Rancher’s Slow-Cooker Soup

Here’s an sausage soup recipe that’s perfect for cold winter weather as well as a busy lifestyle. After you put together the soup ingredients, you can slow-cook it for a few hours and then enjoy a delicious meal. This recipe calls for pinto beans, but you can substitute other types of beans that you have on hand. After you transfer the soup into serving bowls, you can garnish it with cheese, sour cream, sliced avocados and/or cilantro. Whether you live on a ranch or in the city, this slow-cooker soup is easy-to-make comfort food.

Rancher’s Slow-Cooker Soup

Ingredients:

1 pound fresh sausage

1 large onion, chopped

2 cloves garlic, minced

4 cups water

4 cups chicken broth

2 cups dry pinto beans, rinsed and soaked overnight

1 bell pepper or 3 stalks of celery

1 can Rotel tomatoes

1 teaspoon salt

Black pepper to taste

To garnish: shredded cheese, sour cream, avocados, cilantro, etc.

Directions:

1. In a large pan, cook sausage over medium heat; remove from pan and set aside.

2. Add onion to pan and sauté until it’s soft, 5 minutes or so.

3. Add garlic and cook until fragrant, 1 minute or so.

4. Transfer cooked meat and sautéed vegetables to crock pot. Add the water, chicken broth, beans, bell pepper or celery, Rotel tomatoes, salt and pepper. Slow-cook on high 8-10 hours.

5. Transfer the soup to serving bowls and garnish as desired.

TIP: Serve along with a green salad and cornbread, butter and honey.

Butternut Squash Soup

This is a classic, easy-to-prepare soup that tastes delicious and warms you up on a cool, autumn day.

Ingredients:

1 medium to large butternut squash, cut in half and seeded

2 tablespoons butter

1 onion, peeled and chopped

2 teaspoons ginger

6 cups chicken broth, divided

1 teaspoon salt

A few sprigs of chopped fresh parsley

Directions:

Preheat oven to 400 degrees F.

Place cut side of butternut squash down on a baking dish with half-inch of water. Bake about one hour until the squash can be easily pierced with a fork. Let it cool, then scoop out the pulp and set aside.

Heat the butter in a soup pot over medium-low heat. Add the onions and ginger, stir and cook until the onions are tender, about 5 minutes. Stir in the squash along with 4 cups of chicken broth, bring to a boil then simmer, stirring often for about 10 minutes. Puree with a handheld blender. Add the remaining 2 cups of chicken stock and salt. Heat it through for about 5 minutes. Ladle into bowls and garnish with parsley.

Tip: Serve with warm, crusty bread and butter.

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