Chili, Sauces, Soups, Stews *T-Z*
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:
Taco Soup – Quick & Easy*, By: Jeff Hudson, November 24, 2018
Taco Soup*, By: Allyson Cieslak, October 22, 2020
Taco Soup*, By: Cynthia Dobbs, June 17, 2015
Taco Soup, By: Aurelia Dougan McCollom
Taco Soup, By: Dave Knisley
Taco Soup, Cheesy*, By: Alice Blakeslee, September 13, 2014
Tangy Homemade BBQ Sauce*, By: Allana Alla Robinson, September 7, 2016
Terri's Hearty Turkey Noodle Soup*, By: Terri Bionda Jacobs, November 24, 2015
Terri's Quick Beef Chili*, By: Terri Bionda Jacobs, July 9, 2014
Terri's Split Pea Soup, By: Terri Bionda Jacobs
Tex-Mex Tater Soup*, By: Sandra Treadway, August 22, 2015
Texas Roadhouse Chili, By: Mary Clark
Thai Chicken Noodle Soup*, By: Missy Perkins Shaffer, January 2, 2019
Thai Pumpkin Soup*, By: Michelle Painter Williams, April 10, 2016
Throw Together Hamburger Soup*, By: Tina Nordhavn-Allman, January 1, 2015
Tia's Fiesta Beans*, By: Moni Alejo, October 7, 2016
Tomato Basil Parmesan Soup*, By: Paula De Lira, January 14, 2015
Tomato Bisque, Non Dairy*, By: Jenny Behr, August 12, 2016
Tomato Kale Soup with Ground Turkey Meat Balls*, By: Petra Webb van Loosbroek, November 8, 2014
Too Lazy to Cook or to Measure Chili*, By: Brendan F, March 28, 2015
Tortellini Soup, By: Madeline DiDonato, May 30, 2016
Tortellini Soup, By: Kirsten Ballas Pickle
Tortellini & Meatball Soup*, By: Manda Lee Brown, November 2, 2019
Tortilla Soup*, By: Barbara Chudik Nusz, October 27, 2014
Trinidad Provision Soup with Chicken & Dumplings*, By: Shoba Archie, June 8, 2015
Turkey & Rice Soup*, By: Irina Babiskin Cohn
Turkey Sausage & Vegetable Soup*, By: Carol F Neuman, April 15, 2015
Turkey Vegetable Soup *, By: Carol F. Neuman, December 28, 2015
Turkey White Bean Chili*, By: Larry Bernard
Turkey Wild Rice Soup, By: Susan Davis, November 27, 2016
Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Unconventional Shepherd's Pie-“It's a Soup!”*, By: Tracy McCollom Giles
Unstuffed Cabbage Soup*, By: Kris Heihn, December 15, 2019
Unstuffed Cabbage Roll Soup*, By: Ken Kovack, February 21, 2015
Unstuffed Pepper Soup - Mexican Version*, By: Allana Alla Robinson, October 1, 2016
Unstuffed Pepper Stew*, By: George Johnson, November 22, 2016
V8 Beef Vegetable Soup*, By: Joseph Austin, December 28, 2015
V8 Vegetable Soup*, By: Kelli Austin, May 10, 2016
Vegetable Beef Barley Soup*, – Taste of Home Version, By: Ed Whetstone, October 29, 2017
Vegetable Beef Soup*, By: Crystal Ramsey, January 13, 2018
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, March 15, 2017
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, December 9, 2016
Vegetable Beef Soup*, By: Karen Shilobod Rick, October 22, 2016
Vegetable Beef Soup*, By: Kim Lackey Honeycutt, January 19, 2016
Vegetable Beef Soup*, By: Mary Ann Bethea, October 30, 2015
Vegetable Beef Soup, By: Leah Oakley, December 26, 2014
Vegetable-Chicken Soup*, By: Allana Alla Robinson, June 25, 2016
Vegetable Deliciousness – Almost A Soup, By: Doris Hochman, July 9, 2015
Vegetable Lentil Soup*, By: Alaina Denino
Vegetable Soup*, By: Carolyn Scanlon, July 9, 2015
Vegetarian Chili*, By: Barbara Callahan, January 10, 2015
Vegetarian Minestrone Stew*, By: Arlene Gordon, January 19, 2016
Vegetarian Minestrone Soup*, By: Allana Alla Sverbil, March 29, 2015
Venus di Milo*, By: Deb Turbitt, April 19, 2018
Vietnamese Chicken Meatball Soup with Bok Choy*, By: Stephanie Foley, January 17, 2020
Wendy's Chili, By: Aurelia Dougan McCollom
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Wendy's Copycat Chili*, By: Michael Bielick, January 14, 2018
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
'Whatcha Got' Chili*, By: Marie Mastracci
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
White Beans – Creamy & Very Flavorful!*, By: Angie Neil, July 10, 2016
White Chicken Chili*, By: Julie Taylor, June 24, 2020
White Chicken Chili*, By: Manda Lee Brown, February 5, 2018
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in WW
White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
White Chicken Chili, By: Carol Cole DuLac Orme
White Chicken Chili*, By: Kathleen Sanden
White Sauce - Medium in the Microwave, By: Aurelia Dougan McCollom, February 21, 2016
Wino Stew, By: Laura Selman Romine, December 13, 2014
Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Zucchini Soup*, By: Lynn Blackburn, September 21, 2015
Zuppa Toscana Soup*, By: Julie Taylor, February 26, 2017
Zuppa Toscana Soup*, By: Kyle Parker Metzger, December 17, 2015
Zuppa Toscana Soup, Low Fat, By: Lisa Abston
Zuppa Toscana Soup (Healthier)*, By: Sonia Myers, January 17, 2019
Taco Soup – Quick & Easy*, By: Jeff Hudson, November 24, 2018
1-2 pounds cooked lean ground beef
1 onion, diced – optional
1½ Tbs. dry ranch dressing mix * A Sodium Free recipe is attached
Salt and ground black pepper
15 oz canned yellow corn
1 (14 oz can) black beans, drained and rinsed, optional
1 (14 oz can) pinto beans, drained and rinsed, optional
1 (14 oz can) red beans, drained and rinsed, optional
1 (14 oz can) kidney beans, drained and rinsed, optional
1 oz Taco Seasoning Mix (package)
30 oz Del Monte Mexican Recipe Stewed Tomatoes
10 oz Tomatoes & Green Chilies (Ro-Tel)
15 oz Swanson Beef Broth (actually I make my own)
Directions:
Brown meat and onions on Stove Top High. If you need to drain grease, do so. Add remaining ingredients. Then turn to Slow Cook Low, Stove Top Low, or a low Oven setting, until heated through, (maybe 2-3 hours to meld flavors) stirring occasionally. You can then turn to Buffet setting to hold if necessary. (I do not drain any of the cans!)
You can top with tortilla chips, shredded cheddar cheese and sour cream, if so desired.
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*Ranch Dressing Mix, By: Garrick Stolz, October 31, 2015
Yield: 1 cup
Ingredients:
Mix:
2/3 cup dry buttermilk
2 tablespoons dried parsley, divided
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons salt
1½ teaspoons dried onion flakes
1½ teaspoon dried dill, divided
¾ teaspoon freshly ground pepper
½ teaspoon dried chives
¼ teaspoon paprika
Directions:
Place dry buttermilk, 1½ tablespoons parsley, garlic powder, onion powder, salt, onion flakes, 1 teaspoon dill, pepper, chives and paprika in the bowl of food processor.
Pulse until ingredients are finely chopped and combined.
Transfer mixture to an air-tight container and mix in remaining parsley and dill until incorporated.
Dry mix is complete and can be used in place of ranch seasoning packets. (3 tablespoons is equivalent to 1 packet.)
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Taco Soup*, By: Allyson Cieslak, October 22, 2020
Ingredients:
1 lb. of ground beef
1 cup of beef broth
½ diced red onion
1 (15 oz.) can diced tomatoes
1 (15 oz.) can corn
1 (15 oz.) can beans (I used pinto, you use whatever you like)
1 packet taco seasoning
1 packet ranch seasoning
shredded cheddar cheese – garnish
sour cream – garnish
Directions:
Turn your Ninja Multi-Cooker to Stove Top High. Brown the beef. Drain any grease if necessary. Add the remaining ingredients. Turn to Slow Cook High for 3-4 hours or you can use Slow Cook Low for 7-8 hours.
Top with the cheese and sour cream.
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Taco Soup*, By: Cynthia Dobbs, June 17, 2015
Ingredients:
1¼ lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded & chopped - (optional)
2 (14.5 oz cans) diced tomatoes with green chilies
1 (14 oz can) low- sodium beef broth
1 (8 oz can) tomato sauce
1 Tbs. chili powder
1 tsp ground cumin
¾ tsp ground paprika
¼ tsp dried oregano
1½ Tbs. dry ranch dressing mix
Salt and ground black pepper
1½ cups frozen corn
1 (14 oz can) black beans, drained and rinsed
1 (14 oz can) pinto beans, drained and rinsed
Toppings:
Shredded Mexican blend cheese, chopped green onion or red onion, diced avocados and corn tortilla strips/chips
Directions:
Cook ground beef and chopped onion on Stove Top High until browned.
Add jalapeño and minced garlic the last few minutes of cooking.
Drain excess fat.
Stir in tomatoes with chilies, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing and season with salt and black pepper to taste.
Cover pot with lid and simmer on Stove Top Low for 30 minutes. Stir occasionally.
Add corn, black beans, pinto beans and cook till heated through. Add ½ cup of water to thin soup if you want it thinner.
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Taco Soup, By: Aurelia Dougan McCollom
Ingredients:
1 pound cooked lean ground beef
1 cup chopped cooked onions
30 oz Del Monte Mexican Recipe Stewed Tomatoes
15 oz canned kidney beans
15 oz canned yellow corn
1 oz Taco Seasoning Mix (package)
30 oz canned black beans
10 oz Tomatoes & Green Chilies (Ro-Tel)
15 oz Swanson Chicken Broth (actually I make my own)
Directions:
Brown meat and onions on Stove Top High. If you need to drain grease, do so. Add remaining ingredients. Then turn to Slow Cook Low, or an Oven setting, until heated through, (maybe 3-4 hours to meld flavors) stirring occasionally. You can then turn to Buffet setting to hold if necessary. (do not drain any of the cans!)
You can top with tortilla chips, shredded cheddar cheese and sour cream, if so desired.
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Taco Soup, By: Dave Knisley
Ingredients:
2 lbs. of ground chuck (or 1 lb. of chuck & 1 lb. of ground pork)
1 can of yellow or white sweet corn, do not drain
2 (4 oz.) cans or 1 (6 oz. Giorgio’s) jar of sliced mushrooms, do not drain
1 or 2 cans of your choice of beans (I use Ranch Style Pinto’s & Bush’s Black Beans) I have seen recipes that called for Kidney or Red Beans. It’s your choice, but do not drain
1 can of Original or Mexican style Rotel
1 can of Enchilada Sauce
1 onion chopped or diced (I have used packaged frozen chopped onions, but I like fresh better)
1 can (8 oz.) of Hunt’s Tomato Sauce
1 small can (4 oz.) of slice black olives (optional)
1-small can (4 oz.) of sliced Spanish olives (optional)
2 small can (4 oz.) of chopped green chilies
Directions:
Feel free to add or delete any item. When I first got this recipe it didn’t call for green chilies, black beans, black olives or Ro-Tel. It did call for stewed tomatoes, but I like Ro-Tel much better. I took it upon myself to add those ingredients, which I think makes it a little more festive and I still experiment with adding ingredients today.
Brown the meat, in your Ninja, Stove Top High. Add 1 ½ package of taco seasoning, (I have a large container of taco seasoning so I just eyeball it and I add the seasoning when the beef is ½ done as I do the salt & pepper to your taste.) Drain the fat off and add the enchilada sauce, sweet corn, mushrooms, beans, Ro-Tel, tomato sauce, black olives, onions & green chilies.
If you want a little kick, add some dried hot peppers, I use dried jalapeno flakes. Add water to your satisfaction if you want it soupier than stew like. I let it simmer over Stove Top Low heat for 60 minutes or one may use Slow Cook Low for 4 hours. You may top with cheese, sour cream and crumble corn ships if you so desire. This makes a great comfort dish even in the summertime.
As a side choice, I save some of the meat and have made tacos or quesadillas to eat with the soup.
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Taco Soup, Cheesy*, By: Alice Blakeslee, September 13, 2014
Ingredients:
1 lb. Ground Beef, cooked & drained
½ cup onion, chopped
1 cup tomato sauce
1 envelope taco seasoning mix (original)
1- 14 ½ oz. can Petite diced tomatoes
1 can Ro-Tel (diced tomatoes & green chilies) (original)
1 can corn, undrained
1 can dark kidney beans, drained
2 cans pinto beans, drained
1 Tbs. Brown sugar
1 cup plus, Mexican Blend Cheese
Sour Cream
Tortilla Chips
Directions:
Combine all except for cheese, sour cream & tortilla chips. Cover & turn to Stove Top High. Bring to a boil. Stir & turn to Slow Cook High for 45 minutes. Then add cheese & cook 15 minutes more. Stir. Break up tortilla chips & add to your bowl. Add soup, more cheese & top with sour cream.
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Tangy Homemade BBQ Sauce*, By: Allana Alla Robinson, September 7, 2016
The sauce that I made for the ribs has turned into our go to homemade bbq sauce. We are actually cooking chicken tenders in it.
Ingredients:
1 cup brown sugar
3 Tbs. rice vinegar
1½ Tbs. hot mexican chili powder (can use regular chili powder)
1½ Tbs.paprika
20oz ketchup
1/3 cup jalepeno juice
2/3 cup marinated jalepenos
ground black pepper
salt
Recipe:
Mix all ingredients until brown sugar blends in.
Serve it over: ribs, beef, or chicken tenders.
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Terri's Hearty Turkey Noodle Soup*, By: Terri Bionda Jacobs, November 24, 2015
Ingredients:
2 Tbs. butter; divided
1 Tbs. olive oil
3-4 medium carrots; cut into coins or whatever you choose
½ of a medium yellow onion; diced
2-3 stalks of celery; diced
1 cup green beans (frozen is fine, just thaw first)
2 cloves garlic; minced
1 cup chopped or shredded turkey
4 cups turkey stock
1 bay leaf
1 cup uncooked egg noodles
1 sprig rosemary
1 Tbs. fresh parsley, chopped (or 1 tsp dried)
Salt & Pepper to taste
Directions:
Turn your Ninja to Stove Top High. Melt 1 Tbs of butter and oil. Add carrots, green beans (add later if using frozen), onion and celery. Season with a few pinches of salt and pepper. Cook until al dente. Add garlic and cook until fragrant, about 30 seconds. Remove all veggies from pot and set aside.
Pour turkey stock into the Ninja, along with last Tbs. of butter, shredded turkey and bay leaf. Heat to boiling. Once boiling add noodles, parsley and rosemary. Cook until noodles are al dente; about 10 minutes. Add all of the vegetables back to the Ninja pot. (Don't forget the green beans if you thawed frozen ones!) and heat through.
Remove bay leaf and rosemary sprig before serving.
Enjoy!
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Terri's Quick Beef Chili*, By: Terri Bionda Jacobs, July 9, 2014
Ingredients:
1 lb. lean ground beef or turkey, or chicken cut into chunks
½ cup chopped onion
2-3 tablespoons chili seasoning mix (recipe follows)
1 can (14.5 ounces) tomatoes, diced, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained
2 cloves garlic, minced
1-2 tsp Green Chilies or bell pepper, chopped
1 tablespoon brown sugar
Up to ½ cup carrot puree
Salt & Pepper to taste
½ cup water or stock, as needed (I usually don't add, I like it thicker)
Chili seasoning recipe (makes a lot):
6 Tbs. chili powder
2½ tsp coriander
2½ tsp cumin
3 tsp garlic powder
1 tsp dried oregano
1/8 tsp cayenne (skip if no heat is desired)
Directions:
Spice it up more with hot ground pepper, chopped jalapeño or mild chiles, cilantro, or other favorite ingredients.
The chili is done after 10 minutes of simmering, but I like to let it go for a couple of hours for a deeper flavor. Don't skip the carrot puree, it makes this dish amazing!
Heat oil on Stove Top High in your Ninja. Salt and cook ground beef, turkey, or chicken, with the onions until the meat is no longer pink. Add garlic and cook 30 seconds. Stir in chili seasoning mix; then add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, or longer if you want a deeper flavor. Add water and salt & pepper as needed. Serve with cornbread, tortilla chips, biscuits, or crackers. Great topped with avocados, green onions, cheese and/or sour cream
Servings/Yield: 6 servings
**Added comment by: Aurelia Dougan McCollom – I suggested using Baby Food pureed carrots.
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Terri's Split Pea Soup, By: Terri Bionda Jacobs
Ingredients:
2 Tablespoons Butter
1 lb ham, diced
1 cup onion, diced
2 cups carrots, diced
2 cloves garlic, minced
7 cups turkey or chicken stock
16 ounce bag of dried split peas, rinsed and drained
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
¼ tsp parsley
3-4 bay leaf
1 tsp kosher salt, or more to taste
½ tsp pepper, or more to taste
Directions:
This was adapted from the recipe on the bag of split peas from Dominick's! So good. Very easy in the Ninja!
In Ninja pot, turn to Stove Top High. Melt butter, add ham & carrots to get some color. Add onions and celery and cook to soften, about 4 minutes. Add garlic & cook for 30 seconds (until fragrant), then pour in stock. Add ¾ bag of peas. (Save till last hour of cooking)
Add rest of ingredients and cover cooker. Heat on Slow Cooking Low for 4-5 hours. Add last of peas in the last hour for a little texture. Mash the rest of the peas for thickness. Remove bay leaves. Enjoy!
**Added comment By: Nerva Harrison - Hi, I just wanted to let you all know that I just tried "Terri's Split Pea Soup for the Ninja" yesterday and it was PHENOMENAL!! I mean like I-might-have-it every-single-day-good. It's also incredibly adaptable. You can substitute smoked ham hocks or a leftover ham bone (since they're cheap and a richness to soup) for the regular ham, just being sure to pull them out when the soup is done, cut off the meat, and add the meat back to the soup. You can also use it as a great way to use up aging veggies in the fridge. For example, I only had a few stray strands of shredded carrots, so I chopped them up along with some salvaged parts of bell peppers, and the dish was delicious and colorful. Thank you so much, Terri Bionda Jacobs for sharing this great recipe!
Servings/Yield: 12 servings | About 12 cups
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Tex-Mex Tater Soup*, By: Sandra Treadway, August 22, 2015
Ingredients:
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
1 packet taco seasoning
1 can Ro-Tel tomatoes and green chilies, undrained
1 can black beans, drained and rinsed
1 can corn, drained
28 oz package of frozen potatoes - O'brien with peppers & onions
4 cups chicken broth
4 cups milk
1- 8 oz package cream cheese
Big bunch of fresh cilantro leaves
salt & pepper to taste
Serve with shredded cheese, sour cream & diced fresh jalapeno for the ones of us that like a little more kick 😉
Directions:
Brown ground beef with onion on Stove Top Low. Add garlic and cook for 2 minutes more. Drain off excess grease. Add taco seasoning, Ro-Tel, black beans, corn, potatoes, chicken broth and milk. Bring to a boil then reduce to a simmer, covered for 20 minutes. Stir in cream cheese and fresh cilantro. Salt and pepper to taste. Serve topped with shredded cheese, sour cream and diced jalapeno for the ones that like it hot.
