Chili, Sauces, Soups, Stews *D-L*
Scroll Down!! The recipes follow the last listing! Scroll down!!
* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
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YOU WILL FIND:
Deb Hiestand's Hamburger Soup, By: Catherine Hiestand Keller, December 4, 2015
Debdoozie's Blue Ribbon Chili from Allrecipes, By: Linda LeClair, October 23, 2016
Dill Pickle Soup*, By: Kathleen Sanden, January 20, 2015
Dry Beans in the Ninja
Dump Soup*, By: Dena Marie Tehel, October 14, 2015
Easy Black & White Bean Chicken Chili for 2*, By: Andrea Jones Rhoads, December 3, 2014
Easy Cowboy Beans*, By: Stephanie Foley, February 14, 2017
Easy Potato Soup with Bacon*, By: Bob Flagle, November 11, 2015
Easy Ramen Dinner*, By: Tina Nordhavn-Allman
Easy Slow Cook Chicken Chili Soup*, By: Danika Polo, March 5, 2015
Escarole and Bean Soup*, By: Patti Schippani, July 13, 2014
Everything Chicken Soup*, By: Marie Mastracci, May 21, 2014
Famous Potato Bacon Soup, By: Beth Pund, August 29, 2014
Fiancée's Soupy Beef Sirloin Wonder*, By: Allana Alla Sverbil, February 22, 2015
Fish Stew *, By: Arlene Babiskin Gordon
Filipino Tamarind Soup*, By: Wendy Phillips Czech
French Onion Soup*, By: Krystle Venechanos Mastoras, November 24, 2015
French Onion Soup, By: Tammy Ullrich, October 8, 2015
French Onion Soup, Ninja Recipe Book, March 12, 2015
French Onion Soup, By: Gael O'Brien
French Onion Soup*, By: Leslie Tuttle
French Onion Soup & Caramelized Onions, By: Brian M Almashie
French Onion Soup & Caramelized Onions, Slow Cooker, By: Michelle Braverman Pisko, September 30, 2014
French Onion Vegetable Soup*, By: Tink Bell, November 18, 2014
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Friday Night Chili*, By: Allana Alla Sverbil, November 14, 2015
Frito Pie, By: Cathy Schultz, February 24, 2015
Frito Chili Pie, August 10, 2014
Frito Pie Chili*, By: Cathy Schultz, August 10, 2014
Frontera Chipotle Black Bean Chili*, By: Christa Waaler-Trinchera, June 15, 2014
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
General Tso's Stir Fry Sauce, By: Karen Nachreiner Dunbar
George's BBQ Chili*, By: George Johnson, July 31, 2016
Garden Garbage Minestrone*, By: Lynn Blackburn, August 21, 2015
German Style, Turkey Kielbasa Sausage, Potato, & Vegetable Soup*, By: Carol F Neuman, October 9, 2015
Granny Jones’ Throw it in the Jar Soup*, By: Jana Taylor, December 7, 2017
Green Beans & Potatoes over Rice*, By: Cindy Plaisance Maddux, August 24, 2015
Green Chile Stew*, By: Christa Waaler-Trinchera, December 30, 2014
Green Chile Stew, By: Cathy Schultz, October 26, 2014
Ground Beef Leek Cheese Soup*, By: Melanie Bradley, March 29, 2015
Gumbo*, By: Shawntel Womack, August 30, 2015
Gumbo, Slow Cook, By: Gael O’Brien
Ham Soup*, By: Jessica Kilpatrick, April 24, 2016
Ham & Bean Soup*, By: Shelly Hernandez, January 10, 2017
Ham & Bean Soup*, By: Becky Price, October 20, 2015
Ham & Bean Soup*, By: Renee Branson, April 15, 2015
Ham & Beans*, By: Kim N Jayda Ellis, June 30, 2015
Ham & Beans, By: Becky Hamik, August 3, 2014
Ham & Beans – 4 Ingredient Meal*, By: Penny Hand, December 15, 2015
Ham & Beans Dinner*, By: Penny Hand, April 9, 2015
Ham & Cabbage*, By: Becky Price, October 12, 2015
Ham & Potato Chowder*, By: Kristen Clark, January 10, 2016
Ham & Potato Chowder-Slow Cook, By: Beth Rowand Knight, May 3. 2014
Ham, Vegetable & Bean Soup*, By: Kathleen Valentine
Ham, Vegetable & White Bean Soup*, By: Carol F Neuman, October 28, 2015
Hamburger Soup*, By: Anne Wood Conrad, April 17, 2015
Hamburger Soup*, By: Tammy Ludwig Baughcum, June 16, 2014
Hamburger, Vegetable & Barley Soup*, By: Julie Taylor, October 28, 2016
Hamburger Vegetable Soup*, By: Susan Hunter Willard, January 19, 2015
Hamburger Vegetable Soup*, By: Myra Paris Wright Brown, November 15, 2014
Hamburger Vegetable Soup*, By: Gloria Jean Bradshaw
Harvest Vegetable Soup*, By: Kathleen Sanden, September 15, 2014
Healthy Chicken Pot Pie Soup*, By: Deborah Mills, August 12, 2014
Hearty Potato Soup, By: Kathleen Sanden, September 10, 2014
Hearty Seafood Stew,*, Ninja Cook Book - Cross Posted in Fish
Herbs de Provence Creamy Chicken & Rice Soup, Slow Cook*, By: Alice Blakeslee, September 4, 2014
Holy Trinity Gumbo*, By: Rita Ramos
Homemade Salsa*, By: Jennifer Allen, August 23, 2015
Hoppin’ John*, By: Brandi Tatarchuk, August 3, 2020
Hot & Sour Soup*, By: Stacy Towell, January 17, 2016
Hungarian Stew, By: Michelle Painter Williams, April 16, 2016
Irish Beef Stew
Irish Chicken Stew & Dumplings*, By: Carol F. Neuman, March 19, 2016
Irish Inspired Coddle Stew*, By: Michelle Williams, February 28, 2017
Italian Meat Sauce (extra thick for Deep Dish Pizza)*, By: Penny Watts, July 18, 2015
Italian Sausage Minestrone Soup*, By: Anne Wood Conrad, May 1, 2014
Italian Wedding Soup*, By: Joseph Girouard, May 31, 2015
Italian Wedding Soup*, By: Anna Politano Ninehouser, November 16, 2014
Italian Wedding Soup*, By: Paula Bodden, October 19, 2014
Jam Packed Gumbo*, By: Beverly Roberge, May 3, 2015
Lasagna Soup*, By: Kelly Crenshaw, December 10, 2017
Lemongrass & Ginger Chicken Noodle Soup with Kale*, By: Kelly Crenshaw, October 1, 2016
Lentil Chili*, By: Cassie Lyons, October 5, 2015
Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
Loaded Baked Potato Soup, By: Kyle Willet
Loaded Vegetable & Chicken Soup (Slow Cook)*, By: Allana Alla Sverbil, March 27, 2015
Lobster Bisque*, By: LaSonn Young Robinson, January 21, 2015
Looks Damn Good! Garden Chicken Noodle Chili Bean Soup*, By: Dena Marie Tehel, September 24, 2014
Lori’s Red & White Chili, By: Lori Widdison Walker, September 19, 2014
Deb Hiestand's Hamburger Soup, By: Catherine Hiestand Keller, December 4, 2015
I'm making my favorite soup tonight... my sister-in-law made this for me 30+ years ago and it's still my absolute favorite!! And I'm totally making it in the Ninja!
Ingredients:
1 pound ground beef chuck, browned and drained
¼ cup minced onion
2 cups shredded raw carrots
2 (10¾ ounce) cans condensed cream of celery soup, undiluted
3 cups tomato juice or V8
1 cup water
¼ teaspoon garlic powder
1 bay leaf
1 teaspoon sugar
1/8 teaspoon marjoram
¼ teaspoon salt and pepper
Shredded cheese - optional
Directions:
Turn your Ninja to Stove Top High. Add the beef to the pot. Brown; and drain excess grease. Combine remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to Slow Cook Low for 1 hour. Your unit will go to Auto warm when time is up. Remove bay leaf.
Top with shredded cheese if desired.
*Using Stove Top Low is also an option. Remember, the unit will turn off after 4 hours using this option.
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Debdoozie's Blue Ribbon Chili from Allrecipes, By: Linda LeClair, October 23, 2016
Ingredients:
2 pounds ground beef
1 onion, chopped
1 teaspoon ground black pepper
½ teaspoon garlic salt (I use powder)
2½ cups tomato sauce
1 (8 ounce) jar salsa mild or medium (I use Pace Picante)
4 tablespoons chili seasoning mix (I added the entire package)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
Directions:
Turn the Ninja to Stove Top Medium/High. Combine the ground beef and the onion. Saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt or powder, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to Stove Top Low and simmer for at least an hour. You can also use Slow Cook Low for 2-3 hours or longer. Let the unit go to Auto Warm or you can switch to Buffet to hold.
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Dill Pickle Soup*, By: Kathleen Sanden, January 20, 2015
Servings: Serves 6-8
Ingredients:
5½ cups chicken broth
1¾ pounds russet potatoes, peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
½ cup unsalted butter
1 cup all-purpose flour
1 cup sour cream
¼ cup water
2 cups dill pickle juice*
1½ teaspoons Old Bay seasoning
½ teaspoon table salt
½ teaspoon coarsely ground pepper
¼ teaspoon cayenne pepper
Ham cubed, sausage, if desired
Garnish (optional)
sliced dill pickles
fresh dill
black pepper
Directions:
In the Ninja pot, combine broth, potatoes, carrots and butter. Bring to a boil on Stove Top High and cook until the potatoes are tender about 20 minutes from when it starts a rolling boil. Add pickles and continue to simmer on Stove Top Low.
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Increase heat to Stove Top High and Cook 5 more minutes. Add meat if you choose and switch to Slow Cook High for 30 minutes to heat everything to the same temp.
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.
The taste is beautiful if you're a pickle lover but not so strong that it would turn someone off. I really liked it.
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Dry Beans in the Ninja
Amanda Sergent Hillman I made great northern beans the other day in the ninja and I just threw them I'm with some water and salt and pepper and cooked on low for 6 hours (while I was at work)
..they were perfect
Beth Rowand Knight That's what I would do. Make them as if you as you do in the crock pot, but cook on slow cook in Ninja instead. Bet your house will be smelling good all day.
Connie Hamilton I have made pinto beans...soak overnight; put in the Ninja the next morning on slow cook low for 10 hours (that is what the bag said) with either bacon grease, or pork seasoning. I still found they were a little "thin" to our liking so about the last hour I turned to stove top high and let cook until the juice was the consistency we liked. They were the best.
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Dump Soup*, By: Dena Marie Tehel, October 14, 2015
Ingredients:
2 carrots, diced
2 stalks of celery, diced
1 onion, chopped
1 bag of frozen broccoli
1 large bag of hash browns
1.5 lbs hamburger
1 bag frozen corn
1 bag frozen peas
1 bag cheddar cheese
1 Bay leaf
Salt and pepper to taste
4 cups mashed potatoes
32 oz box of chicken stock
3-4 Tbs. olive oil
Directions:
Turn your Ninja to Stove Top High to brown the meat. Drain excess grease. Remove from pot. Add the oil, carrots, onion and celery to the pot. Sauté until tender. Turn your Ninja to the Oven setting of 400°. Return meat back to the pot with the vegetables. Add the potatoes, chicken stock, hash browns, corn, peas, broccoli, mashed potatoes, bay leaf, salt and pepper. Put lid on and let things cook. Stir occasionally to mix things up. Taste for seasonings. When hot, add the cheddar cheese.
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Easy Black & White Bean Chicken Chili for 2*, By: Andrea Jones Rhoads, December 3, 2014
Ingredients:
1 package Perdue Shortcuts or 2 cups cooked chicken
1- 15 oz can Northern Beans--drain & rinse
1- 15 oz can Black Beans--drain & rinse
1- 16 oz jar salsa
1-1½ cups chicken broth
2 tsp cumin
2 tsp minced garlic
Directions:
Dump it in Ninja and Slow Cook Low 3-4 hours or cook on Stove Top High until hot. Adjust ingredients for more servings. I use hot salsa, because we like it spicy. Top with sour cream, cheese, etc.
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Easy Cabbage Soup*, By: Allana Alla Robinson, June 15, 2016
Ingredients:
48 oz low sodium chicken broth
2- 29 oz cans tomato sauce (can use 15 oz for a lesser tomato taste)
1 big head of cabbage - coarsely cut
1 green bell pepper - diced
1 bundle scallions - cut into bite size pieces (can use white diced onion instead)
3 chicken breasts - diced
Salt - to taste
Ground black pepper - to taste
Splash of olive oil
*olive oil for lightly coating chicken
Prep:
Dice chicken then season it in salt & ground black pepper - to taste - set to the side.
Dice green bell pepper - set to the side.
Cut scallions - set to side
Coarsely cut cabbage - set to the side.
Recipe:
1) Into the Ninja pot, add a splash of olive oil. Add in the seasoned chicken. For browning purposes, lightly coat chicken in olive oil then set the Ninja to Stove Top High - cook with the lid off and flip occasionally until there is no more pink. Turn off the Ninja, (to avoid any oil splattering on you).
2) Once the chicken is no longer pink, and juices run clear, add the cabbage, bell pepper, scallions, tomato sauce, and chicken broth. Mix together until all vegetables are covered in the mixture. Add salt & ground black pepper (to taste). Add the lid. Turn the Ninja to Stove Top High and cook for 40 minutes.
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Easy Cowboy Beans*, By: Stephanie Foley, February 14, 2017
Ingredients:
½ lb bacon, cooked crisply and crumbled (we used precooked bacon crumbles)
½ lb ground beef
½ lb ground pork breakfast sausage
½ cup onion chopped
16 oz can pork and beans
16 oz can pinto or chili beans
16 oz can butter beans, drained
16 oz can kidney beans, drained
¼ cup catsup
¼ cup barbeque sauce
¼ cup brown sugar packed
¼ cup molasses
2 Tablespoon mustard
1 Tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon Montreal steak seasoning; or pepper
Directions:
Turn the Ninja to Stove Top High. Cook your bacon until crisp, drain and crumble. Brown the beef and sausage. Add the onion with the meat mixture. Cook until the onions are tender, drain. Return the bacon to the Ninja pot with the meat mixture.
Pour the undrained pork and beans, undrained pinto or chili beans and the rest of your ingredients to the Ninja pot. Stir gently. Cover. Cook on Slow Cook High for an hour. After an hour, reduce heat to Slow Cook Low and cook, covered, for an additional 2-4 hours.
Taste and adjust any seasonings to match your preferences.
*I omitted the canned butter beans. I like my butter beans fresh cooked with seasonings and served with corn bread. I also omitted the Montreal steak seasoning and garlic salt. I added 1 fresh minced clove of garlic. I also added ¼ cup each of chopped red and green bell pepper. I increased the onion by using a whole medium onion. Adjust the seasonings, and amounts etc. to your personal taste.
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Easy Potato Soup with Bacon*, By: Bob Flagle, November 11, 2015
Ingredients:
½ lb bacon, cut up
1 medium onion, diced
1- 32 oz bag tater tots
4- 14 oz cans chicken broth
1 package white country gravy mix
3 tablespoons parsley flakes
salt and pepper - to taste
Directions:
On Stove Top High, brown the bacon slightly for a couple minutes. Add onion and saute until onion is translucent; 5 to 10 minutes. In a medium bowl, mix gravy mix with 2 cans of chicken broth. Stir until mix is well dissolved. Turn the Ninja to Slow Cook High setting. Add the tater tots, chicken broth with gravy mix, remaining chicken broth, parsley, salt, and pepper. Stir to mix. Cook for 2-3 hours or turn to Slow Cook Low for 5 hours. Stir occasionally to keep from scorching. The tater tots will break up as soup cooks.
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Easy Ramen Dinner*, By: Tina Nordhavn-Allman
This is my 7 year old niece's favorite dinner! It's easy and cheap!!
Ingredients:
1 lb ground beef or ground turkey
3 packages beef or chicken ramen noodles (I use the chicken when using ground turkey)
5 cups water
1 bag frozen mixed veggies
Directions:
Turn Ninja on Stove Top High
Brown meat, drain
Add ramen, ramen seasoning packet and water and stir
Stir in bag of veggies
Put lid on and cook for about 5-10 minutes or until noodles are tender
So easy!!!!
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Easy Slow Cook Chicken Chili Soup*, By: Danika Polo, March 5, 2015
Ingredients:
chicken breast, or pieces of your choice
onion
banana peppers
green chilis
garlic
4 Tbs. butter
1 can garbanzo beans
1 can pinto beans
1 can Ro-Tel
1 can cream of chicken soup
1- 32 oz box chicken broth
2 oz white Velveeta
salt
pepper
cilantro
chili powder
paprika
*avocado, sour cream, hot sauce (optional garnish)
Directions:
Brown chicken in your Ninja using Stove Top High or use pre-cooked chicken. Sautee onions, peppers, chilis and minced garlic in 4 Tbs. butter on Stove Top Medium. Add cooked chicken (I used 1 grilled breast and rotisserie chicken leftovers), add canned ingredients & broth, white Velveeta, season to taste, cook on Slow Cook Low for 4 hours or more.
Serve with avocado slices & fresh cilantro.
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Escarole & Bean Soup*, By: Patti Schippani, July 13, 2014
My aunt gave me this recipe which is now my favorite. The Ninja makes it easier.
On Stove Top High Setting add:
1 Tbs. olive oil
1 medium onion chopped
3 medium carrots sliced into ½ inch rounds
Cook until onion softens then add:
2 cloves garlic minced
Cook until fragrant about 1 minute
Change to Slow Cook Low Setting
Add:
2-3 cans (14 oz) chicken or vegetable broth
Top with
1 head escarole chopped
1 or 2 cans white beans
¼ tsp. red pepper flakes (optional)
Salt to taste
Cook approximately 3 hours on Slow Cook High, or 5-6 hours Slow Cook Low depending on how soft you want the escarole.
Stir after an hour.
Add parmesan cheese on top after cooked.
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Everything Chicken Soup*, By: Marie Mastracci, May 21, 2014
Today I threw in all of carcass (I usually strip and add meat later), and added pearl onions because I wanted to use them up, Italian seasoning as well as the usual bay leaf, salt, pepper. No potato - going to add Freekeh when I prepare stew from this - leftover squash and broccoli.
(Freekeh or farik is a cereal food made from green wheat that goes through a roasting process in its production.)
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Famous Potato Bacon Soup, By: Beth Pund, August 29, 2014
Ingredients:
8 cups coarsely chopped peeled potatoes
1 small onion, chopped (1/3 cup)
½ pound bacon, crisped, drained, and crumbled
1 (8 oz) package cream cheese, softened
3 cans (14½ oz) each reduced-sodium chicken broth
1 (10¾ oz) can condensed cream of chicken soup
¼ tsp. pepper
Directions:
Add the bacon to your Ninja and turn to Stove Top High to fry. Drain. Remove bacon and cool. When cool, crumble. Add back to the Ninja with the onion and potatoes.
In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to your Ninja.
Turn your Ninja to Slow Cook Low for 6-7 hours or on Slow Cook High for 3-4 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.
You can also use Stove Top High, then reduce to Stove Top Low and simmer.
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Fiancée's Soupy Beef Sirloin Wonder*, By: Allana Alla Sverbil, February 22, 2015
Fiancée’s first real ninja recipe (not a bust!!!!)
Ingredients:
Thin sliced beef sirloin steak (enough to cover base of ninja so about 5-6 pieces)
Olive oil
1 can of Healthy Choice Country Vegetable soup (can use beef broth instead)
Garlic Powder
Ground Black Pepper
1 small onion (chopped)
2 large green onions (roughly diced)
Soy Sauce (splashes to taste)
4-5 medium sized potatoes (skinned and cubed)
Baby carrots (to taste)
2 green bell peppers, diced
3 Cheese Blend, optional at serving
Prep:
1) Cover beef in a mixture of olive oil, ground black pepper, and garlic powder (to taste).
2) Roughly dice 2 green bell peppers
3) Dice onion
4) Skin and then cut potatoes into cube sized pieces
5) Put layer olive oil on base of Ninja for nonstick purposes (I always do this because I have had a sticky mess happen in the Ninja when I didn't do so)
Directions:
1) Put beef sirloin steak pieces (until there is enough to cover base of ninja) into Ninja and cook on Stove Top High until brown on both sides.
2) Once the beef is browned on both sides, add in Healthy Choice Country Vegetable soup, baby carrots (to taste), diced green peppers, diced onion, diced potatoes, and splash in soy sauce to taste. Mix everything together then switch the mode of the Ninja to Slow Cook High for 4½ hours. When there was 1½ hours to go (at the 3 hour mark, we switched it to Slow Cook Low for the remainder of the cooking period).
Once ready, add more black pepper or garlic powder if it is too bland for your liking (we thought it was fine).
We topped it off with a 3 Cheese Blend when we served it.
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Filipino Tamarind Soup*, By: Wendy Phillips Czech
Ingredients:
6 filet (I used flounder) or 1# white/flaky fish
1 can coconut milk
½ can water - to rinse out coconut milk
1 package tamarind soup base (I used Gold Medal brand from local Filipino market
2 bell peppers, diced
3 carrots, sliced thin
½-1 head green cabbage, shredded or chunked
1 lb cocktail shrimp
Directions:
Place Ninja on Slow Cook Low and add the filets, coconut milk, soup mix and water. Leave alone for 6 hrs.
After 6 hours, add the carrots and peppers, stirring the soup to break up the filets. It should be evenly disbursed and no big chunks.
Cook for 2 hours. The unit will switch to warm and say On. This is when you add the cabbage and cocktail shrimp. Leave "On" for additional 15 minutes to cook the cabbage, but not leave it mushy.
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Fish Stew *, By: Arlene Babiskin Gordon
Ingredients:
1½ bags of Trader Joe’s frozen mixed peppers
1½ small containers of grape tomatoes
1 package of Simply Potatoes brand cubed potatoes & onions
A little Italian seasonings, garlic powder, a little cinnamon & a little brown sugar
V-8 juice
1 lb piece of Alaska cod filet
Vermouth
I made a fish stew about a week ago. I don’t measure seasonings & go by taste if it’s a recipe I’m creating.
Directions:
I used the Stove Top Medium setting & no cover. I sautéed everything in a little EVOO. As it was thickening I added some V-8 juice. I then layered a 1 lb piece of Alaska cod filet which shrunk as it cooked. I added a little Vermouth towards the end & broke up the fish & stirred everything until ready. I did adjust the temperature setting to Stove Top Low a couple of times as I was cooking then back up to Stove Top Medium. It was yummy if I have to say so myself, actually my husband said it too. I sprinkled a little grated cheese on mine. Easy clean up. The dark area on the plated stew is my shadow. OOOPS.
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French Onion Soup*, By: Krystle Venechanos Mastoras, November 24, 2015
[adapted from Tyler Florence]
makes a giant pot, about 8-10 servings
Ingredients:
4 medium sweet onions, thinly sliced
3 garlic cloves, minced
4 tablespoons of butter
2 tablespoons balsamic vinegar (I used my favorite Fustinis!)
2 tablespoons brown sugar
3 tablespoons flour
8 ounces of beer
64 ounces of low-sodium beef stock
2 tablespoons fresh thyme
½ teaspoon black pepper
½ teaspoon salt
French bread
gruyere cheese, sliced
Directions:
Turn your Ninja to Slow Cook High. Add onions, garlic, brown sugar, butter, salt and balsamic vinegar. Mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramelized and brown on the edges. (*Optional cooking of onions). Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper. Turn to Slow Cook Low. Cover and cook for 6-8 hours.
* Turn to Stove Top High. Add onions, garlic, brown sugar, butter, salt and balsamic vinegar. Mix until combined. Stir occasionally, until onions are a bit caramelized and brown on the edges.*
Before serving, cut French bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!
Note: I used a very low-sodium beef stock, so depending on the stock you use, add additional salt for flavor if desired.
