Fall Food Friday - Slow Cooker Minestrone Soup (Vegetarian)

This is a great easy recipe I got out of The Taste of Home October/November 2012 magazine.  The preparation is quick but since you are using a slow cooker, the cook time is long.  So make sure to prepare in the late morning/early afternoon if you want it to be ready for dinner!  I also made a few changes which you can read about after the actual recipe.

 

Slow & Easy Minestrone

 

 

INGREDIENTS:

 

• 1 can (28 oz) diced tomatoes
• 3 Celery Ribs, cut into 1/2" slices
• 2 Medium Carrots, cut into 1/2" slices
• 2 Small Zucchini, cut into 3/4" slices
• 2 cups Vegetable Broth
• 1 cup Shredded Cabbage
• 1/4 lb. Sliced Fresh Mushrooms
• 1 Small Onion, chopped
• 2 garlic Cloves, minced
• 1 tsp. Dried Basil
• 1 tsp. Salt
• 1/3 cup Quick-Cooking Barley
• 1 can (15 oz) Cannellini Beans, rinsed and drained

1.  In a 4-5 qt. slow cooker, combine the first 11 ingredients.  Cover and cook on low for 7-9 hours.  **Note:  I cooked on high for about 4 1/2 hours before adding the beans and barley.**

 

2.  Cook Barley according to package directions; stir into soup.  Add beans; heat through.  

**Note:  I just added the barley in without cooking first and let it cook in the soup.** 

 

**Changes I made:  I used garlic and olive oil diced tomatoes, added 4 cups vegetable broth, used 1 large zucchini, nixed the mushrooms, and added an extra carrot.** 

 

 

Fresh Veggies!

Ready to cook!

After 4 hours, it is turning out well.

Adding the final ingredients.

 

 



 



I didn't get a final picture because we were hungry and ate it up!  There are a good amount of left overs which I will freeze for another meal.  This recipe was super easy to make and tasted great.  It is also healthy and full of nutrients!  Bonus! 

 

How do you make your Minestrone Soup?  I would love to hear other ideas for a great cold weather meal!

 

 



Cheesy Chicken Sausage Spaghetti Bake - Tried and True Recipe

Well, I love to cook.  I do it often and I do it well (not to toot my own horn or anything).  I have so many cooking magazines but lately just haven't tried any new recipes or experimented much.  I haven't had the time!  So tonight I came up with this wonderfully delicious recipe and I just had to share it!  Now, I will call my recipes "nontraditional" because I do not have a set amount for adding ingredients.  I will try to make it as simple as possible though.  (This is an EASY TO PREPARE recipe).

Cheesy Chicken Sausage Spaghetti Bake

Ingredients:

• Johnsonville Chicken Sausage ( I used the kind with cheese, red bell peppers, and garlic)  Use the whole package of four (4).  If you like more meat, use more!
• One Jar of spaghetti sauce ( I used Prego Garlic and Parmesan Cheese but you can use whatever you like)
• 1/2 Large Onion - diced
• 1/2 of EACH diced- Red, yellow, and orange bell pepper
• Bouquet Garni Seasoning - about 1 tsp. (OR use savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon)
• Spoonful scoop of chopped or minced garlic (OR fresh finely chopped)
• 1/2 box thin spaghetti noodles
• Shredded Colby Jack and Italian Cheese (as much as needed to cover the top)
• Parmesan Cheese - about 1/8 cup or so to spread on top of cheese before you bake it

Preheat oven to 350 degrees.  Cook spaghetti noodles according to directions on box.  Cut sausage into bite sized pieces and fry in a pan with a splash of olive oil on medium heat.  After the sausage has cooked alone for about five (5) minutes, add the diced vegetables, garlic, and seasonings.  Cook over medium heat to soften veggies and brown sausage a little.  Add spaghetti sauce and stir occasionally until warm.

When spaghetti noodles are done, drain them and add to sauce mixture  Stir well and scoop into 13 by 9 baking pan.  I used a glass Pyrex pan.  Sprinkle cheese over top and bake for 30 minutes.  By then the cheese should be a nice golden brown color and it will be ready to eat!

If you try this recipe, let me know what you think and if you added/changed anything!