*Because my taco meat was already cooked, it was ready in under 20 minutes. It would also be wonderful fixed in Slow Cook Low! Just brown the meat then add the rest of the ingredients. Turn your Ninja to Slow Cook Low for 5 or 6 hours. Stir in the cream cheese and cilantro at the end. Yum! I hope you enjoy this one!
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Texas Roadhouse Chili, By: Mary Clark
Here is my favorite chili recipe, it's mostly the famous Texas Roadhouse Chili with a few tweaks. Here in Texas, chili with beans is a sin. On the side is ok, though. Recipe easily adapted to the Ninja.
Ingredients:
6 ancho chiles, seeds removed, toasted and reconstituted.
2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium Vidalia onion, diced
3 cloves minced garlic
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 pound ground beef chuck
6 links or 1 large Mexican Chorizo - removed from casing
3 tablespoons Worcestershire sauce
2 tablespoons Kitchen Bouquet
1 scant tablespoon hot sauce
1- 6 oz can tomato paste
2 cups beef broth
½ can beer
2-3 bay leaves
Directions:
Turn Ninja to Stove Top High and heat oil. Add bell peppers, onion, garlic, and sauté until tender, about 6 minutes. Add cumin, oregano, chili powder, chopped anchos and cayenne and continue to cook. Take out of the Ninja.
Crumble and cook beef and chorizo in Ninja until browned, strain grease and cooked vegetables. Add Worcestershire, kitchen bouquet, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized. Add cumin, oregano, chili powder, chopped anchos and cayenne and continue to cook, another couple of minutes. Add beef broth, beer and bay leaves. Bring to a boil, then, reduce heat. (I would Slow Cook Low for a few hours, or, Slow Cook High 1 hour.) Season with salt and pepper, to taste.
Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
Garnish with sour cream, cheddar cheese, diced onions and tortilla strips or make a good old Frito pie.
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Thai Chicken Noodle Soup*, By: Missy Perkins Shaffer, January 2, 2019
Ingredients:
1½ pounds chicken breast
5 jalapeños cut in half (seeded if preferred-depends on your spice tolerance)
1-inch piece of raw ginger, smashed
2 quarts low sodium chicken stock
Juice from 1 lime - (2nd lime for serving)
Pepper - to taste
1 bunch Basil (Thai basil is best)
1 bunch Cilantro (half for broth, the other half chopped and saved for serving)
4 cloves garlic, unpeeled and smashed
2 Tbs. soy sauce - more for serving
Fish sauce, dash (optional)
Sesame oil, dash (optional)
¼ pound rice noodles
Optional toppings:
Zucchini, cut with a vegetable peeler
Carrots, cut with a vegetable peeler
Bok Choy, sliced
Extra raw jalapeño slices - for serving
6-minute boiled egg, sliced in half
red bell pepper, sliced
Directions:
Place chicken breast, jalapeños, chicken stock, juice from 1 lime, ginger, half bunch of cilantro and basil in the Ninja pot. Turn to Slow Cook High for 2½ hours. Digital temp chicken for 165°F.
Remove chicken and shred it. Strain the broth. Return just the broth back to the pot. Return the shredded chicken to the broth.
Add the rice noodles to the pot and cook until noodles are done. The residual heat will cook the noodles.
Add Toppings: For a little crunch, add vegetables at the serving table. If you like them softer, add them a few minutes before serving. Add the rest of the cilantro. Use any combination of toppings.
Optional serving suggestions: zucchini noodles in place of rice noodles. Just add them to the hot broth a few minutes before serving.
Enjoy and don’t forget the sriracha!
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Thai Pumpkin Soup*, By: Michelle Painter Williams, April 10, 2016
Thai pumpkin soup - the basic recipe is from the Vitamix cookbook, but part of the preparation was in the Ninja! If you don’t have a Vitamix, an immersion blender or standard blender should work to puree the soup it won’t heat it up like the vitamix so you may need to heat the soup some more.
Ingredients:
1 Tbs. olive oil
½ large onion chopped
½ Tbsp tomato paste
1¼ cups canned pumpkin
1 Tbs. ginger root chopped - I grated it
1 garlic clove chopped- I grated it
1½ cups chicken or vegetable broth
½ cup coconut cream
½ cup coconut milk
½ Tbs. chopped green chilies
½ Tbs. lemon juice
salt and pepper - to taste
Directions:
Heat olive oil in the Ninja use Stove Top high. Saute onions until soft, about 5 minutes. Add the remaining the ingredients to the Ninja. Lower the Stove Top to Medium- if you have the 3-in-1 or Low if you have the 4-in-1. Stir together to combine all ingredients. Cook until heated through, a few minutes. Season to taste. Now tranfer the soup to the Vitamix, slowly increase the speed to 10, then high for 30 seconds. You can top the soup with chopped cilantro, chopped peanuts and sour cream or yogurt.
I served the soup with egg rolls.
I found the coconut cream on Amazon. It’s not the sweet stuff used in Pina Colada’s but is called a similar name! The brand is AROY-D. It is a product you need use within 2 days. I read you can use it for a dairy free whip cream, in cakes, smoothies. You can also freeze it if you use it for the smoothie or baking.
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Throw Together Hamburger Soup*, By: Tina Nordhavn-Allman, January 1, 2015
As usual, I love to just get creative and use up what I have in the kitchen. So tonight I decided to make this...
Ingredients:
1 lb lean hamburger
Red potatoes (I cut up about 6 medium sized ones)
2 boxes beef broth
1 can diced tomatoes
1 bag frozen broccoli and cauliflower
Spices to taste (I used Creole seasoning, pepper and oregano)
Set the Ninja to Stove Top High and brown beef with some spices
Add potatoes, stock and diced tomatoes, bring to a boil then turn Ninja to Stove Top Low.
I checked the potatoes and they were almost done about 40 minutes in so I then added the veggies and let it cook until we were ready to eat.
This is the kind of soup you just kind of watch, I don't think you can really over cook it, especially when on low!*
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Tia's Fiesta Beans*, By: Moni Alejo, October 7, 2016
This is a soup or a side dish.
Ingredients:
3 cups uncooked peruano or pinto beans
1 to 2 packages of bacon (your preference) – chopped in 1 inch pieces
3 jalapenos (adjust this to your preference)
1 large onion, diced
2 garlic cloves, diced
4 Roma tomatoes, chopped in chunks
1 bundle of cilantro, rough chopped
Salt & pepper – to taste
Water
Directions:
Turn the Ninja to Stove Top High. Char 3 Jalapeños (you can make this as spicy as you would like by how many you char or not charring or how many Jalapeños you even use).
Remove the Jalapeños and set aside.
Add the chopped bacon.
Cook until done, but not crispy. Remove and refrigerate.
To the bacon drippings add the onion. Add 1Tbs. of oil (canola or vegetable). Sauté. When they are almost soft add 2 finely chopped charred Jalapeños (you can deseed them if you want, I didn’t) to the onions, the garlic and tomatoes. Saute for another minute. Remove all and refrigerate with the bacon and last jalapeno.
Add the uncooked beans. Fill it with water leaving about 2 inches at the top. Turn the Ninja to Slow Cook High for 4 hours (or Slow Cook Low for 6). Remove 1 cup of the beans. Mash the 1 cup of beans and return it back to the pot. Add the bacon and sautéed veggies from earlier and the last roasted whole jalapeño. Return to cooking on Slow Cook Low for another 3 hours (or Slow Cook High for 1 hour). Add cilantro. Season with the salt and pepper to taste. Serve with warm tortillas or tortilla chips.
*You can also cook this using Stove Top High, so it's faster. Just check when they are halfway done then do the next steps and then cook till soft. (It will probably take about 2.5 hours total).
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Tomato Basil Parmesan Soup*, By: Paula De Lira, January 14, 2015
Makes about 2 quarts (about 8 servings)
Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 Tbs. fresh oregano
1 Tbs. dried basil or ¼ cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
Directions:
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your Ninja.
2. Cover and cook on Slow Cook Low for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the Ninja. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
4. Cover and cook on Slow Cook Low for another 30 minutes or so until ready to serve. Unit will go to Auto Warm after 30 minutes.
****
Tomato Bisque, Non Dairy*, By: Jenny Behr, August 12, 2016
(I left this recipe as stated. It was just to “unique” to change!)
Bread, I used a baguette - cubed in the bottom of the Ninja pan.
Tomatoes cored and quartered. (Purists, I suppose would peeled and remove the seeds, but I don't care).
Garlic cloves, whole (I used about 5 just for a hint because I garlic make my tummy upset, I imagine most people would use quite a bit more.)
Mire poix - (I make up a lot in advance and freeze, if fresh, maybe about a cup?)
1 cup each: olive oil and white wine
Salt and pepper – to taste
Directions:
I started on the oven setting of 425°F, because I normally would roast for 3 hours in the oven. That seemed too high, so I switched to Slow Cook High for about 3 hours.
Turn off the Ninja.
Bury loads of basil sprigs, steep 20 minutes.
Remove basil sprigs and puree.
Add parmesan if it suits your tastes.
Sorry for the lack of measurements, I don't really measure with something like this.
Grilled cheese is obviously a welcome accompaniment.
* Mire Poix - A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together. The mixture is then typically used as a flavoring and filler for soups, stews and sauces, or as a base for braised meats, poultry or fish. Additional ingredients such as ham, spiced meat or bacon can also be added to enhance the flavor of the mixture. It is common to use a ratio of 1 part carrots with 1 part celery and 2 parts onions as the amounts to be combined for the mire poix or mire pois.
****
Tomato Kale Soup with Ground Turkey Meat Balls*, By: Petra Webb van Loosbroek, November 8, 2014
Ingredients:
Water
1 large (28 oz) can tomato puree
Kale
Approximately 2 lbs ground turkey
3 beef bouillon cubes (I always use the Knorr brand because I love it)
Small bag frozen soup blend veggies only
Spaghetti (omit if you don't want carbs!)
Directions:
Fill pot for 1/3 with water, add the can of puree and bring to a boil on Stove Top High.
Once it boils switch to Slow Cook Low and add the veggies, about 2 or 3 handfuls of kale (will shrink while cooking!), roll meatballs and plop them in, add bouillon cubes and break some spaghetti to use as vermicelli if you want. Cook on Slow Cook Low for about 3 hours and enjoy with a sandwich or on its own!
****
Too Lazy to Cook or to Measure Chili*, By: Brendan F, March 28, 2015
Ingredients:
* 1 half bowl of uncooked macaroni per person (about 250-300 ml if you insist on using a measuring cup)
* A little bit more than twice as much water (one bowl then a bit more)
* 1 single serving tupperware of frozen chili from the last time you used the Ninja
* OPTIONAL - If you are drinking wine or beer, you can mix a few drops in but I am not doing that tonight (Gin drinkers cannot mix their poison into the food)
* a little bit more butter than your parents would let you use when growing up
* Optional - any cheese product that you can find (I scored ZERO on that one tonight)
Instructions:
*set to Oven at 300°F
* mix water, chili, and butter together in Ninja and cover
* Stir it whenever you get up to refill your drink or whenever the other team scores a goal and/or whenever bad commercials come on
* cook 25 minutes or until the noodles look just right
* Turn off and unplug Ninja when noodles look good
* add cheese if you got it (I don't)
* serve as soon as is cool enough to not burn yourself
* is buttery and spicy at the same time
****
Tortellini Soup, By: Madeline DiDonato, May 30, 2016
Saute some diced carrots ( I used a 12 oz bag of baby carrots, cut in half) and shallots (or an onion) with EVOO in the Ninja on Stove Top High for about 5 minutes. Add 64 oz of broth and bring to a boil. Lower setting and simmer for 20 minutes. Add a pound of tortellini and cook until al dente. When done, stir in a Tbs. of dried parsley.
When plating, top each bowl of soup with some shredded Parmesan cheese.
I sometimes switch the Ninja to Slow Cook High after adding the tortellini and let it cook for 1½-2 hours. It works well with mini raviolis too!
****
Tortellini Soup, By: Kirsten Ballas Pickle
I have to admit that I don't use my Ninja as often as many of you but I do love it.
Ingredients:
1 package frozen tortellini
4 cups vegetable broth
2 cans Italian diced tomatoes
1 block cream cheese, cut it into chunks
1 small package spinach
Turn your Ninja to Slow Cook Low for about 4 hours. Add the spinach and cook another hour. YUMMY!
****
Tortellini & Meatball Soup*, By: Manda Lee Brown, November 2, 2019
Ingredients:
2 boxes chicken broth
1 bag frozen meatballs
1 bag frozen tortellini
Shaved Parmesan cheese
Season to taste: salt, pepper, garlic, minced onion, basil, oregano
Directions:
Add chicken broth, spices, and meatballs to the Ninja Multi-Cooker pot. Turn to Slow Cook Low for 3-4 hours. Add the tortellini 10 minutes before serving. Turn to Stove Top High. Stir in the tortellini. Cook to your desired tenderness, stirring occasionally. Garnish each bowl with parmesan cheese.
****
Tortilla Soup*, By: Barbara Chudik Nusz, October 27, 2014
Ingredients:
2 Tbs. vegetable oil
1 onion, chopped
3 cloves of garlic, minced
1 Jalapeno, seeded and minced
1 red or green bell pepper, seeded and diced
1- 15 oz can of chopped tomatoes and chili
1- 15 oz can of black beans
6 cups chicken stock
1 Tbs. of chili powder
2 tsp ground cumin
2 Tbs. tomato paste
1 tsp dried oregano
1 lb of boneless, skinless, chicken thighs
Juice of one lime
½ cup chopped cilantro
2 large Tortillas
Directions:
Turn your Ninja to Stove Top High and add the oil and brown the chicken. Sear it on all sides until golden brown. Remove them to a plate and set aside.
Add the chopped onion, garlic, bell pepper and jalapeno, cook them for about 5 to 6 minutes or until they start to cook down.
Add the chili powder, cumin and oregano along with the tomato paste.
Add the canned tomatoes, black beans and chicken stock and bring to a boil. Add the chicken back in.
**Original recipe said to cook on medium for 45 minutes. BUT, since I have the 4 in I, I kept switching between Stove Top High and Low...NEXT TIME, I think I will Slow Cook it.
Take the chicken out, allow it to cool slightly, then shred it or chop it into bite size pieces, put it back in the pit and stir everything together.
Turn off the heat and add the lime juice and cilantro and ladle into bowls.
Scatter the tortillas all over the top and top it with some sour cream or avocado or shredded cheese.
****
Trinidad Provision Soup with Chicken & Dumplings*, By: Shoba Archie, June 8, 2015
Ingredients:
1 Tbs. olive oil
1 large chopped onion
3 cloves chopped garlic until transparent
1 pound diced boneless chicken breast or boneless thighs
½ cup sliced carrots
2 cups yucca, peeled and cut into pieces
2 cups sweet potatoes, peeled and cut into pieces
2 cups eddoes (also called malangas in Spanish, peeled and cut into pieces
4-6 cups water, to cover or more as to your liking
Season with salt and pepper
cilantro and parsley, chopped - optional
Dumplings, your favorite
Seasonings, your favorite
Directions:
Turn your Ninja to Stove Top High. Add olive oil and sauté onion and garlic until transparent. Add chicken. Stir to Combine. Add the carrots, yucca, sweet potatoes and eddoes. Turn to coat and let cook for a few minutes.
Let cook for a few minutes. Add the water and turn the Ninja to Slow Cook Low for 5 hours.
The starchiness from the yucca, eddoes and sweet potatoes will thicken the soup. When time is up, add your dumplings and any seasonings needed after tasting. Cover and cook until dumplings are done.
I used finely chopped cilantro and parsley as a garnish for each serving.
****
Turkey & Rice Soup*, By: Irina Babiskin Cohn
Ingredients:
1 quart broth (I used vegetable)
2 cups water
1 can mushroom soup
1 can white beans rinsed
Cut up asparagus (you can use other vegetables as well)
1 Tablespoon each: garlic powder, onion powder, parsley, chives (whatever you want). I actually don't measure. It might be more.
1 cup rice (I used brown rice)
2 cups cubed cooked turkey (you can also use chicken)
Directions:
Turn your Ninja to Stove Top High until boiling, stir occasionally. Turn your Ninja to Slow Cook High for an hour; then to Slow Cook Low for an hour.
You don't need all this time if you don't have it. It just gives the flavors a chance to meld together.
****
Turkey Sausage & Vegetable Soup*, By: Carol F Neuman, April 15, 2015
Ingredients:
1 bag of frozen vegetables
medium size onion, cut up
1 medium green pepper, cut up
turkey sausage cut into pieces
1 can of diced tomatoes
2 cans of white chili beans
garlic, onion and Italian seasonings, to taste
2 cans of low sodium chicken broth
Directions:
Add add ingredients and stir gently. Turn your Ninja to Slow Cook Low for 8 hours. Serve with a French baguette and salad.
****
Turkey Vegetable Soup *, By: Carol F. Neuman, December 28, 2015
½ stick of butter or margarine
1 large onion, chopped
dark meat turkey, (1 quart Zip-Lock bag from Thanksgiving)
16 oz mixed vegetables
1- 15 oz can corn
2 cans of sliced carrots, (drained of liquid)
32 oz. box of chicken broth
2 cans of water from the carrots
Directions:
Turn the Ninja to Stove Top High. Add butter or margarine. Sauté onion. While the onions are sautéing, chop up the turkey. Add turkey, mixed vegetables, corn, sliced carrots, chicken broth and water to the Ninja pot. Stir. Turn the Ninja to Slow Cook Low for 8 hours. I am serving this with dinner rolls.
****
Turkey White Bean Chili*, Larry Bernard
Ingredients:
No amounts given
Ground turkey
navy beans
2 tomatoes
1 bell pepper
1 onion
3 jalapeños
a little garlic
salt
dark chili powder
½ Newcastle Werewolf Ale
Directions:
Brown the turkey on Stove Top High. Sauté bell pepper, and onion. Drain grease if necessary. Add remaining ingredients. Turn to Slow Cook Low for 7-8 hour. And it smells so good already after 1hr! 7 hours more to go!
**Added comment by: Aurelia Dougan McCollom – If using dry beans be sure to rinse and soak as directed.
****
Turkey Wild Rice Soup, By: Susan Davis, November 27, 2016
Ingredients:
1 medium onion, diced
3-4 celery stalks, chopped (celery salt was used in this recipe)
minced garlic - to taste
2 Tbs. butter
6 cups water
turkey breast carcass
3 carrots, whole
seasonings: bay leaves, oregano, garlic powder, onion powder and pepper - to taste
2 bay leaves
After simmering, add:
3 carrots, chopped
turkey meat, chopped
28 oz can cream of mushroom soup
1 box wild rice
Directions:
Turn the Ninja to Stove Top High. Sauté the celery, chopped onion and garlic, until translucent. Add the water, turkey breast bones, and the whole carrots. Reduce to Slow Cook Low. Simmer for 2-3 hours. The last hour add the bay leaves, oregano, garlic powder, onion powder and pepper. When done, remove bones, bay leaves and whole carrots from broth. Add the large can of cream of mushroom soup. Add the chopped carrots, leftover turkey meat. Turn to Stove Top High and bring to a boil. Add 1 box wild rice. Reduce to Stove Top Low/Medium to simmer for 30 minutes. Stir frequently to keep rice from sticking. Add additional water to thin if necessary.
