Rustic Hot Pot Soup Recipes

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

RUSTIC CABBAGE AND SAUSAGE SOUP

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
• Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

RUSTIC AUTUMN SOUP

Steps:

• In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.

SLOW-COOKER RUSTIC FRENCH ONION SOUP

Steps:

• Spray 6- to 7-quart slow cooker with cooking spray. In slow cooker, place onions, butter, salt, pepper and dried thyme. In medium bowl, mix flour, sherry and water with wire whisk until blended. Stir into onion mixture.
• Cover; cook on Low heat setting 9 to 10 hours or until onions are softened and deep brown.
• Stir broth into slow cooker. Increase heat setting to High. Cover; cook 10 minutes or until hot.
• Meanwhile, set oven control to broil. Line cookie sheet with foil. Arrange baguette slices in single layer on cookie sheet. Broil with tops 3 inches from heat 2 minutes, turning once, until lightly browned. Sprinkle cheese evenly over slices; broil 1 minute longer or until cheese is bubbly. Top each bowl of soup with 2 cheese toasts. Sprinkle with fresh thyme.

RUSTIC SLOW COOKER STEW

Steps:

• Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
• In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
• Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.

RUSTIC VEGETABLE SOUP

Steps:

• In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.

RUSTIC VEGETABLE SOUP

Steps:

• Combine all ingredients, except the parsley, in slow cooker.
• Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
• Stir in Parsley and serve.
• If soup it to thick and not much juice add some water to it.

RUSTIC HOT POT SOUP

Steps:

• Heat 1 tbs olive oil in a large pot.
• Add onions, garlic and bay leaves.
• Cook for 10 minutes, stirring regularly.
• Add combined paprika, chilli powder and flour- stir continuously for 2 minutes.
• Combine vegetable stock with tomato paste and gradually add to pot- bring to the boil.
• Add steak to the pot, reduce heat and simmer for 20 minutes.
• Add celery, potatoes, carrots and Worcestershire sauce- simmer for around 30 minutes, stirring occasionally.
• Add tomatoes and simmer for a further 10 minutes.
• Serve with fresh bread.