Crock Pot Harvest Stoup Recipes

CROCK POT HARVEST STOUP

Crock Pot Harvest Stoup image

This is really good. My family raved about it for days. You may want to thicken up the broth to suit you but it was just fine for us. The way it comes out is like a stoup. Like Rachael Ray says," Its not a Stew or a Soup it's a Stoup!!" Hope you enjoy!!

Provided by barefootmommawv

Categories Stew

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lean ground turkey or 1 lb chicken, browned
1 yellow onion, chopped
3 garlic cloves, chopped
1 (14 ounce) can kidney beans, rinsed and drained
1 sweet potato, peeled and chopped
3 red potatoes, peeled and chopped
1 acorn squash, peeled and chopped
1 (10 1/2 ounce) can tomatoes and green chilies (rotel)
4 cups chicken broth
1/4 teaspoon clove
1/4 teaspoon allspice
salt and pepper

Steps:

Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it inches Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.
Cook on low for 7 to 9 hours. Mine took about 9 hours because I have an older crockpot. Yours may take less time.

Nutrition Facts : Calories 334.4, Fat 7.9, SaturatedFat 2.1, Cholesterol 59.7, Sodium 996.1, Carbohydrate 43.2, Fiber 6.7, Sugar 4.5, Protein 23.4

BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE

Bountiful Harvest Stew (Crock Pot) Recipe image

A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!

Provided by Brenda.

Categories Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs chicken breast halves, cut into bite sized pieces (about 3 boneless, skinless breast halves)
2 lbs butternut squash, peeled, seeds removed, and diced into large bite sized pieces
2 leeks, white part only, sliced into thin rings, and soaked in water to remove sand
2 celery ribs, sliced into 1/8 inch pieces
4 small parsnips, peeled and sliced into 1/4 inch coins
3 large carrots, peeled and cut into 1/4 inch coins
2 medium potatoes, peeled and cut into 8 pieces each
1 small apple, peeled, cored, and diced (any variety suitable for baking or cooking can be used. I used Honeycrisp)
3/4 cup chicken broth
2 medium garlic cloves, minced
1 teaspoon herbes de provence
salt and pepper, to taste

Steps:

Combine all ingredients in a 4 qt crock pot, stir well.
Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
Gently stir halfway through cooking.
Serve with fresh, crusty bread.
Enjoy!

Nutrition Facts : Calories 372.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 217, Carbohydrate 42, Fiber 7, Sugar 9.7, Protein 28.2

SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

Slow-Cooked Harvest Vegetable and Rice Soup image

Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Rice

Time 8h20m

Yield 7 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 ounce) cans vegetable broth
1 (28 ounce) can crushed tomatoes, undrained
2 bouillon cubes (vegetable, chicken, beef)
1 1/2 cups chopped carrots
3 small zucchini, cut into 1/2 inch slices
1 medium yellow bell pepper, cut into 1/2 inch pieces
1/2 cup sliced green onion
2 -3 garlic cloves, minced
2 cups shredded cabbage
2 teaspoons dried marjoram
1/2 cup uncooked instant rice
1/4 cup chopped fresh basil

Steps:

Add all the ingredients except the rice and basil to a large slow cooker.
Cover and cook on LOW for 6-8 hours or until vegetables are tender.
Add in rice; stir.
Cover and cook on LOW for 15 minutes or until rice is tender.
Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
Serve hot.

Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2

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