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On the Menu - May 2019
A Little of This and a Little of That Soup
This great soup is made up of things everyone has in their pantry and refrigerator. Try adding a few of your own ideas such as green beans, peas or carrots to see if you can come up with your very own This and That Soup.
Ingredients:
1 tbsp canola oil
500g mince
1 onion, diced
1 can minestrone soup
1 can kidney beans, rinsed and drained well
1 can diced tomatoes
2 cups corn kernels
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Method:
Heat oil in a medium frying pan.
Add the mince, breaking it up, and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into the slow cooker.
Pour in the minestrone soup, kidney beans, tomatoes and corn.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to incorporate all the ingredients together.
Cover and cook on the low heat setting 6 hours.
Serving Size: 8
This great soup is made up of things everyone has in their pantry and refrigerator. Try adding a few of your own ideas such as green beans, peas or carrots to see if you can come up with your very own This and That Soup.
Ingredients:
1 tbsp canola oil
500g mince
1 onion, diced
1 can minestrone soup
1 can kidney beans, rinsed and drained well
1 can diced tomatoes
2 cups corn kernels
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Method:
Heat oil in a medium frying pan.
Add the mince, breaking it up, and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into the slow cooker.
Pour in the minestrone soup, kidney beans, tomatoes and corn.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to incorporate all the ingredients together.
Cover and cook on the low heat setting 6 hours.
Serving Size: 8
Onion Soup with Mozzarella French Bread
It's not an authentic French Onion soup, but it's close and it's good. The addition of the balsamic vinegar adds a hint of sweet'n'sour to the soup without being overpowering.
Ingredients:
4 cups beef stock
1/4 cup butter
3 large onions, thinly sliced
1 tsp salt
1 tbsp balsamic vinegar
2 tbsp plain flour
1/4 cup water
1 loaf French bread cut into slices
1 cup grated Mozzarella cheese
Method:
Pour the beef stock into the slow cooker and cover.
Set the slow cooker on high and allow the stock to heat while preparing the onions.
Place the butter into a small frying pan over medium heat.
Once the butter has completely melted add the onions and stir to cover with the melted butter.
Reduce the heat to low and cook the onions for 15 minutes.
Stir in the salt and balsamic vinegar and continue cooking about 5 minutes or until the onions are a nice golden brown.
Stir in the plain flour being sure it is completely mixed into the mixture.
Place the mixture into the crock pot.
Pour the dry water into the crock pot and stir to combine.
Cover and cook on the HIGH temperature setting for 3 hours.
When the soup is ready to serve fill oven proof bowls about 2/3 full with the soup.
Turn on the grill and allow it to heat up.
Place a slice of the bread onto the top of each bowl of soup.
Sprinkle the bread slice with the cheese.
Place the bowls on a baking sheet and place them under the grill just long enough for the cheese to melt.
Serving Size: 6
It's not an authentic French Onion soup, but it's close and it's good. The addition of the balsamic vinegar adds a hint of sweet'n'sour to the soup without being overpowering.
Ingredients:
4 cups beef stock
1/4 cup butter
3 large onions, thinly sliced
1 tsp salt
1 tbsp balsamic vinegar
2 tbsp plain flour
1/4 cup water
1 loaf French bread cut into slices
1 cup grated Mozzarella cheese
Method:
Pour the beef stock into the slow cooker and cover.
Set the slow cooker on high and allow the stock to heat while preparing the onions.
Place the butter into a small frying pan over medium heat.
Once the butter has completely melted add the onions and stir to cover with the melted butter.
Reduce the heat to low and cook the onions for 15 minutes.
Stir in the salt and balsamic vinegar and continue cooking about 5 minutes or until the onions are a nice golden brown.
Stir in the plain flour being sure it is completely mixed into the mixture.
Place the mixture into the crock pot.
Pour the dry water into the crock pot and stir to combine.
Cover and cook on the HIGH temperature setting for 3 hours.
When the soup is ready to serve fill oven proof bowls about 2/3 full with the soup.
Turn on the grill and allow it to heat up.
