 16 ounces sliced mushrooms

2 cups egg noodles, cooked according to package directions

1 cup sour cream

1 cup half and half

Spray slow cooker with vegetable spray. Place meat on the bottom. Add soup mix, beef broth and Worcestershire Sauce, and mushrooms and cook for 6 hours on low. Five to Ten minutes before serving add noodles and cover again. Stir in sour cream and half and half and serve

Crockpot Cheeseburger Bacon Soup

1 pound ground beef browned

4 cups diced potatoes

1 15 oz can diced tomato

1/2 bell pepper diced

1/2 cup diced carrots

1 onion diced

2 stalks celery diced

3 cloves garlic minced

1/2 teaspoon chili powder

salt & pepper to taste

32 oz beef stock

Add everyting to slowe cooker and put on high for 3-4 hours.  Add 2 cups of shredded cheddar cheese, 1/4 cup flour and 1 cup heavy cream and blend till thickened.  Garnich with more cheddar and bacon bits.


Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

queso or feta cheese crumbled

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.  Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.  Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.  Top with cheese.

BLT Chopped Salad with Corn, Feta & Avocado

1 bag  chopped romane lettuce

1 pint grape tomatos, quartered

4 slices thick-cut bacon, fried and crumbled

1 cup sweet corn

1 avocado, chopped

4 ounces feta, crumbled


1 1/2 tablespoons olive oil

1 cove garlic, minced

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

Combine lettuce, tomatoes, corn and avacado.  Mix dressing and pour over veggies.  Top with Feta and bacon, serve.