****
Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Ingredients:
1 large turnip, peeled & cubed
1 large carrot, sliced
1.5 lbs. stew meat
salt & pepper, to taste
1 onion, cut-up
14 oz. fresh salsa (Wal-Mart in produce dept)
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
2 cups beef broth
1 can kernel corn (drained)
½ cup cilantro
Directions:
Sauté meat until brown. Add onion to soften. Add remaining ingredients except cilantro. Turn the Ninja to Slow Cook High for 3 hours. After the 3-hour period, stir in cilantro and continue cooking for an additional hour. Total cooking time is 4 hours. Serve with Hawaiian sweet rolls.
****
Tuscan White Bean Stew*, By: Sue Boller, October 30, 2016
Ingredients:
3 Tbs. Olive Oil
1 medium onion, diced
2 ribs celery, cut into ½ inch pieces
2 carrots, cut into 1 inch pieces
8 cloves garlic, smashed
1 pound dried cannellini beans
4 cups chicken broth
4 cup water
2 bay leaves
2 tsp salt
½ tsp pepper
spinach or kale or both
1 can diced tomatoes
1 lb Kielbasa – purchase pre-cooked and pre-cut into ½” slices.
Directions:
Turn the Ninja to Stove Top Medium/High. Saute onion, carrots and celery in olive oil until soft. Add the garlic and sauté for a minute more. Add the beans, broth, water, salt and pepper. Stir to combine. Turn the Ninja to Slow Cook Low for 6 hours. After the cook time, add the kielbasa, spinach, kale, (or both), and tomatoes. Cook until kale is tender.
Remove bay leaves before serving.
****
Unconventional Shepherd's Pie-“It's a Soup!”*, By: Tracy McCollom Giles
Ingredients:
Hamburger
5 cups water
4 cups beef broth
2- 8 oz cans tomato sauce
Natures seasons
Frozen already chopped up green peppers red pepper and onion
Dehydrated garlic
1 can green beans
1 can of corn
16 oz Spiral noodles
Salt to taste
Directions:
Brown meat on Stove Top High. Drain.
In pot add all the ingredients in the order I put them.
I didn't measure anything, I just eyed it.
Cook on Oven setting of 425° to boil.
Switch to Stove Top Medium for about 15 minutes then switch to Buffet setting.
****
Unstuffed Cabbage Soup*, By: Kris Heihn, December 15, 2019
Ingredients:
1 lb. ground sausage
1 onion, chopped
1 garlic clove, minced
1 small head of cabbage, chopped
1 cup marinara
4 cups beef broth
salt, pepper, oregano & parsley – to taste
Directions:
Turn the Ninja to Stove Top High. Add the sausage and garlic to the pot. Break up sausage to brown. Drain excess grease. Add marinara & seasonings. Place chopped cabbage in the Ninja pot. Top with meat mixture & add the broth.
Turn to Slow Cook Low for 2-3 hours.
****
Unstuffed Cabbage Roll Soup*, By: Ken Kovack, February 21, 2015
Ingredients:
2 lbs of ground beef or turkey
1 tablespoon olive oil
1 large onion chopped
1 tsp minced garlic
1 small head of cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
½ cup water
1 tsp black pepper
1 tsp sea salt
2 tablespoons of vinegar
1 tsp Greek seasoning
Directions:
Turn your Ninja to Stove Top High and heat your olive oil. Add the meat and onion. Cook until no longer pink. Add garlic. Cook additional minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, vinegar, Greek seasoning salt, and water. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Enjoy !
**Added comment by: Aurelia Dougan McCollom – After browning meat and adding garlic, I would think this would be a great Slow Cook recipe. Slow Cook Low 2-3 hours.
****
Unstuffed Pepper Soup - Mexican Version*, By: Allana Alla Robinson, October 1, 2016
Ingredients:
2- 4 oz cans diced green chilis - liquid removed
1-16 oz can chili beans - keep liquid
1-11 oz can mexican style corn - liquid removed
29 oz low sodium beef broth
1- 15 oz can black beans - liquid removed and beans rinsed
1- 15 oz can tomato sauce
1- 28 oz can diced tomatoes - keep liquid
1- 28 oz can crushed tomatoes - keep liquid
1 lb ground beef
1 green bell pepper - cut into strips
1 yellow bell pepper - cut into strips
1 orange bell pepper - cut into strips
1 red bell pepper - cut into strips
1 cup brown rice - cooked
1 packet mild taco seasoning
Prep:
Cut the vegetables and open cans based on notes above.
Brown the ground beef - once ready, clean out the Ninja and set ground beef to the side.
Cook the brown rice - once ready, clean out the Ninja and set to the side.
Recipe:
1) Into the Ninja pot, add all of the ingredients - stir until taco seasoning is dissolved. Set the Ninja to Slow Cook Low for 6 hours.
Serve:
As is or with cheese
****
Unstuffed Pepper Stew*, By: George Johnson, November 22, 2016
Ingredients:
2 lbs sweet ground Italian sausage
1 large sweet onion, cut into slivers
2 bell peppers, cut into slivers
2 cups of rice
2 cups of water
24 oz jar of spaghetti sauce
1- 14.5 oz can of stewed tomatoes
Cheddar cheese
Mozzarella cheese
Italian seasoning
Garlic powder
Pepper
Chives
Sliced black olives
Directions:
Turn the Ninja to Stove Top High. Cook the sausage, onions, and peppers until sausage is cooked through and peppers and onions softened.
Add the rice, water, stewed tomatoes and spices. Cover until rice is cooked. Stir occasionally. Add spaghetti sauce. Stir. Cover for about 5 minutes. Scoop into bowls and sprinkle cheeses, a few black olives and chives. Serve.
****
V8 Beef Vegetable Soup*, By: Joseph Austin, December 28, 2015
Ingredients:
1½ lbs stew meat (my mother used to use an arm roast)
5-6 potatoes, diced in large chunks
46 oz can of V-8 juice, (you can use spicy)
1 large onion, chopped
2 cans Veg-all
1- 15 oz can whole tomatoes, (cut into pieces)
4 beef bouillon cubes, (make broth as directed on bottle)
Salt & pepper, to taste
2 Tbs. garlic powder, (use more if you like)
Directions:
Turn the Ninja to Slow Cook Low for 8 hours. You can also use Slow Cook High for 4 hours. Add the V-8, beef broth, liquid from the Veg-All & tomatoes, potatoes, seasonings and onions. Cook until tender. After cooking time, add the Veg-All vegetables and tomatoes. Simmer for 20 more minutes on Stove Top Low/High until hot.
If needed, you can add water to make it more soup-like than stew.
Note: for a quick version you can use ground hamburger.
****
V8 Vegetable Soup*, By: Kelli Austin, May 10, 2016
Ingredients:
½ pound hamburger meat
46 oz can V8 juice
46 oz water from rinsing can
1 bag frozen vegetables for stew
10 oz bag of corn or vegetables of your choice
seasonings of choice
Tabasco sauce - optional
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Drain any excess grease. Add the remaining ingredients and season to taste. Add Tabasco sauce. Turn the Ninja to Slow Cook Low for 2-4 hours.
****
Vegetable Beef Barley Soup*, – Taste of Home Version, By: Ed Whetstone, October 29, 2017
TOTAL TIME: Prep: 45 min. Cook: 7 hours YIELD: 8 servings
Ingredients
1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
½ cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
¾ cup medium pearl barley
½ teaspoon salt
Directions:
1. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. Turn the Ninja to Stove Top High. Add the oil. Brown beef until meat is no longer pink; drain.
2. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on Slow Cook Low for 5-6 hours or until meat and vegetables are almost tender.
3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender. Yield: 8 servings (2¾ quarts).
Nutritional Facts
1-1/3 cups: 364 calories, 10g fat (3g saturated fat), 53mg cholesterol, 852mg sodium, 44g carbohydrate (8g sugars, 8g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.
****
Vegetable Beef Soup*, By: Crystal Ramsey, January 13, 2018
Ingredients:
2 quarts V8 tomato juice
1- (4-5 lb.) chuck roast
1 onion
2- (16 oz.) bags frozen vegetables
Directions:
Turn to Stove Top High. Add the meat and onion. Boil in water and beef broth for extra flavor. When tender remove and shred the meat. Strain fat from broth. (For this recipe I did not use the broth from the meat. I saved it for later use). Add remaining ingredients. Turn to Slow Cook Low. Cook for 4-5 hours. *This recipe can easily be made your own depending on how much you are wanting to make. Feel free to increase amounts, use more water if needed after shredding meat, and use your favorite seasonings.
****
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, March 15, 2017
Ingredients:
2 lbs. stew meat
4 cups water
2 Tbs. chicken base – you can use Beef base, but I wanted a rich red color; beef would have made it to dark – or totally optional, but the chicken base gives it a real nice flavor
16 oz. can green beans – or frozen
2- 16 oz. can tomatoes, diced or stewed
1 onion, chopped
½ head cauliflower, cut-up
½ tsp. marjoram
6-8 stalks celery, chopped
2-3 large flower heads broccoli
10 peppercorns
garlic powder – to taste
½ head cabbage, chopped
1 bay leaf
Salt – optional to taste
6 oz. can tomato paste
½ tsp. ground thyme
16 oz can corn – or frozen
2-3 potatoes, diced - optional
4-6 carrots, chopped – (I used a 16 oz bag of baby carrots, and chopped)
Directions:
Turn your Ninja to Stove Top High. Brown meat, add onion, sauté. Add remaining ingredients. Add the chicken base to the water and stir to dissolve;(I used boiling water.) Add remaining ingredients. (Pour some of the water into the cans to rinse them out). Turn to Slow Cook Low for 6-8 hours. Adjust seasonings. Freeze leftovers.
HINT: tie peppercorns and bay leaf in paper coffee filter or put in a tea bell
strainer.
****
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, December 9, 2016
Ingredients:
2 lbs. beef stew meat
McCormick’s Steak Seasonings – to taste
2 Tbs. canola oil, or oil of choice
4 cups water
28 oz. can tomato puree
14.5 oz. can diced tomatoes
14.5 oz. can diced roasted tomatoes with garlic and onion – or your choice, even just diced
½ head cabbage, cut into small pieces - optional
3 Tbs. chicken base
1 onion, diced
10 peppercorns
½ tsp marjoram
salt - to taste
minced garlic or garlic powder – to taste
2 bay leaves – broken in two - to release more flavor
2- 16 oz bags frozen mixed vegetables
Directions:
Place the meat in a bowl or zip bag. Season the meat with the McCormick’s Seasonings. Rotate to season. Refrigerate for at least 30 minutes. (I left mine overnight). Turn your Ninja to Stove Top High. Add the oil. Brown the meat. Add the onion and soften. Add the chicken base to the water and stir to dissolve;(I used boiling water.) Add remaining ingredients. (Pour some of the water into the cans to rinse them out). Turn to Slow Cook Low for 6-8 hours. Or turn to Slow Cook High for 3 hours. Let it go to Buffet/Warm to hold. Adjust seasonings.
This is a rich soup. Feel free to add more water at the end to thin it to your desired taste.
Freeze leftovers.
HINT: tie peppercorns and bay leaf in paper coffee filter or put in a tea strainer. (I use a tea strainer).
The reason for using the chicken base instead of a beef base: I wanted a rich red color and the beef would have made it dark. You can use either, or none at all, just using water. It just gives it a real nice flavor.
****
Vegetable Beef Soup*, By: Karen Shilobod Rick, October 22, 2016
Ingredients:
1 beef soup bone
4 stalks of celery, cut up
½ large onion, chopped
32 oz box beef broth
15 oz can diced tomatoes
16 oz bag mixed vegetables
2 small potatoes, peeled and chopped
garlic, salt & pepper – to taste
2 bay leaves
1 quart water
spinach – optional
Directions:
Add all of the ingredients to the Ninja pot, (except spinach). Turn to Slow Cook Low 4-6 hours. Allow to go to Auto Warm or switch to Buffet setting to hold. Add the spinach at the end if desired. Remove bay leaves before serving.
****
Vegetable Beef Soup*, By: Kim Lackey Honeycutt, January 19, 2016
I made my homemade vegetable beef soup in my Ninja and the hubby and I think it's pretty good! It sounds like it might be a little spicy hot but it really isn't. It just has a good flavor. I made this using the Stove Top setting but, Slow Cook Low is another possibility. If you give it a try, I hope you enjoy it! Remember, it's a soup! Change it up to your tasting.
Ingredients:
2 lbs ground beef (80/20)
2 cups or more potatoes, diced
1 cup or more carrots, sliced
½ cup or more celery, sliced
1 large or 2 small onions, diced
1 can (14.5 oz) cut green beans, drained
1 can (11.0 oz) super sweet yellow and white corn
1 can (14.5 oz) diced tomatoes
1 can (8.0 oz) tomato sauce
24 oz Spicy Hot V-8 (4- 6 oz cans or 3- 8 oz cans)
6 tsp Worcestershire Sauce
6 tsp A-1 Steak Sauce
1 Tbs. Texas Pete Hot Sauce
4 cups liquid - (I rinse the cans as I go with cold water and pour it in a 4 cup measuring bowl then finish filling with water to make 4 cups.)
1 tsp sugar
½ tsp or more parsley flakes
¼ tsp cumin
Salt & Pepper to taste (I use 1 tsp of each)
Directions:
Turn Ninja to Stove Top High and brown beef, drain excess grease.
Add all other ingredients, bring to boil. Turn to Stove Top Low and simmer 2-3 hours. Stir once in a while.
Another cooking option: After bringing to a boil, turn to Slow Cook Low and cook 6-8 hours.
****
Vegetable Beef Soup*, By: Mary Ann Bethea, October 30, 2015
Ingredients:
1½ - 2 lbs Beef stew meat or you can use beef shank bones
salt and pepper, to taste
2- 28 oz cans of tomatoes
2 medium sweet onions, chopped
1 lb carrots, chopped
6-8 stalks celery, chopped - including leafy tops
Directions:
Turn your Ninja to Stove Top High and brown the beef stew meat. Salt and pepper to taste. Add remaining ingredients. Stir. Turn to the Slow Cook High setting for 4-5 hours. Taste for seasonings. If you feel it needs more vegetables, feel free to add any vegetable to your taste. We are serving with grilled cheese sandwiches.
****
Vegetable Beef Soup, By: Leah Oakley, December 26, 2014
Yield 6-8 servings
Ingredients:
2 tablespoons olive oil
1½ pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
1 large onion, chopped
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
8 cups beef stock
2 bay leaves
1 (28 oz.) can diced tomatoes, with juice
1 Tablespoon Worcestershire sauce
1 Tablespoon Italian seasoning, homemade or store-bought
1 teaspoon salt, or more/less to taste
½ teaspoon freshly-ground black pepper
Also added - baby limas, mushrooms and thin green beans – all optional
(optional garnish: chopped fresh parsley)
Directions:
In your Ninja, heat 1 tablespoon of the oil on Stove Top Medium. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to a separate plate. Add the remaining steak and cook until browned. Return all meat to the Ninja.
Add the remaining ingredients to your Ninja, and stir to combine.
Cook on Slow Cook High for 3-4 hours or on Slow Cook Low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
****
Vegetable-Chicken Soup*, By: Allana Alla Robinson, June 25, 2016
*can make this vegetarian by removing the chicken and using 1 head of cabbage instead of ½ head of cabbage.
Ingredients:
1/3rd cup light brown sugar (can use regular sugar or can be omitted if you have sugar intolerance)
1/2 head of cabbage - coarsely cut into strips
1 bundle scallions - cut into bite size pieces
1 green bell pepper - diced
3 carrots - pealed & cut into circles
3 boneless chicken breasts - cut into cubes
48 oz low sodium chicken broth
29 oz tomato sauce
10 oz diced tomatoes with (mild) green chilis - keep liquid
Ground Black Pepper - to taste
Salt - to taste
Garlic Powder - to taste
Prep:
Dice green bell pepper - set to the side.
Peal then cut carrots into circles - set to the side.
Cut 1 bundle of scallions into bite size pieces - set to the side.
Cut ½ head of cabbage into strips - set to the side.
Cut 3 boneless chicken breasts into cubes - set to the side.
1) In the Ninja pot, combine chicken broth, tomato sauce, light brown sugar, and seasonings to taste - stir until brown sugar dissolves.
2) Add in cubed chicken breast pieces - mix with existing mixture.
3) Add in cabbage strips, scallions, carrot circles, diced green bell pepper, and diced tomatoes with mild green chilis. Mix together with existing mixture and set the Ninja to Stove Top High and cook for 40 minutes.
****
Vegetable Deliciousness – Almost A Soup, By: Doris Hochman, July 9, 2015
Ingredients:
1 onion, diced
4-8 scallions, diced
4 ribs celery, diced
2-4 carrots, diced
2 Tbs. olive oil
2 cans red beans, (partially drained)
1- 24 oz jar of spaghetti sauce
32 oz of beef stock
1 package pasta bow ties
Seasonings, your preference, to taste
Directions:
Add the vegetables and sauté in a little oil for 5 minutes on Stove Top High. Add the beans, spaghetti sauce and broth. Turn to Slow Cook Low for 6-8 hours. Add pasta bow ties about 45 minutes before you are ready to eat.
****
Vegetable Lentil Soup*, By: Alaina Denino
Ingredients:
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
¼ cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1½ teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
¼ cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions:
I sautéed the vegetables on Stove Top High, then added the chicken stock, lentils, and tomato paste and brought it to a boil. Then reduce to Stove Top Medium setting and let it cook uncovered for an hour. It comes out perfect.
*****
Vegetable Soup*, By: Carolyn Scanlon, July 9, 2015
Well, Doris Hochman, you inspired me today. I made my own little melting pot of goodys.
Diced chicken seasoned with onion, garlic, salt, cracked pepper, Lawry’s seasonings with onions, mushrooms, diced potatoes, corn, diced tomatoes and chicken stock. All because of you.
Ingredient proportions to you family needs. Add all of the ingredients. Turn your Ninja to Slow Cook Low for 6-8 hours.
**Added comment By: Aurelia Dougan McCollom – Shredding a pre-cooked rotisserie chicken adds a lot of flavor to soups.
****
Vegetarian Chili*, By: Barbara Callahan, January 10, 2015
OK..taste testing over..it was a hit! SO...
Ingredients:
1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
2-3 jalapeno pepper, seeded cut lengthwise
1 cup vegetable stock
1½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1½ teaspoons dried oregano
Directions:
Saute onions, carrots and garlic until onions translucent on Stove Top Medium. Add peppers, celery and chili powder and saute for 3 - 4 minutes. Add mushrooms (I used 1 cup baby bella and ½ cup white), Ro-Tel tomatoes w/chiles, kidney beans and I added a can of pinto beans for chili (Bush's can) Also added 1½ tsp of basil and the cup of stock. Turned to Stove Top High until bubbling, then back to Stove Top Low for a couple of hours (you can make this by boiling then simmering for 20 minutes, but I wanted a longer time for flavors to merge.) Thought it was a little too soupy for my taste so I turned the lid the last ½ hour so it was uncovered a bit and turned it to Stove Top High to boil off some water. MAKE THIS YOUR OWN...It was so easy!
****
Vegetarian Minestrone Stew*, By: Arlene Gordon, January 19, 2016
I made this last night for dinner.. It’s my own creation not from a recipe. It was suppose to be soup but I didn’t put in enough liquid. We actually liked it this way. I have 2 tall + 1 half the size containers leftover in the freezer. Thus it's a Minestrone Stew rather than a soup. It was nice & thick perfect for dinner when the temperature was in the teens. I served it with homemade Corn Muffins made in the regular oven while the stew was cooking. I wish I had crusty bread to go with it instead.