Place a slice of the bread onto the top of each bowl of soup.
Sprinkle the bread slice with the cheese.
Place the bowls on a baking sheet and place them under the grill just long enough for the cheese to melt.
Serving Size: 6
Pizza Soup
This recipe is great for teenage parties. The kids go crazy over the pizza taste in the soup. Chop the pepperoni into small pieces if you prefer. Serve with an Italian blend shredded cheese sprinkled on top.
Ingredients:
500g Italian sausages
1 onion, diced
2 garlic cloves, crushed
125g pepperoni slices
2 tins kidney beans, drained and rinsed
1 can diced tomatoes
4 tsp chili powder (more or less to taste)
1/2 tsp salt
500g jar pasta sauce
Method:
Skin the Italian sausages.
Place the sausage meat, onion and garlic into a frying pan, over medium heat.
Brown the sausage until no longer, pink about 8 minutes.
Drain well in a colander and pat off excess grease with paper towel.
Place into the slow cooker.
Add the pepperoni into the mixture.
Place both cans of kidney beans into the crock pot.
Add in the tomatoes.
Sprinkle in the chili powder and salt.
Pour the pizza sauce over the top and stir to make sure all the ingredients are combined together.
Cover and cook on low for 6 hours.
Serving Size: 8
This recipe is great for teenage parties. The kids go crazy over the pizza taste in the soup. Chop the pepperoni into small pieces if you prefer. Serve with an Italian blend shredded cheese sprinkled on top.
Ingredients:
500g Italian sausages
1 onion, diced
2 garlic cloves, crushed
125g pepperoni slices
2 tins kidney beans, drained and rinsed
1 can diced tomatoes
4 tsp chili powder (more or less to taste)
1/2 tsp salt
500g jar pasta sauce
Method:
Skin the Italian sausages.
Place the sausage meat, onion and garlic into a frying pan, over medium heat.
Brown the sausage until no longer, pink about 8 minutes.
Drain well in a colander and pat off excess grease with paper towel.
Place into the slow cooker.
Add the pepperoni into the mixture.
Place both cans of kidney beans into the crock pot.
Add in the tomatoes.
Sprinkle in the chili powder and salt.
Pour the pizza sauce over the top and stir to make sure all the ingredients are combined together.
Cover and cook on low for 6 hours.
Serving Size: 8
Pearl Barley Chicken Soup
Pearl barley is processed by removing the hull and bran. This type of barley is used more often in cooking because it cooks much faster than regular barley. This type of barley can be found in most supermarkets.
Ingredients:
500g pearl barley
1 small whole chicken
2 carrots, cut into thick slices
2 stalks celery, sliced
2 tbsp parsley, chopped
Water
Method:
Place the barley in the crock pot.
Add the chicken.
Place the carrots and celery on top of the chicken.
Sprinkle the parsley over the top of the other ingredients.
Cover just over the top of the ingredients with water.
Cover the crock pot and cook on low 5 hours.
Remove the chicken from the slow cooker.
Use forks to remove the chicken meat from the bones.
Discard the bones and any skin.
Return to the chicken meat to the slow cooker.
Cover and continue cooking on low 1 hour or until the barley is soft.
Serving Size: 6
Pearl barley is processed by removing the hull and bran. This type of barley is used more often in cooking because it cooks much faster than regular barley. This type of barley can be found in most supermarkets.
Ingredients:
500g pearl barley
1 small whole chicken
2 carrots, cut into thick slices
2 stalks celery, sliced
2 tbsp parsley, chopped
Water
Method:
Place the barley in the crock pot.
Add the chicken.
Place the carrots and celery on top of the chicken.
Sprinkle the parsley over the top of the other ingredients.
Cover just over the top of the ingredients with water.
Cover the crock pot and cook on low 5 hours.
Remove the chicken from the slow cooker.
Use forks to remove the chicken meat from the bones.
Discard the bones and any skin.
Return to the chicken meat to the slow cooker.
Cover and continue cooking on low 1 hour or until the barley is soft.
Serving Size: 6