Apple Cabbage Soup

This delicious soup is great for a cold winter day. For a lighter flavor some recipes swap out the onion and garlic for a leek instead. Serve with a crusty bread for extra yumminess.

Ingredients

• 4 slices bacon, cut into 1 inch pieces (Optional)

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 1 teaspoon caraway seeds

• ½ apple, peeled and finely chopped

• 5 cups vegetable broth

• ½ cup apple cider

• 1 head cabbage, cored and coarsely chopped

• 2 tablespoons cider vinegar

• ⅓ cup white sugar

• 1 (12 ounce) loaf crusty bread

Directions

1. Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.

2. Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.

3. Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.

4. Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

Note: If you omit the bacon, add salt to taste.

Texas Deer Chili

Looking to add a touch of wild game to your chili repertoire this deer season? Look no further than this mouthwatering Deer Chili! Made from lean and tender cuts of high-quality deer meat, this rustic dish will satisfy even the heartiest of appetites.

Ingredients

• 2 tablespoons vegetable oil

• 2 ½ pounds venison, cut into cubes

• 1 large onion, chopped

• 1 clove garlic, minced

• 1 (4 ounce) can diced green chile peppers

• 2 (15 ounce) cans kidney beans, drained and rinsed

• 2 (10.5 ounce) cans beef broth

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 1 ½ teaspoons paprika

Directions

1. In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned.

2. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika.

3. Cook on medium 4 to 5 hours.

Autumn Pork Stew

Autumn is the perfect time for warm stews and cozy weekends. With cinnamon and nutmeg, this stew has all the fall flavor.

Ingredients

• 2 tablespoons onion powder

• 1 tablespoon chopped fresh parsley

• 1 tablespoon garlic powder

• 1 ½ tablespoons seasoned salt

• 1 ½ tablespoons ground black pepper

• 1 teaspoon dried marjoram

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3 pounds boneless pork shoulder, cubed

• 1 bunch spinach leaves, washed

• ¼ cup olive oil

• 2 tablespoons all-purpose flour

• ¼ cup butter

• 1 onion, thinly sliced

• 2 stalks chopped celery

• 1 pound fresh mushrooms, sliced

• 1 ½ cups beef broth

• 2 (28 ounce) cans stewed tomatoes

• 2 bay leaves

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon garlic powder

• 2 (15 ounce) cans butter beans, rinsed and drained

• 1 yellow squash, sliced

• 1 zucchini, sliced

• salt and pepper to taste

Directions

1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.

2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.

4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.

5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.

6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Slow Cooker Taco Soup

This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili.

Ingredients

• 1 pound ground beef

• 1 onion, chopped

• 1 (16 ounce) can chili beans, with liquid

• 1 (15 ounce) can kidney beans with liquid

• 1 (15 ounce) can whole kernel corn, with liquid

• 1 (8 ounce) can tomato sauce

• 2 cups water

• 2 (14.5 ounce) cans peeled and diced tomatoes

• 1 (4 ounce) can diced green chili peppers

• 1 (1.25 ounce) package taco seasoning mix

Directions

1. Gather all ingredients.

2. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

3. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.

4. Mix to blend, and cook on Low setting for 8 hours.

Greek Green Beans

A nice mix of green beans, onion, and tomatoes simmered until soft and delicious!

Ingredients

• ¾ cup olive oil

• 2 cups chopped onions

• 1 clove garlic, minced

• 2 pounds fresh green beans, rinsed and trimmed

• 3 large tomatoes, diced

• 2 teaspoons sugar

• salt to taste

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Cook and stir the onions and garlic in the skillet until tender.

3. Mix the green beans, tomatoes, sugar, and salt into the skillet.

4. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

Slow Cooker Chicken Marrakesh

This Moroccan-style recipe is so easy to make, it might just become a tradition in your household.

Ingredients

• 1 onion, sliced

• 2 cloves garlic, minced (Optional)

• 2 large carrots, peeled and diced

• 2 large sweet potatoes, peeled and diced

• 1 (15 ounce) can garbanzo beans, drained and rinsed

• 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

• ½ teaspoon ground cumin

• ½ teaspoon ground turmeric

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground black pepper

• 1 teaspoon dried parsley

• 1 teaspoon salt

• 1 (14.5 ounce) can diced tomatoes

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

Cook's Note:

You can use chicken thighs instead of breasts, if you prefer. Increase the amount of salt if the flavor is too bland. This recipe is versatile: you can substitute red peppers, zucchini, etc. for other vegetables.