Ingredients:
7 cups low sodium V-8 juice
1 cup water
1 can low sodium Kidney Beans drained & rinsed
1 can low sodium small white beans drained & rinsed
1- 14 oz bag of frozen vegetables (corn, carrots, lima beans, green beans, peas)
3 cups Ditalini pasta
2- 14.5 oz cans no salt added diced tomatoes with Basil, Garlic & Oregano
Oregano, to taste
roasted garlic granules, to taste.
1 heaping teaspoon light brown Domino granulated sugar
1 teaspoon of Saigon Cinnamon
Directions:
Turn the Ninja to Stove Top High until it comes to a boil. Place the lid. Reduce to Stove Top Low until pasta is done. Stirring frequently to keep the pasta from sticking. Cooking time: about 45 minutes.
We added grated Pecorino grated cheese while eating the stew. It was a success.
**Added comment - The brown sugar & cinnamon cut some of the acid of the tomatoes. I’ve been adding these 2 ingredients for years to tomato sauce whether bottled or homemade.
****
Vegetarian Minestrone Soup*, By: Allana Alla Sverbil, March 29, 2015
What Should Have Been a Vegetarian Minestrone Soup Until We Decided To Add Cheese
Ingredients:
15 oz peas (no liquid)
15.5 oz dark red kidney beans (no liquid)
28 oz crushed tomatoes (no salt added)
14.5 oz cut green beans (no liquid)
15.25 oz sweet whole kernel corn (no liquid)
1 green pepper (diced)
1 green zucchini (or 1 yellow squash) (diced)
2 lbs baby carrots (can use less if concerned that Ninja will over flow)
1 celery stalk (can use less if concerned that Ninja will over flow)
½ large onion (or one - I just ran out of space in the Ninja)
64 oz vegetable broth (2 boxes of 32 oz each - can use 1.5 boxes which equals 48 oz if concerned that it will overflow) - used Swanson
4 oz of Dialini uncooked pasta (any other smaller pasta will do just as well)
Garlic Powder
Ground Black Pepper
Grated Parmesan Cheese
Prep:
1) Open all cans - drain water from peas, corn, red kidney beans, and green beans
- Do not drain tomatoes
2) Cut 1 celery stalk - coarsely
3) Cut ½ white onion - coarsely
4) Cut 1 green pepper - coarsely cubed
5) Cut 1 green zucchini - coarsely cubed
Recipe:
1) Put 64 oz of vegetable broth into ninja then add corn, peas, baby carrots, zucchini, green bell pepper, white onion, celery stalk, tomatoes, kidney beans, and green beans into ninja. Add ground black pepper and garlic powder (to taste) and mix it all together. Set the ninja to slow cook low for 7 hours.
2) With 2.5 hours to go, add a layer of Grated Parmesan Cheese (to taste) on top of the mixture.
Serving:
I served it with 4 cheese Mexican blend because I have a serious addiction to cheese!
Notes:
1) I had the peas in for the full 7 hours because we like the texture of them more when they become part of the broth in the soup (this is an odd preference for most). I would recommend adding them into the soup in the last 15-20 minutes to avoid the "mushy" texture of them. Just be sure to mix them in so that they will absorb the flavor.
2) We like our pasta to fall apart, but you can add it the last 1/1.5 hours of cooking
3) I based this recipe to have leftovers for at least 3-4 days for two people.
****
Venus di Milo*, By: Deb Turbitt, April 19, 2018
Ingredients:
1 lb. ground beef or ground turkey
46 oz. chicken broth
4 cups water
1 bay leaf
1 pack onion soup mix - *(make your own to keep down the sodium)
14 oz. can stewed tomatoes
½ cup orzo or other small pasta – pre-cooked to al dente
¼ cup rice - precooked
16 oz. package frozen mixed vegetables
cinnamon – sprinkled on top
Directions:
Turn the Ninja to Stove Top High. Brown the ground meat. Drain excess grease, if necessary. Add broth, water and onion soup. Simmer 30 minutes. Add frozen vegetables, bay leaf, and stewed tomatoes with juice, (I break up the tomatoes). Simmer until vegetables are done. At the end of cooking, add in the al dente pasta and rice. Stir. Add more broth if needed. Sprinkle the cinnamon (yes, you heard me right), on the top and stir. Turn to Buffet/Warm.
*Added comment – We have “onion soup mixes” in our DIY File. Aurelia Dougan McCollom
****
Vietnamese Chicken Meatball Soup with Bok Choy*, By: Stephanie Foley, January 17, 2020
Ingredients:
Meatballs:
¼ cup panko (Japanese) breadcrumbs
¼ cup finely chopped onion
1 large egg, lightly beaten
2 Serrano peppers, seeded and minced
1 garlic clove, minced
½ pound ground chicken
2 tablespoons peanut oil
Soup:
6 cups chicken or vegetable stock
1 can (14½ ounces) fire-roasted diced tomatoes, undrained
1 small onion, cut into thin strips
1 cup Bok choy leaves, cut into 1-inch strips
1 cup fresh baby carrots, julienned
1 cup julienned roasted sweet red peppers
3 Serrano peppers, julienned
2 garlic cloves, minced
½ teaspoon salt
¼ cup panko (Japanese) breadcrumbs, optional
1 large egg, beaten
Directions:
1. In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into ¾-inch balls.
Turn the Ninja Multi-cooker to Stove Top High. Add oil and heat. Brown meatballs in batches to prevent overcrowding. Remove excess grease.
Return the meatballs to the Ninja pot.
Add stock, tomatoes, onion, Bok choy, carrots, red peppers, julienned Serrano peppers, garlic and salt. Place the lid.
Turn to Slow Cook Low for 4 hours, or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into the Ninja pot. Let stand until egg is set, 2-3 minutes.
Freeze option:
Before adding egg, cool soup. Freeze in freezer containers.
To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.
Added comment: I doubled the meatball portion but not the soup. Replaced the ground chicken with ground turkey and added in 1 teaspoon of poultry seasoning and only used 1 Serrano pepper and brown off the formed balls in the regular oven. For the soup. I used chicken bone broth because most Vietnamese soups use it. I did double the amount of Bok choy and again only used 1 Serrano pepper and added 1 teaspoon of poultry seasoning, 4 green onions, 1 teaspoon ground ginger. Thinking also the next time making this to add in rice stick noodles.
****
Wendy's Chili, By: Aurelia Dougan McCollom
Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
1/8 teaspoon cayenne pepper
Directions:
Brown ground beef in Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on Slow Cook Low for 3-4 hours, or Slow Cook High for 2 hours. Serve with chopped onions, cheese, and oyster crackers.
****
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Ingredients:
2 pounds fresh ground beef
2 cups tomato juice
15 oz can tomato purée
1 cans Ranch Style Beans, NOT drained (15 ounce cans)
2 cans dark red kidney beans, drained (15 ounce cans)
1 cans Original Ro-Tel Diced Tomatoes & Green Chili (10 ounce cans)
1 can stewed tomatoes (15 ounce cans)
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1½ cups)
1 cup diced celery
1 diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
¾ teaspoons garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon sugar
¼ teaspoon cayenne pepper
Directions:
Brown ground beef in the Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on slow cook Low for 3-4 hours, or slow cook High for 2 hours. Buffet setting hold great!
****
Wendy's Copycat Chili*, By: Michael Bielick, January 14, 2018
Ingredients:
2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
Directions:
Turn the Ninja to Stove Top Medium/High. Add the ground beef and brown. Break the ground beef into crumbles and cook until no longer pink. Drain any excess grease. Stir in celery, onion, and green bell pepper. Cook until onion is translucent. Add the stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Mix kidney beans and pinto beans into chili. Season with salt and black pepper, and bring to a boil. Reduce to Slow Cook Low for 1 hour or longer. Mix vinegar into chili. Serve and top with cheese and chopped onions. Enjoy!
****
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
Ingredients:
2 pounds ground beef, browned and drained
1 large sweet onion, chopped
1 large green pepper, chopped
3 celery stalks, chopped
1 Tablespoon minced garlic
1 can (15 oz) Ranch Style Beans (Not drained)
1 can (15 oz) dark red kidney beans (Not drained)
1 can original Ro-Tel tomatoes & Green Chili
1 can (15 oz) stewed tomatoes
2 can (15 oz each) tomato sauce
2 packages McCormick Mild Chili Seasoning
1 tsp salt
Pepper to taste
Shredded cheddar cheese
Fritos
Directions:
Turn your Ninja to Stove Top High and brown meat. Drain any grease if necessary. Combine remaining ingredients, except cheese and Fritos.– do not drain any of the cans! Cook on Slow Cook Low 6-8 hours. Serve with cheese and Fritos! Notes: (I left out celery and my Ro-Tel can was 14.5 oz – not the name brand usual 10 oz. I also added 1 tsp brown sugar because it tasted just a little bitter to me.)
****
'Whatcha Got' Chili*, By: Marie Mastracci
Comments:
Kidney and garbanzo. I like to put a mix and change them up whenever I make it. I only had half an onion so I threw in some pearl onions. Interesting addition. I always add leftover salad greens/spinach and a cup of frozen corn. It's a kind of 'whatcha got' Chilli
Comment by: Cathy Giovanine… I love adding different types of beans... and since I'm trying to eat a bit healthy I like adding a bunch of different veggies...and a ton of tomatoes... maybe it will be a chili making weekend for me..
Comment by: Marie Mastracci… I usually make it with ground turkey but I've also made it with 'Veggie Ground Round' and there's no way you can tell the difference. It is important to remember to add the 'Veggie Meat' at the last minute and only heat it through.
****
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
Ingredients:
3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
2 lbs chicken breasts, boneless skinless
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack Cheese
Directions:
Turn the Ninja to Stove Top Medium/High. Add a little of the oil. Cook the chicken until cooked through, remove and dice up, keep to side. Wipe pot. Continue using the same setting. Heat the remaining oil in the Ninja. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Continue cooking for 15 minutes, stirring occasionally.
Reduce the temperature to the Buffet/Warm setting. Slowly stir in the cheese until melted. Serve warm.
****
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
Ingredients:
1 pound dry Great Northern White Beans or you could use
3- 15.8 oz Bush’s canned beans
1½ to 2 lbs. Kroger Pulled Chicken OR 3 boiled chicken breast
16 oz Jar Old El Paso mild Taco Sauce
24 oz Jar Pace Chunky mild Salsa
1- 10 oz. can mild Rotel
2 Tbs. Garlic, minced
1- 32 oz Low sodium Chicken Broth
1 can 14.5 oz low sodium Chicken Broth
1 package Shredded Mozzarella Cheese
Directions:
I cooked my dried beans like the package said in the Ninja on Stove Top Low for about 2 hours. (Except instead of cooking them in water I used Low Sodium chicken broth. I used a 32 oz box and 1 can).
Then I added all Except the cheese to the Ninja and cooked another hour. After that I cooked it 1 more hour on Slow Cook Low. Serve in bowls and top it off with your cheese. YUMMY.
For anyone that likes HOT AND SPICY; USE ALL HOT ingredients and add 1 tsp Black Pepper and 1 tsp red pepper flakes
****
White Beans – Creamy & Very Flavorful!*, By: Angie Neil, July 10, 2016
I've used my Ninja every day since I got it. It just makes everything so easy. Today I cooked white beans. This is my way of cooking them that I would normally do on the stove or in slow cooker. I'm from South Louisiana - we like our white beans creamy and very flavorful! I plan to try more Cajun cooking in the Ninja to see how it turns out.
Cooking time: 4 hours
Ingredients:
1 lb dry white beans
3-4 bay leaves
1Tbs. bacon grease (optional)
2Tbs. ketchup (optional)
1 Tbs. Worcestershire sauce
8 cups of water
1 Honeybaked ham bone - or ham bone of your choice
Tony C's Creole seasoning - to taste
16 oz container Guidry's Seasoning Fresh Cuts Creole, (Wal-Mart or check your grocery)
Directions:
1. Rinse beans.
2. Using a blender, mix the Creole seasoning and water together.
3. Add all the of the ingredients to the Ninja pot.
4. Cover, cook on Stove Top High until boiling.
5. Turn down to Stove Top Low.
6. Cook until the beans are soft and creamy, stir occasionally. About 4 hours.
****
White Chicken Chili*, By: Julie Taylor, June 24, 2020
Ingredients:
1 whole cooked chicken off of bone or 4 cooked chicken breast cut in bite size pieces.
5-6 15 oz. cans white cannellini beans, rinsed and drained
2 Tbs. oil
1- 1 lb. 11 oz. can whole green chilis, cut up - or you can buy the diced green chilis
enough water to fill the pot
1- 8 oz. jar of chicken flavored Better than Bouillon base
1 large sweet onion, chopped up
red cayenne pepper, cumin, salt, pepper, garlic powder, and dried chili peppers – to taste
5-6 cloves garlic, chopped
1 bunch fresh cilantro
shredded cheese and sour cream - garnish
Directions:
Select Stove Top High. Add the oil. Brown your chicken on both sides. Remove.
Continue on Stove Top. Add a little more oil. Add the chopped onion and garlic. Sauté. Add the chicken and onion mixture to the Ninja Multi-Cooker. Add the remaining ingredients, except cilantro
Turn to Slow Cook Low. Cook for 8 hours.
Top your chili with fresh cilantro leaves and enjoy.
Garnish with shredded cheese and sour cream on top.
****
White Chicken Chili*, By: Manda Lee Brown, February 5, 2018
Ingredients:
1 lb. ground chicken
2 (15 oz.) cans cannellini beans
1 (15 oz.) can black beans
1 (15 oz.) can pinto beans
2 (10 oz.) cans Ro*Tel
1 (15 oz.) can tomato sauce
1 (15 oz.) can chicken broth
Spices: salt, white pepper, cumin, garlic, minced onion, red pepper flakes, chili powder – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the chicken and season with all spices, to taste. Rinse and drain all beans. Add to the chicken. Add Ro*Tel, tomato sauce, and chicken broth. Turn the Ninja to Slow Cook Low and cook for 6 hours. Taste and re-season if necessary.
****
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
Ingredients:
6-8 chicken breasts, (or frozen Tyson cubed chicken)
6-7 cans northern white beans
30 oz chicken broth
Season to taste with garlic powder, cumin, nature's seasoning
2- 3 oz cans chopped green chili's, with juice
2-3 cups Monterey jack cheese
tortillas – garnish
Directions:
Turn the Ninja to Stove Top High. Cook and dice the chicken. Turn off the Ninja. Add remaining ingredients, except tortillas. Stir to mix. Turn the Ninja to Slow Cook Low. Cook for 2-3 hours.
Serve with more cheese and tortillas.
****
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
Ingredients:
2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
¼ cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté the peppers and onions until soft.
Add the chicken broth. Bring to a boil on Stove Top Medium/High. Add the remaining ingredients and seasonings, (except cilantro). Turn to the Oven setting of 325°F, to simmer for 35 minutes. Add the cilantro. Serve.
Turn to the Buffet/Warm setting to keep warm.
****
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
A friend was talking about this at water aerobics class this morning. I was skeptical but came home and made it. It's good!! I'm adding it to my camping file. Thought y'all might enjoy this "quickie" soup.
Ingredients:
1 (48 oz.) jar great northern beans
1 (32 oz) box chicken broth
2 (10 oz each) cans chicken
1 (15-16 oz) jar salsa
2 cups shredded Monterey jack cheese
Directions:
Dump it all in Ninja on Stove Top High and heat until cheese is melted. Enjoy!!
****
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross Posted in WW
Ingredients:
1¼ lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1¼ ounce) envelope taco seasoning
1 (4½ ounce) can of chopped green chilies
1 (10¾ ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
½ cup sour cream (optional)
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Place chicken in your Ninja. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in your Ninja. Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken, then stir in the sour cream.
Serve topped with green onions and jack cheese, if desired.
This White Chicken Chili is 7+ points for 1½ cups on WW.
****
White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
Ingredients:
2 pound boneless chicken breast/thighs, cut into bite size pieces, generously seasoned with kosher salt and pepper
1 Tbs. olive oil
1 medium onion, diced
3 cloves garlic, minced
2 shallots, diced
1 cup roasted red peppers, diced
1 Anaheim pepper (red), diced with seeds & ribs removed (keep seeds and ribs for more heat)
3 cans White Beans (Cannellini or Great Northern), drained
1 can (4.5 ounces) green chilies
Spice mixture of 1 tsp paprika, 2 tsp cumin, 2 tsp chili powder, dash cayenne pepper
1½ cups chicken stock
Directions:
1. Set Ninja to Stove Top High;
2. Add the oil to your Ninja when hot.
3. Brown chicken on each side; let the color develop.
4. Add spice mixture and mix into browned, cook spices out for a couple minutes until they become very fragrant.
5. Remove the chicken and place in a bowl.
6. Add onions, garlic, shallots, red peppers, and Anaheim pepper to Ninja and sauté until soft (about 5 minutes). Add some extra oil if needed). Just soften the vegetables. Do not brown.
7. Add 1 can of your beans and mix and heat through. With a potato masher, mash/break down the beans, then add remaining two cans (this is going to help thicken your chili).
8. Add the green chilies and your reserved chicken.
9. Add the chicken stock.
10. Set your Ninja to Slow Cook Low for 6 hours, (or Slow Cook High for 3 hours).
* If the chili is a little soupy and you prefer a thicker, thicken with cornstarch after cooking is complete (make a slurry of cornstarch, set Ninja to Stove Top High and then add slurry mix, stir to thicken)
* Of course adjust seasoning to your preferences (more or less heat).
Serve over rice or broken tortilla chips or on its own!
****
White Chicken Chili, By: Carol Cole DuLac Orme
Ingredients:
7 frozen chicken tenderloins
5 cups of water
6 teaspoons of granulated chicken bouillon
garlic powder
4 cans white beans
1 canned corn
1 Jar Trader Joe's Salsa Verde
1 small can green chiles
2 teaspoons Cumin
Toppings: Sour cream, grated cheese, tortilla chips, avocado
Directions:
I used my Ninja for the first time today. I made the White Chicken Chili with 5 ingredients. I put 7 frozen chicken tenderloins on Stove Top Low and let them go for almost an hour. I let it cool and shredded it. Put the Ninja on Stove Top High. Add water, chicken bouillon (instead of chicken broth), garlic powder, beans, corn, Salsa Verde, green chilis, and cumin. Drain all the canned items. Turn to Stove Top High until bubbling, then turn it down to Slow Cook Low for a 2 hours. Add toppings, if desired and serve. Hubby and son came home, smelled it and started eating it. So much for the toppings. Lol. It was so good. The recipe called for 6 cups water. I cut it to 5 since I could see it was going to be too soupy. I am no longer afraid of the Ninja. My anxiety is gone! Whew!!
****
White Chicken Chili*, By: Kathleen Sanden
Ingredients:
1 tsp cumin seed or powder
1 tsp white pepper
6 Boneless chicken tenders
Clove garlic
Half an onion, chopped
2 cans of corn
2 cans chopped green chilies, (with juice)
2 cups low salt chicken broth
1 tsp cumin
2-3 Tbs. lime juice
2- 14 oz cans white beans
Directions:
I put 6 tenders, onion and garlic in the Ninja on Stove Top High with the lid on. When I looked at them next, about ten minutes the breasts were thawed and the garlic and onion were starting to get translucent. Cover and cook 5 minutes more.
Turn Ninja to Slow Cook High! Remove chicken and shred. Put chicken back and dump everything else in and cook on Slow Cook High for 2 hours.
