Italian Hillside Garden Soup

A twist on the traditional vegetable soup!  My favorite soup!

Taken from:  "Crock Pot: Recipe Collection"

Ingredients:
     -  1 Tbl extra-virgin olive oil
     -  1 c. chopped green bell pepper
     -  1 c. chopped onion
     -  1/2 c. sliced celery
     -  1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
     -  1 can (15 1/2 oz) navy beans, rinsed and drained
     -  1 medium zucchini, chopped
     -  1 c. frozen cut green beans, thawed
     -  2 cans (14 oz each) chicken broth
     -  1/4 tsp. garlic powder
     -  1 pkg (9 oz) refrigerated sausage or cheese filled tortellini pasta
     -  3 Tbl. chopped fresh basil
     -  Grated Asiago or Parmesan cheese

Directions:
1)  Heat oil in large skillet over medium-high heat until hot.  Add bell pepper, onion and celery.  Cook and stir 4 minutes or until onions are translucent.  Transfer to 5 quart CROCK POT slow cooker.
2)  Add tomatoes with juice, navy beans, zucchini, green beans, broth and garlic powder.  Cover; cook on LOW 7 hours or on HIGH 3 1/2 hours
3)  Turn CROCK POT slow cooker to HIGH.  Add tortellini and cook 20-25 minutes longer or until pasta is tender.  Stir in basil.  Garnish each serving with cheese.

French Onion Soup

Submitted by:  Vicki Marshall

Ingredients:
     -  1 large onion
     -  2 cans of beef broth
     -  Croutons or thick slices of french bread (slightly toasted)
     -  Shredded mozzarella
     -  Salt and pepper to taste

Directions:
1)  Slice onion and saute in skillet with butter.
2)  Pour beef broth over onions and cook for 30 minutes. 
3)  Put in oven proof bowls; add handful of croutons (or french bread slice) and mozzarella on top
4)  Place under broiler until melted.  Serves 4.

Kicking Chili

Submitted by:  Angela Silverthorne

Cooking time:  2 hours

Ingredients:
     -  1 Tbl. vegetable oil
     -  2 lbs. ground beef, browned and drained
     -  2 c. chopped yellow onion
     -  1 1/2 Tbl. chili powder
     -  1/2 Tbl. ground cumin
     -  1 tsp. Emeril's Southwest Essence (or other SW/cajun seasoning)
     -  1 tsp. cayenne pepper
     -  1/2 tsp. ground cinnamon
     -  1/8 tsp. red pepper
     -  1 bay leaf
     -  1 Tbl. minced garlic
     -  1 (28 oz) cans whole tomatoes, crushed
     -  1 Tbl. tomato paste
     -  1/2 Tbl. salt
     -  1/2 Tbl. + 1 tsp. dark brown sugar
     -  1/2 oz (1 square) unsweetened chocolate
     -  O' Doul's Dark Beer
     -  3 c. red Kidney beans
     -  Optional garnish:  1 c. Cheddar Cheese & 1/2 c. chopped cilantro & 1 c. chopped green onion

Directions:
1)  Brown beef ~10 min; add onions, chili powder, cumin, SW seasoning, cayenne, cinnamon, pepper and bay leaf.  Cook for ~ 8 min.  Add garlic and cook ~ 1 more minute.
2)  Add beer and cook for another 1-2 min (until foam subsides).  Add tomatoes, paste, salt, sugar and chocolate; bringing to a boil.  Once you reach a boil, reduce to simmer for 1 hour (or until thickened).  Skim off fat if necessary.
3)  Add beans and return to simmer for 1-1/2 hours.

Note:  To cook (uncanned) kidney beans, soak 1 lb. dried beans for 6 hours overnight; drain and cover with water and boil; simmer 30-45 min, drain and cool

Sausage & Tortellini Soup

Submitted by:  Heather Dawson

Ingredients:
     -  1 lb. Italian Sausage
     -  1 c. chopped onion
     -  2 cloves garlic, minced
     -  5 c. beef broth
     -  1 c. water
     -  3 Tbl. red wine vinegar
     -  4, 14 oz. cans diced tomatoes
     -  1 c. thinly sliced carrots
     -  1/2 Tbl. fresh basil leaves
     -  1/2 Tbl. dried oregano
     -  1, 8 oz can tomato sauce
     -  1 1/2 c. sliced zucchini (can use canned)
     -  8 oz frozen tortellini pasta
     -  3 Tbl. chopped fresh parsley
     -  shredded Parmesan cheese

Directions:
1)  In a 5 qrt. Dutch oven, brown sausage.  Remove and drain, reserving 1 Tbl. of the drippings.
2)  Saute onions and garlic.   Stir in beef broth, water, red wine vinegar, tomatoes, crrots, basil, oregano, tomato sauce and sausage.  Bring to a boil.
3)  Reduce heat; simmer uncovered for 30 min.  Skim fat from soup.
4)  Stir in zucchini and parsley.  Simmer covered for 30 min.  Add tortellini to soup during the last 10 minutes. 
5)  Sprinkle with parmesan cheese on each serving.  Makes 8 servings