79 crock pot soup bay leaf Recipes

dried lentils (i used a mix of red, brown, green and yellow), diced tomatoes, lean ground beef, browned, celery, thinly sliced (3 stalks ), baby carrots , thinly slieced (good-sized handful), onion, diced, garlic cloves, minced, water, beef bouillon, dried basil, dried oregano, dried thyme, bay leaf

boiling water, fresh mushrooms, trimmed and sliced (mixed -your choice of varieties), onions, finely chopped, garlic cloves, minced, dried thyme leaves or 2 sprigs fresh thyme, sea salt, black peppercorns (cracked ), bay leaf, vegetable broth or 4 cups beef broth, coconut milk (homemade -see my recipe), virgin coconut oil

olive oil, chuck or 1 lb stewing beef, cut into pieces, onion, thinly sliced, beets, trimmed, peeled and diced, carrots, sliced, cabbage, sliced, tomatoes, chopped, salt, pepper, bay leaf, beef broth (i used 1 can chicken broth and 1 can )

vegetable broth, water, dry sherry, split peas, red lentil, canadian bacon, diced (about 21 slices), white onion, minced, garlic cloves, minced, dried chives, dried thyme, dried marjoram, ground sage, ground black pepper, salt, bay leaf, tabasco sauce

dried wild mushrooms , such as porcini, boiling water, vegetable oil, stewing beef , cut into 1/4-inch pieces, onions, finely chopped, stalks celery, peeled and thinly sliced, carrots, peeled and diced, garlic cloves, minced, salt, cracked black peppercorns, dried thyme leaves, bay leaf, pearl barley, rinsed, tomato paste, beef broth, sour cream, fresh dill, finely chopped

dried tepary beans (soaked over-night), potato (small-diced ), carrot (diced ), onion (diced ), stalk celery (diced ), tomato sauce (use a small can), vegan margarine, turkey bacon (cubed ), dried chili (optional), bay leaf, salt and pepper (to taste)

pearl barley, chicken stock, leeks, cut in half and roughly sliced, carrot, roughly chopped, celery, roughly chopped, button mushroom, sliced, frozen corn, frozen peas, herbes de provence, garlic powder, dried onion flakes, bay leaf

chicken (boneless, cooked, shredded ), whole tomatoes, enchilada sauce, chopped green chilies, garlic clove, minced, onion, medium. chopped, water, chicken broth, ground cumin, chili powder, salt, black pepper, bay leaf, frozen corn, chopped dried cilantro, corn tortillas, canola oil (or other vegetable oil) or 2 tbsp olive oil (or other vegetable oil), parmesan cheese, grated (for garnish )

dried lima beans, carrots, cut up, onion, coarse chopped, celery ribs, cut up, garlic clove, chopped, water or 8 cups chicken broth, bay leaf, whole chicken breast, bone in cut in half, salt, fresh cracked black pepper, extra virgin olive oil

fresh asparagus, onions, minced finely, potatoes, peeled, diced small, celery ribs, diced small, with tops included, carrots, diced, garlic cloves, minced, chicken bouillon powder or 8 tsp vegetable bouillon granules or 8 bouillon cubes, bay leaf, worcestershire sauce, fresh parsley, chopped or 1 tbsp dried parsley, fresh thyme or 1 tsp dried thyme, fresh tarragon, chopped or 1 tsp dried tarragon, fresh basil, minced or 2 tsp dried basil, seasoning salt (or to taste), white pepper, cornstarch, half-and-half, sour cream, chives, chopped

butter, sweet onion, diced, stalks celery, diced, green pepper, diced, garlic cloves, chopped, chicken broth, chopped ham or 1 smoked ham hock, dried kidney beans , soaked in cold water 1 hour, rinsed and drained, bay leaf, cumin, chili powder, hot sauce, parsnips or 2 white potatoes, diced, sweet potato, diced, andouille sausage , cut into 1 inch pieces, salt and pepper

dried great northern beans, separated, soaked, and rinsed, carrot, chopped, onion, chopped, chicken broth (or substitute 2 cups of pan drippings if you have them, so 2 cups ham drippings and 4 cups chicken b), cooked ham, diced or shredded, ground thyme (or more to taste), basil (or more to taste), ground black pepper, bay leaf, salt (i use sea )

dried great northern beans, separated, soaked, and rinsed, carrot, chopped, onion, chopped, chicken broth (or substitute 2 cups of pan drippings if you have them, so 2 cups ham drippings and 4 cups chicken b), cooked ham, diced or shredded , your preference, ground thyme (or more to taste), ground black pepper, bay leaf, salt

chopped onion, chopped carrots (bite size pieces), stalks chopped celery (bite size pieces), potatoes (bite size) (optional), minced garlic cloves, dried oregano, dried thyme, poultry seasoning, bay leaf, reduced-sodium chicken broth, shredded chicken (or more , i use up my leftovers from a roaster), uncooked yolk-free wide egg noodles, fat-free evaporated milk

dry onion soup mix, condensed cream of mushroom soup, ground venison, cooking oil (canola or grapeseed), diced tomatoes, red lentil (optional), onion, diced, garlic clove, minced, water, frozen mixed vegetables, red potatoes, diced, cabbage leaf, chopped, tomato sauce, macaroni noodles (uncooked ), bay leaves, beef bouillon cubes, soy sauce, crushed red pepper flakes

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

turnips, peeled and chopped, onions, sliced thinly, carrots, chopped, parsnip, peeled and chopped, pearl barley, beef chuck, boneless diced, bay leaves, garlic clove, peeled, pepper, fresh ground, beef broth, reduced sodium, water, parsley, flat leaf chopped