I'll let you know how it turns out but the taste test is good. As always use your own spices or spice to taste. This recipe is adapted from the "So Fat, Low Fat, No Fat" Cookbook by: Betty Rohde. (Very old cookbook, but good for dieting)
****
White Sauce - Medium in the Microwave, By: Aurelia Dougan McCollom, February 21, 2016
Ingredients:
2 Tbs. butter
2 Tbs. flour
½ tsp salt
1 cup milk – (evaporated makes a more rich sauce)
Directions:
In a 2 cup glass measuring cup, melt butter 30 seconds. Stir in flour and salt blending to make a paste. Add milk gradually, stirring constantly. Cook 1 minute. Stir. Cook 1½-2½ minutes longer stirring every 30 seconds until mixture boils. Stir well removing mixture from oven. Yield: 1 cup sauce.
White Sauce – Thin
Follow medium white sauce recipe using 1 Tbs. butter and 1 Tbs. flour.
White Sauce – Thick
Follow medium sauce using 3-4 Tbs. butter and 3-4 Tbs. flour.
Cheese Sauce
Cook medium white sauce. Add ¾ cup grated sharp cheddar cheese, ¼ tsp dry mustard, and dash paprika. Blend. Cook 1 minute and stir well.
****
Wino Stew, By: Laura Selman Romine, December 13, 2014
Love my Ninja! I had laid out some Sirloin steak strips for dinner. To my dismay time to start cooking they were still frozen. About an inch or inch and half thick. So Following is my creation I will call Wino Stew!
No amounts given, so just wing it! Aurelia
chopped sweet onion, cubed the frozen steak. Put a little flour in a baggie with some seasoning and dropped steak in to coat. Put some oil in Ninja turned to Stove Top High added onion and meat. Cooked a little while to sear frozen meat. Meanwhile I mixed up some package brown gravy (with two cups water and added about a cup of wine. Poured over meat and flipped to Oven. Cooked at 375° for about 20 minutes stirring once while rice cooked. OMG it was good. It is wonderful when what the hell can I throw in the pot comes out so good. It did need a little salt and since I have not tried rice in the Ninja yet I cooked it the old fashioned way.
****
Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Ingredients:
packet of chili spices
fun shape pasta
hamburger
onions
garlic
green pepper
red pepper seeds
1 can of diced tomatoes with green chili peppers
1 can of tomato sauce
water
1 can each pinto and great northern beans, drained and rinsed
Directions:
Turn the Ninja to Stove Top High and brown the beef, onion and garlic. Add the seasoning packet, green pepper, red pepper flakes, diced tomatoes, tomato sauce, and some water. Heat for 30 minutes. Add pinto and great northern beans and a little more water. Stir. About fifteen minutes later add the pasta and cook until done.
****
Zucchini Soup*, By: Lynn Blackburn, September 21, 2015
Ingredients:
3 Tbs. butter
3 Tbs. flour
2 cups milk
1 large onion, diced
2 medium zucchini, shredded
1 large or 6 bagged carrots, shredded
salt, shallot pepper or black pepper – to taste
a pinch of poultry seasoning
1 cup chicken broth
Directions:
Melt the butter in your Ninja on Stove Top High and saute onion. Whisk in flour. When mixed well, add milk. Add seasonings. Whisk while bringing to a low almost boil on Stove Top Low. Add chicken broth.
Add zucchini and carrot and put on Slow Cook High for 15 minutes. Yum. These are approximate measurements. I learned to cook by dumping by my grandmother so I taste and watch to see if it needs more of something as well as doubling this recipe. It took me 30 minutes from start to finish.
****
Zuppa Toscana Soup*, By: Julie Taylor, February 26, 2017
1 lb. bacon
1½ lbs. mild Italian sausage
2-2½- 32 oz. boxes of low sodium chicken broth
1 whole large yellow onion, chopped
3-4 cloves of garlic, crushed
5 russet potatoes, peeled and thinly sliced
4-5 cups of fresh baby spinach – (I used kale also - optional)
2 cups of heavy cream
salt and pepper to taste
1 teaspoon of crushed red pepper flakes - optional
Directions:
Turn the Ninja to Stove Top High. Brown the bacon until crispy. Remove to drain on paper towels. Crumble bacon. Brown the sausage until crumbly and cooked through. Rinse sausage off with hot water to remove grease. Wipe out the Ninja. Add the broth, onion, garlic, bacon, sausage, potatoes, spinach, (and kale), cream, salt, pepper, and (red pepper flakes). Turn to Stove Top Medium/High to begin cooking. When hot, reduce to Stove Top Low for an hour. Another cooking option is to turn to Slow Cook Low for 6 hours. It will then go to the buffet setting to hold.
****
Zuppa Toscana Soup*, By: Kyle Parker Metzger, December 17, 2015
Ingredients:
1 lb bulk sausage
6 russet potatoes, peeled & chopped
1 onion, chopped
3 cloves garlic, minced
32 oz chicken broth
1 cup heavy cream
2 Tbs. flour
1 handful baby spinach
2 Tbs. real bacon bits
Directions:
On Stove Top High the brown sausage. Add in onions and garlic towards the end of browning process. Remove any excess grease. Add potatoes and chicken broth. Add water if needed to just cover contents. Turn the Ninja to Slow Cook Low for 5-6 hours or Slow Cook High for 3-4 hours; or until potatoes are tender. Add the bacon bits and spinach 30 minutes before serving. Mix flour into cream. I put in a container and shake. Add mixture to the soup. This will slightly thicken. Enjoy!
****
Zuppa Toscana Soup, Low Fat, By: Lisa Abston
I made low fat Zuppa Toscana soup today came out great and did everything in the Ninja! Love this thing first time using it.
Ingredients:
1 pound turkey sausage - browned & drained
3 medium-sized russet potatoes - washed and chopped
1 bunch fresh kale - (approx. 3 cups) - washed and chopped
2 cups fat free low sodium Chicken Broth
4 cups water
1 cup fat free half and half
3 cloves garlic - minced
1 cup onion - chopped
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper
1 tsp smoked paprika
Directions:
Turn Ninja to Stove Top High and brown turkey sausage. Remove grease if necessary.
Place sliced potatoes, kale, onions, garlic, and seasonings in pot.
Add chicken broth, half and half and water. Stir well.
Cover and cook on Slow Cook High for 4 hours or until potatoes are tender. You can use Slow Cook Low for 8 hours.
****
Zuppa Toscana Soup (Healthier)*, By: Sonia Myers, January 17, 2019
Ingredients:
1 pk Italian Sausage
3-4 turnips, peeled and cubed
6 cups chopped kale
8 cups chicken or beef broth (I use 4 cups of each)
1 cup heavy cream
Garlic, salt, pepper to taste
Directions:
Brown sausage on Stove Top High and drain. Add turnips and broth and garlic, bring to boil for 15 minutes. Add kale and turn to Stove Top Low for 10 minutes. After 10 minutes, add cream, stir, and let soup warm through. (I just turn it off at this point and let it sit for a couple of minutes.)
Top with parmesan cheese and crushed red pepper if you like "spiky" food like my husband. And you'll need garlic bread. It's healthy soup, so go ahead and get two pieces of bread. Lol
Added comment by: Sonia Myers - The turnips taste just like potatoes! My husband "doesn't like turnips", but I made it with them anyway because I knew how it would turn out. He had no idea, even after I told him.
Added comment by: Sarah Pecht - I do this too, but I use parsnips instead of potatoes. I will have to give turnips a try next time. I also use a can of coconut milk instead of the 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:
Taco Soup – Quick & Easy*, By: Jeff Hudson, November 24, 2018
Taco Soup*, By: Allyson Cieslak, October 22, 2020
Taco Soup*, By: Cynthia Dobbs, June 17, 2015
Taco Soup, By: Aurelia Dougan McCollom
Taco Soup, By: Dave Knisley
Taco Soup, Cheesy*, By: Alice Blakeslee, September 13, 2014
Tangy Homemade BBQ Sauce*, By: Allana Alla Robinson, September 7, 2016
Terri's Hearty Turkey Noodle Soup*, By: Terri Bionda Jacobs, November 24, 2015
Terri's Quick Beef Chili*, By: Terri Bionda Jacobs, July 9, 2014
Terri's Split Pea Soup, By: Terri Bionda Jacobs
Tex-Mex Tater Soup*, By: Sandra Treadway, August 22, 2015
Texas Roadhouse Chili, By: Mary Clark
Thai Chicken Noodle Soup*, By: Missy Perkins Shaffer, January 2, 2019
Thai Pumpkin Soup*, By: Michelle Painter Williams, April 10, 2016
Throw Together Hamburger Soup*, By: Tina Nordhavn-Allman, January 1, 2015
Tia's Fiesta Beans*, By: Moni Alejo, October 7, 2016
Tomato Basil Parmesan Soup*, By: Paula De Lira, January 14, 2015
Tomato Bisque, Non Dairy*, By: Jenny Behr, August 12, 2016
Tomato Kale Soup with Ground Turkey Meat Balls*, By: Petra Webb van Loosbroek, November 8, 2014
Too Lazy to Cook or to Measure Chili*, By: Brendan F, March 28, 2015
Tortellini Soup, By: Madeline DiDonato, May 30, 2016
Tortellini Soup, By: Kirsten Ballas Pickle
Tortellini & Meatball Soup*, By: Manda Lee Brown, November 2, 2019
Tortilla Soup*, By: Barbara Chudik Nusz, October 27, 2014
Trinidad Provision Soup with Chicken & Dumplings*, By: Shoba Archie, June 8, 2015
Turkey & Rice Soup*, By: Irina Babiskin Cohn
Turkey Sausage & Vegetable Soup*, By: Carol F Neuman, April 15, 2015
Turkey Vegetable Soup *, By: Carol F. Neuman, December 28, 2015
Turkey White Bean Chili*, By: Larry Bernard
Turkey Wild Rice Soup, By: Susan Davis, November 27, 2016
Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Unconventional Shepherd's Pie-“It's a Soup!”*, By: Tracy McCollom Giles
Unstuffed Cabbage Soup*, By: Kris Heihn, December 15, 2019
Unstuffed Cabbage Roll Soup*, By: Ken Kovack, February 21, 2015
Unstuffed Pepper Soup - Mexican Version*, By: Allana Alla Robinson, October 1, 2016
Unstuffed Pepper Stew*, By: George Johnson, November 22, 2016
V8 Beef Vegetable Soup*, By: Joseph Austin, December 28, 2015
V8 Vegetable Soup*, By: Kelli Austin, May 10, 2016
Vegetable Beef Barley Soup*, – Taste of Home Version, By: Ed Whetstone, October 29, 2017
Vegetable Beef Soup*, By: Crystal Ramsey, January 13, 2018
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, March 15, 2017
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, December 9, 2016
Vegetable Beef Soup*, By: Karen Shilobod Rick, October 22, 2016
Vegetable Beef Soup*, By: Kim Lackey Honeycutt, January 19, 2016
Vegetable Beef Soup*, By: Mary Ann Bethea, October 30, 2015
Vegetable Beef Soup, By: Leah Oakley, December 26, 2014
Vegetable-Chicken Soup*, By: Allana Alla Robinson, June 25, 2016
Vegetable Deliciousness – Almost A Soup, By: Doris Hochman, July 9, 2015
Vegetable Lentil Soup*, By: Alaina Denino
Vegetable Soup*, By: Carolyn Scanlon, July 9, 2015
Vegetarian Chili*, By: Barbara Callahan, January 10, 2015
Vegetarian Minestrone Stew*, By: Arlene Gordon, January 19, 2016
Vegetarian Minestrone Soup*, By: Allana Alla Sverbil, March 29, 2015
Venus di Milo*, By: Deb Turbitt, April 19, 2018
Vietnamese Chicken Meatball Soup with Bok Choy*, By: Stephanie Foley, January 17, 2020
Wendy's Chili, By: Aurelia Dougan McCollom
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Wendy's Copycat Chili*, By: Michael Bielick, January 14, 2018
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
'Whatcha Got' Chili*, By: Marie Mastracci
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
White Beans – Creamy & Very Flavorful!*, By: Angie Neil, July 10, 2016
White Chicken Chili*, By: Julie Taylor, June 24, 2020
White Chicken Chili*, By: Manda Lee Brown, February 5, 2018
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in WW
White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
White Chicken Chili, By: Carol Cole DuLac Orme
White Chicken Chili*, By: Kathleen Sanden
White Sauce - Medium in the Microwave, By: Aurelia Dougan McCollom, February 21, 2016
Wino Stew, By: Laura Selman Romine, December 13, 2014
Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Zucchini Soup*, By: Lynn Blackburn, September 21, 2015
Zuppa Toscana Soup*, By: Julie Taylor, February 26, 2017
Zuppa Toscana Soup*, By: Kyle Parker Metzger, December 17, 2015
Zuppa Toscana Soup, Low Fat, By: Lisa Abston
Zuppa Toscana Soup (Healthier)*, By: Sonia Myers, January 17, 2019
Taco Soup – Quick & Easy*, By: Jeff Hudson, November 24, 2018
1-2 pounds cooked lean ground beef
1 onion, diced – optional
1½ Tbs. dry ranch dressing mix * A Sodium Free recipe is attached
Salt and ground black pepper
15 oz canned yellow corn
1 (14 oz can) black beans, drained and rinsed, optional
1 (14 oz can) pinto beans, drained and rinsed, optional
1 (14 oz can) red beans, drained and rinsed, optional
1 (14 oz can) kidney beans, drained and rinsed, optional
1 oz Taco Seasoning Mix (package)
30 oz Del Monte Mexican Recipe Stewed Tomatoes
10 oz Tomatoes & Green Chilies (Ro-Tel)
15 oz Swanson Beef Broth (actually I make my own)
Directions:
Brown meat and onions on Stove Top High. If you need to drain grease, do so. Add remaining ingredients. Then turn to Slow Cook Low, Stove Top Low, or a low Oven setting, until heated through, (maybe 2-3 hours to meld flavors) stirring occasionally. You can then turn to Buffet setting to hold if necessary. (I do not drain any of the cans!)
You can top with tortilla chips, shredded cheddar cheese and sour cream, if so desired.
****
*Ranch Dressing Mix, By: Garrick Stolz, October 31, 2015
Yield: 1 cup
Ingredients:
Mix:
2/3 cup dry buttermilk
2 tablespoons dried parsley, divided
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons salt
1½ teaspoons dried onion flakes
1½ teaspoon dried dill, divided
¾ teaspoon freshly ground pepper
½ teaspoon dried chives
¼ teaspoon paprika
Directions:
Place dry buttermilk, 1½ tablespoons parsley, garlic powder, onion powder, salt, onion flakes, 1 teaspoon dill, pepper, chives and paprika in the bowl of food processor.
Pulse until ingredients are finely chopped and combined.
Transfer mixture to an air-tight container and mix in remaining parsley and dill until incorporated.
Dry mix is complete and can be used in place of ranch seasoning packets. (3 tablespoons is equivalent to 1 packet.)
****
Taco Soup*, By: Allyson Cieslak, October 22, 2020
Ingredients:
1 lb. of ground beef
1 cup of beef broth
½ diced red onion
1 (15 oz.) can diced tomatoes
1 (15 oz.) can corn
1 (15 oz.) can beans (I used pinto, you use whatever you like)
1 packet taco seasoning
1 packet ranch seasoning
shredded cheddar cheese – garnish
sour cream – garnish
Directions:
Turn your Ninja Multi-Cooker to Stove Top High. Brown the beef. Drain any grease if necessary. Add the remaining ingredients. Turn to Slow Cook High for 3-4 hours or you can use Slow Cook Low for 7-8 hours.
Top with the cheese and sour cream.
****
Taco Soup*, By: Cynthia Dobbs, June 17, 2015
Ingredients:
1¼ lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded & chopped - (optional)
2 (14.5 oz cans) diced tomatoes with green chilies
1 (14 oz can) low- sodium beef broth
1 (8 oz can) tomato sauce
1 Tbs. chili powder
1 tsp ground cumin
¾ tsp ground paprika
¼ tsp dried oregano
1½ Tbs. dry ranch dressing mix
Salt and ground black pepper
1½ cups frozen corn
1 (14 oz can) black beans, drained and rinsed
1 (14 oz can) pinto beans, drained and rinsed
Toppings:
Shredded Mexican blend cheese, chopped green onion or red onion, diced avocados and corn tortilla strips/chips
Directions:
Cook ground beef and chopped onion on Stove Top High until browned.
Add jalapeño and minced garlic the last few minutes of cooking.
Drain excess fat.
Stir in tomatoes with chilies, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing and season with salt and black pepper to taste.
Cover pot with lid and simmer on Stove Top Low for 30 minutes. Stir occasionally.
Add corn, black beans, pinto beans and cook till heated through. Add ½ cup of water to thin soup if you want it thinner.
****
Taco Soup, By: Aurelia Dougan McCollom
Ingredients:
1 pound cooked lean ground beef
1 cup chopped cooked onions
30 oz Del Monte Mexican Recipe Stewed Tomatoes
15 oz canned kidney beans
15 oz canned yellow corn
1 oz Taco Seasoning Mix (package)
30 oz canned black beans
10 oz Tomatoes & Green Chilies (Ro-Tel)
15 oz Swanson Chicken Broth (actually I make my own)
Directions:
Brown meat and onions on Stove Top High. If you need to drain grease, do so. Add remaining ingredients. Then turn to Slow Cook Low, or an Oven setting, until heated through, (maybe 3-4 hours to meld flavors) stirring occasionally. You can then turn to Buffet setting to hold if necessary. (do not drain any of the cans!)
You can top with tortilla chips, shredded cheddar cheese and sour cream, if so desired.
****
Taco Soup, By: Dave Knisley
Ingredients:
2 lbs. of ground chuck (or 1 lb. of chuck & 1 lb. of ground pork)
1 can of yellow or white sweet corn, do not drain
2 (4 oz.) cans or 1 (6 oz. Giorgio’s) jar of sliced mushrooms, do not drain
1 or 2 cans of your choice of beans (I use Ranch Style Pinto’s & Bush’s Black Beans) I have seen recipes that called for Kidney or Red Beans. It’s your choice, but do not drain
1 can of Original or Mexican style Rotel
1 can of Enchilada Sauce
1 onion chopped or diced (I have used packaged frozen chopped onions, but I like fresh better)
1 can (8 oz.) of Hunt’s Tomato Sauce
1 small can (4 oz.) of slice black olives (optional)
1-small can (4 oz.) of sliced Spanish olives (optional)
2 small can (4 oz.) of chopped green chilies
Directions:
Feel free to add or delete any item. When I first got this recipe it didn’t call for green chilies, black beans, black olives or Ro-Tel. It did call for stewed tomatoes, but I like Ro-Tel much better. I took it upon myself to add those ingredients, which I think makes it a little more festive and I still experiment with adding ingredients today.
Brown the meat, in your Ninja, Stove Top High. Add 1 ½ package of taco seasoning, (I have a large container of taco seasoning so I just eyeball it and I add the seasoning when the beef is ½ done as I do the salt & pepper to your taste.) Drain the fat off and add the enchilada sauce, sweet corn, mushrooms, beans, Ro-Tel, tomato sauce, black olives, onions & green chilies.
If you want a little kick, add some dried hot peppers, I use dried jalapeno flakes. Add water to your satisfaction if you want it soupier than stew like. I let it simmer over Stove Top Low heat for 60 minutes or one may use Slow Cook Low for 4 hours. You may top with cheese, sour cream and crumble corn ships if you so desire. This makes a great comfort dish even in the summertime.
