Tag: #crockpotsoup

My Slow Cooker (Crockpot) Low carb Soup.
Alliyah Dawud
March 8, 2019

When I switched my diet to low carb I started to notice exactly how many dishes contain carbs…soups with pasta being one of them. So one day I got thinking and came up with this soup that I have to admit I really really like. Packed with lots of protein it’s pretty amazing really. It also uses my browned mince hack that helps cut prep time on the day no end.

Now this is a recipe INSPIRED by Bolognese (the American-Italian pasta sauce). Note that I have added cannelloni beans. You can however use any beans that you feel fit your taste buds.

Even my daughters love it. So to add carbs to their meals I add cooked pasta. The oldest takes this to School with her Thermos (apparently the other kids wanted to know what the awesome smell was-result).

As you can see from the ingredients list I have my ‘mince hack’ on there which is mince browned with onions.

This soup tastes awesome to the last drop. It’s that good.

If you want to serve this to the family and want to add pasta then that’s cool too. I didn’t miss the lack of carbs so doubt anyone else would…enjoy.

PS: you can switch the mince for Quorn mince and make it vegetarian.

To serve 4/6

Ingredients:
500 grams browned mince (with onion and garlic)
1/2 can of chopped tomatoes
1 carton of passata
125 ml of water
1 tablespoon dried Italian herb mix (or x1 tsp basil, 1 tsp oregano, 1 tsp thyme)
Salt-to taste
Handful of kale
80 grams sliced mushrooms
1 can white cannellini beans rinsed and drained (or use any pulse you wish)

1) Place all the ingredients APART from the kidney beans in a Slow Cooker and cook on a high heat for 2 hours. Stir half way.
2 Add the kidney beans 15 minutes before the end cooking time.
3) Turn off the Slow Cooker and serve.

Slow Cooker Taco Soup
Alliyah Dawud
February 8, 2019

I love my Slow Cooker (crockpot). I use it on the regular…even in the hotter months as it doesn’t heat up the kitchen.

I love tacos….and also easy family meals where you don’t need to weigh out ingredients. So here I present to you my Taco Soup…which tastes soooooo good. And no two bowls are the same when you pimp it up with various toppings.

Makes enough for 6 large bowls. I’ve successfully frozen leftovers too.

Ingredients:

SOUP:
500 grams browned mince (or raw mince)
2 small onions diced finely
1 400 gram tin chopped tomatoes
200 ml water
1 tbsp salt (or less depending on your dietary requirements)
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp dried mexican oregano (or standard oregano)
2 tbsp fresh coriander chopped finely
1 tsp chili powder
1 tsp smoked paprika (or standard paprika)

Add the following 30 minutes before serving:
1 400 gram red kidney beans drained
1 400 gram white kidney beans drained

To thicken the soup:
1 tbsp cornstarch

Optional items:
1 whole chipolote chili
Liquid smoke

Garnishes/toppings (mix and match as you please):

Soured cream or low fat yogurt
Grated cheddar cheese
Crushed up taco shells
Crushed up torilla chips
Lemon or lime wedges
Tomatoes chopped finely (I like using cherry tomatoes as they are sweeter but that’s optional normal tomatoes will also work)
Red onion-finely chopped
Jalepeno pepper slices
Fresh coriander leaves-chopped finely
For extra heat fresh chili finely chopped

1) Place all the ingredients listed under soup in your Slow Cooker. Turn the Slow Cooker on to a high. Cook for 3 hours.
2) Now add the drained kidney beans. Stir through. Add two tablespoons of water to the cornstarch and mix. Add the mixture to the soup and stir. This will thicken the soup up for you. If you don’t like thicker soups just skip this step!
3) Place the lid back on and leave for another 25-30 minutes. Turn off and remove lid if you don’t want the beans to ‘cook’ further.
4) Ladle into bowls and serve garnished as you wish. I make a ‘toppings bar’ and allow everyone to personalise their own soup.
5) Leftovers will keep for 48 hours easily in the fridge. Can also be successfully frozen (use within a month).