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French Onion Soup, By: Tammy Ullrich, October 8, 2015
We are having French onion soup tonight using the onions and broth from last night's French onion beef pot roast. I doctored it up a little.
Ingredients:
Leftover onions and broth from roast
1 envelope Lipton Onion Soup mix
1 can Campbell's French onion soup
A couple splashes of Worcestershire sauce
Directions:
Turn your Ninja to Stove Top Medium. Add ingredients and heat thoroughly.
I will be serving this with the 5 cheese Texas toast.
Oh My!!! This house smells so good!!!!
**Recipe: Pot Roast - French Onion*, By: Renee Branson, September 21, 2015
My husband made French Onion beef pot roast tonight. Amazing.
Ingredients:
4-5 lb pot roast
2 Tbs. oil
Seasonings of choice
2 large sweet onions, sliced
32 oz beef broth
vegetables – optional
Directions:
Turn your Ninja to Stove Top High to begin heating while preparing your ingredients. Season your roast. Sear on all sides. Add the onions and beef broth. Turn to Slow Cook Low for 6-7 hours. Half way through cooking, if desired add vegetables of choice and continue cooking the remaining time.
** If desired, save broth and onions to be used as a soup starter for a French Onion Soup.
Pot Roast - French Onion*, (Recipe By: Renee Branson, September 21, 2015) Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015**Added comment with photos - Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015
Slice 3 big sweet onions instead of 2. No other vegetables were added. We're going to make French onion soup with the broth and onions.
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French Onion Soup, Ninja Recipe Book, March 12, 2015
Ingredients:
¼ cup butter
2 large onions, thinly sliced
6 sprigs fresh thyme
1½ tablespoons chopped fresh rosemary leaves
Salt and ground black pepper
¾ cup brandy
¼ cup all-purpose flour
1 container (32 ounces) beef stock
12 oven-baked garlic Italian toasts
½ pound shredded Gruyere cheese
Directions:
1. Place butter into pot. Set to Stove Top High. Heat uncovered until butter is melted. Add onions, thyme, rosemary, salt, and black pepper. Cook uncovered 15 minutes or until onions are very tender, stirring constantly. Stir in brandy and flour. Cook uncovered 1 minute or until mixture is thickened, stirring constantly.
2. Pour stock into pot. Season with salt and black pepper. Set to Slow Cook High for 1-2 hours. Cover and cook.
3. Place 3 toasts in each of the four bowls. Sprinkle with cheese. Spoon soup over cheese-topped toasts.
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French Onion Soup, By: Gael O'Brien
Ingredients:
2 large yellow onions, peeled and thinly sliced
½ teaspoon garlic powder
2 packets Stevia or 1 tablespoon sugar substitute of choice
8 cups (2- 32-ounce containers) beef broth
4 tablespoons grated Parmesan cheese
8 thin slices Swiss cheese
½ teaspoon dried thyme
2 tablespoons balsamic vinegar or Worcestershire Sauce
Pinch salt and pepper, (to taste)
Directions:
Spray your Ninja with nonstick cooking spray. Add your sliced onions and 1 cup beef broth and garlic powder. Sauté onions on Stove top High until the broth is completely evaporated, and onions begin to caramelize. Add the onions and the remaining ingredients, including Parmesan cheese. Cook on slow cook High for 3-4 hours, or on Slow Cook Low for 6-8 hours.
When ready to serve, ladle soup into an oven safe bowl, and add a piece of Swiss cheese on top. Place in oven preheated to low broil to melt the cheese. Leave in the oven for 1-3 minutes, or until cheese is lightly golden brown.
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French Onion Soup*, By: Leslie Tuttle
Ingredients;
2-3 pounds onions
¼ cup butter or coconut oil
2 Tbs. Brown sugar
Pepper to taste
3 Tbs. flour
8 cups beef stock
1 cup red wine
Worcestershire sauce or steak sauce
Swiss or mozzarella chess
Croutons
Directions:
Preheat Ninja on oven setting.
Cut onions into slices of half circles. Put butter in Ninja and throw in the onions. Add brown sugar and pepper and stir. Cover and cook on Oven setting of 350° for 35-40 minutes, stirring occasionally, until onions are brown in color.
Stir in flour until it's absorbed and you no longer see white.
Add beef stock, wine and 15-20 splashes of Worcestershire sauce or ¼ cup of steak sauce. Turn up heat to bring to a bowl then reduce heat so the soup simmers for another 30-40 minutes. You might want to change it to Stove Top Medium to simmer it.
Serve with croutons and cheese or bake in individual oven friendly bowls in the oven with croutons in the soup and cheese on top to get the restaurant feel.
Enjoy!!
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French Onion Soup & Caramelized Onions, By: Brian M Almashie
2 cups Dry White Wine
2 cups Beef or Chicken Stock
½ cup Water
½ cup Olive Oil
½ Stick Unsalted Butter
2 Garlic Cloves Crushed
2 Bay Leaves
Fresh Thyme and Chives
Salt and Pepper (to Taste)
5 Large Sweet Yellow Onions (Cut in Slices)
2 Large Shallots (Cut in Slices)
Few Dashes Tabasco (Optional)
Mix all ingredients except onions in Ninja and heat until bubbling on Stove Top High. Add onions and switch to slow cook for 8 hours. After 8 hours switch to steam bake 300° until most of the liquid is gone. Be sure to check and stir every 10 minutes so they don't burn. They will be done when most of the liquid is gone. OK to strain and season if needed.
You will be surprised how much they boil down and the concentrated flavor is amazing. It will keep in the fridge for a week.
French Onion Soup
Ingredients:
64 oz Beef broth
2 cups red wine
2 bay leaves, remove before serving
Caramelized onions
2 garlic cloves, minced or crushed
Directions:
Simmer for a while on Stove Top Low. For serving add a grilled or toasted baguette and top it with cheese. Place under the broiler to get the cheese brown and bubbly.
****
French Onion Soup & Caramelized Onions, Slow Cooker, By: Michelle Braverman Pisko, September 30, 2014
The slow-cooker is the ideal way to make big batches of luscious, brown, meltingly tender Caramelized Onions for whatever purposes you like them. Included is my recipe for perfect French Onion Soup using the caramelized onions as a base.
Ingredients
For the Caramelized Onions
12 small to medium sized yellow onions
3 medium sized red onions
6 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon dried thyme
For the French Onion Soup:
1½ cups beef broth
1½ cups chicken broth
kosher salt and black pepper to taste
6-8 slices (1-1½ -inches thick each) French bread
olive oil for drizzling
6-8 thin slices Swiss cheese (or ¼ pound grated Swiss cheese, or more to taste)
Instructions
Caramelized Onions:
Halve, peel, and thinly slice all of the onions. Drizzle 2 tablespoons of the olive oil over the bottom of the Ninja pot Add about half of the onions, sprinkle about half of the salt over the onions, drizzle another 2 tablespoons of the olive oil, and repeat with the remaining onions, salt, and olive oil. Sprinkle the thyme over everything and then use tongs to toss the contents so the onions are evenly coated with oil. Place the lid on the Ninja, turn the heat to Slow Cook High, and let it cook for 6 hours, stirring and flipping the contents from bottom to top after 1 hour and again after 3 hours. After those stirs, you should not need to keep agitating the contents of the Ninja unless your cooker runs hot. If you know it runs hot, it wouldn't hurt to move the onions around every couple of hours to prevent scorching. When the onions are deep golden brown to medium brown, turn your Ninja off and portion out the onions into freezer safe containers. I tend to do one batch big enough for French Onion Soup, and two smaller containers for pizzas, flatbreads, sandwiches, and whatnot.
****
French Onion Vegetable Soup*, By: Tink Bell, November 18, 2014
French onion vegetable soup... (FRENCH SOUP)
Ingredients:
3 cans whole potatoes
2 cans Progresso French onion soup
2 cups baby spinach
2 cups baby carrot
2 cups of French Beans, or frozen green beans
1 cup sweet peppers
2 tablespoons of garlic salt
Directions:
Add all of the ingredients. Turn your Ninja to Stove Top High for 30 minutes, or until carrots are soft. When done Buffet mode will keep it nice and hot for the hubby when he comes from a hard day at work.
Enjoy! I know I am
****
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1 Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1 Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
****
Friday Night Chili*, By: Allana Alla Sverbil, November 14, 2015
Ingredients:
15.25 oz corn - no liquid
16.8 oz chili beans - with liquid
28 oz mild diced tomatoes with green chilies
15.5 oz black beans - with liquid
28 oz crushed tomatoes
1 white onion - diced
1 green bell pepper - diced
1 red bell pepper - diced
1 orange bell pepper - diced
5 jalepenos - deseeded & diced
Chili powder, paprika, garlic powder & ground black pepper - to taste
Directions:
Add all ingredients as stated to your Ninja. Stir. Turn to Slow Cook High for 3 hours.
****
Frito Pie, By: Cathy Schultz, February 24, 2015
Ingredients:
1 can Mexican style chili beans
1 can Ro-Tel style tomatoes with green chili
2 small onions, chopped
½ lb hamburger, browned
1 tablespoon minced garlic
corn chips
shredded cheddar cheese
lettuce
tomatoes
sour cream
Directions:
Brown hamburger & onions on Stove Top Medium, add tomatoes, beans and remainder of ingredients. Turn to Slow Cook High. Cook 2 hours. Serve over corn chips, with shredded cheddar cheese, lettuce, tomatoes & sour cream
****
Frito Chili Pie
Ingredients:
2 tablespoons vegetable oil
2 yellow onions, finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt, divided
6 garlic cloves, minced
2 pounds ground beef (85-90% lean)
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
For the Frito Pie:
1 (10¼ ounce) bag Fritos corn chips
16 ounces sharp cheddar cheese, shredded
2 green onions, thinly sliced, (optional)
Sour cream, (optional)
Black olives, sliced (optional)
Directions:
Turn your Ninja to Stove Top High and partially brown the ground beef, add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt, and continue browning beef and softening vegetables. Stir in the garlic and cook for another 30 seconds. Drain grease if necessary.
Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Turn your Ninja to Stove Top Low. Cover and cook for 45 minutes. Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste.
Top with Fritos, pressing them lightly into the chili. Sprinkle cheddar cheese over the top. Turn your Ninja to Oven setting of 350° and bake until the
cheese is melted and the chili is bubbling. Let cook about 20 minutes and check. (It may take less or more time). When done turn to Buffet setting to hold. Add sliced green onions, sour cream, and black olives as toppings, if you prefer. Serve.
**Added comment by: Aurelia Dougan McCollom – You can use your “basic chili recipe” and Slow Cook on Low or High. Then, at the end… Top with Fritos and cheese and switch to Oven setting as stated above.
****
Frito Pie Chili*, By: Cathy Schultz, August 10, 2014
Ingredients:
2 lbs 93% lean hamburger
2 medium onions chopped
1 tablespoon minced garlic
2 tablespoons of red chili powder
6 cups of water
2 cups of Anasazi beans (which are a calico red & white bean that is distributed through a company in Colorado)
5 cranks of my sea salt grinder
Fritos or tortilla chips
lettuce, avocado, tomato, & sour cream, (optional)
shredded cheese
Directions:
Turn your Ninja to Stove Top Medium and brown hamburger, onions, garlic & chili powder. Drain grease if necessary. Add water & beans. Turn to Slow Cook High for 4 hours, or until beans are done. Add sea salt. Garnish with Fritos or tortilla chips, lettuce, avocado, tomato, & sour cream. Top with cheese.
****
Frontera Chipotle Black Bean Chili*, By: Christa Waaler-Trinchera, June 15, 2014
(This one is a WINNER)
Ingredients:
4 strips of bacon (diced) I use black forest bacon but any will do
1 lb ground turkey
1 small red onion diced
2 cloves of garlic, minced
2 large cans black beans (25 oz)
3 Frontera Chipotle Chili Packet
Directions:
Sauté bacon until halfway cooked on Stove Top High. Add in onions and garlic and sauté. Add ground turkey and cook completely. Add in black beans and chili packets turn to Stove Top Low and simmer 1 hour (can also be done on Slow Cook Low method at this point). I added in a couple of tablespoons of cornstarch to thicken and if I have a bottle of red wine I put a little in both of us (me & the Ninja) for excellent flavor.
EVERYONE GOES CRAZY OVER THIS CHILI!!!!! If your grocer doesn't stock the Frontera Chipotle Chili you can order from Amazon
****
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
I made the fruit sauce I talked about making last week. I cut the original recipe in half so everything would fit in the Ninja. I worked well and the house smelled terrific.
*I use this it with meat. I put it in and on meatloaf and often use it with pork chips.
Ingredients:
12 tomatoes – 1- 3qt basket
3 peaches
3 pears
3 apples
3 onions
½ green pepper
½ red pepper
1½ cups cider vinegar
2 Tbs. salt
¼ cup pickling spice tied in a bag
1½ cups sugar
Directions:
Peel and core tomatoes, peaches, pears, apples and onions and cut into large cubes (about 1"). Cut peppers into cubes. Place all in the Ninja pot. Add vinegar, salt, pickling spice and sugar and mix. Bring to a boil on Stove Top High - then reduce heat to Slow Cook Low and simmer for 3 hours.
Bottle - makes 8 -10 large size mason jars (500 ml).
****
Garden Garbage Minestrone*, By: Lynn Blackburn, August 21, 2015
Use whatever you have in garden. I use squash, onions, peppers - dash crushed red pepper, fresh oregano and basil to taste, salt and pepper. Turn your Ninja to Stove top High and cook just until browned. Add cannellini beans, vegetable or chicken stock, fresh or canned tomatoes. (I love Hunt's fire-roasted tomatoes if I have to use canned.) Turn to Slow Cook Low for several hours. Add kale or spinach and ditalini noodles ½ hour before serving. Serve with parmesan cheese.
**No amounts given – use amounts needed for your family and what you would use for a soup.
****
General Tso's Stir Fry Sauce, By: Karen Nachreiner Dunbar
Ingredients:
½ cup cornstarch
¼ cup water
1½ teaspoons garlic, minced
1½ teaspoons fresh ginger root, minced
¾ cup white sugar
¼ cup soy sauce
¼ cup white wine vinegar
½ cup hot chicken broth
red pepper, to taste (optional)
Directions:
In a large bowl combine cornstarch and water.
Mix together. Add remaining ingredients and stir all together until sugar dissolves.
Refrigerate until needed.
****
George's BBQ Chili*, By: George Johnson, July 31, 2016
Ingredients:
2 lbs ground beef
1 large sweet onion
1 each red, yellow, and orange sweet pepper
1 small package real bacon pieces
1- 15 oz can each: (drained)
Butter beans
White kidney beans
Kidney beans
Dark red kidney beans
Black beans
1- 8 oz regular size bottle of sweet baby rays
½ cup of molasses
1- 15 oz. can stewed tomatoes
2 packages chili seasoning
1- 28 oz. can tomato sauce
cherry tomatoes cut in half, sour cream, cheddar cheese, Fritos and chives - garnish
Directions:
Turn the Ninja to Stove Top Low*. Brown the ground beef and saute the vegetables until soft. Add the bacon. Add the drained beans and remaining ingredients. Stir to incorporate. Turn to Slow Cook Low for 4 hours. The longer you slow cook chili the better the flavor, so cook longer if you wish. Serve topped with cherry tomatoes cut in half, sour cream, cheddar cheese, Fritos and chives.
*Added comment by: Aurelia Dougan McCollom – most members use Stove Top High to brown. Use the temperature you feel most comfortable in using.
****
German Style, Turkey Kielbasa Sausage, Potato, & Vegetable Soup*, By: Carol F Neuman, October 9, 2015
Ingredients:
1 Tbs. olive oil
1 large onion, chopped
1 medium green pepper, chopped
5-6 potatoes, peeled and cut into chunks
5-6 carrots, cut
½ package of frozen vegetables
Penzeys Bavarian, and Bouquet Garni, seasonings to taste
Other spices in my spice box; garlic bits, onion & garlic seasoning and little Italian herb
1 can of reduced sodium chicken broth
4 cups of water
2 cans of water using the chicken broth can
Directions:
Turn your Ninja to Stove Top High. Add the olive oil and heat. Add the sausage, potatoes, pepper, onion, vegetables and carrots. Add the seasonings and stir. Add the broth and water, stir. Turn your Ninja to Slow Cook Low for 8 hours. I am making corn bread muffins later on to go with my homemade soup. Enjoy!
****
Granny Jones’ Throw it in the Jar Soup*, By: Jana Taylor, December 7, 2017
So this is what my Granny did (the one that grew up and raised kids in the depression). Get a gallon jar. Every day after dinner and supper (even breakfast if there is meat), take the leftover meat and vegetables (including those people didn’t eat), and throw it in the jar. NO FISH though. On Sunday, empty the jar into a big soup pot. Add anything you thing it needs (ie: onions, potatoes, tomatoes etc.). Heat it up, make cornbread and serve.
Best soup ever.
Now, if you don’t like the leftover feeling:
Ingredients:
1 lb. hamburger - keep the grease for flavoring
32 oz can whole tomatoes
16 oz can tomato sauce
16 oz can corn
16 oz can green beans
16 oz can okra
16 oz can navy beans
16 oz can new potatoes
16 oz can mushrooms
1 whole onion – cut up fine
4 stalks celery – cut up
¼ cup garlic – minced
3 beef bouillon cubes
onion powder, garlic salt, salt, pepper - to taste
Directions:
Turn the Ninja to Stove Top High. Brown the meat with the onions, and garlic, keeping the grease for flavoring.
Add the remaining ingredients with juices and seasonings.
You can then bring to a boil still using Stove Top High, or turn to Slow Cook High for 5-6 hours, or if you choose switch to Slow Cook Low for 8 hours. If using the Stove Top setting, once it comes to a boil reduce to Slow Cook Low for 3 hours. The Ninja will automatically switch to AutoWarm/Buffet setting to hold until you are ready to eat.
Note: If it looks light on any vegetable, then by all means add it. It freezes well. As with many soups and sauces, it will taste better the next day after all the flavors meld.
****
Green Beans & Potatoes over Rice*, By: Cindy Plaisance Maddux, August 24, 2015
Ingredients:
5- 14.5 oz cans French Cut green beans (with liquid)
1 medium yellow onion, diced
1 large link of Andouille sausage, cut into rounds (I use Savoie brand), or your favorite sausage
About a ½ lb chunk of garlic bologna, cubed
About 5 medium red potatoes, halved (or 6-7 small)
3-4 Tablespoons oil (I used bacon grease rendered from 2 lbs of bacon I cooked in the Ninja a couple of days ago)
Ground Pepper (optional, especially if you use Andoullie sausage)
Salt to taste
Directions:
Turn your Ninja to Stove Top High while prepping to heat itup a few minutes.
Add oil/bacon grease to hot cooking pot. Add onions and sauté for a couple of minutes. Add the meats to the onions and cook until the onions are translucent and the meats start to brown slightly.
Add the green beans along with the liquid.
Note: The Andouille sausage is spicy and both meats will add a bit of salt. I usually don’t add any salt or pepper until just before I put the potatoes in and taste it first.
Place the lid and cook on Stove Top High for about 1½ hours so the liquid cooks down and thickens a bit and isn’t clear any longer. Stir occasionally.
After 1½ hours, you can taste and add the salt and pepper as desired.
Add the potatoes and continue to cook on Stove Top High for about 20 minutes and fork test for doneness. Cook until your desired tenderness of the potatoes. I usually find that they are done to my liking after 20 minutes, I just don’t like mushy potatoes. (Remember if you are not serving right away the potatoes will continue cooking in the residual heat).
Serve over white or brown rice with salad and fresh homemade garlic bread.
**Added comment – you can use any sausage or try ham in place of the Andouille.
****
Green Chile Stew*, By: Christa Waaler-Trinchera, December 30, 2014
Ingredients:
1 seasoned pork loin (diced)
1 Medium Onion (chopped)
1 can diced green Chiles
Small white potatoes, cut in ½
Mushrooms
Chile stew (Cromwell & Company Two Step Mix), or - green salsa Verde, or green enchilada sauce
Directions:
Sauté the pork in olive oil on Stove Top High until browned on all sides. Add onion and sauté. Add small potatoes, mushrooms, green Chiles and pour green Chile stew (Cromwell & Company Two Step Mix), green salsa Verde or green enchilada sauce. Cook on Slow Cook Low setting for 4 hours. When time is up, turn to Slow Cook High for 1 more hour to thicken. Test potatoes to determine if tender. Serve with fresh flour tortillas and crumbled jack cheese on top.
****
Green Chile Stew, By: Cathy Schultz, October 26, 2014
Ingredients:
1 pork chop diced, floured & sautéed
1 onion chopped
2-3 stalks of celery & carrots chopped
2-3 diced potatoes
2-3 tablespoons oil
4-5 green chiles, chopped
4 cups water or stock
Directions:
Turn your Ninja to Stove Top Medium. Add oil, the pork chop, onions, celery & carrot, sauté until pork chop is browned & veggies semi cooked. Add potatoes, green chiles, and water or stock. Turn to Slow Cook Low for 3-4 hours, max.
This is all “guesstaments” because I do not measure. I will be using New Mexico roasted green chile that I froze this fall
****
Ground Beef Leek Cheese Soup*, By: Melanie Bradley, March 29, 2015
Ingredients:
1 pound ground beef
2-3 leeks, cut
About 4 cups broth (I prefer water and Knorr stock capsules or bouillon)
Salt, pepper, garlic powder, red pepper flakes
3 heaping tablespoons sour cream (I use light)
1 whole pack laughing cow cheese (I use Swiss light)
Directions:
Brown beef, drain, add leeks. Cook for a bit. Add broth or water with bouillon, put lid on Ninja and cook for about 10 minutes on Stove Top Medium or until leeks are desired consistency. Season with salt, pepper, garlic powder, and pepper flakes. Turn your Ninja to Stove Top Low and add sour cream and cheese. Put lid on and wait until cheese is melted, stirring occasionally. Adjust seasoning and possibly thicken it with cornstarch slurry.
****
Gumbo*, By: Shawntel Womack, August 30, 2015
Ingredients:
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, diced
½ cup chopped fresh parsley
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup sliced scallion
6 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon Creole seasoning
2 lbs any combination: sausage, shrimp, chicken, crab meat (etc.)
(I used, chicken thighs, shrimp and kielbasa)
Frozen okra (optional)
Directions:
Turn your Ninja to Stove Top High, brown flour (constantly stirring until it turns a medium to dark brown color.
Slowly pour in oil. Stir until roux thickens. (You will need a silicon whisk to avoid scratching your pot. This step requires constant stirring.)
Add onions, parsley, celery, bell pepper, scallions and garlic and cook about 10 minutes or until veggies are tender.
Pour in broth, salt and Creole seasoning. Stir. Turn your Ninja to Stove Top Medium/High. Cover and simmer for 15 minutes, stirring occasionally.
Add in chicken, sausage and frozen okra.
Turn to Slow Cook Low for 2-4 hours.
Add shrimp or other seafood in during the last 15 minutes to avoid over cooking.
Serve over rice.
****
Gumbo, Slow Cook, By: Gael O'Brien
3 tablespoons flour
3 tablespoons oil
½ pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
¼ teaspoon ground red cayenne pepper
¼ teaspoon pepper
1 can (14½ ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1½ cup uncooked regular long-grain white rice
3 cups water
Directions:
In your Ninja, combine flour and oil; mix well. Cook, stirring constantly, over Stove Top High heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on Slow Cook Low setting for 7-9 hours.
**Added comments by: Aurelia Dougan McCollom - *NOW… I would turn to 350°, add rice and water and cook for about 25 minutes until rice is tender. When Rice is tender, add shrimp, and serve altogether.
****
Ham Soup*, By: Jessica Kilpatrick, April 24, 2016
There are no amounts given in this recipe. Use your judgment for your family. Seasonings are to taste. Aurelia
Ingredients:
ham bone
chicken broth
carrots
red potatoes, cut
mushrooms
onion
celery
garlic salt
Directions:
Add all of the ingredients to the Ninja. Turn to Slow Cook Low for 8 hours.
