Readers respond with favorite soup recipes

Recently I was asked to put out a plea for soup recipes for the Crock-Pot, or slow cooker, and you have responded. Following are a few recipes that area readers sent in to share as their favorite soup recipes.

Judy Harris sent in her favorite soup recipe for you to enjoy as the weather cools off and we turn our menu selections to soups and stews.

Potato Soup

6 to 8 potatoes, diced

2 to 3 carrots, sliced

1 to 2 celery stalks, chopped

1 onion, chopped

Cook these ingredients, covered in water until tender. Mix in:

8 ounce package cream cheese

1/4 cup butter or margarine

1 can cream of chicken soup

2 cups milk

Add to vegetables. Fry 4 to 6 slices bacon crisp. Crumble in soup.

Barley Soup for Crock-Pot

1 pound stew beef, cut in 1/2-inch cubes

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, diced

3/4 cup barley

1 bay leaf

1 teaspoon salt

Pepper to taste

6 cups beef stock

Cook on low in slow cooker for 6 to 8 hours stirring occasionally.

Slow Cooker Italian Vegetable Soup

1 can corn

1 can Italian zucchini squash

1 (16-ounce) can tomatoes

1 (8-ounce) can tomato sauce

2 to 3 diced potatoes

1 to 2 pounds hamburger

2 tablespoons oregano leaves

Pinch basil leaves

Couple shakes garlic salt

3 bay leaves

Brown hamburger. Drain well. Add all ingredients in slow cooker. Cook on low 6 to 8 hours. Recipe doubles nicely for family serving.

Eastern Meatball Soup

1/3 cup lentils

1 medium onion, chopped

2 small carrots, chopped

1 stalk celery, chopped

2 1/2 tablespoons oil

1/2 pound tomatoes

1 teaspoon grated fresh ginger

1 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon pepper

6 cups beef stock

1 pound ground lamb

1/3 cup chicken stock

4 tablespoons plain flour

1 teaspoon salt

1 clove garlic, minced

1 1/2 tablespoons chopped parsley

Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and allow to stand for one hour. Return to the heat and simmer for one hour. Add a little more water if necessary. Drain. Sauté the onion, carrots and celery in the oil until the onion is transparent. Put into the pot. Add the lentils, tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the low setting for four hours. Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cook for another 45 minutes.

Serves 6.

Slow Cooker Barbecued Bean Soup

1 pound navy beans, soaked

1 medium onion, chopped

2 pounds cubed ham

1 teaspoon salt

1/8 teaspoon ground pepper

6 cups water

3/4 cup barbecue sauce

Drain beans from being soaked. Put all other ingredients including water in slow cooker pot on low 10 to 16 hours or on high 5 to 8 hours.

This recipe sounds appealing to me, as I enjoy that touch of hot and spicy in foods. I liked the comments in the recipe that said whoever gets home from work first needs to check the water level in the pot.

Spicy Chicken and Rice Soup

1 tablespoon oil

2 chicken thighs, skinned, boned, cut in 1/2-inch pieces

1 large onion, diced

4 cloves garlic, minced

1 (10 ounce) package frozen chopped spinach, thawed

1 can chicken broth, low sodium

3/4 cup salsa, medium

1/2 teaspoon jalapeno sauce

2 tablespoons chili powder

1/2 teaspoon cayenne pepper

1 can stewed tomatoes or 1 can Ro-Tel diced tomatoes with green chilies

1 bay leaf

2/3 cup raw brown rice

Put oil in very hot pan, add chicken, onion and garlic. Stir-fry rapidly till chicken is lightly browned and sealed on all sides. Put in 3 1/2 quart Crock-Pot with all other ingredients. Add enough water to fill the pot to 3/4 or more. Cook on low all day. Whoever gets home from work first, stir it and check the water level. If you need to add more water, be sure and turn the pot to high, and cover. Makes a thick soup, almost a stew consistency. It is slightly spicy. If you want it spicier, use hotter salsa, more chili powder, more cayenne, and/or more jalapeno sauce.

Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup.

Fruit Soup

1 small package dried mixed fruit or 1 1/2 cup your choice dried fruit

1/2 cup raisins

1 small can pineapple chunks and juice

1 large Granny Smith apple, chopped in big chunks

3 cups apple juice, cranberry cocktail or orange juice

1 tablespoon lemon juice

Cinnamon stick

Few cloves

1/2 teaspoon powdered ginger

1 cup water

Dump all ingredients into a Crock-Pot the night before you plan to serve; mix well, and cook on low all night (7 to 9 hours). Add other frozen or canned fruits, if desired. Serve in warm bowls.

Serves 4 to 6.

Out of space again for this week, but if you have a favorite soup recipe, please go ahead and send it in so we can pass it on to other recipe lovers.

Until next time, have a great week, and happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.