The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

Happy St. Patrick's Day. This is a Great Recipe.

Use up your leftovers, very easy to make this delicious soup.

What You Need:

2 T butter
1 1/2 C white onion, chopped
1 C celery, chopped
2 garlic cloves, minced
8 C chicken broth
1 1/2 C carrots, chopped
4 C cabbage, coarsely chopped
1 bay leaf
1 t parsley flakes
1/2 t thyme
1/4 t pepper
2 1/2 C cooked corned beef, chopped
1 (14.5 oz.) diced tomatoes with juice
1/4 t salt

How to Make It:

Melt the butter in a kettle placed over medium heat.
Add the onion and celery and stir to coat with the butter.
Cook 8 minutes or until the vegetables are fork tender, stiring often.
Stir in the garlic and cook for 1 minute.
Pour the chicken broth into the kettle.
Carefully stir in the carrots and cabbage.
Add in the bay leaf, parsley, thyme and pepper and stir to incorporate.
Bring the soup to a steady boil.
Once boiling, reduce the heat to medium low and cover the kettle.
Allow the soup to simmer 45 minutes, stirring occasionally.
Up the heat to medium then stir in the corned beef.
As the soup begins to boil carefully add in the tomatoes.
When the soup has returned to a steady boil reduce the heat again to medium low.
Cook uncovered for 15 minutes.
Sprinkle in the salt and stir to combine.

Serves: 8

Corned beef was originally substituted by the Irish Americans for bacon in the late 1800's. Many believe that eating corned beef with cabbage on St. Patrick's Day brings good luck throughout the year.


Yum, Enjoy!
Dan

If your looking for more Soup Recipes See Our Soup Collection Cookbook.

Labels: Holidays, Soups

This is very Good and an Easy to make Soup Recipe for St Patrick's Day.

What You Need:

2 T butter
1 t garlic
1 C green onions, chopped
1/2 C celery, chopped
6 C white potatoes, peeled, quartered and boiled
3 (12 oz.) cans light beer
1 T sugar
1 chicken bullion cube
1 t salt
1/2 t pepper
8 C chicken broths
4 C cream

How to Make It:

Place the butter in a soup kettle over medium heat.
Once the butter has melted add the garlic and sauté for 1 minute.
Add the onions, celery and potatoes and continue to cook for 5 minutes or until fork tender.
Pour the beer into the pot and bring the mixture to a brisk boil.
Once boiling carefully mash the potatoes against the side of the soup kettle then stir to combine.
Stir in the sugar until dissolved.
Add the bouillon cube and stir well so it will begin to dissolve.
Stir in the salt and pepper until well combined.
Pour the chicken broth into the pot and bring the mixture back to a brisk boil.
Cover, reduce the heat to low and simmer 30 minutes or until heated through.
Stir in the cream just before serving.

Serves: 10

If your soup is not as thick as you like add a little arrow root to the boiling broth. Be sure to stir it well and only add a little at time until you have reached the desired thickness.

Yum, Enjoy!
Dan

If your looking for more Soup Recipes See Our Soup Collection Cookbook.

Labels: Holidays, Soups

When your shut in the house on a cold weekend, nothing is better than a Good Bowl of Hot Soup.

What You Need:

2 T butter
1/2 C dry wild rice
6 C fat free low sodium chicken broth
1/2 C onion, minced
1/2 C celery, chopped
2 C chicken, cooked and chopped
1/2 C slivered almonds, toasted

How to Make It:

Place the butter into a small skillet over medium heat.
Allow the butter to melt completely then add the dry rice.
Reduce the heat to low and stirring occasionally sauté the rice for 10 minutes.
Remove the rice from the skillet and place in the crock pot.
Pour in the chicken broth and stir.
Add the onion and celery and stir to combine well.
Set the heat setting to low, cover the crock pot and cook 4 hours.
Add the chicken and continue cooking on low 1 hour.
Ladle the soup into bowls and top with the slivered almonds.

Serving Size: 8

This soup is very low in fat due to the fat free chicken broth. Regular chicken broth can be added if you prefer. Chopped winter squash is also a great addition to the soup.


For More Crock Pot Recipes, See Our Crock Pot Cookbook - Check It Out.

Enjoy!
Dan

Labels: Crock Pot, Soups

What You Need:

1 turkey carcass, broken up
8 C water
4 chicken bouillon cubes
1 (10 oz) can of diced tomatoes
1 celery stalk, diced
1 carrot, diced
1 turnip, peeled and diced
1 onion, diced
4 t dried parsley, divided
1 bay leaf
11/2 C flour
2 t baking powder
3/4 t salt
1/2 t dried rosemary
3 T solid shortening
3/4 C milk

How to Make It:

Place the turkey carcass into the crock pot.
Pour the water into the crock pot over the turkey.
Add the bouillon cubes.
Place the diced tomatoes, celery, carrot, turnip and onion into the crock pot.
Sprinkle in 2 t of the dried parsley.
Place the bay leaf into the mixture.
Cover and cook on the low temperature setting 7 hours.
Remove the cover and take the turkey carcass out of the soup.
Remove the meat from the bones and return the meat to the crock pot.
Place the four, baking powder, salt rosemary and remaining parsley into a bowl.
Cut the shortening into the dry ingredients with a pastry cutter until the mixture becomes coarse.
Add enough of the milk to the flour mixture to moisten it but leaving the mixture thick enough to make mounds on the end of a spoon.
Drop the mixture by spoonfuls into the crock pot.
Cover, place the temperature setting on high and cook for 20 without lifting the lid.