The ham came right off the bone= yummy!
My husband and I loved it.
****
Ham & Bean Soup*, By: Shelly Hernandez, January 10, 2017
Ingredients:
1 small bag navy beans
ham bone
ham pieces
1 onion, chopped
Lawry’s garlic salt, to taste
Pepper, to taste
water
Directions:
Rinse and sort beans. Cover with water. Soak overnight according to package instructions. After soaking, discard water. To the Ninja pot, add the beans and remaining ingredients. Add enough water to cover. Turn the Ninja to Slow Cook Low. Cook for 7-8 hours.
Enjoy!
****
Ham & Bean Soup*, By: Becky Price, October 20, 2015
Ingredients:
4 cups dried beans, soaked them overnight
1 cup of chopped up bacon
1 ham hock
1 cups celery, chopped
2 cups carrots, chopped
2 cups potatoes, chopped
Directions:
This recipe is using 2 Ninja’s!
Ninja #1: Sort and rinse the beans. Add enough water to cover the beans by 1” with water. Soak overnight. Rinse when done. Return the beans to the Ninja and cover with water. Add the bacon to cook with the beans. Turn to Stove Top High for 1 hour. Reduce heat to Slow Cook High for 6-8 hours.
Ninja #2: Add the ham hock and cover with water. Turn your Ninja to Stove Top High. When you notice the meat is easy to take off the bone, remove ham hock and pull meat. Add the celery, onion, carrots and potatoes to the water. Turn to Stove Top Medium/Low and simmer until vegetables are tender. Add this mixture, along with the meat and water to the beans. Turn to Slow Cook Low until ready for dinner.
****
Ham & Bean Soup*, By: Renee Branson, April 15, 2015
Ingredients:
1- 1 lb Bag of Northern White beans (small)
1 large onion chopped,
ham bone, optional
ham
ham juice, optional
Directions:
Rinse and soak bean overnight as directed. Rinse and drain. Place 4-5 quarts of water, (to cover the bone) the ham bone, and onion in the pot.
Turn to Oven setting 350° and cook ham bone for 1 hour, covered, to help loosen meat from bone. After 1 hour add the soaked, rinsed, & drained beans. Turn setting to Slow Cook Low for 6 hours. After 6 hours I add the saved ham juices. Cook for 2 more hours. Total cooking time is 8 hours. When we baked the ham, we saved the juice to put in the beans toward the end of slow cooking.
****
Ham & Beans*, By: Kim N Jayda Ellis, June 30, 2015
Ham and pinto beans slow cooking today. I had a piece of ham in the freezer from Easter. I soaked 3 cups of dry pinto beans overnight then drained and rinsed beans. Put the beans, ham, one chopped onion and 1 bay leaf in the Ninja with a couple dashes of hot sauce. Add salt, pepper, garlic powder, onion powder. Cover all with water and put on Slow Cook High for 7-8 hours.
****
Ham & Beans*, By: Becky Hamik, August 3, 2014
Ingredients:
1 lb northern beans
chopped ham
diced onion
4 cups chicken broth
garlic powder
Directions:
Soak 1lb Northern beans in water over night. Drain and rinse.
Add beans, chopped ham, diced onion, chicken broth, and garlic powder to Ninja. Set on Slow Cook Low for 8 hours.
It is fabulous!
****
Ham & Beans – 4 Ingredient Meal*, By: Penny Hand, December 15, 2015
Best ham and beans I've ever made; a 4 ingredient super supper.
I didn't have minced onion so subbed French onion soup. Made a huge difference in flavor.
Ingredients:
4 ham hocks
¾ bag of dry great northern beans
1 can Bean and Bacon soup
1 can French Onion soup
salt & pepper – to taste
Directions:
Rinse and soak beans overnight in your Ninja. Cover with enough water to be about 1" above the beans.
Next morning, add ham hocks, soups, salt and pepper. Turn to Slow Cook High for 4 hours. Reduce to Slow Cook Low for 2 hours. Stir occasionally. I didn't need to add any more liquid but keep your eye on it. Suggestion: use kielbasa or ham slices with hocks.
****
Ham & Beans Dinner*, By: Penny Hand, April 9, 2015
Soak a 1 lb bag of dry beans overnight. I usually use pinto or navy but you can mix them. The next morning, Start with a cooked meaty ham bone or ham hocks in the Ninja, no rack or mat needed. There won't be enough ham if you just use hocks so add some ham from large slices or quarters. Rinse soaked beans and add to pot. Add 1 small chopped onion, salt, pepper and 6 cups chicken broth. You can substitute water but broth is better. If I have a can of Campbell's Bean and Bacon Soup I add it but I didn't this time. Turn on Slow Cook Low for 6-8 hours. Check and stir a few times if possible, but not necessary if you are working all day. Serve over cornbread.
****
Ham & Cabbage*, By: Becky Price, October 12, 2015
Ingredients:
Water to cover
2 ham hocks
4 potatoes, cut
4 carrots, cut
1 head of purple cabbage, cut up
½ head of regular cabbage, cut up
½ stick of butter
Directions:
Place the ham hocks in the Ninja. Cover with water. Turn to Stove Top High for 1 hour. Remove to cool. Take the meat off of the bone. While cooling, add the potatoes and carrots to the water. Return the meat that you have taken off the bone. Add the cabbages. Turn the Ninja to Slow Cook High. Add the butter and cook for 2 hours. It was so yummy !
****
Ham & Potato Chowder*, By: Kristen Clark, January 10, 2016
Ingredients:
4 slices Sliced Bacon, diced
2 cloves garlic, minced
1 onion, diced
1½ cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3½ cups milk, or more, as needed
2 russet potatoes, peeled and diced
1- 7oz package ham steak, diced
Kosher salt and freshly ground black pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add butter. Turn to Stove Top Low/Medium. Add garlic and onion. Cook, stirring frequently, until onions have become translucent; about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened; about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat to Stove Top Low and simmer until potatoes are tender, about 12-15 minutes. Stir in ham. Salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon, if desired.
****
Ham & Potato Chowder-Slow Cook, By: Beth Rowand Knight, May 3. 2014
Ingredients:
4 cups vegetable broth
1½ cups milk
8 oz cream cheese cubed (I used Greek yogurt/cream cheese brick)
1½ cup shredded cheddar cheese
2 cups ham cubed
2 large russet potatoes cubed
3 stalks celery diced
½ sweet onion diced
1- 14 oz bag frozen mixed vegetables
¼ teaspoon garlic powder
¼ teaspoon mustard powder
Salt & Pepper to taste
Dash of Tabasco sauce (optional)
Directions:
Add everything to the Ninja pot except milk, cream cheese, and shredded cheddar cheese. Turn to Stove Top High while adding ingredients, then turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours, stirring occasionally. You can test the vegetables for tenderness towards the end of cooking and adjust your time. Add milk, cream cheese and shredded cheese the last 15 minutes to heat through. The unit will go to auto warm.
****
Ham, Vegetable & Bean Soup*, By: Kathleen Valentine
Ingredients:
smoked butt ham
apple juice and cloves
1 large chopped onion
6 sliced carrots
2 cups dried mixed bean & grain blend (hard red winter wheat, pearled barley, pinto beans, red kidney beans, split-green peas, red rice, black beans, navy beans)
1 lb frozen mixed vegetables
Directions:
I cooked a smoked butt ham in the Ninja with apple juice and cloves. There was a lot of broth so today I cooked the bones in the broth on Slow Cook Low for 4 hours. Then I added chopped onion carrots, dried mixed bean & grain blend (hard red winter wheat, pearled barley, pinto beans, red kidney beans, split-green peas, red rice, black beans, navy beans) for another 3 hours. Then added a pound of frozen mixed vegetables and let it cook another half hour. It is delicious.
**Added comments by: Kathleen Valentine
Thanks, everyone. Tami, I had an 8 lb. smoked butt portion ham. I just scored it in a crisscross pattern and pushed cloves into it, placed it face down in the Ninja with about 2 cups of apple juice and cooked it on Slow Cook High for 6 hours. Very, very moist and tender.**
****
Ham, Vegetable & White Bean Soup*, By: Carol F Neuman, October 28, 2015
Ingredients:
2 lbs ham, chopped
1 green pepper, cut up
8 carrots, cut up
8 celery stalks, cut up
1 onion, cut up
2 turns of olive oil
Penzeys Bavarian seasoning, some garlic bits, and an onion & garlic seasoning – or your favorite spices, to taste
2 cans of white beans
6 cups of water
Directions:
I prepped the ham, and vegetables while the Ninja preheated on
Stove Top High for 8-10 minutes. Add 2 turns of olive oil to the Ninja pot, to keep from sticking while adding the ham and vegetables. Add your seasonings. Add the white beans, and stir. Add the water and stir. Turn your Ninja to Slow Cook Low for 8 hours. I am making corn bread to go with my soup.
****
Hamburger Soup*, By: Anne Wood Conrad, April 17, 2015
Hamburger Soup (A Pioneer Woman Recipe)
2½ pounds ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounce) can whole tomatoes
3 cups beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
3 tablespoons tomato paste
½ teaspoon kosher salt (more to taste)
½ teaspoon black pepper, more to taste
2 teaspoons dried parsley flakes
½ teaspoon ground oregano
¼ teaspoon cayenne pepper (more to taste)
Directions:
Using Stove Top High, brown the meat with the onion, celery, and garlic. Remove the pot from the base and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the base and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat to Stove Top Low, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth or hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with crusty bread!
* Added comment By: Beverly Roberge - Anne, wanted to let you know that I made your soup recipe for supper this evening. Delicious! I made only a minor tweak. I used one tsp. salt and used the whole box of beef broth. I cooked it on Stove Top High a few minutes to get it to boil and then turned it down to Stove Top Low until the potatoes were cooked. Thanks again.
****
Hamburger Soup*, By: Tammy Ludwig Baughcum, June 16, 2014
Earlier I made my Chili Cheese Potato Casserole for dinner. I like soup better the next day so now I'm cooking my Hamburger Soup for tomorrow's dinner.
Ingredients:
1.5 pounds of ground beef
4 cups chopped cabbage
1 can (46 oz) V8 Juice
2 cans (15 oz) Veg-All Mixed Veggies, not drained
1 can (15 oz) sweet corn, not drained
1 can (15 oz) sweet peas, drained
1 can (15 oz) kidney beans, drained
Salt & Pepper to your taste
Directions:
Brown ground beef on Stove Top High setting. Add in cabbage and cook until cabbage is partially tender. Add remaining ingredients. Cook on Stove Top High setting until it boils and then turn down to Stove Top Low and simmer for about an hour or turn to Slow Cook Low setting for 3-4 hours.
This recipe so versatile. You can substitute other canned veggies that you like, use fresh and/or frozen veggies. Sometimes I add in cooked macaroni near the end of the cooking time. It's fast and easy and doesn't taste like the veggies come from a can. I usually leave the liquid in 2-3 cans of the veggies and then drain the rest. Play around with this recipe, you can't go wrong!
****
Hamburger Stew*, By: Trish Gratiot, January 11, 2016
Ingredients:
2 lbs ground beef
2 medium yellow onions, chopped
4 cans (14.5 oz) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
½ cup uncooked long grain rice (I used Minute Rice)
1 tablespoon salt
1 tablespoon pepper
Directions:
Turn the Ninja to Stove Top High and cook beef and onions. Drain excess grease. Set the Ninja to Slow Cook Low and add all remaining ingredients. Cook for 4-5 hours until vegetables and rice are tender.
****
Hamburger, Vegetable & Barley Soup*, By: Julie Taylor, October 28, 2016
Ingredients:
1½ pounds hamburger
water – fill the Ninja at least half full
better than bouillon beef flavor - the small jar
3-4 celery stalks, chopped
3-4 carrots, sliced
1 whole onion, chopped
3 garlic cloves, chopped or minced
1 bell pepper any color
1 cup frozen corn
1 cup frozen green beans
1- 14.5 oz. can diced tomatoes
1- 14.5 oz. can tomato sauce
salt & pepper - to taste
1/3 cup pearl barley
Directions:
Turn the Ninja to Stove Top High. Brown the beef until crumbly. Drain and rinse the hamburger. Return to the Ninja. Add the remaining ingredients, except barley. Stir. Continuing on Stove Top High, bring to a boil. Reduce heat to Stove Top Low/Medium to simmer for 1 to 2 hours or turn the Ninja to Slow Cook Low for 7-8 hours. Add the barley 30 minutes before serving. Let cook until barley is soft.
****
Hamburger Vegetable Soup*, By: Susan Hunter Willard, January 19, 2015
After taking a big bowl to my Mom Clarice Hunter and my husband and I having more than we should have, we still have some leftovers. Made buttermilk cornbread to go with it and it really hit the spot. I will gladly share my recipe but it is nothing fancy but will share. I guesstimate on times and some measurements but that is how I was taught by my Grandmother, my Aunt, and my Mom.
Ingredients:
2 lbs lean ground beef
1 large can crushed tomatoes
1 approximate 14 oz can diced tomatoes
1 small can beef stock or broth
1 bag frozen vegetable soup mix with okra
6-7 small potatoes peeled and quartered
½ lb uncooked macaroni
1 can cream style corn
Any seasonings you like such as salt, pepper, garlic. Whatever spices you like.
Directions:
Brown hamburger on Stove Top High until browned really well. Drain if needed. Add crushed tomatoes, diced tomatoes. I always add water to the empty can of diced tomatoes and use it to rinse the empty can of crushed tomatoes and add that to the Ninja. Add beef broth and bag of frozen veggies. This is when I stop and peel and cut up the potatoes and add them to the Ninja. At this point I put the Ninja on either Slow Cook Low or Slow Cook High depending on how much time I have. After the potatoes are cooked through this is when I add the macaroni, you might need more liquid at this time and if you do you can add another can of beef broth. Let the macaroni get done, I don't really know how long, I just let it cook for a while then go check it and if it is done this is when I add the can of cream style corn. My Grandma always said the cream style corn was essential to cut the acid of the tomatoes and her soup was always my favorite so that is what I do. I then just let the Ninja do its thing and if I am not quite ready for dinner yet I just switch it down to Buffet.
**Added comment by: Aurelia Dougan McCollom – the macaroni should take about 20-22 minutes.
****
Hamburger Vegetable Soup*, By: Myra Paris Wright Brown, November 15, 2014
Ingredients:
1 lb lean ground beef
1 diced onion
2- 14 oz cans of diced tomatoes, (can be put in a blender)
6 diced potatoes
2 cups of chopped carrots
corn, frozen
baby limas, frozen
14 oz water
salt and pepper to preferred taste
bay leaf
Directions:
Turn to Stove top High and brown ground beef with onion. Drain any excess grease. Add diced tomatoes. (I blended in Vitamix, family doesn't like chunks of tomato). It also gives more liquid. Add potatoes, carrots, corn, baby limas, and water. Salt and pepper to preferred taste. Add bay leaf. Turn your Ninja to Slow Cook Low for 6 hours. Add more water if you like. Remove bay leaf before serving.
****
Hamburger Vegetable Soup*, By: Gloria Jean Bradshaw
Ingredients:
1 lb. hamburger or ground turkey
1 cup minced fresh onion
1 cup diced potatoes
1 cup sliced carrots
1 cup diced celery
1 cup shredded cabbage
3 cups water
1 quart tomato juice
1 can diced tomatoes
1 tsp basil or fresh basil
½ tsp thyme
2 bay leaves
¼ cup rice
1 frozen package mixed vegetables
1 can green beans
1 can garbanzos or chick peas (for added fiber)
Salt and pepper to taste
Brown hamburger and onion on Stove Top High. Drain. Add remaining ingredients and heat. Then simmer for 1 hour on Stove Top Low or until done. Feel free to add whatever veggies you like or have on hand.
****
Harvest Vegetable Soup*, By: Kathleen Sanden, September 15, 2014
Any veggies from your garden, I had potatoes, tomatoes, carrots, onions, garlic, zucchini, and green pepper. Cut all into bite sized pieces.
Put onion and a package (1-2 lbs) of smoked sausage in Ninja on Stove Top High to brown. Dump in all veggies with some beans of your choice. I used a can of Lima beans because I had them.
Use one box, 32 oz, beef broth and a can of diced tomatoes. I used a quart of my home canned tomatoes.
Cook on Slow Cook High for two hours, but the longer you slow cook it the better it gets. The only seasoning I used was pepper. This was a fantastic soup, and it smelled so good.
****
Healthy Chicken Pot Pie Soup*, By: Deborah Mills, August 12, 2014
Ingredients:
Chicken pot pie soup
4 cans chicken broth
1 can cream of celery (I used low fat version)
2 cups or more cooked chopped chicken
1 cup peas
1 cup chopped carrots
2 celery stalks, chopped
½ cup onion, chopped
½ tsp celery seed
½ tsp garlic powder
Salt and pepper to taste
2 Tbs. flour
Splash of heavy cream
Directions:
Turn your Ninja to Stove Top Medium and add: broth, soup, carrots, celery, carrots, celery seed, and garlic powder. Simmer for 30 minutes, or until vegetables are tender. When tender, add chicken and peas. Stir gently as not to break peas. Mix flour with ½ cup of cold water. Stir into soup and mix well. Turn your Ninja to off. Add splash of heavy cream. The soup will thicken as it cools.
****
Hearty Potato Soup, By: Kathleen Sanden, September 10, 2014
Ingredients:
8 potatoes peeled and cut into half inch cubes.
5 carrots pealed and slices into thin rounds
1 onion sliced
1- 32oz box of low salt chicken broth
1- 10 oz can cream of chicken soup
1- 8 oz. package cream cheese cut into cubes
3 slices of bacon browned but not cooked all the way.
Salt and pepper to taste
Bacon bits
Cheddar cheese
Directions:
Brown the bacon in the Ninja until it is almost done then cut into ¼ inch pieces. Add potatoes, onion, carrot, chicken soup and chicken stock, and bacon to the Ninja and set on Slow Cook High and cook for 4 hours. When the 4 hours are up remove 2 cups of potatoes and blend them in a blender until they are puréed. Put them back in the Ninja and add the cubes of cream cheese. Set the Ninja to Stove Top Low cook for 1 more hour. Stir a few times during the last hour. Serve with cheddar on top and some bacon bits.
The soup is very good and thick. This is a full meal soup. The calorie count for this is 177 calories per cup.
****
Hearty Seafood Stew,*, Ninja Cook Book - Cross Posted in Fish
Ingredients:
2 Tbs. olive oil
1 medium onion, chopped
1 bulb fennel, thinly sliced crosswise
1 clove garlic, chopped
½ tsp crushed red pepper
1 cup dry white wine
1 can (14.5 ounces) diced tomatoes, undrained
½ pound large sea scallops
¾ pound cod fillets, cut into 1-inch pieces
½ pound uncooked jumbo shrimp, peeled and deveined
2 pounds mussels, scrubbed
1 loaf crusty Italian bread, sliced and toasted
Directions:
Add oil, onion, fennel, garlic, and red pepper to pot. Set to Stove Top High. Cook uncovered 3 minutes or until onions are tender, stirring occasionally.
Stir in wine and tomatoes. Cover and set to Slow Cook High for 3-4 hours. After 3½ hours, add seafood and cook for 20-30 minutes or until mussels open and seafood is cooked through. Discard mussels that did not open. Serve with bread.
**Added comment** Photo by: Scott Schroeder
Today I tried the Seafood Stew from the Ninja cookbook. I couldn't find any mussels, so I settled for some canned clams. I haven't tried a full bowl yet, but what I've tasted is excellent. My first time cooking with fennel (I had to look up a picture on my phone in the produce section of Hy-Vee).
****
Herbs de Provence Creamy Chicken & Rice Soup, Slow Cook*, By: Alice Blakeslee, September 4, 2014
Ingredients:
2 cups cooked chicken, cubed
1 celery stalk, sliced
1 cup frozen peas
1 heaping cup of carrots, sliced
¼ cup onion, chopped
4½ cups chicken stock
2 cups water
1 cup rice, uncooked
1½ tsp. Herbs de Provence
1 tsp. Salt
½ tsp. Black pepper
2 cups half-n-half
½ cup butter
½ cup flour
Directions:
Place chicken, chicken stock, water, vegetables, salt, pepper, herbs de Provence into your Ninja and turn to Slow Cook Low for 4 hours. Your Ninja will go to Auto Warm. Cook rice and set aside. After 4 hours, in a saucepan melt butter & blend in flour. Slowly pour in half-n-half. Pour into your Ninja and cook 15 minutes more. Scoop ¼ cup rice in bowl and pour soup over rice and stir.
****
Holy Trinity Gumbo*, By: Rita Ramos
Ingredients:
2/3 cup flour
½ cup oil
12 oz Aidells Cajun Style Andouille smoked sausage, cut into slices
12 oz shelled, cleaned and deveined medium shrimp
1 onion, chopped
3 cloves garlic, minced
3 celery stalks, chopped
1 bell pepper, seeded and chopped
3 large jalapeños, sliced
¼ teaspoon red cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon thyme
3 cups vegetable stock
1 can (14½ oz) diced tomatoes
Directions:
Turn Ninja 3-in-1 to Stove top Medium. Aidells sausages are fully cooked but give it a nice browning. Remove from pot.
Pour in the oil and flour. Cook, stirring constantly for 10 minutes or until it reaches a nice golden brown color.
Stir in the onions and garlic. Cook until tender, 4 or 5 minutes.
Slowly add the tomatoes, vegetable broth, red cayenne pepper, garlic powder, onion powder and sausage. Bring to a slight boil while stirring.
(You can add your celery, jalapenos and bell pepper at this point but I like them a little crisper so I'm going to add them later.)
Set to Slow Cook Low for 7 hours. Cover pot and let it do its thing while you go do your thing.
After 5 hours have elapsed, add the celery, bell peppers and jalapeños.
In the final 15 minutes, turn to Slow Cook High and add the shrimp.
Serve over rice.
****
Homemade Salsa*, By: Jennifer Allen, August 23, 2015
Ingredients:
13 cups of peeled, pulsed tomatoes (about 8 pounds)
5 bell peppers, quartered (I used red and white)
5 large white onions, quartered
5 large jalapenos, halved and seeded (more if you like it very spicy)
2 bunches of cilantro leaves, torn up
10 garlic cloves, peeled and chopped roughly
1- 6 oz can tomato paste
2 cups of cider vinegar
3 tsp salt
Directions:
Blanch the tomatoes by dropping them into boiling water for about 20 seconds, and placing them in ice water. The skins should peel off easily. Quarter them, removing any stems or pithy cores, and pulse them in a food processor until chunky. Transfer to a large bowl.
Add bell pepper and pulse in food processor until chunky. Transfer to the bowl.
Place ½ of the onions in the food processor. Add the cilantro. Pulse until the onions are relatively small chopped and there aren’t huge chunks of cilantro left. Transfer to the Ninja pot. Put the remaining onions, garlic, and jalapenos in the food processor and pulse until they reach the same chop as the previous batch of onions. Add to the bowl.
Add cider vinegar, tomato paste and salt. Stir.
Add everything to the Ninja pot and simmer for one hour stirring every ten minutes.
Spoon salsa into prepare canning jars with ¼ inch space. Place in water bath for 15 minutes then let jars rest on counter to cool.
Yields about 9 pints
****
Hoppin’ John*, By: Brandi Tatarchuk, August 3, 2020
Ingredients:
¾ lbs. dry black eye peas
1 bell pepper, chopped
1 small onion, chopped
2 Roma tomatoes (ran through food processor)
1 link green onion sausage, sliced
2 stalks celery, chopped
Salt & pepper, to taste
½ tsp garlic & onion powder
½ tsp Cajun seasoning
5 cups homemade chicken broth
rice (optional)
Directions:
Add all of the ingredients, (except rice) to your Ninja multi-cooker and stir.
Turn to Slow Cook Low for 7-8 hours.
Serve over rice or alone.