As a side choice, I save some of the meat and have made tacos or quesadillas to eat with the soup.
****
Taco Soup, Cheesy*, By: Alice Blakeslee, September 13, 2014
Ingredients:
1 lb. Ground Beef, cooked & drained
½ cup onion, chopped
1 cup tomato sauce
1 envelope taco seasoning mix (original)
1- 14 ½ oz. can Petite diced tomatoes
1 can Ro-Tel (diced tomatoes & green chilies) (original)
1 can corn, undrained
1 can dark kidney beans, drained
2 cans pinto beans, drained
1 Tbs. Brown sugar
1 cup plus, Mexican Blend Cheese
Sour Cream
Tortilla Chips
Directions:
Combine all except for cheese, sour cream & tortilla chips. Cover & turn to Stove Top High. Bring to a boil. Stir & turn to Slow Cook High for 45 minutes. Then add cheese & cook 15 minutes more. Stir. Break up tortilla chips & add to your bowl. Add soup, more cheese & top with sour cream.
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Tangy Homemade BBQ Sauce*, By: Allana Alla Robinson, September 7, 2016
The sauce that I made for the ribs has turned into our go to homemade bbq sauce. We are actually cooking chicken tenders in it.
Ingredients:
1 cup brown sugar
3 Tbs. rice vinegar
1½ Tbs. hot mexican chili powder (can use regular chili powder)
1½ Tbs.paprika
20oz ketchup
1/3 cup jalepeno juice
2/3 cup marinated jalepenos
ground black pepper
salt
Recipe:
Mix all ingredients until brown sugar blends in.
Serve it over: ribs, beef, or chicken tenders.
****
Terri's Hearty Turkey Noodle Soup*, By: Terri Bionda Jacobs, November 24, 2015
Ingredients:
2 Tbs. butter; divided
1 Tbs. olive oil
3-4 medium carrots; cut into coins or whatever you choose
½ of a medium yellow onion; diced
2-3 stalks of celery; diced
1 cup green beans (frozen is fine, just thaw first)
2 cloves garlic; minced
1 cup chopped or shredded turkey
4 cups turkey stock
1 bay leaf
1 cup uncooked egg noodles
1 sprig rosemary
1 Tbs. fresh parsley, chopped (or 1 tsp dried)
Salt & Pepper to taste
Directions:
Turn your Ninja to Stove Top High. Melt 1 Tbs of butter and oil. Add carrots, green beans (add later if using frozen), onion and celery. Season with a few pinches of salt and pepper. Cook until al dente. Add garlic and cook until fragrant, about 30 seconds. Remove all veggies from pot and set aside.
Pour turkey stock into the Ninja, along with last Tbs. of butter, shredded turkey and bay leaf. Heat to boiling. Once boiling add noodles, parsley and rosemary. Cook until noodles are al dente; about 10 minutes. Add all of the vegetables back to the Ninja pot. (Don't forget the green beans if you thawed frozen ones!) and heat through.
Remove bay leaf and rosemary sprig before serving.
Enjoy!
****
Terri's Quick Beef Chili*, By: Terri Bionda Jacobs, July 9, 2014
Ingredients:
1 lb. lean ground beef or turkey, or chicken cut into chunks
½ cup chopped onion
2-3 tablespoons chili seasoning mix (recipe follows)
1 can (14.5 ounces) tomatoes, diced, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained
2 cloves garlic, minced
1-2 tsp Green Chilies or bell pepper, chopped
1 tablespoon brown sugar
Up to ½ cup carrot puree
Salt & Pepper to taste
½ cup water or stock, as needed (I usually don't add, I like it thicker)
Chili seasoning recipe (makes a lot):
6 Tbs. chili powder
2½ tsp coriander
2½ tsp cumin
3 tsp garlic powder
1 tsp dried oregano
1/8 tsp cayenne (skip if no heat is desired)
Directions:
Spice it up more with hot ground pepper, chopped jalapeño or mild chiles, cilantro, or other favorite ingredients.
The chili is done after 10 minutes of simmering, but I like to let it go for a couple of hours for a deeper flavor. Don't skip the carrot puree, it makes this dish amazing!
Heat oil on Stove Top High in your Ninja. Salt and cook ground beef, turkey, or chicken, with the onions until the meat is no longer pink. Add garlic and cook 30 seconds. Stir in chili seasoning mix; then add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, or longer if you want a deeper flavor. Add water and salt & pepper as needed. Serve with cornbread, tortilla chips, biscuits, or crackers. Great topped with avocados, green onions, cheese and/or sour cream
Servings/Yield: 6 servings
**Added comment by: Aurelia Dougan McCollom – I suggested using Baby Food pureed carrots.
****
Terri's Split Pea Soup, By: Terri Bionda Jacobs
Ingredients:
2 Tablespoons Butter
1 lb ham, diced
1 cup onion, diced
2 cups carrots, diced
2 cloves garlic, minced
7 cups turkey or chicken stock
16 ounce bag of dried split peas, rinsed and drained
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
¼ tsp parsley
3-4 bay leaf
1 tsp kosher salt, or more to taste
½ tsp pepper, or more to taste
Directions:
This was adapted from the recipe on the bag of split peas from Dominick's! So good. Very easy in the Ninja!
In Ninja pot, turn to Stove Top High. Melt butter, add ham & carrots to get some color. Add onions and celery and cook to soften, about 4 minutes. Add garlic & cook for 30 seconds (until fragrant), then pour in stock. Add ¾ bag of peas. (Save till last hour of cooking)
Add rest of ingredients and cover cooker. Heat on Slow Cooking Low for 4-5 hours. Add last of peas in the last hour for a little texture. Mash the rest of the peas for thickness. Remove bay leaves. Enjoy!
**Added comment By: Nerva Harrison - Hi, I just wanted to let you all know that I just tried "Terri's Split Pea Soup for the Ninja" yesterday and it was PHENOMENAL!! I mean like I-might-have-it every-single-day-good. It's also incredibly adaptable. You can substitute smoked ham hocks or a leftover ham bone (since they're cheap and a richness to soup) for the regular ham, just being sure to pull them out when the soup is done, cut off the meat, and add the meat back to the soup. You can also use it as a great way to use up aging veggies in the fridge. For example, I only had a few stray strands of shredded carrots, so I chopped them up along with some salvaged parts of bell peppers, and the dish was delicious and colorful. Thank you so much, Terri Bionda Jacobs for sharing this great recipe!
Servings/Yield: 12 servings | About 12 cups
****
Tex-Mex Tater Soup*, By: Sandra Treadway, August 22, 2015
Ingredients:
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
1 packet taco seasoning
1 can Ro-Tel tomatoes and green chilies, undrained
1 can black beans, drained and rinsed
1 can corn, drained
28 oz package of frozen potatoes - O'brien with peppers & onions
4 cups chicken broth
4 cups milk
1- 8 oz package cream cheese
Big bunch of fresh cilantro leaves
salt & pepper to taste
Serve with shredded cheese, sour cream & diced fresh jalapeno for the ones of us that like a little more kick 😉
Directions:
Brown ground beef with onion on Stove Top Low. Add garlic and cook for 2 minutes more. Drain off excess grease. Add taco seasoning, Ro-Tel, black beans, corn, potatoes, chicken broth and milk. Bring to a boil then reduce to a simmer, covered for 20 minutes. Stir in cream cheese and fresh cilantro. Salt and pepper to taste. Serve topped with shredded cheese, sour cream and diced jalapeno for the ones that like it hot.
*Because my taco meat was already cooked, it was ready in under 20 minutes. It would also be wonderful fixed in Slow Cook Low! Just brown the meat then add the rest of the ingredients. Turn your Ninja to Slow Cook Low for 5 or 6 hours. Stir in the cream cheese and cilantro at the end. Yum! I hope you enjoy this one!
****
Texas Roadhouse Chili, By: Mary Clark
Here is my favorite chili recipe, it's mostly the famous Texas Roadhouse Chili with a few tweaks. Here in Texas, chili with beans is a sin. On the side is ok, though. Recipe easily adapted to the Ninja.
Ingredients:
6 ancho chiles, seeds removed, toasted and reconstituted.
2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium Vidalia onion, diced
3 cloves minced garlic
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 pound ground beef chuck
6 links or 1 large Mexican Chorizo - removed from casing
3 tablespoons Worcestershire sauce
2 tablespoons Kitchen Bouquet
1 scant tablespoon hot sauce
1- 6 oz can tomato paste
2 cups beef broth
½ can beer
2-3 bay leaves
Directions:
Turn Ninja to Stove Top High and heat oil. Add bell peppers, onion, garlic, and sauté until tender, about 6 minutes. Add cumin, oregano, chili powder, chopped anchos and cayenne and continue to cook. Take out of the Ninja.
Crumble and cook beef and chorizo in Ninja until browned, strain grease and cooked vegetables. Add Worcestershire, kitchen bouquet, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized. Add cumin, oregano, chili powder, chopped anchos and cayenne and continue to cook, another couple of minutes. Add beef broth, beer and bay leaves. Bring to a boil, then, reduce heat. (I would Slow Cook Low for a few hours, or, Slow Cook High 1 hour.) Season with salt and pepper, to taste.
Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
Garnish with sour cream, cheddar cheese, diced onions and tortilla strips or make a good old Frito pie.
****
Thai Chicken Noodle Soup*, By: Missy Perkins Shaffer, January 2, 2019
Ingredients:
1½ pounds chicken breast
5 jalapeños cut in half (seeded if preferred-depends on your spice tolerance)
1-inch piece of raw ginger, smashed
2 quarts low sodium chicken stock
Juice from 1 lime - (2nd lime for serving)
Pepper - to taste
1 bunch Basil (Thai basil is best)
1 bunch Cilantro (half for broth, the other half chopped and saved for serving)
4 cloves garlic, unpeeled and smashed
2 Tbs. soy sauce - more for serving
Fish sauce, dash (optional)
Sesame oil, dash (optional)
¼ pound rice noodles
Optional toppings:
Zucchini, cut with a vegetable peeler
Carrots, cut with a vegetable peeler
Bok Choy, sliced
Extra raw jalapeño slices - for serving
6-minute boiled egg, sliced in half
red bell pepper, sliced
Directions:
Place chicken breast, jalapeños, chicken stock, juice from 1 lime, ginger, half bunch of cilantro and basil in the Ninja pot. Turn to Slow Cook High for 2½ hours. Digital temp chicken for 165°F.
Remove chicken and shred it. Strain the broth. Return just the broth back to the pot. Return the shredded chicken to the broth.
Add the rice noodles to the pot and cook until noodles are done. The residual heat will cook the noodles.
Add Toppings: For a little crunch, add vegetables at the serving table. If you like them softer, add them a few minutes before serving. Add the rest of the cilantro. Use any combination of toppings.
Optional serving suggestions: zucchini noodles in place of rice noodles. Just add them to the hot broth a few minutes before serving.
Enjoy and don’t forget the sriracha!
****
Thai Pumpkin Soup*, By: Michelle Painter Williams, April 10, 2016
Thai pumpkin soup - the basic recipe is from the Vitamix cookbook, but part of the preparation was in the Ninja! If you don’t have a Vitamix, an immersion blender or standard blender should work to puree the soup it won’t heat it up like the vitamix so you may need to heat the soup some more.
Ingredients:
1 Tbs. olive oil
½ large onion chopped
½ Tbsp tomato paste
1¼ cups canned pumpkin
1 Tbs. ginger root chopped - I grated it
1 garlic clove chopped- I grated it
1½ cups chicken or vegetable broth
½ cup coconut cream
½ cup coconut milk
½ Tbs. chopped green chilies
½ Tbs. lemon juice
salt and pepper - to taste
Directions:
Heat olive oil in the Ninja use Stove Top high. Saute onions until soft, about 5 minutes. Add the remaining the ingredients to the Ninja. Lower the Stove Top to Medium- if you have the 3-in-1 or Low if you have the 4-in-1. Stir together to combine all ingredients. Cook until heated through, a few minutes. Season to taste. Now tranfer the soup to the Vitamix, slowly increase the speed to 10, then high for 30 seconds. You can top the soup with chopped cilantro, chopped peanuts and sour cream or yogurt.
I served the soup with egg rolls.
I found the coconut cream on Amazon. It’s not the sweet stuff used in Pina Colada’s but is called a similar name! The brand is AROY-D. It is a product you need use within 2 days. I read you can use it for a dairy free whip cream, in cakes, smoothies. You can also freeze it if you use it for the smoothie or baking.
****
Throw Together Hamburger Soup*, By: Tina Nordhavn-Allman, January 1, 2015
As usual, I love to just get creative and use up what I have in the kitchen. So tonight I decided to make this...
Ingredients:
1 lb lean hamburger
Red potatoes (I cut up about 6 medium sized ones)
2 boxes beef broth
1 can diced tomatoes
1 bag frozen broccoli and cauliflower
Spices to taste (I used Creole seasoning, pepper and oregano)
Set the Ninja to Stove Top High and brown beef with some spices
Add potatoes, stock and diced tomatoes, bring to a boil then turn Ninja to Stove Top Low.
I checked the potatoes and they were almost done about 40 minutes in so I then added the veggies and let it cook until we were ready to eat.
This is the kind of soup you just kind of watch, I don't think you can really over cook it, especially when on low!*
****
Tia's Fiesta Beans*, By: Moni Alejo, October 7, 2016
This is a soup or a side dish.
Ingredients:
3 cups uncooked peruano or pinto beans
1 to 2 packages of bacon (your preference) – chopped in 1 inch pieces
3 jalapenos (adjust this to your preference)
1 large onion, diced
2 garlic cloves, diced
4 Roma tomatoes, chopped in chunks
1 bundle of cilantro, rough chopped
Salt & pepper – to taste
Water
Directions:
Turn the Ninja to Stove Top High. Char 3 Jalapeños (you can make this as spicy as you would like by how many you char or not charring or how many Jalapeños you even use).
Remove the Jalapeños and set aside.
Add the chopped bacon.
Cook until done, but not crispy. Remove and refrigerate.
To the bacon drippings add the onion. Add 1Tbs. of oil (canola or vegetable). Sauté. When they are almost soft add 2 finely chopped charred Jalapeños (you can deseed them if you want, I didn’t) to the onions, the garlic and tomatoes. Saute for another minute. Remove all and refrigerate with the bacon and last jalapeno.
Add the uncooked beans. Fill it with water leaving about 2 inches at the top. Turn the Ninja to Slow Cook High for 4 hours (or Slow Cook Low for 6). Remove 1 cup of the beans. Mash the 1 cup of beans and return it back to the pot. Add the bacon and sautéed veggies from earlier and the last roasted whole jalapeño. Return to cooking on Slow Cook Low for another 3 hours (or Slow Cook High for 1 hour). Add cilantro. Season with the salt and pepper to taste. Serve with warm tortillas or tortilla chips.
*You can also cook this using Stove Top High, so it's faster. Just check when they are halfway done then do the next steps and then cook till soft. (It will probably take about 2.5 hours total).
****
Tomato Basil Parmesan Soup*, By: Paula De Lira, January 14, 2015
Makes about 2 quarts (about 8 servings)
Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 Tbs. fresh oregano
1 Tbs. dried basil or ¼ cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
Directions:
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to your Ninja.
2. Cover and cook on Slow Cook Low for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the Ninja. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
4. Cover and cook on Slow Cook Low for another 30 minutes or so until ready to serve. Unit will go to Auto Warm after 30 minutes.
****
Tomato Bisque, Non Dairy*, By: Jenny Behr, August 12, 2016
(I left this recipe as stated. It was just to “unique” to change!)
Bread, I used a baguette - cubed in the bottom of the Ninja pan.
Tomatoes cored and quartered. (Purists, I suppose would peeled and remove the seeds, but I don't care).
Garlic cloves, whole (I used about 5 just for a hint because I garlic make my tummy upset, I imagine most people would use quite a bit more.)
Mire poix - (I make up a lot in advance and freeze, if fresh, maybe about a cup?)
1 cup each: olive oil and white wine
Salt and pepper – to taste
Directions:
I started on the oven setting of 425°F, because I normally would roast for 3 hours in the oven. That seemed too high, so I switched to Slow Cook High for about 3 hours.
Turn off the Ninja.
Bury loads of basil sprigs, steep 20 minutes.
Remove basil sprigs and puree.
Add parmesan if it suits your tastes.
Sorry for the lack of measurements, I don't really measure with something like this.
Grilled cheese is obviously a welcome accompaniment.
* Mire Poix - A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together. The mixture is then typically used as a flavoring and filler for soups, stews and sauces, or as a base for braised meats, poultry or fish. Additional ingredients such as ham, spiced meat or bacon can also be added to enhance the flavor of the mixture. It is common to use a ratio of 1 part carrots with 1 part celery and 2 parts onions as the amounts to be combined for the mire poix or mire pois.
****
Tomato Kale Soup with Ground Turkey Meat Balls*, By: Petra Webb van Loosbroek, November 8, 2014
Ingredients:
Water
1 large (28 oz) can tomato puree
Kale
Approximately 2 lbs ground turkey
3 beef bouillon cubes (I always use the Knorr brand because I love it)
Small bag frozen soup blend veggies only
Spaghetti (omit if you don't want carbs!)
Directions:
Fill pot for 1/3 with water, add the can of puree and bring to a boil on Stove Top High.
Once it boils switch to Slow Cook Low and add the veggies, about 2 or 3 handfuls of kale (will shrink while cooking!), roll meatballs and plop them in, add bouillon cubes and break some spaghetti to use as vermicelli if you want. Cook on Slow Cook Low for about 3 hours and enjoy with a sandwich or on its own!
****
Too Lazy to Cook or to Measure Chili*, By: Brendan F, March 28, 2015
Ingredients:
* 1 half bowl of uncooked macaroni per person (about 250-300 ml if you insist on using a measuring cup)
* A little bit more than twice as much water (one bowl then a bit more)
* 1 single serving tupperware of frozen chili from the last time you used the Ninja
* OPTIONAL - If you are drinking wine or beer, you can mix a few drops in but I am not doing that tonight (Gin drinkers cannot mix their poison into the food)
* a little bit more butter than your parents would let you use when growing up
* Optional - any cheese product that you can find (I scored ZERO on that one tonight)
Instructions:
*set to Oven at 300°F
* mix water, chili, and butter together in Ninja and cover
* Stir it whenever you get up to refill your drink or whenever the other team scores a goal and/or whenever bad commercials come on
* cook 25 minutes or until the noodles look just right
* Turn off and unplug Ninja when noodles look good
* add cheese if you got it (I don't)
* serve as soon as is cool enough to not burn yourself
* is buttery and spicy at the same time
****
Tortellini Soup, By: Madeline DiDonato, May 30, 2016
Saute some diced carrots ( I used a 12 oz bag of baby carrots, cut in half) and shallots (or an onion) with EVOO in the Ninja on Stove Top High for about 5 minutes. Add 64 oz of broth and bring to a boil. Lower setting and simmer for 20 minutes. Add a pound of tortellini and cook until al dente. When done, stir in a Tbs. of dried parsley.
When plating, top each bowl of soup with some shredded Parmesan cheese.
I sometimes switch the Ninja to Slow Cook High after adding the tortellini and let it cook for 1½-2 hours. It works well with mini raviolis too!
****
Tortellini Soup, By: Kirsten Ballas Pickle
I have to admit that I don't use my Ninja as often as many of you but I do love it.
