Crock Pot Pork and Potato Stew

This is one of my favorite soups. The pork is so tender, it's unbelievable. Plus, it's a crock pot recipe, and is best if you start it early in the day. That's great, because my day's usually deteriorate into craziness as dinnertime nears. I got this recipe from a friend of mine, at our monthly "cooking club."

1 T. oil
1 lb. pork tenderloin, cut into cubes ( I usually use 2 pork tenderloins--I'm serious, the pork is really good! Plus, my kids tend to pick out mainly the meat.)
1 cup sliced carrots
1 cup sliced onions
4 medium potatoes, cubed
3 T. chicken bouillon
4 1/2 cups water
1 T. cider vinegar
3 T flour
2 cups thinly sliced cabbage

Season cubed meat with salt, pepper and garlic salt. Sear meat in hot skillet with oil. Make sure to only brown the meat, do not cook all the way. Add meat to crock pot, then dump in the rest of the ingredients. Cook on low 8 hour, or high 4 hours.

Creamy White Chili

My husband does not care for regular chili, but loves this. It is adapted from a recipe I found in Taste of Home a few years ago.

1 pound boneless skinless chicken, cubed or shredded
1 medium onion, chopped
1 1/2 tsp garlic powder
1 Tbsp oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained
1 3/4 cups chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for about 20-30 minutes. Remove from heat and stir in sour cream and whipping cream.

Vegetarian Chili

This is one of my favorite recipes. It's easy and fast, really good for you, and DELICIOUS! I often make this soup at the first of the week and then eat it every day for lunch.

1 T. olive oil
2C cholpped onion
3 garlic cloves, minced
4 C water, divided
2 T. sugar
2 T. chili powder
2 T. worcestershire sauce
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 1/2 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (15 0z) can kidney beans, rinsed and drained (I sometimes double the kidney beans)
1 (15 0z) can pinto beans, rinsed and drianed
1 (6 oz ) can tomato paste

1. Heat oil in a large dutch oven over medium high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water and next 8 ingredients, stirring to combine.

2. Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated through. Serve with shredded cheese, if desired.

* You can use any combination of beans that you like--cannellini, great northern, etc. These are just my favorites.

nutritional info per 1 1/2 C. soup (this is a good sized portion--very full bowl!) Calories 276; Fat 3.5 g (sat .3g, mono 1.3g, poly 1 g); Protein 12.7 g; Carb 49.7g; Fiber 14.7g; Chol 0g; iron 4.2 mg; Sodium 587 mg; calc 107 mg.

Original recipe published in Cooking Light (hence the nutritional info--no, I don't have a scientific analysis lab in the kitchen!)

Zuppa Toscano

Tuscan Soup, if you don't speak Italian. This is perfect for a cold night. If you opt for hot Italian sausage, omit or go really easy on the seasonings or it might be too spicy (especially if you have a husband like mine). Also, I usually only put about half as much cream as it calls for and think it is still yummy.

1 12-16 oz pkg pork sausage or hot Italian sausage
1 medium onion
2 cups chopped collard greens (optional)
64 oz chicken broth
1 T. garlic
6 russet potatoes
3/4 tsp red pepper flakes
2 tsp Italian seasoning
1 pint heavy cream or half and half
Salt and pepper to taste

In a large pot cook sausage, onion, and garlic. Fry until sausage is cooked. Break up sausage while cooking. When browned, drain fat. Add chicken broth, potatoes, and seasoning. Bring to a boil, reduce heat, and simmer until potatoes are tender. Remove from heat and add cream. Heat through. Add collard greens just before serving.