****
Hot & Sour Soup*, By: Stacy Towell, January 17, 2016
Ingredients:
3 cups chicken broth
3 cups water
6 Tbs. soy sauce
5 Tbs. rice vinegar
1 container of tofu diced
8 oz container of sliced mushrooms
2 eggs beaten
1 tsp white pepper
1 Tbs. red pepper
Directions:
Turn the Ninja to Stove Top High. Bring the water and chicken broth to a boil. Add soy sauce, vinegar, white pepper and red pepper. Cook for a few minutes then add eggs. (You want it boiling when you add the egg). Pour to make it stringy. Reduce to Slow Cook Low. Add mushrooms and tofu. Cook until mushrooms are done. (You can adjust both peppers to your liking of heat level).
****
Hungarian Stew, By: Michelle Painter Williams, April 16, 2016
Ingredients:
2 lb chuck roast, cut into ¾ inch pieces
2 cups sliced carrots
1 bell pepper, sliced
1/3 cup flour, can use gluten free flour if needed
3 tsp. Paprika
½ tsp salt
½ tsp thyme
¼ tsp pepper
½ cup chili sauce
1¾ cup beef broth
2 cups sliced mushrooms
8 oz sour cream
Directions:
Combine beef, carrots, onion and pepper in the Ninja pot. Add flour, paprika, salt, thyme and pepper stir together. Pour in the chili sauce and beef broth, mix well. Set the Ninja to Slow Cook Low for 5-7 hours. Add the sliced mushrooms in the last 30 minutes of cooking. Stir in the sour cream when the stew is done. Serve over cooked noodles, mashed potatoes or rice.
****
Irish Beef Stew
Ingredients:
¼ cup olive oil
1¼ pounds well-marbled chuck beef stew meat
cut into 1-inch pieces (Not extra-lean)
salt, pepper, granulated garlic (to season the meat)
flour, enough to coat meat (also season with Salt, pepper and granulated garlic), save any leftover flour to add with butter to thicken at the end of cooking time.
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 bottle of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tsp dried thyme
1 tablespoon Worcestershire sauce
1 bay leave
3 pounds russet potatoes, peeled,
cut into ½-inch pieces (about 7 cups)
1 large sliced, chopped
2 cups ½-inch pieces peeled carrots
Salt and Pepper
2 tablespoons (¼ stick) butter
2 tablespoons of leftover seasoned flour
2 tablespoons chopped fresh parsley (optional)
Directions:
Heat olive oil in Ninja on Stove Top High. Lightly salt, pepper and granulated garlic on the beef pieces then toss in seasoned flour. Working in batches if necessary, add the beef (do not crowd the Ninja, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, brown in batches. Add garlic and sauté 1 minute. Add beef back to pot, beet stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to Stove Top Medium-Low, then cover and simmer 1 hour, stirring occasionally.
Discard bay leave and add vegetables to beef stew and set to Slow Cook Low. For thicker sauce mix 2 Tbs. butter with 2 Tbs. of the left over seasoned flour then add to finished stew and cook until desired thicken. Can be prepared up to 2 days ahead.
Yield: Serves 4 to 6.
****
Irish Chicken Stew & Dumplings*, By: Carol F. Neuman, March 19, 2016
Ingredients:
4 cups water
2 can of cream of chicken soup
2 onions, diced
2 stalks celery - chopped
4 chicken breasts - cut into bite sized pieces
4 carrots- chopped
4 potatoes
1 can of peas
Salt and pepper, to taste
3 cups baking mix (like Bisquick)
1 1/3 cup milk
Directions:
In the Ninja pot, combine water, soup, onions, celery and chicken. Salt and pepper to taste. Cover and cook for 2 hours, on Slow Cook Low heat.
Add in carrots and potatoes and cook for another 30 minutes.
Add in canned peas, cooking for 10 more minutes.
While peas are cooking, prepare dumplings by combining milk and baking mix.
Turn to Stove Top High. Bring the stew to a boil. Drop dumplings by the spoonful into the stew. Reduce to Stove Top Low to simmer. Cover and cook for 10 minutes. Remove lid and cook another 10 minutes.
****
Irish Inspired Coddle Stew*, By: Michelle Williams, February 28, 2017
Makes: 4 servings
Prep Time: 3 minutes
Cook Time: 53 minutes
This is Irish Inspired Coddle Stew. Sausage & Bacon loaded winter comfort food and my contribution for St. Patrick's Day foods in the Ninja Cooking System.
Ingredients:
6 ounces bacon, about 6 thick slices, cut into 1" chunks
1 pound pork sausages, about 4 sausages, cut into chunks
1 onion, diced
1 tablespoon whiskey, optional (a bit of white wine vinegar also works)
4 cups ham stock, or sub chicken stock
6 small russet potatoes, peeled and sliced ¼” thick
2 carrots, peeled and sliced
1 bay leaf
¼ teaspoon thyme
1 dash mace, or substitute nutmeg
sea salt and freshly ground black pepper, to taste
2 tablespoons parsley, minced
Directions:
Turn the Ninja to Stove Top High. Preheat for 3 minutes.
Add the bacon to the Ninja pot. Cook for 5 minutes until the bacon begins to brown up, stirring occasionally to break up the pieces. Add the sausage chunks and cook another 2 minutes. Add the diced onion, stirring into the rendered fat of the bacon and sausage. Cook for 5 minutes. Add the whiskey, if desired, and cook for a minute to burn off the alcohol.
Pour in the ham stock. Add the potatoes, carrots, bay leaf, thyme, and mace. Season with salt and pepper. Stir the pot and turn to the Oven setting of 250°F. Cook for 40 minutes. Place the lid.
Open the pot and remove the bay leaf. Stir in the parsley, smashing some of the potatoes against the side of the pot to thicken the stew. Serve and enjoy!
****
Italian Meat Sauce (extra thick for Deep Dish Pizza)*, By: Penny Watts, July 18, 2015
Ingredients:
1 lb. Italian sausage (take out of casing)
1 lb. ground beef
1 med onion (diced)
3 garlic cloves (minced)
1- 28 oz can crushed tomatoes
1- 14.5 ounce can diced tomatoes
1 tsp salt
1 tsp sugar
1 tsp Italian seasoning
½ tsp Oregano
Directions:
Set Ninja to Stove Top Medium or Stove Top High to brown ground beef and Italian sausage. Remove browned meat from pot and drain leaving enough fat to sauté onions. Still at Stove Top Medium sauté onions till translucent about 3 or 4 minutes, adding garlic at the end for 1 minute. Now add both cans of tomatoes to the onions and garlic in the pot. Turn the Ninja to Slow Cook High. Add back browned meat. Add salt, sugar, Italian seasoning and oregano. Cook on Slow Cook High for 4 hours stirring occasionally.
****
Italian Sausage Minestrone Soup*, By: Anne Wood Conrad, May 1, 2014
Ingredients:
1 lb. Italian sausage
1 onion, chopped
Oil for browning
1½ quarts beef broth
14 oz can petite diced tomatoes
3 cups frozen mixed vegetables
2½ tsp Italian seasoning or to taste
1 tsp each salt, pepper, and garlic powder
½ cup small pasta
Directions:
On Stove Top High brown onion and sausage in oil, drain. Add remaining ingredients except pasta. Simmer 30 minutes on Stove Top Low. Add pasta and cook until tender, stirring occasionally.
****
Italian Wedding Soup*, By: Joseph Girouard, May 31, 2015
For the Meatballs:
GROUP A
½ lb ground beef / ½ lb ground mild Italian sausage
(Or – 1 lb any meat you want, e.g., beef or turkey)
1 egg
1/3 cup Italian bread crumbs
1/3 cup fresh parmesan cheese
2 cloves minced garlic
¼ tsp coarse salt
¼ tsp coarse black pepper
½ tsp. Italian seasoning
1-2 Tbs. finely chopped parsley
For the Soup:
GROUP B
9 cups Chicken stock (or two 32 oz cartons + one 14.5oz can)
1 medium yellow onion, chopped
3-4 carrots, chopped
2 stalks of celery, chopped
2 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp coarse salt
¼ tsp coarse black pepper
Fresh parsley, coarsely chopped
GROUP C
1 cup tiny uncooked pastas (such as Orzo)
3-4 cups fresh baby Spinach, coarsely chopped
1. Combine all meatball ingredients (all from Group A) in bowl; mix until well blended.
2. Form into 50 to 60 mini-bite-size meatballs. TIP: For quicker formation of meatballs, roll meat into elongated sausage-like strips and cut up into small pieces with knife and quickly roll each piece into a small meatball.
3. Brown meatballs on Stove Top Medium setting for about five minutes, turning occasionally. Remove from Ninja.
4. Put Soup ingredients (all from Group B) into Ninja and stir. Return the meatballs to the Ninja. Cook on Slow Cook setting (High: 2-3 hours - OR – Low: 5 to 6 hours).
5. During last 10-15 minutes of cooking, add pasta.
6. During last 3 to 5 minutes of cooking, add spinach.
****
Italian Wedding Soup*, By: Anna Politano Ninehouser, November 16, 2014
Ingredients:
2 split chicken breasts, bone in
2- 48 oz cans of chicken broth
1 large onion, chopped
3 stalks of celery, sliced including leaves
1 lb ground beef
Salt
Pepper
Basil leaves
Oregano
Minced garlic
Garlic powder
Parmesan cheese
8 oz acini di Pepe
10 oz fresh baby spinach
Directions:
Dump one can of the chicken broth into the Ninja. Add chicken and cook on Stove Top Medium until chicken is cooked through. Remove chicken and let cool enough to handle. Take skin off, remove chicken from bones and cut into small chunks. Add salt, pepper, basil leaves, oregano, minced garlic and garlic powder to pot along with onions and celery. Let cook until the celery gets soft. Add chicken back into pot along with the other can of chicken broth. Mix ground beef with salt, pepper, garlic powder and Parmesan cheese. Form into tiny balls and add to pot. Cook meatballs until done. Add acini di Pepe. Cook until soft. Add spinach and stir until wilted. Sprinkle with Parmesan cheese. Enjoy!
Note: I alternated between Stove Top Medium and Low when it started boiling too much.
****
Italian Wedding Soup*, By: Paula Bodden, October 19, 2014
Ingredients:
1 large head of escarole, (you can substitute spinach)
1 Tbs. of olive oil
1 large clove garlic, minced
small meatballs (You can make your own or just buy frozen cocktail meatballs)
8 cups chicken broth
½ cup small pasta
1 cup chopped cooked chicken (Rotisserie chicken works well)
Parmesan cheese, grated
crusty Italian bread
Directions:
Wash and thoroughly clean a large head of escarole. Chop or tear into bite size pieces. Turn your Ninja to Stove Top High. Add about an inch of water. Bring to a boil then throw in the escarole. Cover with lid for 5-7minutes until wilted. (This takes the bitterness out of the escarole). Remove and drain escarole. Add the olive oil and minced garlic. Sauté for just a minute. Add small meatballs to brown in the garlic oil. If you use the frozen cocktail meatballs slightly defrosted). Once browned add the broth and the escarole back into the pot. Once the broth comes to a boil add the pasta. Cover and cook for 5-7 minutes. At that point add the chicken. Reduce to Stove Top Low and simmer for 20 minutes or so. Top with a little grated Parmesan cheese when serving. Good with crusty Italian bread.
The soup freezes well.
****
Jam Packed Gumbo*, By: Beverly Roberge, May 3, 2015
Ingredients:
1 cup chicken broth
1 lb. shrimp (I used fresh 26-30 count)
1- 14 oz. can diced tomatoes
¼ cup cornstarch
2 tsp. olive oil
1 lb. Polish sausage, chopped into small pieces
1 medium onion diced
1 red pepper diced
1 cup chopped celery
1 carrot, chopped
2 tsp. dried oregano
2 tsp. dried thyme
1/8 tsp. red pepper flakes
Salt & Pepper to taste
Directions:
Mix the cornstarch and sausage. Turn to your Ninja to Stove Top High and add the olive oil. Add the sausage to the pan and cook for about 10 minutes until the cornstarch disappears. Add chicken broth, tomatoes and stir. Add shrimp, onion, peppers, celery & carrots, herbs & spices. Stir. Turn to Slow Cook High for 4 hours or Slow Cook Low for 6. Serve over rice
**Added comment By: Aurelia Dougan McCollom – When adding shrimp, I have always added it the last 10-15 minutes before the dinner is done to prevent a rubbery over cooked shrimp. Use your judgment as to when to add.
****
Lasagna Soup*, By: Kelly Crenshaw, December 10, 2017
Ingredients:
1 lb. Italian sausage (can be beef or turkey)
1 jar Classico Tomato & Basil pasta sauce (any sauce will do)
1- 14 oz. can diced tomatoes (I used a garlic & basil seasoned one)
1 box bow tie noodles (because I did not have lasagna noodles)
2 Tbs. tomato paste
1 jar water (I used the pasta sauce jar)
1- 32 oz. box low sodium chicken or veggie broth
2-3 handfuls of kale (optional)
Heavy cream (optional)
Seasonings: Italian seasoning, salt, pepper, garlic powder, bay leaf, & red chili flakes
Toppings: ricotta cheese, Mozzarella cheese & Parmesan cheese
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Once cooked, add tomato paste, sauce, diced tomatoes, broth, water, noodles, &seasonings. Let simmer for 20-30 minutes.
Once the noodles are tender, remove bay leaf, add a little cream (I eyeballed this but didn’t add more than 2 or 3 Tbs.) & add kale. Turn the Ninja to AutoWarm/Buffet to keep warm. Kale will wilt nicely in the hot liquid and not get to mushy.
Sprinkle with fresh basil & parsley for garnish. I use garden fresh semi-dried herbs.
Place soup in a bowl in add whatever cheeses you like!
If you prefer a soupier consistency, then skip the cream or add more broth.
****
Lemongrass & Ginger Chicken Noodle Soup with Kale*, By: Kelly Crenshaw, October 1, 2016
Ingredients:
2 cups garlic infused chicken broth (this is new, found at Vons/Safeway)
4 cups water
1 stalk lemongrass
2 lemons for zest & juice
¼ lemon juice (concentrated)
2-3 cups kale
1 Tbs. grated ginger
2 chicken breast
1 cup chopped onion & celery (pre-chopped)
16 oz bag egg noodles
Salt & pepper - to taste
Directions:
Turn the Ninja to Stove Top High. Sear the chicken & sauté the onions & celery for about 15 minutes. Once chicken is brown & vegetables are tender add the chicken broth, water, lemon juice, zest from two lemons & grated ginger. (For the lemon grass, you have to pound it to release the flavor then add to the pot).
Turn the Ninja to Stove top Low/Medium and simmer for about 45 minutes. Remove chicken & shred. Return to the pot along with the kale & noodles. Cook for another 10 minutes & then it's done.
*I'm still tweaking this recipe because I think it's missing something, it's very lemony but I kinda like that. Any suggestions are greatly appreciated!*
****
Lentil Chili*, By: Cassie Lyons, October 5, 2015
Ingredients:
2 quarts stock
1 can petite diced tomatoes
1 can tomato paste
1 bag (1½ cups) lentils
2 stalks celery, diced
2 carrots shredded
½ box mushrooms, diced
2 small zucchini, diced
½ onion, diced
1 tablespoon garlic
4 tablespoons penzeys chili seasoning (or your favorite or 2 tablespoons chili powder, 1 tablespoon cumin, 1 tsp paprika)
Directions:
Dice the veggies and combine everything together. Turn your Ninja to Slow Cook Low for 6 hours. After time is up, remove the lid and continue cooking another 30 minutes. Top with cheese and sour cream.
****
Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
One of my favorite soup/stoups is lentil with Italian sausage. This is a recipe I adapted from Kalyn's Kitchen. I added the veggies and more herbs to it. This time I used about 8 cups of homemade stock from the freezer and it turned out perfect!
Ingredients:
1 lb. Italian sausage, remove from casing or slice
2 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
3 cloves garlic, minced
1 cup dried brown lentils
6-8 cups of homemade chicken stock (or 3-4 cans broth plus a little
water)
2 tsp. ground fennel (do not leave out)
2 tsp. dried thyme
2 tsp. rubbed sage (dried)
dash of crushed red pepper, if desired
salt and pepper
1- 12 oz. jar roasted red pepper
1 medium zucchini, diced
Directions:
Kale or spinach, as much as you like (I usually do a little kale and then spinach since I find kale to be a bit bitter if you use too much).
Heat olive oil in Ninja on Stove Top High, add Italian sausage and brown well, breaking sausage into pieces as it cooks. Remove sausage. In the same pan, adding more oil if needed, brown onions until softened and barely starting to brown, add garlic and sauté for a minute.
Switch to Slow Cook Low and add broth, sausage, lentils, and herbs.
Cook on Slow Cook Low for about 3 hours, lentils will be soft.
Drain liquid from red pepper jar, then chop peppers, zucchini and kale. Add veggies to soup and cook about 1 hour more, until some lentils are starting to
fall apart and all flavors are well blended. Season with salt and fresh ground black pepper and serve hot.
Alternately, I have thrown the veggies in the pot with everything
else and cooked on Slow Cook Low for 6-8 hours. This time I was home, so I
added the veggies in later. It’s good both ways.
****
Loaded Baked Potato Soup, By: Kyle Willet
Ingredients:
1 pound roughly chopped bacon
1 onion diced
1 carrot peeled and diced
¾ cup diced celery
4 large russet potatoes peeled n diced
4 medium red potatoes diced
¼ cup flour
2 cup chicken stock
4 cups heavy whipping cream
Salt & pepper to taste
Directions:
Cook bacon on Stove Top High. Remove bacon. Cook carrot, celery and onion on Stove Top High until onion is translucent. Add potatoes cook 5 minutes.
Whisk in flour on Stove Top Low heat until cooked and slightly thickened about 5 minutes. Then add stock and bacon. Season with salt & pepper.
Cook on Stove Top Medium for 30 minutes until potatoes are soft. Add whipping cream and simmer 5 more minutes.
Adjust thickness by adding water or stock. Try to get creamy consistency.
****
Loaded Vegetable & Chicken Soup (Slow Cook)*, By: Allana Alla Sverbil, March 27, 2015
It is soup season in my household! I am very picky about soup, especially chicken broth based ones, but this came out yummy!!
Ingredients:
32 oz Chicken Broth (we used low sodium but regular will work just as well)
14.5 oz can of diced tomatoes (do not drain)
1 cup water
3 chicken breasts - uncooked & cubed
1 large white onion - coarsely diced
1 stalk of celery - coarsely cut (can use less, but we love celery in our soup)
1.5 cups uncooked Ditalini pasta (a different smaller pasta can be used according to preference)
15 oz can diced potatoes (drained)
16 oz bag of frozen carrots, peas, string beans, and corn (it comes as a mix at our local supermarket but can do 4 oz of each)
3-4 handfuls fresh baby carrots (can be omitted but we love our baby carrots)
Garlic Powder
Ground Black Pepper
Chili Powder
Preparation:
1) Thaw frozen vegetables
2) Cube chicken breasts
3) Coarsely dice large white onion
4) Coarsely cut celery stalk
5) Drain potatoes of liquid
6) Open diced tomatoes, but do not drain the juice
Directions:
1) Set Ninja to Slow Cook High for 3.5 - 4 hours and put 32 oz of chicken broth, 1 cup water, uncooked chicken breast cubes, large diced white onion, cut celery, diced tomatoes with liquid, diced potatoes (without liquid), thawed frozen vegetables, 1.5 cups uncooked Ditalini pasta, and 3-4 handfuls of baby carrots into the Ninja.
2) Mix the mixture and sprinkle it with garlic powder and black ground pepper to taste.
3) After 3.5 - 4 hours pass, take out chicken cubes and shred them (be careful when handling - it will be hot!)
4) Once shredded, put chicken back into the Ninja and mix everything together and sprinkle the mixture with a dash of ground black pepper, chili powder, and garlic powder (to taste) then set Ninja to Slow Cook High for 1.5 - 2 hours.
Serving:
Mix the soup in the Ninja because a thin layer of liquid may form at the top.
We had ours with a few handfuls of triple cheddar cheese mixture. It really added a good flavor.
My fiancé also added hot sauce because he adds it to every single thing that he eats.
Notes:
1) Amount of chili powder is to taste, but can be omitted all together.
2) Amount of fresh baby carrots is to taste, but can be omitted all together since it comes frozen in the frozen vegetable mixture.
3) Amount of celery is to taste and a cup or two can be used instead.
****
Lobster Bisque*, By: LaSonn Young Robinson, January 21, 2015
"This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread."
Original recipe makes 6 cups Servings PREP-10 minutes COOK -30 minutes READY IN 40 minutes
Ingredients:
3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14½ ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat
Directions:
1. Melt the butter in your Ninja on Stove Top Low-Medium. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Increase heat to Stove Top High and bring to a boil, then reduce back to Stove Top Low and simmer for 10 minutes.
2. Pour the vegetable and broth mixture into the container of a blender, and add ¼ cup of the lobster meat. Cover, and process until smooth. Return to your Ninja, and stir in the half-and-half, white wine, and remaining lobster meat. Cook on Stove Top Low heat, stirring frequently until thickened, about 30 minutes.
****
Looks Damn Good! Garden Chicken Noodle Chili Bean Soup*, By: Dena Marie Tehel, September 24, 2014
So, I'm all about garbage meals and this concoction was a thumbs up. My son ate 3 bowls in one sitting. Also, I'm all about not keeping times. Will work on that!
Ingredients & Directions under each section:
4 cups of water
carrot ends and skin from 4 carrots
1 small onion, skin and all
¼ cup leftover fresh chopped garlic butter, optional
1 frozen whole chicken
Add water, carrots, and onion. I added ¼ cup leftover fresh chopped garlic butter. Put a frozen whole chicken on the rack. Turn your Ninja to Oven setting of 325° for an hour or so (until done). Remove chicken to cool and strain the broth.
1 small onion
sliced up 4 carrots
½ of a pretty large cabbage, chopped
celery, optional
While the chicken is cooking, chop up onion, carrots, and cabbage.
Keep the Ninja on the Oven setting of 325° and put a little olive oil in pan to cook carrots and onions until tender.
Then add:
the strained broth
16 oz can crushed tomatoes
1 quart of homemade vegetable stock
2 cups hot water
2-3 Tbs. Chili powder
Pepper
1- 15 oz can each pork and beans
1- 15 oz can red kidney beans
16 oz rotini noodles
Turn down the Ninja to 275/300° and covered. While the noodles are cooking take the meat of the chicken off of the bone. Once noodles are done, I add the cabbage and chicken. Add salt to taste. I had no celery or else I would have added that also.
****
Lori’s Red & White Chili, By: Lori Widdison Walker, September 19, 2014
Ingredients:
1 pound skinless, boneless chicken breasts
2 cups water
2 tsp chicken bouillon
1 yellow onion, chopped
3 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. olive oil
1 tsp poultry seasoning
½ tsp ground cumin
½ tsp black pepper
3 Tbs. butter
¼ cup flour
1 can chicken broth
1 can (14 oz) great northern beans, undrained
1 can (14 oz) cannellini beans, undrained
1 can (14 oz) kidney beans, drained
Directions:
Turn your Ninja to Stove Top High and sauté onion, jalapeno and garlic in oil until onion is softened. Remove from Ninja. Put 2 cups water, chicken bouillon and chicken in your Ninja on Stove Top High. Bring to a boil and simmer for 20 minutes, or until done. Reserve broth and shred chicken. Add the chicken and spices. Mix thoroughly.
In saucepan, or microwave make a roux using the butter and flour. Whisk into your Ninja. Add reserved broth and 1 can chicken broth. Stir sautéed vegetables into broth. Add the beans (and liquid for white beans). Bring to a boil; reduce heat to Stove Top Medium-Low and simmer for 15-20 minutes. Ladle into bowls with a sprinkle of pepper jack cheese and a dollop of sour cream.