Ingredients:
1 package frozen tortellini
4 cups vegetable broth
2 cans Italian diced tomatoes
1 block cream cheese, cut it into chunks
1 small package spinach
Turn your Ninja to Slow Cook Low for about 4 hours. Add the spinach and cook another hour. YUMMY!
****
Tortellini & Meatball Soup*, By: Manda Lee Brown, November 2, 2019
Ingredients:
2 boxes chicken broth
1 bag frozen meatballs
1 bag frozen tortellini
Shaved Parmesan cheese
Season to taste: salt, pepper, garlic, minced onion, basil, oregano
Directions:
Add chicken broth, spices, and meatballs to the Ninja Multi-Cooker pot. Turn to Slow Cook Low for 3-4 hours. Add the tortellini 10 minutes before serving. Turn to Stove Top High. Stir in the tortellini. Cook to your desired tenderness, stirring occasionally. Garnish each bowl with parmesan cheese.
****
Tortilla Soup*, By: Barbara Chudik Nusz, October 27, 2014
Ingredients:
2 Tbs. vegetable oil
1 onion, chopped
3 cloves of garlic, minced
1 Jalapeno, seeded and minced
1 red or green bell pepper, seeded and diced
1- 15 oz can of chopped tomatoes and chili
1- 15 oz can of black beans
6 cups chicken stock
1 Tbs. of chili powder
2 tsp ground cumin
2 Tbs. tomato paste
1 tsp dried oregano
1 lb of boneless, skinless, chicken thighs
Juice of one lime
½ cup chopped cilantro
2 large Tortillas
Directions:
Turn your Ninja to Stove Top High and add the oil and brown the chicken. Sear it on all sides until golden brown. Remove them to a plate and set aside.
Add the chopped onion, garlic, bell pepper and jalapeno, cook them for about 5 to 6 minutes or until they start to cook down.
Add the chili powder, cumin and oregano along with the tomato paste.
Add the canned tomatoes, black beans and chicken stock and bring to a boil. Add the chicken back in.
**Original recipe said to cook on medium for 45 minutes. BUT, since I have the 4 in I, I kept switching between Stove Top High and Low...NEXT TIME, I think I will Slow Cook it.
Take the chicken out, allow it to cool slightly, then shred it or chop it into bite size pieces, put it back in the pit and stir everything together.
Turn off the heat and add the lime juice and cilantro and ladle into bowls.
Scatter the tortillas all over the top and top it with some sour cream or avocado or shredded cheese.
****
Trinidad Provision Soup with Chicken & Dumplings*, By: Shoba Archie, June 8, 2015
Ingredients:
1 Tbs. olive oil
1 large chopped onion
3 cloves chopped garlic until transparent
1 pound diced boneless chicken breast or boneless thighs
½ cup sliced carrots
2 cups yucca, peeled and cut into pieces
2 cups sweet potatoes, peeled and cut into pieces
2 cups eddoes (also called malangas in Spanish, peeled and cut into pieces
4-6 cups water, to cover or more as to your liking
Season with salt and pepper
cilantro and parsley, chopped - optional
Dumplings, your favorite
Seasonings, your favorite
Directions:
Turn your Ninja to Stove Top High. Add olive oil and sauté onion and garlic until transparent. Add chicken. Stir to Combine. Add the carrots, yucca, sweet potatoes and eddoes. Turn to coat and let cook for a few minutes.
Let cook for a few minutes. Add the water and turn the Ninja to Slow Cook Low for 5 hours.
The starchiness from the yucca, eddoes and sweet potatoes will thicken the soup. When time is up, add your dumplings and any seasonings needed after tasting. Cover and cook until dumplings are done.
I used finely chopped cilantro and parsley as a garnish for each serving.
****
Turkey & Rice Soup*, By: Irina Babiskin Cohn
Ingredients:
1 quart broth (I used vegetable)
2 cups water
1 can mushroom soup
1 can white beans rinsed
Cut up asparagus (you can use other vegetables as well)
1 Tablespoon each: garlic powder, onion powder, parsley, chives (whatever you want). I actually don't measure. It might be more.
1 cup rice (I used brown rice)
2 cups cubed cooked turkey (you can also use chicken)
Directions:
Turn your Ninja to Stove Top High until boiling, stir occasionally. Turn your Ninja to Slow Cook High for an hour; then to Slow Cook Low for an hour.
You don't need all this time if you don't have it. It just gives the flavors a chance to meld together.
****
Turkey Sausage & Vegetable Soup*, By: Carol F Neuman, April 15, 2015
Ingredients:
1 bag of frozen vegetables
medium size onion, cut up
1 medium green pepper, cut up
turkey sausage cut into pieces
1 can of diced tomatoes
2 cans of white chili beans
garlic, onion and Italian seasonings, to taste
2 cans of low sodium chicken broth
Directions:
Add add ingredients and stir gently. Turn your Ninja to Slow Cook Low for 8 hours. Serve with a French baguette and salad.
****
Turkey Vegetable Soup *, By: Carol F. Neuman, December 28, 2015
½ stick of butter or margarine
1 large onion, chopped
dark meat turkey, (1 quart Zip-Lock bag from Thanksgiving)
16 oz mixed vegetables
1- 15 oz can corn
2 cans of sliced carrots, (drained of liquid)
32 oz. box of chicken broth
2 cans of water from the carrots
Directions:
Turn the Ninja to Stove Top High. Add butter or margarine. Sauté onion. While the onions are sautéing, chop up the turkey. Add turkey, mixed vegetables, corn, sliced carrots, chicken broth and water to the Ninja pot. Stir. Turn the Ninja to Slow Cook Low for 8 hours. I am serving this with dinner rolls.
****
Turkey White Bean Chili*, Larry Bernard
Ingredients:
No amounts given
Ground turkey
navy beans
2 tomatoes
1 bell pepper
1 onion
3 jalapeños
a little garlic
salt
dark chili powder
½ Newcastle Werewolf Ale
Directions:
Brown the turkey on Stove Top High. Sauté bell pepper, and onion. Drain grease if necessary. Add remaining ingredients. Turn to Slow Cook Low for 7-8 hour. And it smells so good already after 1hr! 7 hours more to go!
**Added comment by: Aurelia Dougan McCollom – If using dry beans be sure to rinse and soak as directed.
****
Turkey Wild Rice Soup, By: Susan Davis, November 27, 2016
Ingredients:
1 medium onion, diced
3-4 celery stalks, chopped (celery salt was used in this recipe)
minced garlic - to taste
2 Tbs. butter
6 cups water
turkey breast carcass
3 carrots, whole
seasonings: bay leaves, oregano, garlic powder, onion powder and pepper - to taste
2 bay leaves
After simmering, add:
3 carrots, chopped
turkey meat, chopped
28 oz can cream of mushroom soup
1 box wild rice
Directions:
Turn the Ninja to Stove Top High. Sauté the celery, chopped onion and garlic, until translucent. Add the water, turkey breast bones, and the whole carrots. Reduce to Slow Cook Low. Simmer for 2-3 hours. The last hour add the bay leaves, oregano, garlic powder, onion powder and pepper. When done, remove bones, bay leaves and whole carrots from broth. Add the large can of cream of mushroom soup. Add the chopped carrots, leftover turkey meat. Turn to Stove Top High and bring to a boil. Add 1 box wild rice. Reduce to Stove Top Low/Medium to simmer for 30 minutes. Stir frequently to keep rice from sticking. Add additional water to thin if necessary.
****
Turnip Stew*, By: Brandi Tatarchuk, December 27, 2018
Ingredients:
1 large turnip, peeled & cubed
1 large carrot, sliced
1.5 lbs. stew meat
salt & pepper, to taste
1 onion, cut-up
14 oz. fresh salsa (Wal-Mart in produce dept)
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
2 cups beef broth
1 can kernel corn (drained)
½ cup cilantro
Directions:
Sauté meat until brown. Add onion to soften. Add remaining ingredients except cilantro. Turn the Ninja to Slow Cook High for 3 hours. After the 3-hour period, stir in cilantro and continue cooking for an additional hour. Total cooking time is 4 hours. Serve with Hawaiian sweet rolls.
****
Tuscan White Bean Stew*, By: Sue Boller, October 30, 2016
Ingredients:
3 Tbs. Olive Oil
1 medium onion, diced
2 ribs celery, cut into ½ inch pieces
2 carrots, cut into 1 inch pieces
8 cloves garlic, smashed
1 pound dried cannellini beans
4 cups chicken broth
4 cup water
2 bay leaves
2 tsp salt
½ tsp pepper
spinach or kale or both
1 can diced tomatoes
1 lb Kielbasa – purchase pre-cooked and pre-cut into ½” slices.
Directions:
Turn the Ninja to Stove Top Medium/High. Saute onion, carrots and celery in olive oil until soft. Add the garlic and sauté for a minute more. Add the beans, broth, water, salt and pepper. Stir to combine. Turn the Ninja to Slow Cook Low for 6 hours. After the cook time, add the kielbasa, spinach, kale, (or both), and tomatoes. Cook until kale is tender.
Remove bay leaves before serving.
****
Unconventional Shepherd's Pie-“It's a Soup!”*, By: Tracy McCollom Giles
Ingredients:
Hamburger
5 cups water
4 cups beef broth
2- 8 oz cans tomato sauce
Natures seasons
Frozen already chopped up green peppers red pepper and onion
Dehydrated garlic
1 can green beans
1 can of corn
16 oz Spiral noodles
Salt to taste
Directions:
Brown meat on Stove Top High. Drain.
In pot add all the ingredients in the order I put them.
I didn't measure anything, I just eyed it.
Cook on Oven setting of 425° to boil.
Switch to Stove Top Medium for about 15 minutes then switch to Buffet setting.
****
Unstuffed Cabbage Soup*, By: Kris Heihn, December 15, 2019
Ingredients:
1 lb. ground sausage
1 onion, chopped
1 garlic clove, minced
1 small head of cabbage, chopped
1 cup marinara
4 cups beef broth
salt, pepper, oregano & parsley – to taste
Directions:
Turn the Ninja to Stove Top High. Add the sausage and garlic to the pot. Break up sausage to brown. Drain excess grease. Add marinara & seasonings. Place chopped cabbage in the Ninja pot. Top with meat mixture & add the broth.
Turn to Slow Cook Low for 2-3 hours.
****
Unstuffed Cabbage Roll Soup*, By: Ken Kovack, February 21, 2015
Ingredients:
2 lbs of ground beef or turkey
1 tablespoon olive oil
1 large onion chopped
1 tsp minced garlic
1 small head of cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
½ cup water
1 tsp black pepper
1 tsp sea salt
2 tablespoons of vinegar
1 tsp Greek seasoning
Directions:
Turn your Ninja to Stove Top High and heat your olive oil. Add the meat and onion. Cook until no longer pink. Add garlic. Cook additional minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, vinegar, Greek seasoning salt, and water. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Enjoy !
**Added comment by: Aurelia Dougan McCollom – After browning meat and adding garlic, I would think this would be a great Slow Cook recipe. Slow Cook Low 2-3 hours.
****
Unstuffed Pepper Soup - Mexican Version*, By: Allana Alla Robinson, October 1, 2016
Ingredients:
2- 4 oz cans diced green chilis - liquid removed
1-16 oz can chili beans - keep liquid
1-11 oz can mexican style corn - liquid removed
29 oz low sodium beef broth
1- 15 oz can black beans - liquid removed and beans rinsed
1- 15 oz can tomato sauce
1- 28 oz can diced tomatoes - keep liquid
1- 28 oz can crushed tomatoes - keep liquid
1 lb ground beef
1 green bell pepper - cut into strips
1 yellow bell pepper - cut into strips
1 orange bell pepper - cut into strips
1 red bell pepper - cut into strips
1 cup brown rice - cooked
1 packet mild taco seasoning
Prep:
Cut the vegetables and open cans based on notes above.
Brown the ground beef - once ready, clean out the Ninja and set ground beef to the side.
Cook the brown rice - once ready, clean out the Ninja and set to the side.
Recipe:
1) Into the Ninja pot, add all of the ingredients - stir until taco seasoning is dissolved. Set the Ninja to Slow Cook Low for 6 hours.
Serve:
As is or with cheese
****
Unstuffed Pepper Stew*, By: George Johnson, November 22, 2016
Ingredients:
2 lbs sweet ground Italian sausage
1 large sweet onion, cut into slivers
2 bell peppers, cut into slivers
2 cups of rice
2 cups of water
24 oz jar of spaghetti sauce
1- 14.5 oz can of stewed tomatoes
Cheddar cheese
Mozzarella cheese
Italian seasoning
Garlic powder
Pepper
Chives
Sliced black olives
Directions:
Turn the Ninja to Stove Top High. Cook the sausage, onions, and peppers until sausage is cooked through and peppers and onions softened.
Add the rice, water, stewed tomatoes and spices. Cover until rice is cooked. Stir occasionally. Add spaghetti sauce. Stir. Cover for about 5 minutes. Scoop into bowls and sprinkle cheeses, a few black olives and chives. Serve.
****
V8 Beef Vegetable Soup*, By: Joseph Austin, December 28, 2015
Ingredients:
1½ lbs stew meat (my mother used to use an arm roast)
5-6 potatoes, diced in large chunks
46 oz can of V-8 juice, (you can use spicy)
1 large onion, chopped
2 cans Veg-all
1- 15 oz can whole tomatoes, (cut into pieces)
4 beef bouillon cubes, (make broth as directed on bottle)
Salt & pepper, to taste
2 Tbs. garlic powder, (use more if you like)
Directions:
Turn the Ninja to Slow Cook Low for 8 hours. You can also use Slow Cook High for 4 hours. Add the V-8, beef broth, liquid from the Veg-All & tomatoes, potatoes, seasonings and onions. Cook until tender. After cooking time, add the Veg-All vegetables and tomatoes. Simmer for 20 more minutes on Stove Top Low/High until hot.
If needed, you can add water to make it more soup-like than stew.
Note: for a quick version you can use ground hamburger.
****
V8 Vegetable Soup*, By: Kelli Austin, May 10, 2016
Ingredients:
½ pound hamburger meat
46 oz can V8 juice
46 oz water from rinsing can
1 bag frozen vegetables for stew
10 oz bag of corn or vegetables of your choice
seasonings of choice
Tabasco sauce - optional
Directions:
Turn the Ninja to Stove Top High. Brown the meat. Drain any excess grease. Add the remaining ingredients and season to taste. Add Tabasco sauce. Turn the Ninja to Slow Cook Low for 2-4 hours.
****
Vegetable Beef Barley Soup*, – Taste of Home Version, By: Ed Whetstone, October 29, 2017
TOTAL TIME: Prep: 45 min. Cook: 7 hours YIELD: 8 servings
Ingredients
1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
½ cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
¾ cup medium pearl barley
½ teaspoon salt
Directions:
1. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. Turn the Ninja to Stove Top High. Add the oil. Brown beef until meat is no longer pink; drain.
2. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on Slow Cook Low for 5-6 hours or until meat and vegetables are almost tender.
3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender. Yield: 8 servings (2¾ quarts).
Nutritional Facts
1-1/3 cups: 364 calories, 10g fat (3g saturated fat), 53mg cholesterol, 852mg sodium, 44g carbohydrate (8g sugars, 8g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.
****
Vegetable Beef Soup*, By: Crystal Ramsey, January 13, 2018
Ingredients:
2 quarts V8 tomato juice
1- (4-5 lb.) chuck roast
1 onion
2- (16 oz.) bags frozen vegetables
Directions:
Turn to Stove Top High. Add the meat and onion. Boil in water and beef broth for extra flavor. When tender remove and shred the meat. Strain fat from broth. (For this recipe I did not use the broth from the meat. I saved it for later use). Add remaining ingredients. Turn to Slow Cook Low. Cook for 4-5 hours. *This recipe can easily be made your own depending on how much you are wanting to make. Feel free to increase amounts, use more water if needed after shredding meat, and use your favorite seasonings.
****
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, March 15, 2017
Ingredients:
2 lbs. stew meat
4 cups water
2 Tbs. chicken base – you can use Beef base, but I wanted a rich red color; beef would have made it to dark – or totally optional, but the chicken base gives it a real nice flavor
16 oz. can green beans – or frozen
2- 16 oz. can tomatoes, diced or stewed
1 onion, chopped
½ head cauliflower, cut-up
½ tsp. marjoram
6-8 stalks celery, chopped
2-3 large flower heads broccoli
10 peppercorns
garlic powder – to taste
½ head cabbage, chopped
1 bay leaf
Salt – optional to taste
6 oz. can tomato paste
½ tsp. ground thyme
16 oz can corn – or frozen
2-3 potatoes, diced - optional
4-6 carrots, chopped – (I used a 16 oz bag of baby carrots, and chopped)
Directions:
Turn your Ninja to Stove Top High. Brown meat, add onion, sauté. Add remaining ingredients. Add the chicken base to the water and stir to dissolve;(I used boiling water.) Add remaining ingredients. (Pour some of the water into the cans to rinse them out). Turn to Slow Cook Low for 6-8 hours. Adjust seasonings. Freeze leftovers.
HINT: tie peppercorns and bay leaf in paper coffee filter or put in a tea bell
strainer.
****
Vegetable Beef Soup*, By: Aurelia Dougan McCollom, December 9, 2016
Ingredients:
2 lbs. beef stew meat
McCormick’s Steak Seasonings – to taste
2 Tbs. canola oil, or oil of choice
4 cups water
28 oz. can tomato puree
14.5 oz. can diced tomatoes
14.5 oz. can diced roasted tomatoes with garlic and onion – or your choice, even just diced
½ head cabbage, cut into small pieces - optional
3 Tbs. chicken base
1 onion, diced
10 peppercorns
½ tsp marjoram
salt - to taste
minced garlic or garlic powder – to taste
2 bay leaves – broken in two - to release more flavor
2- 16 oz bags frozen mixed vegetables
Directions:
Place the meat in a bowl or zip bag. Season the meat with the McCormick’s Seasonings. Rotate to season. Refrigerate for at least 30 minutes. (I left mine overnight). Turn your Ninja to Stove Top High. Add the oil. Brown the meat. Add the onion and soften. Add the chicken base to the water and stir to dissolve;(I used boiling water.) Add remaining ingredients. (Pour some of the water into the cans to rinse them out). Turn to Slow Cook Low for 6-8 hours. Or turn to Slow Cook High for 3 hours. Let it go to Buffet/Warm to hold. Adjust seasonings.
This is a rich soup. Feel free to add more water at the end to thin it to your desired taste.
Freeze leftovers.
HINT: tie peppercorns and bay leaf in paper coffee filter or put in a tea strainer. (I use a tea strainer).
The reason for using the chicken base instead of a beef base: I wanted a rich red color and the beef would have made it dark. You can use either, or none at all, just using water. It just gives it a real nice flavor.
****
Vegetable Beef Soup*, By: Karen Shilobod Rick, October 22, 2016
Ingredients:
1 beef soup bone
4 stalks of celery, cut up
½ large onion, chopped
32 oz box beef broth
15 oz can diced tomatoes
16 oz bag mixed vegetables
2 small potatoes, peeled and chopped
garlic, salt & pepper – to taste
2 bay leaves
1 quart water
spinach – optional
Directions:
Add all of the ingredients to the Ninja pot, (except spinach). Turn to Slow Cook Low 4-6 hours. Allow to go to Auto Warm or switch to Buffet setting to hold. Add the spinach at the end if desired. Remove bay leaves before serving.
