Kitsune Udon

Ingredients

  • 4 servings udon noodles
  • 2 instant dashi packets
  • 6 cups water
  • green onions, sliced
  • 1 tablespoon mirin
  • 2 tablespoons sauce
  • 1 package prepared aburaage (fried tofu pouch)

Directions

  1. Boil 6 cups water in a medium sauce pan. As water starts to boil, add dashi packets and simmer for 3 to 5 minutes. Remove packets. Add mirin and soy sauce to broth and stir.
  2. In a large pot, bring water to a boil and prepare udon noodles according to package directions.
  3. Bring another pot of water to a boil. Blanch the fried tofu pouches for 1-2 minutes. This removes some of the excess oil from the tofu.
  4. Divide noodles across 4 bowls and top with green onions and aburaage. Pour broth over the noodles.
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Creamy Vegetable Soup

Ingredients

  • 1 potato, cubed
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 cups vegetable broth
  • 1 cup milk
  • 1 teaspoon salt
  • 2 bay leaves
  • 2 teaspoons parsley
  • black pepper to taste
  • 1 tablespoon corn starch

Directions

  1. Combine potato, onion, carrot, garlic, peas, corn, broth, salt, bay leaves, parsley, and pepper in a slow cooker. Cook on high for 4.
  2. Add milk and corn starch. Cook for an additional 30 minutes to an hour, until the soup is thickened.

Broccoli Cheddar Soup

Ingredients

  • 1 broccoli crown, cut into florets
  • 1 onion, diced
  • 1 carrot, julienned
  • 2 cups vegetable broth
  • 2 cups half and half
  • 2 cups grated cheddar cheese
  • 8 oz velveeta cheese
  • salt to taste
  • black pepper to taste

Directions

  1. Add the broccoli, onion, carrots, broth, half and half, salt, and black pepper to the slow cooker. Cook on low for 4 hours.
  2. Add the cheese and place on the lid for 15 minutes.
  3. Stir to melt the cheese and mix it in.
  4. Remove half of the soup and blend. Return blended soup to the crock pot.

Lentil Soup

Ingredients

  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 carrot, chopped
  • 1 potato, cubed
  • 1 butternut squash, cubed
  • 1 cup uncooked lentils
  • 4 cups vegetable broth
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 tablespoon lemon juice

Directions

  1. Combine all ingredients, except for the lemon juice, in a slow cooker. Cook on high heat for 5 hours.
  2. Add lemon juice and stir to combine.

Barley Soup

Ingredients

  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 sweet potato, cut into cubes
  • 1 cup frozen green beans
  • 1/2 cup pearl barley
  • 6 cups vegetable broth
  • salt
  • black pepper
  • 1 tablespoon Italian seasoning

Directions

  1. Combine all ingredients in a slow cooker. Cook on high for 5 hours.

Split Pea Soup

Ingredients

  • 1/2 pound split peas, rinsed
  • 1 carrot, diced
  • 1 onion, diced
  • 1 potato, cubed
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • salt and black pepper to taste

Directions

  1. Combine all ingredients in a slow cooker. Cook on high for 5 hours.

Vegetable Soup

Ingredients

  • 1 carrot, diced
  • 1 onion, diced
  • 1 potato, cubed
  • 1 cup frozen green beans
  • 3 garlic cloves, minced
  • 1 can tomato sauce
  • 1 can kidney beans beans
  • 3 cups vegetable broth
  • 2 bay leaves
  • salt and black pepper to taste
  • 1/2 tablespoon Italian seasoning mix
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme

Directions

  1. Combine all ingredients in a slow cooker. Cook on high for 4-5 hours.