****
* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
****
YOU WILL FIND:
Deb Hiestand's Hamburger Soup, By: Catherine Hiestand Keller, December 4, 2015
Debdoozie's Blue Ribbon Chili from Allrecipes, By: Linda LeClair, October 23, 2016
Dill Pickle Soup*, By: Kathleen Sanden, January 20, 2015
Dry Beans in the Ninja
Dump Soup*, By: Dena Marie Tehel, October 14, 2015
Easy Black & White Bean Chicken Chili for 2*, By: Andrea Jones Rhoads, December 3, 2014
Easy Cowboy Beans*, By: Stephanie Foley, February 14, 2017
Easy Potato Soup with Bacon*, By: Bob Flagle, November 11, 2015
Easy Ramen Dinner*, By: Tina Nordhavn-Allman
Easy Slow Cook Chicken Chili Soup*, By: Danika Polo, March 5, 2015
Escarole and Bean Soup*, By: Patti Schippani, July 13, 2014
Everything Chicken Soup*, By: Marie Mastracci, May 21, 2014
Famous Potato Bacon Soup, By: Beth Pund, August 29, 2014
Fiancée's Soupy Beef Sirloin Wonder*, By: Allana Alla Sverbil, February 22, 2015
Fish Stew *, By: Arlene Babiskin Gordon
Filipino Tamarind Soup*, By: Wendy Phillips Czech
French Onion Soup*, By: Krystle Venechanos Mastoras, November 24, 2015
French Onion Soup, By: Tammy Ullrich, October 8, 2015
French Onion Soup, Ninja Recipe Book, March 12, 2015
French Onion Soup, By: Gael O'Brien
French Onion Soup*, By: Leslie Tuttle
French Onion Soup & Caramelized Onions, By: Brian M Almashie
French Onion Soup & Caramelized Onions, Slow Cooker, By: Michelle Braverman Pisko, September 30, 2014
French Onion Vegetable Soup*, By: Tink Bell, November 18, 2014
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Friday Night Chili*, By: Allana Alla Sverbil, November 14, 2015
Frito Pie, By: Cathy Schultz, February 24, 2015
Frito Chili Pie, August 10, 2014
Frito Pie Chili*, By: Cathy Schultz, August 10, 2014
Frontera Chipotle Black Bean Chili*, By: Christa Waaler-Trinchera, June 15, 2014
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
General Tso's Stir Fry Sauce, By: Karen Nachreiner Dunbar
George's BBQ Chili*, By: George Johnson, July 31, 2016
Garden Garbage Minestrone*, By: Lynn Blackburn, August 21, 2015
German Style, Turkey Kielbasa Sausage, Potato, & Vegetable Soup*, By: Carol F Neuman, October 9, 2015
Granny Jones’ Throw it in the Jar Soup*, By: Jana Taylor, December 7, 2017
Green Beans & Potatoes over Rice*, By: Cindy Plaisance Maddux, August 24, 2015
Green Chile Stew*, By: Christa Waaler-Trinchera, December 30, 2014
Green Chile Stew, By: Cathy Schultz, October 26, 2014
Ground Beef Leek Cheese Soup*, By: Melanie Bradley, March 29, 2015
Gumbo*, By: Shawntel Womack, August 30, 2015
Gumbo, Slow Cook, By: Gael O’Brien
Ham Soup*, By: Jessica Kilpatrick, April 24, 2016
Ham & Bean Soup*, By: Shelly Hernandez, January 10, 2017
Ham & Bean Soup*, By: Becky Price, October 20, 2015
Ham & Bean Soup*, By: Renee Branson, April 15, 2015
Ham & Beans*, By: Kim N Jayda Ellis, June 30, 2015
Ham & Beans, By: Becky Hamik, August 3, 2014
Ham & Beans – 4 Ingredient Meal*, By: Penny Hand, December 15, 2015
Ham & Beans Dinner*, By: Penny Hand, April 9, 2015
Ham & Cabbage*, By: Becky Price, October 12, 2015
Ham & Potato Chowder*, By: Kristen Clark, January 10, 2016
Ham & Potato Chowder-Slow Cook, By: Beth Rowand Knight, May 3. 2014
Ham, Vegetable & Bean Soup*, By: Kathleen Valentine
Ham, Vegetable & White Bean Soup*, By: Carol F Neuman, October 28, 2015
Hamburger Soup*, By: Anne Wood Conrad, April 17, 2015
Hamburger Soup*, By: Tammy Ludwig Baughcum, June 16, 2014
Hamburger, Vegetable & Barley Soup*, By: Julie Taylor, October 28, 2016
Hamburger Vegetable Soup*, By: Susan Hunter Willard, January 19, 2015
Hamburger Vegetable Soup*, By: Myra Paris Wright Brown, November 15, 2014
Hamburger Vegetable Soup*, By: Gloria Jean Bradshaw
Harvest Vegetable Soup*, By: Kathleen Sanden, September 15, 2014
Healthy Chicken Pot Pie Soup*, By: Deborah Mills, August 12, 2014
Hearty Potato Soup, By: Kathleen Sanden, September 10, 2014
Hearty Seafood Stew,*, Ninja Cook Book - Cross Posted in Fish
Herbs de Provence Creamy Chicken & Rice Soup, Slow Cook*, By: Alice Blakeslee, September 4, 2014
Holy Trinity Gumbo*, By: Rita Ramos
Homemade Salsa*, By: Jennifer Allen, August 23, 2015
Hoppin’ John*, By: Brandi Tatarchuk, August 3, 2020
Hot & Sour Soup*, By: Stacy Towell, January 17, 2016
Hungarian Stew, By: Michelle Painter Williams, April 16, 2016
Irish Beef Stew
Irish Chicken Stew & Dumplings*, By: Carol F. Neuman, March 19, 2016
Irish Inspired Coddle Stew*, By: Michelle Williams, February 28, 2017
Italian Meat Sauce (extra thick for Deep Dish Pizza)*, By: Penny Watts, July 18, 2015
Italian Sausage Minestrone Soup*, By: Anne Wood Conrad, May 1, 2014
Italian Wedding Soup*, By: Joseph Girouard, May 31, 2015
Italian Wedding Soup*, By: Anna Politano Ninehouser, November 16, 2014
Italian Wedding Soup*, By: Paula Bodden, October 19, 2014
Jam Packed Gumbo*, By: Beverly Roberge, May 3, 2015
Lasagna Soup*, By: Kelly Crenshaw, December 10, 2017
Lemongrass & Ginger Chicken Noodle Soup with Kale*, By: Kelly Crenshaw, October 1, 2016
Lentil Chili*, By: Cassie Lyons, October 5, 2015
Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
Loaded Baked Potato Soup, By: Kyle Willet
Loaded Vegetable & Chicken Soup (Slow Cook)*, By: Allana Alla Sverbil, March 27, 2015
Lobster Bisque*, By: LaSonn Young Robinson, January 21, 2015
Looks Damn Good! Garden Chicken Noodle Chili Bean Soup*, By: Dena Marie Tehel, September 24, 2014
Lori’s Red & White Chili, By: Lori Widdison Walker, September 19, 2014
Deb Hiestand's Hamburger Soup, By: Catherine Hiestand Keller, December 4, 2015
I'm making my favorite soup tonight... my sister-in-law made this for me 30+ years ago and it's still my absolute favorite!! And I'm totally making it in the Ninja!
Ingredients:
1 pound ground beef chuck, browned and drained
¼ cup minced onion
2 cups shredded raw carrots
2 (10¾ ounce) cans condensed cream of celery soup, undiluted
3 cups tomato juice or V8
1 cup water
¼ teaspoon garlic powder
1 bay leaf
1 teaspoon sugar
1/8 teaspoon marjoram
¼ teaspoon salt and pepper
Shredded cheese - optional
Directions:
Turn your Ninja to Stove Top High. Add the beef to the pot. Brown; and drain excess grease. Combine remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to Slow Cook Low for 1 hour. Your unit will go to Auto warm when time is up. Remove bay leaf.
Top with shredded cheese if desired.
*Using Stove Top Low is also an option. Remember, the unit will turn off after 4 hours using this option.
****
Debdoozie's Blue Ribbon Chili from Allrecipes, By: Linda LeClair, October 23, 2016
Ingredients:
2 pounds ground beef
1 onion, chopped
1 teaspoon ground black pepper
½ teaspoon garlic salt (I use powder)
2½ cups tomato sauce
1 (8 ounce) jar salsa mild or medium (I use Pace Picante)
4 tablespoons chili seasoning mix (I added the entire package)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
Directions:
Turn the Ninja to Stove Top Medium/High. Combine the ground beef and the onion. Saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt or powder, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to Stove Top Low and simmer for at least an hour. You can also use Slow Cook Low for 2-3 hours or longer. Let the unit go to Auto Warm or you can switch to Buffet to hold.
****
Dill Pickle Soup*, By: Kathleen Sanden, January 20, 2015
Servings: Serves 6-8
Ingredients:
5½ cups chicken broth
1¾ pounds russet potatoes, peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
½ cup unsalted butter
1 cup all-purpose flour
1 cup sour cream
¼ cup water
2 cups dill pickle juice*
1½ teaspoons Old Bay seasoning
½ teaspoon table salt
½ teaspoon coarsely ground pepper
¼ teaspoon cayenne pepper
Ham cubed, sausage, if desired
Garnish (optional)
sliced dill pickles
fresh dill
black pepper
Directions:
In the Ninja pot, combine broth, potatoes, carrots and butter. Bring to a boil on Stove Top High and cook until the potatoes are tender about 20 minutes from when it starts a rolling boil. Add pickles and continue to simmer on Stove Top Low.
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Increase heat to Stove Top High and Cook 5 more minutes. Add meat if you choose and switch to Slow Cook High for 30 minutes to heat everything to the same temp.
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.
The taste is beautiful if you're a pickle lover but not so strong that it would turn someone off. I really liked it.
****
Dry Beans in the Ninja
Amanda Sergent Hillman I made great northern beans the other day in the ninja and I just threw them I'm with some water and salt and pepper and cooked on low for 6 hours (while I was at work)
..they were perfect
Beth Rowand Knight That's what I would do. Make them as if you as you do in the crock pot, but cook on slow cook in Ninja instead. Bet your house will be smelling good all day.
Connie Hamilton I have made pinto beans...soak overnight; put in the Ninja the next morning on slow cook low for 10 hours (that is what the bag said) with either bacon grease, or pork seasoning. I still found they were a little "thin" to our liking so about the last hour I turned to stove top high and let cook until the juice was the consistency we liked. They were the best.
****
Dump Soup*, By: Dena Marie Tehel, October 14, 2015
Ingredients:
2 carrots, diced
2 stalks of celery, diced
1 onion, chopped
1 bag of frozen broccoli
1 large bag of hash browns
1.5 lbs hamburger
1 bag frozen corn
1 bag frozen peas
1 bag cheddar cheese
1 Bay leaf
Salt and pepper to taste
4 cups mashed potatoes
32 oz box of chicken stock
3-4 Tbs. olive oil
Directions:
Turn your Ninja to Stove Top High to brown the meat. Drain excess grease. Remove from pot. Add the oil, carrots, onion and celery to the pot. Sauté until tender. Turn your Ninja to the Oven setting of 400°. Return meat back to the pot with the vegetables. Add the potatoes, chicken stock, hash browns, corn, peas, broccoli, mashed potatoes, bay leaf, salt and pepper. Put lid on and let things cook. Stir occasionally to mix things up. Taste for seasonings. When hot, add the cheddar cheese.
****
Easy Black & White Bean Chicken Chili for 2*, By: Andrea Jones Rhoads, December 3, 2014
Ingredients:
1 package Perdue Shortcuts or 2 cups cooked chicken
1- 15 oz can Northern Beans--drain & rinse
1- 15 oz can Black Beans--drain & rinse
1- 16 oz jar salsa
1-1½ cups chicken broth
2 tsp cumin
2 tsp minced garlic
Directions:
Dump it in Ninja and Slow Cook Low 3-4 hours or cook on Stove Top High until hot. Adjust ingredients for more servings. I use hot salsa, because we like it spicy. Top with sour cream, cheese, etc.
****
Easy Cabbage Soup*, By: Allana Alla Robinson, June 15, 2016
Ingredients:
48 oz low sodium chicken broth
2- 29 oz cans tomato sauce (can use 15 oz for a lesser tomato taste)
1 big head of cabbage - coarsely cut
1 green bell pepper - diced
1 bundle scallions - cut into bite size pieces (can use white diced onion instead)
3 chicken breasts - diced
Salt - to taste
Ground black pepper - to taste
Splash of olive oil
*olive oil for lightly coating chicken
Prep:
Dice chicken then season it in salt & ground black pepper - to taste - set to the side.
Dice green bell pepper - set to the side.
Cut scallions - set to side
Coarsely cut cabbage - set to the side.
Recipe:
1) Into the Ninja pot, add a splash of olive oil. Add in the seasoned chicken. For browning purposes, lightly coat chicken in olive oil then set the Ninja to Stove Top High - cook with the lid off and flip occasionally until there is no more pink. Turn off the Ninja, (to avoid any oil splattering on you).
2) Once the chicken is no longer pink, and juices run clear, add the cabbage, bell pepper, scallions, tomato sauce, and chicken broth. Mix together until all vegetables are covered in the mixture. Add salt & ground black pepper (to taste). Add the lid. Turn the Ninja to Stove Top High and cook for 40 minutes.
****
Easy Cowboy Beans*, By: Stephanie Foley, February 14, 2017
Ingredients:
½ lb bacon, cooked crisply and crumbled (we used precooked bacon crumbles)
½ lb ground beef
½ lb ground pork breakfast sausage
½ cup onion chopped
16 oz can pork and beans
16 oz can pinto or chili beans
16 oz can butter beans, drained
16 oz can kidney beans, drained
¼ cup catsup
¼ cup barbeque sauce
¼ cup brown sugar packed
¼ cup molasses
2 Tablespoon mustard
1 Tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon Montreal steak seasoning; or pepper
Directions:
Turn the Ninja to Stove Top High. Cook your bacon until crisp, drain and crumble. Brown the beef and sausage. Add the onion with the meat mixture. Cook until the onions are tender, drain. Return the bacon to the Ninja pot with the meat mixture.
Pour the undrained pork and beans, undrained pinto or chili beans and the rest of your ingredients to the Ninja pot. Stir gently. Cover. Cook on Slow Cook High for an hour. After an hour, reduce heat to Slow Cook Low and cook, covered, for an additional 2-4 hours.
Taste and adjust any seasonings to match your preferences.
*I omitted the canned butter beans. I like my butter beans fresh cooked with seasonings and served with corn bread. I also omitted the Montreal steak seasoning and garlic salt. I added 1 fresh minced clove of garlic. I also added ¼ cup each of chopped red and green bell pepper. I increased the onion by using a whole medium onion. Adjust the seasonings, and amounts etc. to your personal taste.
****
Easy Potato Soup with Bacon*, By: Bob Flagle, November 11, 2015
Ingredients:
½ lb bacon, cut up
1 medium onion, diced
1- 32 oz bag tater tots
4- 14 oz cans chicken broth
1 package white country gravy mix
3 tablespoons parsley flakes
salt and pepper - to taste
Directions:
On Stove Top High, brown the bacon slightly for a couple minutes. Add onion and saute until onion is translucent; 5 to 10 minutes. In a medium bowl, mix gravy mix with 2 cans of chicken broth. Stir until mix is well dissolved. Turn the Ninja to Slow Cook High setting. Add the tater tots, chicken broth with gravy mix, remaining chicken broth, parsley, salt, and pepper. Stir to mix. Cook for 2-3 hours or turn to Slow Cook Low for 5 hours. Stir occasionally to keep from scorching. The tater tots will break up as soup cooks.
****
Easy Ramen Dinner*, By: Tina Nordhavn-Allman
This is my 7 year old niece's favorite dinner! It's easy and cheap!!
Ingredients:
1 lb ground beef or ground turkey
3 packages beef or chicken ramen noodles (I use the chicken when using ground turkey)
5 cups water
1 bag frozen mixed veggies
Directions:
Turn Ninja on Stove Top High
Brown meat, drain
Add ramen, ramen seasoning packet and water and stir
Stir in bag of veggies
Put lid on and cook for about 5-10 minutes or until noodles are tender
So easy!!!!
****
Easy Slow Cook Chicken Chili Soup*, By: Danika Polo, March 5, 2015
Ingredients:
chicken breast, or pieces of your choice
onion
banana peppers
green chilis
garlic
4 Tbs. butter
1 can garbanzo beans
1 can pinto beans
1 can Ro-Tel
1 can cream of chicken soup
1- 32 oz box chicken broth
2 oz white Velveeta
salt
pepper
cilantro
chili powder
paprika
*avocado, sour cream, hot sauce (optional garnish)
Directions:
Brown chicken in your Ninja using Stove Top High or use pre-cooked chicken. Sautee onions, peppers, chilis and minced garlic in 4 Tbs. butter on Stove Top Medium. Add cooked chicken (I used 1 grilled breast and rotisserie chicken leftovers), add canned ingredients & broth, white Velveeta, season to taste, cook on Slow Cook Low for 4 hours or more.
Serve with avocado slices & fresh cilantro.
****
Escarole & Bean Soup*, By: Patti Schippani, July 13, 2014
My aunt gave me this recipe which is now my favorite. The Ninja makes it easier.
On Stove Top High Setting add:
1 Tbs. olive oil
1 medium onion chopped
3 medium carrots sliced into ½ inch rounds
Cook until onion softens then add:
2 cloves garlic minced
Cook until fragrant about 1 minute
Change to Slow Cook Low Setting
Add:
2-3 cans (14 oz) chicken or vegetable broth
Top with
1 head escarole chopped
1 or 2 cans white beans
¼ tsp. red pepper flakes (optional)
Salt to taste
Cook approximately 3 hours on Slow Cook High, or 5-6 hours Slow Cook Low depending on how soft you want the escarole.
Stir after an hour.
Add parmesan cheese on top after cooked.
****
Everything Chicken Soup*, By: Marie Mastracci, May 21, 2014
Today I threw in all of carcass (I usually strip and add meat later), and added pearl onions because I wanted to use them up, Italian seasoning as well as the usual bay leaf, salt, pepper. No potato - going to add Freekeh when I prepare stew from this - leftover squash and broccoli.
(Freekeh or farik is a cereal food made from green wheat that goes through a roasting process in its production.)
****
Famous Potato Bacon Soup, By: Beth Pund, August 29, 2014
Ingredients:
8 cups coarsely chopped peeled potatoes
1 small onion, chopped (1/3 cup)
½ pound bacon, crisped, drained, and crumbled
1 (8 oz) package cream cheese, softened
3 cans (14½ oz) each reduced-sodium chicken broth
1 (10¾ oz) can condensed cream of chicken soup
¼ tsp. pepper
Directions:
Add the bacon to your Ninja and turn to Stove Top High to fry. Drain. Remove bacon and cool. When cool, crumble. Add back to the Ninja with the onion and potatoes.
In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to your Ninja.
Turn your Ninja to Slow Cook Low for 6-7 hours or on Slow Cook High for 3-4 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.
You can also use Stove Top High, then reduce to Stove Top Low and simmer.
****
Fiancée's Soupy Beef Sirloin Wonder*, By: Allana Alla Sverbil, February 22, 2015
Fiancée’s first real ninja recipe (not a bust!!!!)
Ingredients:
Thin sliced beef sirloin steak (enough to cover base of ninja so about 5-6 pieces)
Olive oil
1 can of Healthy Choice Country Vegetable soup (can use beef broth instead)
Garlic Powder
Ground Black Pepper
1 small onion (chopped)
2 large green onions (roughly diced)
Soy Sauce (splashes to taste)
4-5 medium sized potatoes (skinned and cubed)
Baby carrots (to taste)
2 green bell peppers, diced
3 Cheese Blend, optional at serving
Prep:
1) Cover beef in a mixture of olive oil, ground black pepper, and garlic powder (to taste).
2) Roughly dice 2 green bell peppers
3) Dice onion
4) Skin and then cut potatoes into cube sized pieces
5) Put layer olive oil on base of Ninja for nonstick purposes (I always do this because I have had a sticky mess happen in the Ninja when I didn't do so)
Directions:
1) Put beef sirloin steak pieces (until there is enough to cover base of ninja) into Ninja and cook on Stove Top High until brown on both sides.
2) Once the beef is browned on both sides, add in Healthy Choice Country Vegetable soup, baby carrots (to taste), diced green peppers, diced onion, diced potatoes, and splash in soy sauce to taste. Mix everything together then switch the mode of the Ninja to Slow Cook High for 4½ hours. When there was 1½ hours to go (at the 3 hour mark, we switched it to Slow Cook Low for the remainder of the cooking period).
Once ready, add more black pepper or garlic powder if it is too bland for your liking (we thought it was fine).
We topped it off with a 3 Cheese Blend when we served it.
****
Filipino Tamarind Soup*, By: Wendy Phillips Czech
Ingredients:
6 filet (I used flounder) or 1# white/flaky fish
1 can coconut milk
½ can water - to rinse out coconut milk
1 package tamarind soup base (I used Gold Medal brand from local Filipino market
2 bell peppers, diced
3 carrots, sliced thin
½-1 head green cabbage, shredded or chunked
1 lb cocktail shrimp
Directions:
Place Ninja on Slow Cook Low and add the filets, coconut milk, soup mix and water. Leave alone for 6 hrs.
After 6 hours, add the carrots and peppers, stirring the soup to break up the filets. It should be evenly disbursed and no big chunks.
Cook for 2 hours. The unit will switch to warm and say On. This is when you add the cabbage and cocktail shrimp. Leave "On" for additional 15 minutes to cook the cabbage, but not leave it mushy.
****
Fish Stew *, By: Arlene Babiskin Gordon
Ingredients:
1½ bags of Trader Joe’s frozen mixed peppers
1½ small containers of grape tomatoes
1 package of Simply Potatoes brand cubed potatoes & onions
A little Italian seasonings, garlic powder, a little cinnamon & a little brown sugar
V-8 juice
1 lb piece of Alaska cod filet
Vermouth
I made a fish stew about a week ago. I don’t measure seasonings & go by taste if it’s a recipe I’m creating.
Directions:
I used the Stove Top Medium setting & no cover. I sautéed everything in a little EVOO. As it was thickening I added some V-8 juice. I then layered a 1 lb piece of Alaska cod filet which shrunk as it cooked. I added a little Vermouth towards the end & broke up the fish & stirred everything until ready. I did adjust the temperature setting to Stove Top Low a couple of times as I was cooking then back up to Stove Top Medium. It was yummy if I have to say so myself, actually my husband said it too. I sprinkled a little grated cheese on mine. Easy clean up. The dark area on the plated stew is my shadow. OOOPS.
****
French Onion Soup*, By: Krystle Venechanos Mastoras, November 24, 2015
[adapted from Tyler Florence]
makes a giant pot, about 8-10 servings
Ingredients:
4 medium sweet onions, thinly sliced
3 garlic cloves, minced
4 tablespoons of butter
2 tablespoons balsamic vinegar (I used my favorite Fustinis!)
2 tablespoons brown sugar
3 tablespoons flour
8 ounces of beer
64 ounces of low-sodium beef stock
2 tablespoons fresh thyme
½ teaspoon black pepper
½ teaspoon salt
French bread
gruyere cheese, sliced
Directions:
Turn your Ninja to Slow Cook High. Add onions, garlic, brown sugar, butter, salt and balsamic vinegar. Mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramelized and brown on the edges. (*Optional cooking of onions). Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper. Turn to Slow Cook Low. Cover and cook for 6-8 hours.
* Turn to Stove Top High. Add onions, garlic, brown sugar, butter, salt and balsamic vinegar. Mix until combined. Stir occasionally, until onions are a bit caramelized and brown on the edges.*
Before serving, cut French bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!
Note: I used a very low-sodium beef stock, so depending on the stock you use, add additional salt for flavor if desired.
****
French Onion Soup, By: Tammy Ullrich, October 8, 2015
We are having French onion soup tonight using the onions and broth from last night's French onion beef pot roast. I doctored it up a little.
