One of the best things about walking into the house on a cold or cool day is the smell of delicious soup wafting from the kitchen and greeting you at the door!  The recipes in this article will not only tantalize your sense of smell but also your sense of taste.  Whether you prefer Black Bean with Turkey or Ground Beef Veggie, soup's on!


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Crockpot 3040-Bc 4-Quart Round-Shaped Manual Slow Cooker, Stainless Steel
2 red onions, halved
2 tbsp extra-virgin olive oil
3 medium carrots, cut down to large chunks
4 cloves garlic, smashed
1 tbsp all-purpose flour
2 tbsp water
1 lb dried black beans, cleaned, rinsed and drained
1 large smoked turkey drumstick
2 tbsp pickling spices, tied in cheesecloth
3/4 tsp red pepper flakes
salt and freshly ground pepper to taste
8 cups water
1/2 cup chopped fresh cilantro for garnish
Sour cream for serving

Set aside half an onion and chop the remaining

Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots, and garlic. Sprinkle the flour over all and cook, stirring, until lightly browned (about 5 minutes). Add the 2 tablespoons of water and scrape up any browned bits. Transfer all to a slow cooker or crockpot. 

Add the beans, turkey, spice packet, red pepper flakes and some salt and pepper. Place lid on the cooker and cook on low for 6 hours.

Remove the spice bag and discard. Remove turkey,pull meat off the bone and shred; keep warm. Remove about 2 cups of the beans from the pot and blend until smooth. Return turkey and blended beans to the cooker. Add more salt and pepper if needed.

Mince the remaining half an onion. Ladle the soup into the serving bowls and top with the minced onion and the fresh cilantro. Place a dollop of sour cream in the center of each bowl for serving.
Black+beans+&+turkey+001.JPGimonomy - free enrichment tools for your site.Yield: 6 servings  

1 lb lean ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (15-oz) kidney beans, rinsed
1 cup sliced carrots
1 cup sliced celery
1/4 cup uncooked rice
2 cans (16-oz each) stewed tomatoes
3 1/2 cups water
5 beef bouillon cubes
1 tbsp chopped parsley
1 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1 cup fresh or frozen green beans

Cook the beef in a skillet with the onion and garlic until beef is browned, stirring to break up the meat. Drain of the excess fat. Place the meat into a slow cooker or crock pot. Add the kidney beans, carrots, celery, rice, tomatoes, water, bouillon, parsley, salt, basil, pepper, and green beans if using fresh. (If using frozen green beans, add during the last hour of cooking.) Stir mixture to combine well.

Place the lid on the cooker and cook on low for 8 hours.   Enjoy!