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Spicy Slow Cooker Black Bean Soup
Soup American

Spicy Slow Cooker Black Bean Soup

4.3

Prep
5 min
Cook
360 min
Total
365 min

Instructions

  1. 1 Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.
  2. 2 Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

By TOOBUSY2

Potato Soup a la Inge
Soup American

Potato Soup a la Inge

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

By Inge

Coach Vic's Cream of Tomato Soup
Soup American

Coach Vic's Cream of Tomato Soup

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
  2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Instant Pot Chicken Noodle Soup
Soup American

Instant Pot Chicken Noodle Soup

4.7

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

By Fioa

Chicken Tortilla Soup in the Slow Cooker
Soup Mexican

Chicken Tortilla Soup in the Slow Cooker

4.6

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
  2. 2 Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
  3. 3 Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

By roxyjez

Homemade Vegetable Beef Soup
Soup American

Homemade Vegetable Beef Soup

4.6

Prep
10 min
Cook
345 min
Total
355 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
  4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Slow Cooker Spaghetti Squash Soup
Soup American

Slow Cooker Spaghetti Squash Soup

4.6

Prep
300 min
Cook
20 min
Total
320 min

Instructions

  1. 1 Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
  2. 2 Cook on Low for 5 to 6 hours.

By CPolencheck

Caldo de Pollo
Soup Mexican

Caldo de Pollo

4.8

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
  3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
  4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
  5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
  6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Slow Cooker Beef Barley Soup
Soup American

Slow Cooker Beef Barley Soup

4.5

Prep
20 min
Cook
370 min
Total
390 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
  3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
  4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
  5. 5 Stir in thyme just before serving.

By HCHImCBb

Autumn Lentil Soup
Soup American

Autumn Lentil Soup

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
  2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit

Chicken Rotini Soup
Soup American

Chicken Rotini Soup

4.3

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Fill a large pot with water. Add bouillon cubes and bring to a boil. Add rotini and cook until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  2. 2 Combine chicken broth and water in a large pot over high heat. Add chicken, celery, carrots, and onion; bring to a boil. Stir in pasta, reduce the heat to medium-low, and season with onion powder, garlic powder, salt, and pepper. Simmer until vegetables are tender and chicken is no longer pink, about 20 minutes.
  3. 3 Serve immediately.

By JULIESLP

Slow Cooker Loaded Potato Soup
Soup American

Slow Cooker Loaded Potato Soup

4.8

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
  2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
  3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
  4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
  5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ginger Beef Noodle Soup
Soup American

Ginger Beef Noodle Soup

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Jersey Fresh Tomato Soup
Soup American

Jersey Fresh Tomato Soup

4.8

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Place tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth, sugar, and salt.
  2. 2 Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk, whisking continuously until thickened and smooth, about 5 minutes.
  3. 3 Stir milk mixture into the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

By SHORECOOK

Salmon Chowder
Soup American

Salmon Chowder

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
  3. 3 Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
  4. 4 Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

By KENULIA

Navy Bean Soup
Soup American

Navy Bean Soup

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
  3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Malaysian Barbecue Chicken Wings
Dinner Southeast Asian

Malaysian Barbecue Chicken Wings

4.4

Prep
Cook
Total

Instructions

  1. 1 In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
  2. 2 Lightly oil grill and preheat to high heat.
  3. 3 Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

By Ching Lim

Authentic Chicken Adobo
Dinner Southeast Asian

Authentic Chicken Adobo

4.8

Prep
20 min
Cook
90 min
Total
350 min

Instructions

  1. 1 Combine vinegar, soy sauce, ½ chopped garlic, bay leaves, garlic powder, 1 ½ teaspoons annatto powder, and black pepper in a large bowl. Add chicken, stir to coat, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 4 hours.
  2. 2 Remove chicken from marinade, shake off excess, and pat dry. Reserve remaining marinade.
  3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken; cook until brown, about 4 minutes per side. Off heat, set skillet aside.
  4. 4 Heat remaining 1 tablespoon vegetable oil in a small skillet over medium heat. Add remaining ½ chopped garlic; cook and stir until brown, about 3 minutes. Add remaining 1 ½ teaspoons annatto powder, reduce heat, and simmer, about 3 minutes.
  5. 5 Pour annatto mixture over chicken; add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover; cook until sauce has reduced slightly, about 10 minutes more.

By Allrecipes

Pop's Tomato-Braised Sardines
Dinner Southeast Asian

Pop's Tomato-Braised Sardines

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
  2. 2 While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
  5. 5 Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
  6. 6 Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
  7. 7 Pour remaining lime juice over the sardines and serve.

By Diana71

Lumpia (Shanghai Version)
Dinner Southeast Asian

Lumpia (Shanghai Version)

4.4

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Combine ground pork, ground beef, onion, and carrot in a large bowl; mix well with hands. Gradually blend in soy sauce, salt, garlic powder, and pepper until incorporated.
  2. 2 Working one at a time, lay a wrapper on a flat surface with a corner pointing at you. Place about 2 tablespoons filling in a line, no thicker than your thumb, across the center of the wrapper. Moisten the edges of wrapper with water. Fold the bottom edge of wrapper snugly over filling. Fold in the left and right sides of wrapper towards the center. Roll up tightly to seal in filling.
  3. 3 Heat oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C).
  4. 4 Working in batches, fry lumpia in hot oil, turning once, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Cut lumpia in half, or serve as-is with dipping sauce.

By MINKCHAN

Vietnamese Golden Chicken Wings
Appetizer Southeast Asian

Vietnamese Golden Chicken Wings

3.9

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  3. 3 Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

By Nelson_Huynh

Vietnamese Aromatic Lamb Chops
Dinner Southeast Asian

Vietnamese Aromatic Lamb Chops

4.5

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Place lamb chops into a roasting pan; season with sugar, sliced garlic, garlic powder, chili powder, salt, and black pepper. Drizzle with olive oil, 1 tablespoon lime juice, and soy sauce. Cover pan; refrigerate overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Let lamb stand at room temperature while the oven preheats.
  3. 3 Roast in the preheated oven, uncovered, until desired degree of doneness, about 20 minutes for medium, or 30 minutes for well-done. Sprinkle with cilantro and squeeze lemon and lime juice over top before serving.

By Nelson_Huynh

Filipino Chicken Sopas
Dinner Southeast Asian

Filipino Chicken Sopas

5.0

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
  2. 2 Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
  3. 3 Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

By Shela F Diehr

Instant Pot® Ginataang Salmon (Filipino Salmon in Coconut Milk)
Dinner Southeast Asian

Instant Pot® Ginataang Salmon (Filipino Salmon in Coconut Milk)

4.7

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes.
  2. 2 Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing."
  4. 4 Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to "Venting." Remove lid.

By Diana71

Lumpia Rolls
Dinner Southeast Asian

Lumpia Rolls

4.2

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
  2. 2 Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
  3. 3 Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.

By Carrie

Traditional Filipino Lumpia
Appetizer Southeast Asian

Traditional Filipino Lumpia

4.8

Prep
40 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.
  3. 3 Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.
  4. 4 Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.
  5. 5 To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.
  6. 6 Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.
  7. 7 Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.
  8. 8 Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.
  9. 9 Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.
  10. 10 Serve immediately. Enjoy!

By LILQTPINAY23