Ingredients:
Leftover onions and broth from roast
1 envelope Lipton Onion Soup mix
1 can Campbell's French onion soup
A couple splashes of Worcestershire sauce
Directions:
Turn your Ninja to Stove Top Medium. Add ingredients and heat thoroughly.
I will be serving this with the 5 cheese Texas toast.
Oh My!!! This house smells so good!!!!
**Recipe: Pot Roast - French Onion*, By: Renee Branson, September 21, 2015
My husband made French Onion beef pot roast tonight. Amazing.
Ingredients:
4-5 lb pot roast
2 Tbs. oil
Seasonings of choice
2 large sweet onions, sliced
32 oz beef broth
vegetables – optional
Directions:
Turn your Ninja to Stove Top High to begin heating while preparing your ingredients. Season your roast. Sear on all sides. Add the onions and beef broth. Turn to Slow Cook Low for 6-7 hours. Half way through cooking, if desired add vegetables of choice and continue cooking the remaining time.
** If desired, save broth and onions to be used as a soup starter for a French Onion Soup.
Pot Roast - French Onion*, (Recipe By: Renee Branson, September 21, 2015) Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015**Added comment with photos - Pot Roast - French Onion*, By: Tammy Ullrich, October 9, 2015
Slice 3 big sweet onions instead of 2. No other vegetables were added. We're going to make French onion soup with the broth and onions.
****
French Onion Soup, Ninja Recipe Book, March 12, 2015
Ingredients:
¼ cup butter
2 large onions, thinly sliced
6 sprigs fresh thyme
1½ tablespoons chopped fresh rosemary leaves
Salt and ground black pepper
¾ cup brandy
¼ cup all-purpose flour
1 container (32 ounces) beef stock
12 oven-baked garlic Italian toasts
½ pound shredded Gruyere cheese
Directions:
1. Place butter into pot. Set to Stove Top High. Heat uncovered until butter is melted. Add onions, thyme, rosemary, salt, and black pepper. Cook uncovered 15 minutes or until onions are very tender, stirring constantly. Stir in brandy and flour. Cook uncovered 1 minute or until mixture is thickened, stirring constantly.
2. Pour stock into pot. Season with salt and black pepper. Set to Slow Cook High for 1-2 hours. Cover and cook.
3. Place 3 toasts in each of the four bowls. Sprinkle with cheese. Spoon soup over cheese-topped toasts.
****
French Onion Soup, By: Gael O'Brien
Ingredients:
2 large yellow onions, peeled and thinly sliced
½ teaspoon garlic powder
2 packets Stevia or 1 tablespoon sugar substitute of choice
8 cups (2- 32-ounce containers) beef broth
4 tablespoons grated Parmesan cheese
8 thin slices Swiss cheese
½ teaspoon dried thyme
2 tablespoons balsamic vinegar or Worcestershire Sauce
Pinch salt and pepper, (to taste)
Directions:
Spray your Ninja with nonstick cooking spray. Add your sliced onions and 1 cup beef broth and garlic powder. Sauté onions on Stove top High until the broth is completely evaporated, and onions begin to caramelize. Add the onions and the remaining ingredients, including Parmesan cheese. Cook on slow cook High for 3-4 hours, or on Slow Cook Low for 6-8 hours.
When ready to serve, ladle soup into an oven safe bowl, and add a piece of Swiss cheese on top. Place in oven preheated to low broil to melt the cheese. Leave in the oven for 1-3 minutes, or until cheese is lightly golden brown.
****
French Onion Soup*, By: Leslie Tuttle
Ingredients;
2-3 pounds onions
¼ cup butter or coconut oil
2 Tbs. Brown sugar
Pepper to taste
3 Tbs. flour
8 cups beef stock
1 cup red wine
Worcestershire sauce or steak sauce
Swiss or mozzarella chess
Croutons
Directions:
Preheat Ninja on oven setting.
Cut onions into slices of half circles. Put butter in Ninja and throw in the onions. Add brown sugar and pepper and stir. Cover and cook on Oven setting of 350° for 35-40 minutes, stirring occasionally, until onions are brown in color.
Stir in flour until it's absorbed and you no longer see white.
Add beef stock, wine and 15-20 splashes of Worcestershire sauce or ¼ cup of steak sauce. Turn up heat to bring to a bowl then reduce heat so the soup simmers for another 30-40 minutes. You might want to change it to Stove Top Medium to simmer it.
Serve with croutons and cheese or bake in individual oven friendly bowls in the oven with croutons in the soup and cheese on top to get the restaurant feel.
Enjoy!!
****
French Onion Soup & Caramelized Onions, By: Brian M Almashie
2 cups Dry White Wine
2 cups Beef or Chicken Stock
½ cup Water
½ cup Olive Oil
½ Stick Unsalted Butter
2 Garlic Cloves Crushed
2 Bay Leaves
Fresh Thyme and Chives
Salt and Pepper (to Taste)
5 Large Sweet Yellow Onions (Cut in Slices)
2 Large Shallots (Cut in Slices)
Few Dashes Tabasco (Optional)
Mix all ingredients except onions in Ninja and heat until bubbling on Stove Top High. Add onions and switch to slow cook for 8 hours. After 8 hours switch to steam bake 300° until most of the liquid is gone. Be sure to check and stir every 10 minutes so they don't burn. They will be done when most of the liquid is gone. OK to strain and season if needed.
You will be surprised how much they boil down and the concentrated flavor is amazing. It will keep in the fridge for a week.
French Onion Soup
Ingredients:
64 oz Beef broth
2 cups red wine
2 bay leaves, remove before serving
Caramelized onions
2 garlic cloves, minced or crushed
Directions:
Simmer for a while on Stove Top Low. For serving add a grilled or toasted baguette and top it with cheese. Place under the broiler to get the cheese brown and bubbly.
****
French Onion Soup & Caramelized Onions, Slow Cooker, By: Michelle Braverman Pisko, September 30, 2014
The slow-cooker is the ideal way to make big batches of luscious, brown, meltingly tender Caramelized Onions for whatever purposes you like them. Included is my recipe for perfect French Onion Soup using the caramelized onions as a base.
Ingredients
For the Caramelized Onions
12 small to medium sized yellow onions
3 medium sized red onions
6 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon dried thyme
For the French Onion Soup:
1½ cups beef broth
1½ cups chicken broth
kosher salt and black pepper to taste
6-8 slices (1-1½ -inches thick each) French bread
olive oil for drizzling
6-8 thin slices Swiss cheese (or ¼ pound grated Swiss cheese, or more to taste)
Instructions
Caramelized Onions:
Halve, peel, and thinly slice all of the onions. Drizzle 2 tablespoons of the olive oil over the bottom of the Ninja pot Add about half of the onions, sprinkle about half of the salt over the onions, drizzle another 2 tablespoons of the olive oil, and repeat with the remaining onions, salt, and olive oil. Sprinkle the thyme over everything and then use tongs to toss the contents so the onions are evenly coated with oil. Place the lid on the Ninja, turn the heat to Slow Cook High, and let it cook for 6 hours, stirring and flipping the contents from bottom to top after 1 hour and again after 3 hours. After those stirs, you should not need to keep agitating the contents of the Ninja unless your cooker runs hot. If you know it runs hot, it wouldn't hurt to move the onions around every couple of hours to prevent scorching. When the onions are deep golden brown to medium brown, turn your Ninja off and portion out the onions into freezer safe containers. I tend to do one batch big enough for French Onion Soup, and two smaller containers for pizzas, flatbreads, sandwiches, and whatnot.
****
French Onion Vegetable Soup*, By: Tink Bell, November 18, 2014
French onion vegetable soup... (FRENCH SOUP)
Ingredients:
3 cans whole potatoes
2 cans Progresso French onion soup
2 cups baby spinach
2 cups baby carrot
2 cups of French Beans, or frozen green beans
1 cup sweet peppers
2 tablespoons of garlic salt
Directions:
Add all of the ingredients. Turn your Ninja to Stove Top High for 30 minutes, or until carrots are soft. When done Buffet mode will keep it nice and hot for the hubby when he comes from a hard day at work.
Enjoy! I know I am
****
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1 Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1 Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
****
Friday Night Chili*, By: Allana Alla Sverbil, November 14, 2015
Ingredients:
15.25 oz corn - no liquid
16.8 oz chili beans - with liquid
28 oz mild diced tomatoes with green chilies
15.5 oz black beans - with liquid
28 oz crushed tomatoes
1 white onion - diced
1 green bell pepper - diced
1 red bell pepper - diced
1 orange bell pepper - diced
5 jalepenos - deseeded & diced
Chili powder, paprika, garlic powder & ground black pepper - to taste
Directions:
Add all ingredients as stated to your Ninja. Stir. Turn to Slow Cook High for 3 hours.
****
Frito Pie, By: Cathy Schultz, February 24, 2015
Ingredients:
1 can Mexican style chili beans
1 can Ro-Tel style tomatoes with green chili
2 small onions, chopped
½ lb hamburger, browned
1 tablespoon minced garlic
corn chips
shredded cheddar cheese
lettuce
tomatoes
sour cream
Directions:
Brown hamburger & onions on Stove Top Medium, add tomatoes, beans and remainder of ingredients. Turn to Slow Cook High. Cook 2 hours. Serve over corn chips, with shredded cheddar cheese, lettuce, tomatoes & sour cream
****
Frito Chili Pie
Ingredients:
2 tablespoons vegetable oil
2 yellow onions, finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt, divided
6 garlic cloves, minced
2 pounds ground beef (85-90% lean)
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
For the Frito Pie:
1 (10¼ ounce) bag Fritos corn chips
16 ounces sharp cheddar cheese, shredded
2 green onions, thinly sliced, (optional)
Sour cream, (optional)
Black olives, sliced (optional)
Directions:
Turn your Ninja to Stove Top High and partially brown the ground beef, add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt, and continue browning beef and softening vegetables. Stir in the garlic and cook for another 30 seconds. Drain grease if necessary.
Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Turn your Ninja to Stove Top Low. Cover and cook for 45 minutes. Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste.
Top with Fritos, pressing them lightly into the chili. Sprinkle cheddar cheese over the top. Turn your Ninja to Oven setting of 350° and bake until the
cheese is melted and the chili is bubbling. Let cook about 20 minutes and check. (It may take less or more time). When done turn to Buffet setting to hold. Add sliced green onions, sour cream, and black olives as toppings, if you prefer. Serve.
**Added comment by: Aurelia Dougan McCollom – You can use your “basic chili recipe” and Slow Cook on Low or High. Then, at the end… Top with Fritos and cheese and switch to Oven setting as stated above.
****
Frito Pie Chili*, By: Cathy Schultz, August 10, 2014
Ingredients:
2 lbs 93% lean hamburger
2 medium onions chopped
1 tablespoon minced garlic
2 tablespoons of red chili powder
6 cups of water
2 cups of Anasazi beans (which are a calico red & white bean that is distributed through a company in Colorado)
5 cranks of my sea salt grinder
Fritos or tortilla chips
lettuce, avocado, tomato, & sour cream, (optional)
shredded cheese
Directions:
Turn your Ninja to Stove Top Medium and brown hamburger, onions, garlic & chili powder. Drain grease if necessary. Add water & beans. Turn to Slow Cook High for 4 hours, or until beans are done. Add sea salt. Garnish with Fritos or tortilla chips, lettuce, avocado, tomato, & sour cream. Top with cheese.
****
Frontera Chipotle Black Bean Chili*, By: Christa Waaler-Trinchera, June 15, 2014
(This one is a WINNER)
Ingredients:
4 strips of bacon (diced) I use black forest bacon but any will do
1 lb ground turkey
1 small red onion diced
2 cloves of garlic, minced
2 large cans black beans (25 oz)
3 Frontera Chipotle Chili Packet
Directions:
Sauté bacon until halfway cooked on Stove Top High. Add in onions and garlic and sauté. Add ground turkey and cook completely. Add in black beans and chili packets turn to Stove Top Low and simmer 1 hour (can also be done on Slow Cook Low method at this point). I added in a couple of tablespoons of cornstarch to thicken and if I have a bottle of red wine I put a little in both of us (me & the Ninja) for excellent flavor.
EVERYONE GOES CRAZY OVER THIS CHILI!!!!! If your grocer doesn't stock the Frontera Chipotle Chili you can order from Amazon
****
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
I made the fruit sauce I talked about making last week. I cut the original recipe in half so everything would fit in the Ninja. I worked well and the house smelled terrific.
*I use this it with meat. I put it in and on meatloaf and often use it with pork chips.
Ingredients:
12 tomatoes – 1- 3qt basket
3 peaches
3 pears
3 apples
3 onions
½ green pepper
½ red pepper
1½ cups cider vinegar
2 Tbs. salt
¼ cup pickling spice tied in a bag
1½ cups sugar
Directions:
Peel and core tomatoes, peaches, pears, apples and onions and cut into large cubes (about 1"). Cut peppers into cubes. Place all in the Ninja pot. Add vinegar, salt, pickling spice and sugar and mix. Bring to a boil on Stove Top High - then reduce heat to Slow Cook Low and simmer for 3 hours.
Bottle - makes 8 -10 large size mason jars (500 ml).
****
Garden Garbage Minestrone*, By: Lynn Blackburn, August 21, 2015
Use whatever you have in garden. I use squash, onions, peppers - dash crushed red pepper, fresh oregano and basil to taste, salt and pepper. Turn your Ninja to Stove top High and cook just until browned. Add cannellini beans, vegetable or chicken stock, fresh or canned tomatoes. (I love Hunt's fire-roasted tomatoes if I have to use canned.) Turn to Slow Cook Low for several hours. Add kale or spinach and ditalini noodles ½ hour before serving. Serve with parmesan cheese.
**No amounts given – use amounts needed for your family and what you would use for a soup.
****
General Tso's Stir Fry Sauce, By: Karen Nachreiner Dunbar
Ingredients:
½ cup cornstarch
¼ cup water
1½ teaspoons garlic, minced
1½ teaspoons fresh ginger root, minced
¾ cup white sugar
¼ cup soy sauce
¼ cup white wine vinegar
½ cup hot chicken broth
red pepper, to taste (optional)
Directions:
In a large bowl combine cornstarch and water.
Mix together. Add remaining ingredients and stir all together until sugar dissolves.
Refrigerate until needed.
****
George's BBQ Chili*, By: George Johnson, July 31, 2016
Ingredients:
2 lbs ground beef
1 large sweet onion
1 each red, yellow, and orange sweet pepper
1 small package real bacon pieces
1- 15 oz can each: (drained)
Butter beans
White kidney beans
Kidney beans
Dark red kidney beans
Black beans
1- 8 oz regular size bottle of sweet baby rays
½ cup of molasses
1- 15 oz. can stewed tomatoes
2 packages chili seasoning
1- 28 oz. can tomato sauce
cherry tomatoes cut in half, sour cream, cheddar cheese, Fritos and chives - garnish
Directions:
Turn the Ninja to Stove Top Low*. Brown the ground beef and saute the vegetables until soft. Add the bacon. Add the drained beans and remaining ingredients. Stir to incorporate. Turn to Slow Cook Low for 4 hours. The longer you slow cook chili the better the flavor, so cook longer if you wish. Serve topped with cherry tomatoes cut in half, sour cream, cheddar cheese, Fritos and chives.
*Added comment by: Aurelia Dougan McCollom – most members use Stove Top High to brown. Use the temperature you feel most comfortable in using.
****
German Style, Turkey Kielbasa Sausage, Potato, & Vegetable Soup*, By: Carol F Neuman, October 9, 2015
Ingredients:
1 Tbs. olive oil
1 large onion, chopped
1 medium green pepper, chopped
5-6 potatoes, peeled and cut into chunks
5-6 carrots, cut
½ package of frozen vegetables
Penzeys Bavarian, and Bouquet Garni, seasonings to taste
Other spices in my spice box; garlic bits, onion & garlic seasoning and little Italian herb
1 can of reduced sodium chicken broth
4 cups of water
2 cans of water using the chicken broth can
Directions:
Turn your Ninja to Stove Top High. Add the olive oil and heat. Add the sausage, potatoes, pepper, onion, vegetables and carrots. Add the seasonings and stir. Add the broth and water, stir. Turn your Ninja to Slow Cook Low for 8 hours. I am making corn bread muffins later on to go with my homemade soup. Enjoy!
****
Granny Jones’ Throw it in the Jar Soup*, By: Jana Taylor, December 7, 2017
So this is what my Granny did (the one that grew up and raised kids in the depression). Get a gallon jar. Every day after dinner and supper (even breakfast if there is meat), take the leftover meat and vegetables (including those people didn’t eat), and throw it in the jar. NO FISH though. On Sunday, empty the jar into a big soup pot. Add anything you thing it needs (ie: onions, potatoes, tomatoes etc.). Heat it up, make cornbread and serve.
Best soup ever.
Now, if you don’t like the leftover feeling:
Ingredients:
1 lb. hamburger - keep the grease for flavoring
32 oz can whole tomatoes
16 oz can tomato sauce
16 oz can corn
16 oz can green beans
16 oz can okra
16 oz can navy beans
16 oz can new potatoes
16 oz can mushrooms
1 whole onion – cut up fine
4 stalks celery – cut up
¼ cup garlic – minced
3 beef bouillon cubes
onion powder, garlic salt, salt, pepper - to taste
Directions:
Turn the Ninja to Stove Top High. Brown the meat with the onions, and garlic, keeping the grease for flavoring.
Add the remaining ingredients with juices and seasonings.
You can then bring to a boil still using Stove Top High, or turn to Slow Cook High for 5-6 hours, or if you choose switch to Slow Cook Low for 8 hours. If using the Stove Top setting, once it comes to a boil reduce to Slow Cook Low for 3 hours. The Ninja will automatically switch to AutoWarm/Buffet setting to hold until you are ready to eat.
Note: If it looks light on any vegetable, then by all means add it. It freezes well. As with many soups and sauces, it will taste better the next day after all the flavors meld.
****
Green Beans & Potatoes over Rice*, By: Cindy Plaisance Maddux, August 24, 2015
Ingredients:
5- 14.5 oz cans French Cut green beans (with liquid)
1 medium yellow onion, diced
1 large link of Andouille sausage, cut into rounds (I use Savoie brand), or your favorite sausage
About a ½ lb chunk of garlic bologna, cubed
About 5 medium red potatoes, halved (or 6-7 small)
3-4 Tablespoons oil (I used bacon grease rendered from 2 lbs of bacon I cooked in the Ninja a couple of days ago)
Ground Pepper (optional, especially if you use Andoullie sausage)
Salt to taste
Directions:
Turn your Ninja to Stove Top High while prepping to heat itup a few minutes.
Add oil/bacon grease to hot cooking pot. Add onions and sauté for a couple of minutes. Add the meats to the onions and cook until the onions are translucent and the meats start to brown slightly.
Add the green beans along with the liquid.
Note: The Andouille sausage is spicy and both meats will add a bit of salt. I usually don’t add any salt or pepper until just before I put the potatoes in and taste it first.
Place the lid and cook on Stove Top High for about 1½ hours so the liquid cooks down and thickens a bit and isn’t clear any longer. Stir occasionally.
After 1½ hours, you can taste and add the salt and pepper as desired.
Add the potatoes and continue to cook on Stove Top High for about 20 minutes and fork test for doneness. Cook until your desired tenderness of the potatoes. I usually find that they are done to my liking after 20 minutes, I just don’t like mushy potatoes. (Remember if you are not serving right away the potatoes will continue cooking in the residual heat).
Serve over white or brown rice with salad and fresh homemade garlic bread.
**Added comment – you can use any sausage or try ham in place of the Andouille.
****
Green Chile Stew*, By: Christa Waaler-Trinchera, December 30, 2014
Ingredients:
1 seasoned pork loin (diced)
1 Medium Onion (chopped)
1 can diced green Chiles
Small white potatoes, cut in ½
Mushrooms
Chile stew (Cromwell & Company Two Step Mix), or - green salsa Verde, or green enchilada sauce
Directions:
Sauté the pork in olive oil on Stove Top High until browned on all sides. Add onion and sauté. Add small potatoes, mushrooms, green Chiles and pour green Chile stew (Cromwell & Company Two Step Mix), green salsa Verde or green enchilada sauce. Cook on Slow Cook Low setting for 4 hours. When time is up, turn to Slow Cook High for 1 more hour to thicken. Test potatoes to determine if tender. Serve with fresh flour tortillas and crumbled jack cheese on top.
****
Green Chile Stew, By: Cathy Schultz, October 26, 2014
Ingredients:
1 pork chop diced, floured & sautéed
1 onion chopped
2-3 stalks of celery & carrots chopped
2-3 diced potatoes
2-3 tablespoons oil
4-5 green chiles, chopped
4 cups water or stock
Directions:
Turn your Ninja to Stove Top Medium. Add oil, the pork chop, onions, celery & carrot, sauté until pork chop is browned & veggies semi cooked. Add potatoes, green chiles, and water or stock. Turn to Slow Cook Low for 3-4 hours, max.
This is all “guesstaments” because I do not measure. I will be using New Mexico roasted green chile that I froze this fall
****
Ground Beef Leek Cheese Soup*, By: Melanie Bradley, March 29, 2015
Ingredients:
1 pound ground beef
2-3 leeks, cut
About 4 cups broth (I prefer water and Knorr stock capsules or bouillon)
Salt, pepper, garlic powder, red pepper flakes
3 heaping tablespoons sour cream (I use light)
1 whole pack laughing cow cheese (I use Swiss light)
Directions:
Brown beef, drain, add leeks. Cook for a bit. Add broth or water with bouillon, put lid on Ninja and cook for about 10 minutes on Stove Top Medium or until leeks are desired consistency. Season with salt, pepper, garlic powder, and pepper flakes. Turn your Ninja to Stove Top Low and add sour cream and cheese. Put lid on and wait until cheese is melted, stirring occasionally. Adjust seasoning and possibly thicken it with cornstarch slurry.
****
Gumbo*, By: Shawntel Womack, August 30, 2015
Ingredients:
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, diced
½ cup chopped fresh parsley
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup sliced scallion
6 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon Creole seasoning
2 lbs any combination: sausage, shrimp, chicken, crab meat (etc.)
(I used, chicken thighs, shrimp and kielbasa)
Frozen okra (optional)
Directions:
Turn your Ninja to Stove Top High, brown flour (constantly stirring until it turns a medium to dark brown color.
Slowly pour in oil. Stir until roux thickens. (You will need a silicon whisk to avoid scratching your pot. This step requires constant stirring.)
Add onions, parsley, celery, bell pepper, scallions and garlic and cook about 10 minutes or until veggies are tender.
Pour in broth, salt and Creole seasoning. Stir. Turn your Ninja to Stove Top Medium/High. Cover and simmer for 15 minutes, stirring occasionally.
Add in chicken, sausage and frozen okra.
Turn to Slow Cook Low for 2-4 hours.
Add shrimp or other seafood in during the last 15 minutes to avoid over cooking.
Serve over rice.
****
Gumbo, Slow Cook, By: Gael O'Brien
3 tablespoons flour
3 tablespoons oil
½ pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
¼ teaspoon ground red cayenne pepper
¼ teaspoon pepper
1 can (14½ ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1½ cup uncooked regular long-grain white rice
3 cups water
Directions:
In your Ninja, combine flour and oil; mix well. Cook, stirring constantly, over Stove Top High heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on Slow Cook Low setting for 7-9 hours.
**Added comments by: Aurelia Dougan McCollom - *NOW… I would turn to 350°, add rice and water and cook for about 25 minutes until rice is tender. When Rice is tender, add shrimp, and serve altogether.
****
Ham Soup*, By: Jessica Kilpatrick, April 24, 2016
There are no amounts given in this recipe. Use your judgment for your family. Seasonings are to taste. Aurelia
Ingredients:
ham bone
chicken broth
carrots
red potatoes, cut
mushrooms
onion
celery
garlic salt
Directions:
Add all of the ingredients to the Ninja. Turn to Slow Cook Low for 8 hours.