Serving Size: 8

When adding the milk to the flour mixtures just add a little bit at a time. This will help in making sure the dry ingredients are moistened but still remain thick.

For More Crock Pot Recipes, See Our Crock Pot Cookbook - Check It Out.

Enjoy!
Dan

Labels: Crock Pot, Soups

It seems like the slow cooker was practically made for soups and stews. On a cold fall or winter day, you can combine the ingredients for your favorite soup in the pot and fill the house with a delicious aroma while it cooks. Everyone needs to make at least one soup or stew in their slow cooker. It’s an unwritten rule of the kitchen.

Why do we like soups? They are fun and easy to make. Many cultures rely on soup as their main dish for lunch or dinner. A soup can be thin like chicken noodle or some Thai soups. A soup can also be thick like vichyssoise or borscht which represents ethnic soup dishes. Thicker soups keep you full longer between meals. Add a bit of bread and you have a complete meal.

Soups require more liquid than a regular meal in a slow cooker. Don’t be afraid to add two or three cups of broth or water to your cooker when creating soup dishes. If you have a larger slow cooker, you may need to add a bit more liquid depending on how many other ingredients you also add.

If your main ingredient is meat, add it first. For soups it is a good idea to cut raw chicken into small cubes. For beef, buy already cubed beef for stew to avoid having to cube it yourself. Meat should be thawed for soups and stews before adding to the crock pot. Sear meats in a pan before adding them to the cooker. A bit of water will remove those pieces of essence from the bottom of the skillet so they can be added to the soup for flavor.

Go ahead and add your vegetables to the soup once the meat has been put in. Chop potatoes, carrots, squash, zucchini, and onions into soup-sized pieces. Frozen veggies can also be added to the soup. Let your soup concoction cook for six to eight hours. Celery is a common veggie in soups. For a firmer celery texture, wait to add the celery until a couple of hours before the end of cooking.

Creamier soups are also a good choice for slow cooker meals. Heavy cream can stand up to the longer cooking time without scorching. If milk is called for in your dish, use evaporated milk in its place. Evaporated milk has had the water component removed and provides a creamier texture without the curdling effect that can be common when using straight milk.

Now you are ready to add the finishing touches. When making soups like potato soup or chowders that call for cheese, wait until close to done before adding the cheese. Herbs like rosemary, dill, basil, oregano, and parsley can be added now too. Chives, leeks, shallots, and garlic also add flavor to soups and stews. Chives, parsley, and leeks can be used as a garnish.

Can you taste that soup now? The best thing about soup is that it can be frozen in bowls and thawed whenever you feel like some warm-in-your-tummy goodness. A slow cooker makes a batch large enough to feed an army or a large family of hungry eaters.

For More Crock Pot Recipes, See Our Crock Pot Cookbook - Check It Out.

Enjoy!
Dan

Labels: Crock Pot, Soups

What You Need:

1 lb chicken thighs, boneless and skinless
1 (16 oz) pkg. baby carrots cut in half
1 stalk celery, chopped
1 (8 oz) can bamboo shoots, sliced and drained
1 (8 oz) can water chestnuts, sliced and drained
1 (3 oz) pkg. oriental flavored noodle soup mix
1 (32 oz) can chicken broth
1 C frozen sugar snap peas, thawed
2 green onions, chopped

How to Make It:

Place the chicken thighs into the bottom of a crock pot.
Layer the carrots, celery, bamboo shoots and water chestnuts in that order.
Sprinkle the oriental seasoning packet from the noodle soup.
Pour in the broth but do not stir.
Cover and cook on low temperature for 7 to 8 hours.
Remove the chicken from the crock pot and carefully shred it with two forks.
Return the chicken to the crock pot and stir to combine.
Break the noodles from the soup mix into the mixture.
Add the snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender.
Sprinkle in the green onion just before serving.

Serving Size: 6

3/4 C of regular sweet peas can be used in place the sugar snap peas. Using chicken thighs is important when it comes to crock pot cooking. They keep their shape better and remain moist during the long cooking time. They also enhance the flavor of the soup better than chicken breasts.

For More Crock Pot Recipes, See Our Crock Pot Cookbook - Check It Out.

Enjoy!
Dan

Labels: Chicken, Soups