Chipotle Black Bean Quinoa Stew // Crockpot Style

I'm trying to branch out from the trusty old crock pot and do more cooking on the stove top, but you really can't beat the convenience of a good slow cooker (especially when you have a very helpful toddler). This stew is hearty and perfect for the cold weather.

Chipotle Black Bean Quinoa Stew
adapted from Tasty Yummies

Ingredients

1-2 dried chipotle peppers

1 pound of dried black beans

1 cup rinsed quinoa, uncooked

1 can diced tomatoes (28 ounce)

1 diced red onion

3 minced garlic cloves

1 chopped green pepper

1 chopped red pepper

2 teaspoons chili powder

1 teaspoon cumin

1/4 cup chopped cilantro

7 cups liquid (I used 4 cups unsalted chicken stock and 3 cups water)

salt and pepper to taste

topping options: sour cream, cheddar cheese, cilantro, green onions, lime wedges, avocado

Add all of the ingredients (with the exception of salt) into your slow-cooker and stir to combine.

Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender.

Before serving remove the chipotles. Add salt and pepper to taste.

Serve with your choice of toppings.

Creamy Tomato Soup // Crock Pot Style

I'm sure that this soup is easy enough to make on the stove, but with a very active toddler, I have not had much success recently when I try to use the stove top or oven. I love that the crock pot just does it all for me once I fill it up.

This recipe involves a bit more work than most traditional slow cooker recipes, but it is well worth it.

Creamy Tomato Soup

adapted from Skinny Taste

Ingredients:

1 tsp olive oil

1 cup celery, finely diced

1 cup carrots, finely diced

1 cup onions, finely diced

28 oz can whole plum tomatoes (with juice)

1 tsp thyme

1/4 cup basil, roughly chopped

3 1/2 cups chicken stock, reduced sodium

Parmesan or Romano cheese rind

2 TBL unsalted butter

2 TBL flour

1/3 cup Pecorino Romano cheese, grated

1 3/4 cups milk, warmed

salt & pepper to taste

Directions:

Heat a large pan and add oil, celery, carrots, and onions. Cook for 5 to 6 minutes or until golden. Add to slow cooker.

Add the entire can of tomatoes, crushing the tomatoes.

Then add the thyme, basil, chicken stock, and cheese rinds.

Cover and cook on low for 6 hours. Remove the cheese rind and blend with an immersion blender.

Melt the butter over low heat in a large pan, then add the flour. Wisk constantly for 4 to 5 minutes. Slowly wisk in about a cup of the hot soup, then add the warmed milk and stir until smooth. Pour the contents of the pan back into the crock pot and stir. Add the cheese along with salt and pepper.

Cover and cook on low for an additional 30 minutes.

The only thing I will do differently next time is add in more fresh herbs towards the end for a flavor boost.

I'm linking up with Ashley and Jessica for Taste of Tuesday.

Potato Soup // Crockpot Style

Fall makes me crave soup.

My all-time favorite soup is baked potato soup - I would to order it from every restaurant that served it. Unfortunately for me, most baked potato soup uses a flour roux, which I cannot have. This version is made in a crock pot and is super easy to make!

Potato Soup

recipe adapted from Mama Loves Food!

Ingredients:

5 pounds russet potatoes

1 large yellow onion

10 garlic cloves

64 ounces chicken stock

16 ounces cream cheese (softened)

1 tablespoon salt (plus more, to taste)

Garnish options: sour cream, shredded cheese, crumbled bacon, scallions, apples, pecans

Don't worry, I stirred in the onions :)

Directions:

Wash (do not peel) and dice potatoes into 1/2 inch cubes.

Dice onions and mince garlic cloves.

Add potatoes, onion, garlic, salt, and chicken stock to crock pot.

Cook on high for 6 hours or on low for 10 hours.

Add the cream cheese to the crock pot and blend ingredients with an immersion blender. (If you do not have an immersion blender {get one, they are awesome!} you can use a regular blender to combine the ingredients.)

Taste and season with additional salt if needed.

Top with your choice of garnishes and enjoy!

sharp cheddar / bacon / scallions

Although I enjoyed the soup the first night, I felt like it was missing something. The second night I added apples to the soup and it was perfect!

white cheddar / apples / honey roasted pecans

What is your favorite soup or stew?