Slow Cooker Blizzard Soup

blizzard

This is my sister Jen’s Blizzard Soup in the slow cooker version! It is easy, filling, and delicious! It is on the top list of my families favorite soup/meal.  If you are interested in the regular stove top version click here.

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Slow Cooker Blizzard Soup

Ingredients

  • 1 bag of lentils or mixed beans with lentils (believe it or not, when I went to go get lentils at Uncle Guiseppe’s they were all out of lentils, because a storm was on its way. So instead I got mixed beans with lentils in it. You can use either.)
  • 1 lb. of Ground sausage(out of the casing)
  • extra virgin olive oil
  • 1 Tbsp. of butter
  • one onion, chopped
  • 4 -5 carrots, peeled and chopped
  • 4 – 5 stalks of celery, chopped
  • 2 cloves of garlic, chopped
  • 6 cups of low sodium chicken broth or vegetable stock
  • one small can of tomato sauce(optional)

Directions

  1. In a large skillet brown the sausage. Season with salt and pepper.
  2. Remove from the pot and drain.
  3. Place sausage in slow cooker.
  4. In the same pan, heat one tablespoon of olive oil and butter. Saute the onion, carrots, and celery until tender. Towards the end add the garlic and saute for one more minute.
  5. Place the vegetables in the slow cooker with the sausage.
  6. Rinse the lentils and put in the slow cooker.
  7. Add the chicken broth.
  8. Set to low for 6 hours.
  9. About an hour before it is done, add the can of tomato sauce, stir, and cover until finished.

Serve with grated cheese on top and warm, crispy Italian bread. 

Some other yummy soups…

Shhh.. it’s a secret

Slow Cooker Split Pea Soup

Stove Top Chicken Soup

Italian Wedding Soup

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Italian Wedding Soup

by Jennifer Stagnitta

This is a recipe I got from my friend Stephanie.  I double the recipe she gave me so we have leftovers!  I make this once a week.  It is healthy and delicious.  (Ingredients below are already doubled for you)  

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Italian Wedding Soup

Ingredients

  • 2 lbs. of mini meatballs(I buy mine at Uncle Giuseppe’s because it saves me a lot of time)If you are not buying pre-made meatballs use this basic meatball recipe that is delicious!  It works great for turkey meatballs also.
  • 2 Tbsp. of butter
  • 1 cup of onion, chopped
  • 4 cloves of garlic, minced
  • 4 large carrots, chopped
  • 16 cups of chicken broth
  • 1 box of acini de pepi (little round pastas)
  • 1 full head of escarole, rinsed and chopped
  • salt and pepper to taste
  • grated pecorino romano cheese

Directions

  1. Prepare meatballs and roast ahead of time if not buying pre-made.
  2. In a large pot melt the butter.
  3. Add the carrots, onions and garlic.  Season with salt and pepper.
  4. Cook until tender(About 5 minutes)
  5. Add the chicken broth and bring to a boil.
  6. Turn down the heat to simmer.
  7. Cover and cook for 30 minutes.
  8. Add salt and pepper as needed.
  9. Drop in the meatballs and cook until heated through.
  10. Add the escarole.  Cover and simmer for 30 minutes.
  11. Meanwhile bring a medium pot of salted water to a boil.
  12. Cook the pasta per directions on box.(I keep the pasta separate and add it to individual bowls of soup.)      
  13. Add a little pasta to a bowl and cover with the soup!  Top with grated Pecorino Romano cheese.

Enjoy!

 

Blizzard Soup

My sister Jen has been making this lentil and sausage soup for a while.  She was stuck home in a blizzard, so I was finally able to get her to write down the recipe for me.

jen3
Jen and Sal

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Lentil and sausage Soup

By Jennifer Stagnitta

This is my Blizzard Lentil and Sausage Soup.  It is a variation of my lentil soup, my friend Stephanie’s recipe and Carrabba’s Spicy Lentil soup, which we all love.  Hope you enjoy!! ☺️

 

Ingredients

  • 1 bag of lentils or mixed beans with lentils (believe it or not, when I went to go get lentils at Uncle Guiseppe’s they were all out of lentils, because a storm was on its way. So instead I got mixed beans with lentils in it. You can use either.)
  • 1 lb. of Ground sausage(out of the casing)
  • extra virgin olive oil
  • one onion, chopped
  • 4 -5 carrots, peeled and chopped
  • 4 – 5 stalks of celery, chopped
  • 2 cloves of garlic, chopped
  • 4 – 8 cups of water
  • 4 cups of low sodium chicken broth or vegetable stock
  • one small can of tomato sauce(optional)

Directions

  1. In a large pot brown the sausage. Season with salt and pepper.
  2. Remove from the pot and drain.
  3. In the same pot, heat one tablespoon of olive oil.  Saute the onion, carrots, and celery until tender. Towards the end add the garlic and saute for one more minute.
  4. Return the sausage to the pot with the vegetables.
  5.  Add the 4 cups of water and the chicken broth.
  6. Add the lentils.

It takes a long time for the soup to thicken.  Around 2 hours or so.  This will become a very hearty soup.  While its cooking or towards the end you can add more water and the can of tomato sauce to thin it out.  Serve with grated cheese on top and warm, crispy Italian bread. 

If you are interested in the slow cooker version click here.

Some other yummy soups…

Shhh.. it’s a secret

Slow Cooker Split Pea Soup

Stove Top Chicken Soup

Italian Wedding Soup