The ham came right off the bone= yummy!
My husband and I loved it.
****
Ham & Bean Soup*, By: Shelly Hernandez, January 10, 2017
Ingredients:
1 small bag navy beans
ham bone
ham pieces
1 onion, chopped
Lawry’s garlic salt, to taste
Pepper, to taste
water
Directions:
Rinse and sort beans. Cover with water. Soak overnight according to package instructions. After soaking, discard water. To the Ninja pot, add the beans and remaining ingredients. Add enough water to cover. Turn the Ninja to Slow Cook Low. Cook for 7-8 hours.
Enjoy!
****
Ham & Bean Soup*, By: Becky Price, October 20, 2015
Ingredients:
4 cups dried beans, soaked them overnight
1 cup of chopped up bacon
1 ham hock
1 cups celery, chopped
2 cups carrots, chopped
2 cups potatoes, chopped
Directions:
This recipe is using 2 Ninja’s!
Ninja #1: Sort and rinse the beans. Add enough water to cover the beans by 1” with water. Soak overnight. Rinse when done. Return the beans to the Ninja and cover with water. Add the bacon to cook with the beans. Turn to Stove Top High for 1 hour. Reduce heat to Slow Cook High for 6-8 hours.
Ninja #2: Add the ham hock and cover with water. Turn your Ninja to Stove Top High. When you notice the meat is easy to take off the bone, remove ham hock and pull meat. Add the celery, onion, carrots and potatoes to the water. Turn to Stove Top Medium/Low and simmer until vegetables are tender. Add this mixture, along with the meat and water to the beans. Turn to Slow Cook Low until ready for dinner.
****
Ham & Bean Soup*, By: Renee Branson, April 15, 2015
Ingredients:
1- 1 lb Bag of Northern White beans (small)
1 large onion chopped,
ham bone, optional
ham
ham juice, optional
Directions:
Rinse and soak bean overnight as directed. Rinse and drain. Place 4-5 quarts of water, (to cover the bone) the ham bone, and onion in the pot.
Turn to Oven setting 350° and cook ham bone for 1 hour, covered, to help loosen meat from bone. After 1 hour add the soaked, rinsed, & drained beans. Turn setting to Slow Cook Low for 6 hours. After 6 hours I add the saved ham juices. Cook for 2 more hours. Total cooking time is 8 hours. When we baked the ham, we saved the juice to put in the beans toward the end of slow cooking.
****
Ham & Beans*, By: Kim N Jayda Ellis, June 30, 2015
Ham and pinto beans slow cooking today. I had a piece of ham in the freezer from Easter. I soaked 3 cups of dry pinto beans overnight then drained and rinsed beans. Put the beans, ham, one chopped onion and 1 bay leaf in the Ninja with a couple dashes of hot sauce. Add salt, pepper, garlic powder, onion powder. Cover all with water and put on Slow Cook High for 7-8 hours.
****
Ham & Beans*, By: Becky Hamik, August 3, 2014
Ingredients:
1 lb northern beans
chopped ham
diced onion
4 cups chicken broth
garlic powder
Directions:
Soak 1lb Northern beans in water over night. Drain and rinse.
Add beans, chopped ham, diced onion, chicken broth, and garlic powder to Ninja. Set on Slow Cook Low for 8 hours.
It is fabulous!
****
Ham & Beans – 4 Ingredient Meal*, By: Penny Hand, December 15, 2015
Best ham and beans I've ever made; a 4 ingredient super supper.
I didn't have minced onion so subbed French onion soup. Made a huge difference in flavor.
Ingredients:
4 ham hocks
¾ bag of dry great northern beans
1 can Bean and Bacon soup
1 can French Onion soup
salt & pepper – to taste
Directions:
Rinse and soak beans overnight in your Ninja. Cover with enough water to be about 1" above the beans.
Next morning, add ham hocks, soups, salt and pepper. Turn to Slow Cook High for 4 hours. Reduce to Slow Cook Low for 2 hours. Stir occasionally. I didn't need to add any more liquid but keep your eye on it. Suggestion: use kielbasa or ham slices with hocks.
****
Ham & Beans Dinner*, By: Penny Hand, April 9, 2015
Soak a 1 lb bag of dry beans overnight. I usually use pinto or navy but you can mix them. The next morning, Start with a cooked meaty ham bone or ham hocks in the Ninja, no rack or mat needed. There won't be enough ham if you just use hocks so add some ham from large slices or quarters. Rinse soaked beans and add to pot. Add 1 small chopped onion, salt, pepper and 6 cups chicken broth. You can substitute water but broth is better. If I have a can of Campbell's Bean and Bacon Soup I add it but I didn't this time. Turn on Slow Cook Low for 6-8 hours. Check and stir a few times if possible, but not necessary if you are working all day. Serve over cornbread.
****
Ham & Cabbage*, By: Becky Price, October 12, 2015
Ingredients:
Water to cover
2 ham hocks
4 potatoes, cut
4 carrots, cut
1 head of purple cabbage, cut up
½ head of regular cabbage, cut up
½ stick of butter
Directions:
Place the ham hocks in the Ninja. Cover with water. Turn to Stove Top High for 1 hour. Remove to cool. Take the meat off of the bone. While cooling, add the potatoes and carrots to the water. Return the meat that you have taken off the bone. Add the cabbages. Turn the Ninja to Slow Cook High. Add the butter and cook for 2 hours. It was so yummy !
****
Ham & Potato Chowder*, By: Kristen Clark, January 10, 2016
Ingredients:
4 slices Sliced Bacon, diced
2 cloves garlic, minced
1 onion, diced
1½ cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3½ cups milk, or more, as needed
2 russet potatoes, peeled and diced
1- 7oz package ham steak, diced
Kosher salt and freshly ground black pepper, to taste
Directions:
Turn the Ninja to Stove Top High. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add butter. Turn to Stove Top Low/Medium. Add garlic and onion. Cook, stirring frequently, until onions have become translucent; about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened; about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat to Stove Top Low and simmer until potatoes are tender, about 12-15 minutes. Stir in ham. Salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon, if desired.
****
Ham & Potato Chowder-Slow Cook, By: Beth Rowand Knight, May 3. 2014
Ingredients:
4 cups vegetable broth
1½ cups milk
8 oz cream cheese cubed (I used Greek yogurt/cream cheese brick)
1½ cup shredded cheddar cheese
2 cups ham cubed
2 large russet potatoes cubed
3 stalks celery diced
½ sweet onion diced
1- 14 oz bag frozen mixed vegetables
¼ teaspoon garlic powder
¼ teaspoon mustard powder
Salt & Pepper to taste
Dash of Tabasco sauce (optional)
Directions:
Add everything to the Ninja pot except milk, cream cheese, and shredded cheddar cheese. Turn to Stove Top High while adding ingredients, then turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours, stirring occasionally. You can test the vegetables for tenderness towards the end of cooking and adjust your time. Add milk, cream cheese and shredded cheese the last 15 minutes to heat through. The unit will go to auto warm.
****
Ham, Vegetable & Bean Soup*, By: Kathleen Valentine
Ingredients:
smoked butt ham
apple juice and cloves
1 large chopped onion
6 sliced carrots
2 cups dried mixed bean & grain blend (hard red winter wheat, pearled barley, pinto beans, red kidney beans, split-green peas, red rice, black beans, navy beans)
1 lb frozen mixed vegetables
Directions:
I cooked a smoked butt ham in the Ninja with apple juice and cloves. There was a lot of broth so today I cooked the bones in the broth on Slow Cook Low for 4 hours. Then I added chopped onion carrots, dried mixed bean & grain blend (hard red winter wheat, pearled barley, pinto beans, red kidney beans, split-green peas, red rice, black beans, navy beans) for another 3 hours. Then added a pound of frozen mixed vegetables and let it cook another half hour. It is delicious.
**Added comments by: Kathleen Valentine
Thanks, everyone. Tami, I had an 8 lb. smoked butt portion ham. I just scored it in a crisscross pattern and pushed cloves into it, placed it face down in the Ninja with about 2 cups of apple juice and cooked it on Slow Cook High for 6 hours. Very, very moist and tender.**
****
Ham, Vegetable & White Bean Soup*, By: Carol F Neuman, October 28, 2015
Ingredients:
2 lbs ham, chopped
1 green pepper, cut up
8 carrots, cut up
8 celery stalks, cut up
1 onion, cut up
2 turns of olive oil
Penzeys Bavarian seasoning, some garlic bits, and an onion & garlic seasoning – or your favorite spices, to taste
2 cans of white beans
6 cups of water
Directions:
I prepped the ham, and vegetables while the Ninja preheated on
Stove Top High for 8-10 minutes. Add 2 turns of olive oil to the Ninja pot, to keep from sticking while adding the ham and vegetables. Add your seasonings. Add the white beans, and stir. Add the water and stir. Turn your Ninja to Slow Cook Low for 8 hours. I am making corn bread to go with my soup.
****
Hamburger Soup*, By: Anne Wood Conrad, April 17, 2015
Hamburger Soup (A Pioneer Woman Recipe)
2½ pounds ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounce) can whole tomatoes
3 cups beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
3 tablespoons tomato paste
½ teaspoon kosher salt (more to taste)
½ teaspoon black pepper, more to taste
2 teaspoons dried parsley flakes
½ teaspoon ground oregano
¼ teaspoon cayenne pepper (more to taste)
Directions:
Using Stove Top High, brown the meat with the onion, celery, and garlic. Remove the pot from the base and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the base and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat to Stove Top Low, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth or hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with crusty bread!
* Added comment By: Beverly Roberge - Anne, wanted to let you know that I made your soup recipe for supper this evening. Delicious! I made only a minor tweak. I used one tsp. salt and used the whole box of beef broth. I cooked it on Stove Top High a few minutes to get it to boil and then turned it down to Stove Top Low until the potatoes were cooked. Thanks again.
****
Hamburger Soup*, By: Tammy Ludwig Baughcum, June 16, 2014
Earlier I made my Chili Cheese Potato Casserole for dinner. I like soup better the next day so now I'm cooking my Hamburger Soup for tomorrow's dinner.
Ingredients:
1.5 pounds of ground beef
4 cups chopped cabbage
1 can (46 oz) V8 Juice
2 cans (15 oz) Veg-All Mixed Veggies, not drained
1 can (15 oz) sweet corn, not drained
1 can (15 oz) sweet peas, drained
1 can (15 oz) kidney beans, drained
Salt & Pepper to your taste
Directions:
Brown ground beef on Stove Top High setting. Add in cabbage and cook until cabbage is partially tender. Add remaining ingredients. Cook on Stove Top High setting until it boils and then turn down to Stove Top Low and simmer for about an hour or turn to Slow Cook Low setting for 3-4 hours.
This recipe so versatile. You can substitute other canned veggies that you like, use fresh and/or frozen veggies. Sometimes I add in cooked macaroni near the end of the cooking time. It's fast and easy and doesn't taste like the veggies come from a can. I usually leave the liquid in 2-3 cans of the veggies and then drain the rest. Play around with this recipe, you can't go wrong!
****
Hamburger Stew*, By: Trish Gratiot, January 11, 2016
Ingredients:
2 lbs ground beef
2 medium yellow onions, chopped
4 cans (14.5 oz) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
½ cup uncooked long grain rice (I used Minute Rice)
1 tablespoon salt
1 tablespoon pepper
Directions:
Turn the Ninja to Stove Top High and cook beef and onions. Drain excess grease. Set the Ninja to Slow Cook Low and add all remaining ingredients. Cook for 4-5 hours until vegetables and rice are tender.
****
Hamburger, Vegetable & Barley Soup*, By: Julie Taylor, October 28, 2016
Ingredients:
1½ pounds hamburger
water – fill the Ninja at least half full
better than bouillon beef flavor - the small jar
3-4 celery stalks, chopped
3-4 carrots, sliced
1 whole onion, chopped
3 garlic cloves, chopped or minced
1 bell pepper any color
1 cup frozen corn
1 cup frozen green beans
1- 14.5 oz. can diced tomatoes
1- 14.5 oz. can tomato sauce
salt & pepper - to taste
1/3 cup pearl barley
Directions:
Turn the Ninja to Stove Top High. Brown the beef until crumbly. Drain and rinse the hamburger. Return to the Ninja. Add the remaining ingredients, except barley. Stir. Continuing on Stove Top High, bring to a boil. Reduce heat to Stove Top Low/Medium to simmer for 1 to 2 hours or turn the Ninja to Slow Cook Low for 7-8 hours. Add the barley 30 minutes before serving. Let cook until barley is soft.
****
Hamburger Vegetable Soup*, By: Susan Hunter Willard, January 19, 2015
After taking a big bowl to my Mom Clarice Hunter and my husband and I having more than we should have, we still have some leftovers. Made buttermilk cornbread to go with it and it really hit the spot. I will gladly share my recipe but it is nothing fancy but will share. I guesstimate on times and some measurements but that is how I was taught by my Grandmother, my Aunt, and my Mom.
Ingredients:
2 lbs lean ground beef
1 large can crushed tomatoes
1 approximate 14 oz can diced tomatoes
1 small can beef stock or broth
1 bag frozen vegetable soup mix with okra
6-7 small potatoes peeled and quartered
½ lb uncooked macaroni
1 can cream style corn
Any seasonings you like such as salt, pepper, garlic. Whatever spices you like.
Directions:
Brown hamburger on Stove Top High until browned really well. Drain if needed. Add crushed tomatoes, diced tomatoes. I always add water to the empty can of diced tomatoes and use it to rinse the empty can of crushed tomatoes and add that to the Ninja. Add beef broth and bag of frozen veggies. This is when I stop and peel and cut up the potatoes and add them to the Ninja. At this point I put the Ninja on either Slow Cook Low or Slow Cook High depending on how much time I have. After the potatoes are cooked through this is when I add the macaroni, you might need more liquid at this time and if you do you can add another can of beef broth. Let the macaroni get done, I don't really know how long, I just let it cook for a while then go check it and if it is done this is when I add the can of cream style corn. My Grandma always said the cream style corn was essential to cut the acid of the tomatoes and her soup was always my favorite so that is what I do. I then just let the Ninja do its thing and if I am not quite ready for dinner yet I just switch it down to Buffet.
**Added comment by: Aurelia Dougan McCollom – the macaroni should take about 20-22 minutes.
****
Hamburger Vegetable Soup*, By: Myra Paris Wright Brown, November 15, 2014
Ingredients:
1 lb lean ground beef
1 diced onion
2- 14 oz cans of diced tomatoes, (can be put in a blender)
6 diced potatoes
2 cups of chopped carrots
corn, frozen
baby limas, frozen
14 oz water
salt and pepper to preferred taste
bay leaf
Directions:
Turn to Stove top High and brown ground beef with onion. Drain any excess grease. Add diced tomatoes. (I blended in Vitamix, family doesn't like chunks of tomato). It also gives more liquid. Add potatoes, carrots, corn, baby limas, and water. Salt and pepper to preferred taste. Add bay leaf. Turn your Ninja to Slow Cook Low for 6 hours. Add more water if you like. Remove bay leaf before serving.
****
Hamburger Vegetable Soup*, By: Gloria Jean Bradshaw
Ingredients:
1 lb. hamburger or ground turkey
1 cup minced fresh onion
1 cup diced potatoes
1 cup sliced carrots
1 cup diced celery
1 cup shredded cabbage
3 cups water
1 quart tomato juice
1 can diced tomatoes
1 tsp basil or fresh basil
½ tsp thyme
2 bay leaves
¼ cup rice
1 frozen package mixed vegetables
1 can green beans
1 can garbanzos or chick peas (for added fiber)
Salt and pepper to taste
Brown hamburger and onion on Stove Top High. Drain. Add remaining ingredients and heat. Then simmer for 1 hour on Stove Top Low or until done. Feel free to add whatever veggies you like or have on hand.
****
Harvest Vegetable Soup*, By: Kathleen Sanden, September 15, 2014
Any veggies from your garden, I had potatoes, tomatoes, carrots, onions, garlic, zucchini, and green pepper. Cut all into bite sized pieces.
Put onion and a package (1-2 lbs) of smoked sausage in Ninja on Stove Top High to brown. Dump in all veggies with some beans of your choice. I used a can of Lima beans because I had them.
Use one box, 32 oz, beef broth and a can of diced tomatoes. I used a quart of my home canned tomatoes.
Cook on Slow Cook High for two hours, but the longer you slow cook it the better it gets. The only seasoning I used was pepper. This was a fantastic soup, and it smelled so good.
****
Healthy Chicken Pot Pie Soup*, By: Deborah Mills, August 12, 2014
Ingredients:
Chicken pot pie soup
4 cans chicken broth
1 can cream of celery (I used low fat version)
2 cups or more cooked chopped chicken
1 cup peas
1 cup chopped carrots
2 celery stalks, chopped
½ cup onion, chopped
½ tsp celery seed
½ tsp garlic powder
Salt and pepper to taste
2 Tbs. flour
Splash of heavy cream
Directions:
Turn your Ninja to Stove Top Medium and add: broth, soup, carrots, celery, carrots, celery seed, and garlic powder. Simmer for 30 minutes, or until vegetables are tender. When tender, add chicken and peas. Stir gently as not to break peas. Mix flour with ½ cup of cold water. Stir into soup and mix well. Turn your Ninja to off. Add splash of heavy cream. The soup will thicken as it cools.
****
Hearty Potato Soup, By: Kathleen Sanden, September 10, 2014
Ingredients:
8 potatoes peeled and cut into half inch cubes.
5 carrots pealed and slices into thin rounds
1 onion sliced
1- 32oz box of low salt chicken broth
1- 10 oz can cream of chicken soup
1- 8 oz. package cream cheese cut into cubes
3 slices of bacon browned but not cooked all the way.
Salt and pepper to taste
Bacon bits
Cheddar cheese
Directions:
Brown the bacon in the Ninja until it is almost done then cut into ¼ inch pieces. Add potatoes, onion, carrot, chicken soup and chicken stock, and bacon to the Ninja and set on Slow Cook High and cook for 4 hours. When the 4 hours are up remove 2 cups of potatoes and blend them in a blender until they are puréed. Put them back in the Ninja and add the cubes of cream cheese. Set the Ninja to Stove Top Low cook for 1 more hour. Stir a few times during the last hour. Serve with cheddar on top and some bacon bits.
The soup is very good and thick. This is a full meal soup. The calorie count for this is 177 calories per cup.
****
Hearty Seafood Stew,*, Ninja Cook Book - Cross Posted in Fish
Ingredients:
2 Tbs. olive oil
1 medium onion, chopped
1 bulb fennel, thinly sliced crosswise
1 clove garlic, chopped
½ tsp crushed red pepper
1 cup dry white wine
1 can (14.5 ounces) diced tomatoes, undrained
½ pound large sea scallops
¾ pound cod fillets, cut into 1-inch pieces
½ pound uncooked jumbo shrimp, peeled and deveined
2 pounds mussels, scrubbed
1 loaf crusty Italian bread, sliced and toasted
Directions:
Add oil, onion, fennel, garlic, and red pepper to pot. Set to Stove Top High. Cook uncovered 3 minutes or until onions are tender, stirring occasionally.
Stir in wine and tomatoes. Cover and set to Slow Cook High for 3-4 hours. After 3½ hours, add seafood and cook for 20-30 minutes or until mussels open and seafood is cooked through. Discard mussels that did not open. Serve with bread.
**Added comment** Photo by: Scott Schroeder
Today I tried the Seafood Stew from the Ninja cookbook. I couldn't find any mussels, so I settled for some canned clams. I haven't tried a full bowl yet, but what I've tasted is excellent. My first time cooking with fennel (I had to look up a picture on my phone in the produce section of Hy-Vee).
****
Herbs de Provence Creamy Chicken & Rice Soup, Slow Cook*, By: Alice Blakeslee, September 4, 2014
Ingredients:
2 cups cooked chicken, cubed
1 celery stalk, sliced
1 cup frozen peas
1 heaping cup of carrots, sliced
¼ cup onion, chopped
4½ cups chicken stock
2 cups water
1 cup rice, uncooked
1½ tsp. Herbs de Provence
1 tsp. Salt
½ tsp. Black pepper
2 cups half-n-half
½ cup butter
½ cup flour
Directions:
Place chicken, chicken stock, water, vegetables, salt, pepper, herbs de Provence into your Ninja and turn to Slow Cook Low for 4 hours. Your Ninja will go to Auto Warm. Cook rice and set aside. After 4 hours, in a saucepan melt butter & blend in flour. Slowly pour in half-n-half. Pour into your Ninja and cook 15 minutes more. Scoop ¼ cup rice in bowl and pour soup over rice and stir.
****
Holy Trinity Gumbo*, By: Rita Ramos
Ingredients:
2/3 cup flour
½ cup oil
12 oz Aidells Cajun Style Andouille smoked sausage, cut into slices
12 oz shelled, cleaned and deveined medium shrimp
1 onion, chopped
3 cloves garlic, minced
3 celery stalks, chopped
1 bell pepper, seeded and chopped
3 large jalapeños, sliced
¼ teaspoon red cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon thyme
3 cups vegetable stock
1 can (14½ oz) diced tomatoes
Directions:
Turn Ninja 3-in-1 to Stove top Medium. Aidells sausages are fully cooked but give it a nice browning. Remove from pot.
Pour in the oil and flour. Cook, stirring constantly for 10 minutes or until it reaches a nice golden brown color.
Stir in the onions and garlic. Cook until tender, 4 or 5 minutes.
Slowly add the tomatoes, vegetable broth, red cayenne pepper, garlic powder, onion powder and sausage. Bring to a slight boil while stirring.
(You can add your celery, jalapenos and bell pepper at this point but I like them a little crisper so I'm going to add them later.)
Set to Slow Cook Low for 7 hours. Cover pot and let it do its thing while you go do your thing.
After 5 hours have elapsed, add the celery, bell peppers and jalapeños.
In the final 15 minutes, turn to Slow Cook High and add the shrimp.
Serve over rice.
****
Homemade Salsa*, By: Jennifer Allen, August 23, 2015
Ingredients:
13 cups of peeled, pulsed tomatoes (about 8 pounds)
5 bell peppers, quartered (I used red and white)
5 large white onions, quartered
5 large jalapenos, halved and seeded (more if you like it very spicy)
2 bunches of cilantro leaves, torn up
10 garlic cloves, peeled and chopped roughly
1- 6 oz can tomato paste
2 cups of cider vinegar
3 tsp salt
Directions:
Blanch the tomatoes by dropping them into boiling water for about 20 seconds, and placing them in ice water. The skins should peel off easily. Quarter them, removing any stems or pithy cores, and pulse them in a food processor until chunky. Transfer to a large bowl.
Add bell pepper and pulse in food processor until chunky. Transfer to the bowl.
Place ½ of the onions in the food processor. Add the cilantro. Pulse until the onions are relatively small chopped and there aren’t huge chunks of cilantro left. Transfer to the Ninja pot. Put the remaining onions, garlic, and jalapenos in the food processor and pulse until they reach the same chop as the previous batch of onions. Add to the bowl.
Add cider vinegar, tomato paste and salt. Stir.
Add everything to the Ninja pot and simmer for one hour stirring every ten minutes.
Spoon salsa into prepare canning jars with ¼ inch space. Place in water bath for 15 minutes then let jars rest on counter to cool.
Yields about 9 pints
****
Hoppin’ John*, By: Brandi Tatarchuk, August 3, 2020
Ingredients:
¾ lbs. dry black eye peas
1 bell pepper, chopped
1 small onion, chopped
2 Roma tomatoes (ran through food processor)
1 link green onion sausage, sliced
2 stalks celery, chopped
Salt & pepper, to taste
½ tsp garlic & onion powder
½ tsp Cajun seasoning
5 cups homemade chicken broth
rice (optional)
Directions:
Add all of the ingredients, (except rice) to your Ninja multi-cooker and stir.
Turn to Slow Cook Low for 7-8 hours.
Serve over rice or alone.
