Slow Cooker Tuscan Bean Soup

1 lb small red potatoes, cut into fourths (about 3 cups)

4 medium carrots, sliced (2 cups)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

2 cans (15 to 16 oz each) great northern beans, drained, rinsed

3 1/2 cups Progresso® chicken broth (from 32-oz carton)

2 cups diced fully cooked ham

1 teaspoon Italian seasoning

1/2 teaspoon salt

2 tablespoons chopped fresh parsley

1 tablespoon olive or vegetable oil

1. In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.

2. Cover: cook on Low heat setting 8 to 10 hours.

3. Stir in parsley and oil before serving.

Taken from

http://www.bettycrocker.com/recipes/slow-cooker-tuscan-bean-soup/acd7d081-0eea-4a42-8209-93d81aa1be49

This was a very easy, great recipe. Everyone loved it.

Smashed Potato Soup

Smashed Potato Soup

3-1/2 pounds potatoes, peeled and cut into 3/4-in. cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 tsp. bottled roasted garlic
1/2 tsp. ground black pepper
4-1/2 cups reduced-sodium chicken broth
1/2 cup whipping cream, half-and-half or light cream
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
Sour cream (optional)
Shredded cheddar cheese (optional)
Crisp-cooked bacon, crumbed (optional)
Sliced green onion (optional)

In a 4 to 5 quart slow cooker combine potatoes, swet pepper, garlic and black pepper. Pour broth over all. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

Mash potatoes slightly with a potato masher. Stir in whipping cream, 1 cup cheddar cheese and the 1/2 cup green onions.

If desired, top servings with sour cream, additional cheese, bacon and additional onions. Makes 6 main-dish servings.

My Easy Vegetable Soup

So usually when I make veggie soup, I just get out a stock pot, or the crockpot, and start to throw a bunch of things in. Here's what I did tonight.

In the stock pot since I only had about 1-1/2 hrs to cook it.

1 tbls. minced garlic
1 can diced tomatoes
1 can chicken broth
2 cans red kidney beans
1 bag frozen mixed vegetables
Italian Seasoning, sea salt, pepper and parsley
Water to cover
approx. 1-1/2 cups macaroni noodles

I simmered it, covered, for about an hour and 20 minutes. Then I added the noodles and cooked it another 8 minutes or so. It wasn't too soupy, I could have added more water. But Jacob said it was the best and asked if I could make it every week.

Oh, and the best part? It probably cost me about $.50/serving or less to make this.