****
Hot & Sour Soup*, By: Stacy Towell, January 17, 2016
Ingredients:
3 cups chicken broth
3 cups water
6 Tbs. soy sauce
5 Tbs. rice vinegar
1 container of tofu diced
8 oz container of sliced mushrooms
2 eggs beaten
1 tsp white pepper
1 Tbs. red pepper
Directions:
Turn the Ninja to Stove Top High. Bring the water and chicken broth to a boil. Add soy sauce, vinegar, white pepper and red pepper. Cook for a few minutes then add eggs. (You want it boiling when you add the egg). Pour to make it stringy. Reduce to Slow Cook Low. Add mushrooms and tofu. Cook until mushrooms are done. (You can adjust both peppers to your liking of heat level).
****
Hungarian Stew, By: Michelle Painter Williams, April 16, 2016
Ingredients:
2 lb chuck roast, cut into ¾ inch pieces
2 cups sliced carrots
1 bell pepper, sliced
1/3 cup flour, can use gluten free flour if needed
3 tsp. Paprika
½ tsp salt
½ tsp thyme
¼ tsp pepper
½ cup chili sauce
1¾ cup beef broth
2 cups sliced mushrooms
8 oz sour cream
Directions:
Combine beef, carrots, onion and pepper in the Ninja pot. Add flour, paprika, salt, thyme and pepper stir together. Pour in the chili sauce and beef broth, mix well. Set the Ninja to Slow Cook Low for 5-7 hours. Add the sliced mushrooms in the last 30 minutes of cooking. Stir in the sour cream when the stew is done. Serve over cooked noodles, mashed potatoes or rice.
****
Irish Beef Stew
Ingredients:
¼ cup olive oil
1¼ pounds well-marbled chuck beef stew meat
cut into 1-inch pieces (Not extra-lean)
salt, pepper, granulated garlic (to season the meat)
flour, enough to coat meat (also season with Salt, pepper and granulated garlic), save any leftover flour to add with butter to thicken at the end of cooking time.
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 bottle of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tsp dried thyme
1 tablespoon Worcestershire sauce
1 bay leave
3 pounds russet potatoes, peeled,
cut into ½-inch pieces (about 7 cups)
1 large sliced, chopped
2 cups ½-inch pieces peeled carrots
Salt and Pepper
2 tablespoons (¼ stick) butter
2 tablespoons of leftover seasoned flour
2 tablespoons chopped fresh parsley (optional)
Directions:
Heat olive oil in Ninja on Stove Top High. Lightly salt, pepper and granulated garlic on the beef pieces then toss in seasoned flour. Working in batches if necessary, add the beef (do not crowd the Ninja, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, brown in batches. Add garlic and sauté 1 minute. Add beef back to pot, beet stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to Stove Top Medium-Low, then cover and simmer 1 hour, stirring occasionally.
Discard bay leave and add vegetables to beef stew and set to Slow Cook Low. For thicker sauce mix 2 Tbs. butter with 2 Tbs. of the left over seasoned flour then add to finished stew and cook until desired thicken. Can be prepared up to 2 days ahead.
Yield: Serves 4 to 6.
****
Irish Chicken Stew & Dumplings*, By: Carol F. Neuman, March 19, 2016
Ingredients:
4 cups water
2 can of cream of chicken soup
2 onions, diced
2 stalks celery - chopped
4 chicken breasts - cut into bite sized pieces
4 carrots- chopped
4 potatoes
1 can of peas
Salt and pepper, to taste
3 cups baking mix (like Bisquick)
1 1/3 cup milk
Directions:
In the Ninja pot, combine water, soup, onions, celery and chicken. Salt and pepper to taste. Cover and cook for 2 hours, on Slow Cook Low heat.
Add in carrots and potatoes and cook for another 30 minutes.
Add in canned peas, cooking for 10 more minutes.
While peas are cooking, prepare dumplings by combining milk and baking mix.
Turn to Stove Top High. Bring the stew to a boil. Drop dumplings by the spoonful into the stew. Reduce to Stove Top Low to simmer. Cover and cook for 10 minutes. Remove lid and cook another 10 minutes.
****
Irish Inspired Coddle Stew*, By: Michelle Williams, February 28, 2017
Makes: 4 servings
Prep Time: 3 minutes
Cook Time: 53 minutes
This is Irish Inspired Coddle Stew. Sausage & Bacon loaded winter comfort food and my contribution for St. Patrick's Day foods in the Ninja Cooking System.
Ingredients:
6 ounces bacon, about 6 thick slices, cut into 1" chunks
1 pound pork sausages, about 4 sausages, cut into chunks
1 onion, diced
1 tablespoon whiskey, optional (a bit of white wine vinegar also works)
4 cups ham stock, or sub chicken stock
6 small russet potatoes, peeled and sliced ¼” thick
2 carrots, peeled and sliced
1 bay leaf
¼ teaspoon thyme
1 dash mace, or substitute nutmeg
sea salt and freshly ground black pepper, to taste
2 tablespoons parsley, minced
Directions:
Turn the Ninja to Stove Top High. Preheat for 3 minutes.
Add the bacon to the Ninja pot. Cook for 5 minutes until the bacon begins to brown up, stirring occasionally to break up the pieces. Add the sausage chunks and cook another 2 minutes. Add the diced onion, stirring into the rendered fat of the bacon and sausage. Cook for 5 minutes. Add the whiskey, if desired, and cook for a minute to burn off the alcohol.
Pour in the ham stock. Add the potatoes, carrots, bay leaf, thyme, and mace. Season with salt and pepper. Stir the pot and turn to the Oven setting of 250°F. Cook for 40 minutes. Place the lid.
Open the pot and remove the bay leaf. Stir in the parsley, smashing some of the potatoes against the side of the pot to thicken the stew. Serve and enjoy!
****
Italian Meat Sauce (extra thick for Deep Dish Pizza)*, By: Penny Watts, July 18, 2015
Ingredients:
1 lb. Italian sausage (take out of casing)
1 lb. ground beef
1 med onion (diced)
3 garlic cloves (minced)
1- 28 oz can crushed tomatoes
1- 14.5 ounce can diced tomatoes
1 tsp salt
1 tsp sugar
1 tsp Italian seasoning
½ tsp Oregano
Directions:
Set Ninja to Stove Top Medium or Stove Top High to brown ground beef and Italian sausage. Remove browned meat from pot and drain leaving enough fat to sauté onions. Still at Stove Top Medium sauté onions till translucent about 3 or 4 minutes, adding garlic at the end for 1 minute. Now add both cans of tomatoes to the onions and garlic in the pot. Turn the Ninja to Slow Cook High. Add back browned meat. Add salt, sugar, Italian seasoning and oregano. Cook on Slow Cook High for 4 hours stirring occasionally.
****
Italian Sausage Minestrone Soup*, By: Anne Wood Conrad, May 1, 2014
Ingredients:
1 lb. Italian sausage
1 onion, chopped
Oil for browning
1½ quarts beef broth
14 oz can petite diced tomatoes
3 cups frozen mixed vegetables
2½ tsp Italian seasoning or to taste
1 tsp each salt, pepper, and garlic powder
½ cup small pasta
Directions:
On Stove Top High brown onion and sausage in oil, drain. Add remaining ingredients except pasta. Simmer 30 minutes on Stove Top Low. Add pasta and cook until tender, stirring occasionally.
****
Italian Wedding Soup*, By: Joseph Girouard, May 31, 2015
For the Meatballs:
GROUP A
½ lb ground beef / ½ lb ground mild Italian sausage
(Or – 1 lb any meat you want, e.g., beef or turkey)
1 egg
1/3 cup Italian bread crumbs
1/3 cup fresh parmesan cheese
2 cloves minced garlic
¼ tsp coarse salt
¼ tsp coarse black pepper
½ tsp. Italian seasoning
1-2 Tbs. finely chopped parsley
For the Soup:
GROUP B
9 cups Chicken stock (or two 32 oz cartons + one 14.5oz can)
1 medium yellow onion, chopped
3-4 carrots, chopped
2 stalks of celery, chopped
2 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp coarse salt
¼ tsp coarse black pepper
Fresh parsley, coarsely chopped
GROUP C
1 cup tiny uncooked pastas (such as Orzo)
3-4 cups fresh baby Spinach, coarsely chopped
1. Combine all meatball ingredients (all from Group A) in bowl; mix until well blended.
2. Form into 50 to 60 mini-bite-size meatballs. TIP: For quicker formation of meatballs, roll meat into elongated sausage-like strips and cut up into small pieces with knife and quickly roll each piece into a small meatball.
3. Brown meatballs on Stove Top Medium setting for about five minutes, turning occasionally. Remove from Ninja.
4. Put Soup ingredients (all from Group B) into Ninja and stir. Return the meatballs to the Ninja. Cook on Slow Cook setting (High: 2-3 hours - OR – Low: 5 to 6 hours).
5. During last 10-15 minutes of cooking, add pasta.
6. During last 3 to 5 minutes of cooking, add spinach.
****
Italian Wedding Soup*, By: Anna Politano Ninehouser, November 16, 2014
Ingredients:
2 split chicken breasts, bone in
2- 48 oz cans of chicken broth
1 large onion, chopped
3 stalks of celery, sliced including leaves
1 lb ground beef
Salt
Pepper
Basil leaves
Oregano
Minced garlic
Garlic powder
Parmesan cheese
8 oz acini di Pepe
10 oz fresh baby spinach
Directions:
Dump one can of the chicken broth into the Ninja. Add chicken and cook on Stove Top Medium until chicken is cooked through. Remove chicken and let cool enough to handle. Take skin off, remove chicken from bones and cut into small chunks. Add salt, pepper, basil leaves, oregano, minced garlic and garlic powder to pot along with onions and celery. Let cook until the celery gets soft. Add chicken back into pot along with the other can of chicken broth. Mix ground beef with salt, pepper, garlic powder and Parmesan cheese. Form into tiny balls and add to pot. Cook meatballs until done. Add acini di Pepe. Cook until soft. Add spinach and stir until wilted. Sprinkle with Parmesan cheese. Enjoy!
Note: I alternated between Stove Top Medium and Low when it started boiling too much.
****
Italian Wedding Soup*, By: Paula Bodden, October 19, 2014
Ingredients:
1 large head of escarole, (you can substitute spinach)
1 Tbs. of olive oil
1 large clove garlic, minced
small meatballs (You can make your own or just buy frozen cocktail meatballs)
8 cups chicken broth
½ cup small pasta
1 cup chopped cooked chicken (Rotisserie chicken works well)
Parmesan cheese, grated
crusty Italian bread
Directions:
Wash and thoroughly clean a large head of escarole. Chop or tear into bite size pieces. Turn your Ninja to Stove Top High. Add about an inch of water. Bring to a boil then throw in the escarole. Cover with lid for 5-7minutes until wilted. (This takes the bitterness out of the escarole). Remove and drain escarole. Add the olive oil and minced garlic. Sauté for just a minute. Add small meatballs to brown in the garlic oil. If you use the frozen cocktail meatballs slightly defrosted). Once browned add the broth and the escarole back into the pot. Once the broth comes to a boil add the pasta. Cover and cook for 5-7 minutes. At that point add the chicken. Reduce to Stove Top Low and simmer for 20 minutes or so. Top with a little grated Parmesan cheese when serving. Good with crusty Italian bread.
The soup freezes well.
****
Jam Packed Gumbo*, By: Beverly Roberge, May 3, 2015
Ingredients:
1 cup chicken broth
1 lb. shrimp (I used fresh 26-30 count)
1- 14 oz. can diced tomatoes
¼ cup cornstarch
2 tsp. olive oil
1 lb. Polish sausage, chopped into small pieces
1 medium onion diced
1 red pepper diced
1 cup chopped celery
1 carrot, chopped
2 tsp. dried oregano
2 tsp. dried thyme
1/8 tsp. red pepper flakes
Salt & Pepper to taste
Directions:
Mix the cornstarch and sausage. Turn to your Ninja to Stove Top High and add the olive oil. Add the sausage to the pan and cook for about 10 minutes until the cornstarch disappears. Add chicken broth, tomatoes and stir. Add shrimp, onion, peppers, celery & carrots, herbs & spices. Stir. Turn to Slow Cook High for 4 hours or Slow Cook Low for 6. Serve over rice
**Added comment By: Aurelia Dougan McCollom – When adding shrimp, I have always added it the last 10-15 minutes before the dinner is done to prevent a rubbery over cooked shrimp. Use your judgment as to when to add.
****
Lasagna Soup*, By: Kelly Crenshaw, December 10, 2017
Ingredients:
1 lb. Italian sausage (can be beef or turkey)
1 jar Classico Tomato & Basil pasta sauce (any sauce will do)
1- 14 oz. can diced tomatoes (I used a garlic & basil seasoned one)
1 box bow tie noodles (because I did not have lasagna noodles)
2 Tbs. tomato paste
1 jar water (I used the pasta sauce jar)
1- 32 oz. box low sodium chicken or veggie broth
2-3 handfuls of kale (optional)
Heavy cream (optional)
Seasonings: Italian seasoning, salt, pepper, garlic powder, bay leaf, & red chili flakes
Toppings: ricotta cheese, Mozzarella cheese & Parmesan cheese
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Once cooked, add tomato paste, sauce, diced tomatoes, broth, water, noodles, &seasonings. Let simmer for 20-30 minutes.
Once the noodles are tender, remove bay leaf, add a little cream (I eyeballed this but didn’t add more than 2 or 3 Tbs.) & add kale. Turn the Ninja to AutoWarm/Buffet to keep warm. Kale will wilt nicely in the hot liquid and not get to mushy.
Sprinkle with fresh basil & parsley for garnish. I use garden fresh semi-dried herbs.
Place soup in a bowl in add whatever cheeses you like!
If you prefer a soupier consistency, then skip the cream or add more broth.
****
Lemongrass & Ginger Chicken Noodle Soup with Kale*, By: Kelly Crenshaw, October 1, 2016
Ingredients:
2 cups garlic infused chicken broth (this is new, found at Vons/Safeway)
4 cups water
1 stalk lemongrass
2 lemons for zest & juice
¼ lemon juice (concentrated)
2-3 cups kale
1 Tbs. grated ginger
2 chicken breast
1 cup chopped onion & celery (pre-chopped)
16 oz bag egg noodles
Salt & pepper - to taste
Directions:
Turn the Ninja to Stove Top High. Sear the chicken & sauté the onions & celery for about 15 minutes. Once chicken is brown & vegetables are tender add the chicken broth, water, lemon juice, zest from two lemons & grated ginger. (For the lemon grass, you have to pound it to release the flavor then add to the pot).
Turn the Ninja to Stove top Low/Medium and simmer for about 45 minutes. Remove chicken & shred. Return to the pot along with the kale & noodles. Cook for another 10 minutes & then it's done.
*I'm still tweaking this recipe because I think it's missing something, it's very lemony but I kinda like that. Any suggestions are greatly appreciated!*
****
Lentil Chili*, By: Cassie Lyons, October 5, 2015
Ingredients:
2 quarts stock
1 can petite diced tomatoes
1 can tomato paste
1 bag (1½ cups) lentils
2 stalks celery, diced
2 carrots shredded
½ box mushrooms, diced
2 small zucchini, diced
½ onion, diced
1 tablespoon garlic
4 tablespoons penzeys chili seasoning (or your favorite or 2 tablespoons chili powder, 1 tablespoon cumin, 1 tsp paprika)
Directions:
Dice the veggies and combine everything together. Turn your Ninja to Slow Cook Low for 6 hours. After time is up, remove the lid and continue cooking another 30 minutes. Top with cheese and sour cream.
****
Lentil Soup with Italian Sausage*, By: Barb Ruiz Rizzio-Meyer, April 27, 2014
One of my favorite soup/stoups is lentil with Italian sausage. This is a recipe I adapted from Kalyn's Kitchen. I added the veggies and more herbs to it. This time I used about 8 cups of homemade stock from the freezer and it turned out perfect!
Ingredients:
1 lb. Italian sausage, remove from casing or slice
2 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
3 cloves garlic, minced
1 cup dried brown lentils
6-8 cups of homemade chicken stock (or 3-4 cans broth plus a little
water)
2 tsp. ground fennel (do not leave out)
2 tsp. dried thyme
2 tsp. rubbed sage (dried)
dash of crushed red pepper, if desired
salt and pepper
1- 12 oz. jar roasted red pepper
1 medium zucchini, diced
Directions:
Kale or spinach, as much as you like (I usually do a little kale and then spinach since I find kale to be a bit bitter if you use too much).
Heat olive oil in Ninja on Stove Top High, add Italian sausage and brown well, breaking sausage into pieces as it cooks. Remove sausage. In the same pan, adding more oil if needed, brown onions until softened and barely starting to brown, add garlic and sauté for a minute.
Switch to Slow Cook Low and add broth, sausage, lentils, and herbs.
Cook on Slow Cook Low for about 3 hours, lentils will be soft.
Drain liquid from red pepper jar, then chop peppers, zucchini and kale. Add veggies to soup and cook about 1 hour more, until some lentils are starting to
fall apart and all flavors are well blended. Season with salt and fresh ground black pepper and serve hot.
Alternately, I have thrown the veggies in the pot with everything
else and cooked on Slow Cook Low for 6-8 hours. This time I was home, so I
added the veggies in later. It’s good both ways.
****
Loaded Baked Potato Soup, By: Kyle Willet
Ingredients:
1 pound roughly chopped bacon
1 onion diced
1 carrot peeled and diced
¾ cup diced celery
4 large russet potatoes peeled n diced
4 medium red potatoes diced
¼ cup flour
2 cup chicken stock
4 cups heavy whipping cream
Salt & pepper to taste
Directions:
Cook bacon on Stove Top High. Remove bacon. Cook carrot, celery and onion on Stove Top High until onion is translucent. Add potatoes cook 5 minutes.
Whisk in flour on Stove Top Low heat until cooked and slightly thickened about 5 minutes. Then add stock and bacon. Season with salt & pepper.
Cook on Stove Top Medium for 30 minutes until potatoes are soft. Add whipping cream and simmer 5 more minutes.
Adjust thickness by adding water or stock. Try to get creamy consistency.
****
Loaded Vegetable & Chicken Soup (Slow Cook)*, By: Allana Alla Sverbil, March 27, 2015
It is soup season in my household! I am very picky about soup, especially chicken broth based ones, but this came out yummy!!
Ingredients:
32 oz Chicken Broth (we used low sodium but regular will work just as well)
14.5 oz can of diced tomatoes (do not drain)
1 cup water
3 chicken breasts - uncooked & cubed
1 large white onion - coarsely diced
1 stalk of celery - coarsely cut (can use less, but we love celery in our soup)
1.5 cups uncooked Ditalini pasta (a different smaller pasta can be used according to preference)
15 oz can diced potatoes (drained)
16 oz bag of frozen carrots, peas, string beans, and corn (it comes as a mix at our local supermarket but can do 4 oz of each)
3-4 handfuls fresh baby carrots (can be omitted but we love our baby carrots)
Garlic Powder
Ground Black Pepper
Chili Powder
Preparation:
1) Thaw frozen vegetables
2) Cube chicken breasts
3) Coarsely dice large white onion
4) Coarsely cut celery stalk
5) Drain potatoes of liquid
6) Open diced tomatoes, but do not drain the juice
Directions:
1) Set Ninja to Slow Cook High for 3.5 - 4 hours and put 32 oz of chicken broth, 1 cup water, uncooked chicken breast cubes, large diced white onion, cut celery, diced tomatoes with liquid, diced potatoes (without liquid), thawed frozen vegetables, 1.5 cups uncooked Ditalini pasta, and 3-4 handfuls of baby carrots into the Ninja.
2) Mix the mixture and sprinkle it with garlic powder and black ground pepper to taste.
3) After 3.5 - 4 hours pass, take out chicken cubes and shred them (be careful when handling - it will be hot!)
4) Once shredded, put chicken back into the Ninja and mix everything together and sprinkle the mixture with a dash of ground black pepper, chili powder, and garlic powder (to taste) then set Ninja to Slow Cook High for 1.5 - 2 hours.
Serving:
Mix the soup in the Ninja because a thin layer of liquid may form at the top.
We had ours with a few handfuls of triple cheddar cheese mixture. It really added a good flavor.
My fiancé also added hot sauce because he adds it to every single thing that he eats.
Notes:
1) Amount of chili powder is to taste, but can be omitted all together.
2) Amount of fresh baby carrots is to taste, but can be omitted all together since it comes frozen in the frozen vegetable mixture.
3) Amount of celery is to taste and a cup or two can be used instead.
****
Lobster Bisque*, By: LaSonn Young Robinson, January 21, 2015
"This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread."
Original recipe makes 6 cups Servings PREP-10 minutes COOK -30 minutes READY IN 40 minutes
Ingredients:
3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14½ ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat
Directions:
1. Melt the butter in your Ninja on Stove Top Low-Medium. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Increase heat to Stove Top High and bring to a boil, then reduce back to Stove Top Low and simmer for 10 minutes.
2. Pour the vegetable and broth mixture into the container of a blender, and add ¼ cup of the lobster meat. Cover, and process until smooth. Return to your Ninja, and stir in the half-and-half, white wine, and remaining lobster meat. Cook on Stove Top Low heat, stirring frequently until thickened, about 30 minutes.
****
Looks Damn Good! Garden Chicken Noodle Chili Bean Soup*, By: Dena Marie Tehel, September 24, 2014
So, I'm all about garbage meals and this concoction was a thumbs up. My son ate 3 bowls in one sitting. Also, I'm all about not keeping times. Will work on that!
Ingredients & Directions under each section:
4 cups of water
carrot ends and skin from 4 carrots
1 small onion, skin and all
¼ cup leftover fresh chopped garlic butter, optional
1 frozen whole chicken
Add water, carrots, and onion. I added ¼ cup leftover fresh chopped garlic butter. Put a frozen whole chicken on the rack. Turn your Ninja to Oven setting of 325° for an hour or so (until done). Remove chicken to cool and strain the broth.
1 small onion
sliced up 4 carrots
½ of a pretty large cabbage, chopped
celery, optional
While the chicken is cooking, chop up onion, carrots, and cabbage.
Keep the Ninja on the Oven setting of 325° and put a little olive oil in pan to cook carrots and onions until tender.
Then add:
the strained broth
16 oz can crushed tomatoes
1 quart of homemade vegetable stock
2 cups hot water
2-3 Tbs. Chili powder
Pepper
1- 15 oz can each pork and beans
1- 15 oz can red kidney beans
16 oz rotini noodles
Turn down the Ninja to 275/300° and covered. While the noodles are cooking take the meat of the chicken off of the bone. Once noodles are done, I add the cabbage and chicken. Add salt to taste. I had no celery or else I would have added that also.
****
Lori’s Red & White Chili, By: Lori Widdison Walker, September 19, 2014
Ingredients:
1 pound skinless, boneless chicken breasts
2 cups water
2 tsp chicken bouillon
1 yellow onion, chopped
3 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. olive oil
1 tsp poultry seasoning
½ tsp ground cumin
½ tsp black pepper
3 Tbs. butter
¼ cup flour
1 can chicken broth
1 can (14 oz) great northern beans, undrained
1 can (14 oz) cannellini beans, undrained
1 can (14 oz) kidney beans, drained
Directions:
Turn your Ninja to Stove Top High and sauté onion, jalapeno and garlic in oil until onion is softened. Remove from Ninja. Put 2 cups water, chicken bouillon and chicken in your Ninja on Stove Top High. Bring to a boil and simmer for 20 minutes, or until done. Reserve broth and shred chicken. Add the chicken and spices. Mix thoroughly.
In saucepan, or microwave make a roux using the butter and flour. Whisk into your Ninja. Add reserved broth and 1 can chicken broth. Stir sautéed vegetables into broth. Add the beans (and liquid for white beans). Bring to a boil; reduce heat to Stove Top Medium-Low and simmer for 15-20 minutes. Ladle into bowls with a sprinkle of pepper jack cheese and a dollop of sour cream.
****