****
Vegetable Beef Soup*, By: Kim Lackey Honeycutt, January 19, 2016
I made my homemade vegetable beef soup in my Ninja and the hubby and I think it's pretty good! It sounds like it might be a little spicy hot but it really isn't. It just has a good flavor. I made this using the Stove Top setting but, Slow Cook Low is another possibility. If you give it a try, I hope you enjoy it! Remember, it's a soup! Change it up to your tasting.
Ingredients:
2 lbs ground beef (80/20)
2 cups or more potatoes, diced
1 cup or more carrots, sliced
½ cup or more celery, sliced
1 large or 2 small onions, diced
1 can (14.5 oz) cut green beans, drained
1 can (11.0 oz) super sweet yellow and white corn
1 can (14.5 oz) diced tomatoes
1 can (8.0 oz) tomato sauce
24 oz Spicy Hot V-8 (4- 6 oz cans or 3- 8 oz cans)
6 tsp Worcestershire Sauce
6 tsp A-1 Steak Sauce
1 Tbs. Texas Pete Hot Sauce
4 cups liquid - (I rinse the cans as I go with cold water and pour it in a 4 cup measuring bowl then finish filling with water to make 4 cups.)
1 tsp sugar
½ tsp or more parsley flakes
¼ tsp cumin
Salt & Pepper to taste (I use 1 tsp of each)
Directions:
Turn Ninja to Stove Top High and brown beef, drain excess grease.
Add all other ingredients, bring to boil. Turn to Stove Top Low and simmer 2-3 hours. Stir once in a while.
Another cooking option: After bringing to a boil, turn to Slow Cook Low and cook 6-8 hours.
****
Vegetable Beef Soup*, By: Mary Ann Bethea, October 30, 2015
Ingredients:
1½ - 2 lbs Beef stew meat or you can use beef shank bones
salt and pepper, to taste
2- 28 oz cans of tomatoes
2 medium sweet onions, chopped
1 lb carrots, chopped
6-8 stalks celery, chopped - including leafy tops
Directions:
Turn your Ninja to Stove Top High and brown the beef stew meat. Salt and pepper to taste. Add remaining ingredients. Stir. Turn to the Slow Cook High setting for 4-5 hours. Taste for seasonings. If you feel it needs more vegetables, feel free to add any vegetable to your taste. We are serving with grilled cheese sandwiches.
****
Vegetable Beef Soup, By: Leah Oakley, December 26, 2014
Yield 6-8 servings
Ingredients:
2 tablespoons olive oil
1½ pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
1 large onion, chopped
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
8 cups beef stock
2 bay leaves
1 (28 oz.) can diced tomatoes, with juice
1 Tablespoon Worcestershire sauce
1 Tablespoon Italian seasoning, homemade or store-bought
1 teaspoon salt, or more/less to taste
½ teaspoon freshly-ground black pepper
Also added - baby limas, mushrooms and thin green beans – all optional
(optional garnish: chopped fresh parsley)
Directions:
In your Ninja, heat 1 tablespoon of the oil on Stove Top Medium. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to a separate plate. Add the remaining steak and cook until browned. Return all meat to the Ninja.
Add the remaining ingredients to your Ninja, and stir to combine.
Cook on Slow Cook High for 3-4 hours or on Slow Cook Low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
****
Vegetable-Chicken Soup*, By: Allana Alla Robinson, June 25, 2016
*can make this vegetarian by removing the chicken and using 1 head of cabbage instead of ½ head of cabbage.
Ingredients:
1/3rd cup light brown sugar (can use regular sugar or can be omitted if you have sugar intolerance)
1/2 head of cabbage - coarsely cut into strips
1 bundle scallions - cut into bite size pieces
1 green bell pepper - diced
3 carrots - pealed & cut into circles
3 boneless chicken breasts - cut into cubes
48 oz low sodium chicken broth
29 oz tomato sauce
10 oz diced tomatoes with (mild) green chilis - keep liquid
Ground Black Pepper - to taste
Salt - to taste
Garlic Powder - to taste
Prep:
Dice green bell pepper - set to the side.
Peal then cut carrots into circles - set to the side.
Cut 1 bundle of scallions into bite size pieces - set to the side.
Cut ½ head of cabbage into strips - set to the side.
Cut 3 boneless chicken breasts into cubes - set to the side.
1) In the Ninja pot, combine chicken broth, tomato sauce, light brown sugar, and seasonings to taste - stir until brown sugar dissolves.
2) Add in cubed chicken breast pieces - mix with existing mixture.
3) Add in cabbage strips, scallions, carrot circles, diced green bell pepper, and diced tomatoes with mild green chilis. Mix together with existing mixture and set the Ninja to Stove Top High and cook for 40 minutes.
****
Vegetable Deliciousness – Almost A Soup, By: Doris Hochman, July 9, 2015
Ingredients:
1 onion, diced
4-8 scallions, diced
4 ribs celery, diced
2-4 carrots, diced
2 Tbs. olive oil
2 cans red beans, (partially drained)
1- 24 oz jar of spaghetti sauce
32 oz of beef stock
1 package pasta bow ties
Seasonings, your preference, to taste
Directions:
Add the vegetables and sauté in a little oil for 5 minutes on Stove Top High. Add the beans, spaghetti sauce and broth. Turn to Slow Cook Low for 6-8 hours. Add pasta bow ties about 45 minutes before you are ready to eat.
****
Vegetable Lentil Soup*, By: Alaina Denino
Ingredients:
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
¼ cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1½ teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
¼ cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions:
I sautéed the vegetables on Stove Top High, then added the chicken stock, lentils, and tomato paste and brought it to a boil. Then reduce to Stove Top Medium setting and let it cook uncovered for an hour. It comes out perfect.
*****
Vegetable Soup*, By: Carolyn Scanlon, July 9, 2015
Well, Doris Hochman, you inspired me today. I made my own little melting pot of goodys.
Diced chicken seasoned with onion, garlic, salt, cracked pepper, Lawry’s seasonings with onions, mushrooms, diced potatoes, corn, diced tomatoes and chicken stock. All because of you.
Ingredient proportions to you family needs. Add all of the ingredients. Turn your Ninja to Slow Cook Low for 6-8 hours.
**Added comment By: Aurelia Dougan McCollom – Shredding a pre-cooked rotisserie chicken adds a lot of flavor to soups.
****
Vegetarian Chili*, By: Barbara Callahan, January 10, 2015
OK..taste testing over..it was a hit! SO...
Ingredients:
1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
2-3 jalapeno pepper, seeded cut lengthwise
1 cup vegetable stock
1½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1½ teaspoons dried oregano
Directions:
Saute onions, carrots and garlic until onions translucent on Stove Top Medium. Add peppers, celery and chili powder and saute for 3 - 4 minutes. Add mushrooms (I used 1 cup baby bella and ½ cup white), Ro-Tel tomatoes w/chiles, kidney beans and I added a can of pinto beans for chili (Bush's can) Also added 1½ tsp of basil and the cup of stock. Turned to Stove Top High until bubbling, then back to Stove Top Low for a couple of hours (you can make this by boiling then simmering for 20 minutes, but I wanted a longer time for flavors to merge.) Thought it was a little too soupy for my taste so I turned the lid the last ½ hour so it was uncovered a bit and turned it to Stove Top High to boil off some water. MAKE THIS YOUR OWN...It was so easy!
****
Vegetarian Minestrone Stew*, By: Arlene Gordon, January 19, 2016
I made this last night for dinner.. It’s my own creation not from a recipe. It was suppose to be soup but I didn’t put in enough liquid. We actually liked it this way. I have 2 tall + 1 half the size containers leftover in the freezer. Thus it's a Minestrone Stew rather than a soup. It was nice & thick perfect for dinner when the temperature was in the teens. I served it with homemade Corn Muffins made in the regular oven while the stew was cooking. I wish I had crusty bread to go with it instead.
Ingredients:
7 cups low sodium V-8 juice
1 cup water
1 can low sodium Kidney Beans drained & rinsed
1 can low sodium small white beans drained & rinsed
1- 14 oz bag of frozen vegetables (corn, carrots, lima beans, green beans, peas)
3 cups Ditalini pasta
2- 14.5 oz cans no salt added diced tomatoes with Basil, Garlic & Oregano
Oregano, to taste
roasted garlic granules, to taste.
1 heaping teaspoon light brown Domino granulated sugar
1 teaspoon of Saigon Cinnamon
Directions:
Turn the Ninja to Stove Top High until it comes to a boil. Place the lid. Reduce to Stove Top Low until pasta is done. Stirring frequently to keep the pasta from sticking. Cooking time: about 45 minutes.
We added grated Pecorino grated cheese while eating the stew. It was a success.
**Added comment - The brown sugar & cinnamon cut some of the acid of the tomatoes. I’ve been adding these 2 ingredients for years to tomato sauce whether bottled or homemade.
****
Vegetarian Minestrone Soup*, By: Allana Alla Sverbil, March 29, 2015
What Should Have Been a Vegetarian Minestrone Soup Until We Decided To Add Cheese
Ingredients:
15 oz peas (no liquid)
15.5 oz dark red kidney beans (no liquid)
28 oz crushed tomatoes (no salt added)
14.5 oz cut green beans (no liquid)
15.25 oz sweet whole kernel corn (no liquid)
1 green pepper (diced)
1 green zucchini (or 1 yellow squash) (diced)
2 lbs baby carrots (can use less if concerned that Ninja will over flow)
1 celery stalk (can use less if concerned that Ninja will over flow)
½ large onion (or one - I just ran out of space in the Ninja)
64 oz vegetable broth (2 boxes of 32 oz each - can use 1.5 boxes which equals 48 oz if concerned that it will overflow) - used Swanson
4 oz of Dialini uncooked pasta (any other smaller pasta will do just as well)
Garlic Powder
Ground Black Pepper
Grated Parmesan Cheese
Prep:
1) Open all cans - drain water from peas, corn, red kidney beans, and green beans
- Do not drain tomatoes
2) Cut 1 celery stalk - coarsely
3) Cut ½ white onion - coarsely
4) Cut 1 green pepper - coarsely cubed
5) Cut 1 green zucchini - coarsely cubed
Recipe:
1) Put 64 oz of vegetable broth into ninja then add corn, peas, baby carrots, zucchini, green bell pepper, white onion, celery stalk, tomatoes, kidney beans, and green beans into ninja. Add ground black pepper and garlic powder (to taste) and mix it all together. Set the ninja to slow cook low for 7 hours.
2) With 2.5 hours to go, add a layer of Grated Parmesan Cheese (to taste) on top of the mixture.
Serving:
I served it with 4 cheese Mexican blend because I have a serious addiction to cheese!
Notes:
1) I had the peas in for the full 7 hours because we like the texture of them more when they become part of the broth in the soup (this is an odd preference for most). I would recommend adding them into the soup in the last 15-20 minutes to avoid the "mushy" texture of them. Just be sure to mix them in so that they will absorb the flavor.
2) We like our pasta to fall apart, but you can add it the last 1/1.5 hours of cooking
3) I based this recipe to have leftovers for at least 3-4 days for two people.
****
Venus di Milo*, By: Deb Turbitt, April 19, 2018
Ingredients:
1 lb. ground beef or ground turkey
46 oz. chicken broth
4 cups water
1 bay leaf
1 pack onion soup mix - *(make your own to keep down the sodium)
14 oz. can stewed tomatoes
½ cup orzo or other small pasta – pre-cooked to al dente
¼ cup rice - precooked
16 oz. package frozen mixed vegetables
cinnamon – sprinkled on top
Directions:
Turn the Ninja to Stove Top High. Brown the ground meat. Drain excess grease, if necessary. Add broth, water and onion soup. Simmer 30 minutes. Add frozen vegetables, bay leaf, and stewed tomatoes with juice, (I break up the tomatoes). Simmer until vegetables are done. At the end of cooking, add in the al dente pasta and rice. Stir. Add more broth if needed. Sprinkle the cinnamon (yes, you heard me right), on the top and stir. Turn to Buffet/Warm.
*Added comment – We have “onion soup mixes” in our DIY File. Aurelia Dougan McCollom
****
Vietnamese Chicken Meatball Soup with Bok Choy*, By: Stephanie Foley, January 17, 2020
Ingredients:
Meatballs:
¼ cup panko (Japanese) breadcrumbs
¼ cup finely chopped onion
1 large egg, lightly beaten
2 Serrano peppers, seeded and minced
1 garlic clove, minced
½ pound ground chicken
2 tablespoons peanut oil
Soup:
6 cups chicken or vegetable stock
1 can (14½ ounces) fire-roasted diced tomatoes, undrained
1 small onion, cut into thin strips
1 cup Bok choy leaves, cut into 1-inch strips
1 cup fresh baby carrots, julienned
1 cup julienned roasted sweet red peppers
3 Serrano peppers, julienned
2 garlic cloves, minced
½ teaspoon salt
¼ cup panko (Japanese) breadcrumbs, optional
1 large egg, beaten
Directions:
1. In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into ¾-inch balls.
Turn the Ninja Multi-cooker to Stove Top High. Add oil and heat. Brown meatballs in batches to prevent overcrowding. Remove excess grease.
Return the meatballs to the Ninja pot.
Add stock, tomatoes, onion, Bok choy, carrots, red peppers, julienned Serrano peppers, garlic and salt. Place the lid.
Turn to Slow Cook Low for 4 hours, or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into the Ninja pot. Let stand until egg is set, 2-3 minutes.
Freeze option:
Before adding egg, cool soup. Freeze in freezer containers.
To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.
Added comment: I doubled the meatball portion but not the soup. Replaced the ground chicken with ground turkey and added in 1 teaspoon of poultry seasoning and only used 1 Serrano pepper and brown off the formed balls in the regular oven. For the soup. I used chicken bone broth because most Vietnamese soups use it. I did double the amount of Bok choy and again only used 1 Serrano pepper and added 1 teaspoon of poultry seasoning, 4 green onions, 1 teaspoon ground ginger. Thinking also the next time making this to add in rice stick noodles.
****
Wendy's Chili, By: Aurelia Dougan McCollom
Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
1/8 teaspoon cayenne pepper
Directions:
Brown ground beef in Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on Slow Cook Low for 3-4 hours, or Slow Cook High for 2 hours. Serve with chopped onions, cheese, and oyster crackers.
****
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Ingredients:
2 pounds fresh ground beef
2 cups tomato juice
15 oz can tomato purée
1 cans Ranch Style Beans, NOT drained (15 ounce cans)
2 cans dark red kidney beans, drained (15 ounce cans)
1 cans Original Ro-Tel Diced Tomatoes & Green Chili (10 ounce cans)
1 can stewed tomatoes (15 ounce cans)
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1½ cups)
1 cup diced celery
1 diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
¾ teaspoons garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon sugar
¼ teaspoon cayenne pepper
Directions:
Brown ground beef in the Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on slow cook Low for 3-4 hours, or slow cook High for 2 hours. Buffet setting hold great!
****
Wendy's Copycat Chili*, By: Michael Bielick, January 14, 2018
Ingredients:
2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
Directions:
Turn the Ninja to Stove Top Medium/High. Add the ground beef and brown. Break the ground beef into crumbles and cook until no longer pink. Drain any excess grease. Stir in celery, onion, and green bell pepper. Cook until onion is translucent. Add the stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Mix kidney beans and pinto beans into chili. Season with salt and black pepper, and bring to a boil. Reduce to Slow Cook Low for 1 hour or longer. Mix vinegar into chili. Serve and top with cheese and chopped onions. Enjoy!
****
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
Ingredients:
2 pounds ground beef, browned and drained
1 large sweet onion, chopped
1 large green pepper, chopped
3 celery stalks, chopped
1 Tablespoon minced garlic
1 can (15 oz) Ranch Style Beans (Not drained)
1 can (15 oz) dark red kidney beans (Not drained)
1 can original Ro-Tel tomatoes & Green Chili
1 can (15 oz) stewed tomatoes
2 can (15 oz each) tomato sauce
2 packages McCormick Mild Chili Seasoning
1 tsp salt
Pepper to taste
Shredded cheddar cheese
Fritos
Directions:
Turn your Ninja to Stove Top High and brown meat. Drain any grease if necessary. Combine remaining ingredients, except cheese and Fritos.– do not drain any of the cans! Cook on Slow Cook Low 6-8 hours. Serve with cheese and Fritos! Notes: (I left out celery and my Ro-Tel can was 14.5 oz – not the name brand usual 10 oz. I also added 1 tsp brown sugar because it tasted just a little bitter to me.)
****
'Whatcha Got' Chili*, By: Marie Mastracci
Comments:
Kidney and garbanzo. I like to put a mix and change them up whenever I make it. I only had half an onion so I threw in some pearl onions. Interesting addition. I always add leftover salad greens/spinach and a cup of frozen corn. It's a kind of 'whatcha got' Chilli
Comment by: Cathy Giovanine… I love adding different types of beans... and since I'm trying to eat a bit healthy I like adding a bunch of different veggies...and a ton of tomatoes... maybe it will be a chili making weekend for me..
Comment by: Marie Mastracci… I usually make it with ground turkey but I've also made it with 'Veggie Ground Round' and there's no way you can tell the difference. It is important to remember to add the 'Veggie Meat' at the last minute and only heat it through.
****
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
Ingredients:
3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
2 lbs chicken breasts, boneless skinless
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack Cheese
Directions:
Turn the Ninja to Stove Top Medium/High. Add a little of the oil. Cook the chicken until cooked through, remove and dice up, keep to side. Wipe pot. Continue using the same setting. Heat the remaining oil in the Ninja. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Continue cooking for 15 minutes, stirring occasionally.
Reduce the temperature to the Buffet/Warm setting. Slowly stir in the cheese until melted. Serve warm.
****
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
Ingredients:
1 pound dry Great Northern White Beans or you could use
3- 15.8 oz Bush’s canned beans
1½ to 2 lbs. Kroger Pulled Chicken OR 3 boiled chicken breast
16 oz Jar Old El Paso mild Taco Sauce
24 oz Jar Pace Chunky mild Salsa
1- 10 oz. can mild Rotel
2 Tbs. Garlic, minced
1- 32 oz Low sodium Chicken Broth
1 can 14.5 oz low sodium Chicken Broth
1 package Shredded Mozzarella Cheese
Directions:
I cooked my dried beans like the package said in the Ninja on Stove Top Low for about 2 hours. (Except instead of cooking them in water I used Low Sodium chicken broth. I used a 32 oz box and 1 can).
Then I added all Except the cheese to the Ninja and cooked another hour. After that I cooked it 1 more hour on Slow Cook Low. Serve in bowls and top it off with your cheese. YUMMY.
For anyone that likes HOT AND SPICY; USE ALL HOT ingredients and add 1 tsp Black Pepper and 1 tsp red pepper flakes
****
White Beans – Creamy & Very Flavorful!*, By: Angie Neil, July 10, 2016
I've used my Ninja every day since I got it. It just makes everything so easy. Today I cooked white beans. This is my way of cooking them that I would normally do on the stove or in slow cooker. I'm from South Louisiana - we like our white beans creamy and very flavorful! I plan to try more Cajun cooking in the Ninja to see how it turns out.
Cooking time: 4 hours
Ingredients:
1 lb dry white beans
3-4 bay leaves
1Tbs. bacon grease (optional)
2Tbs. ketchup (optional)
1 Tbs. Worcestershire sauce
8 cups of water
1 Honeybaked ham bone - or ham bone of your choice
Tony C's Creole seasoning - to taste
16 oz container Guidry's Seasoning Fresh Cuts Creole, (Wal-Mart or check your grocery)
Directions:
1. Rinse beans.
2. Using a blender, mix the Creole seasoning and water together.
3. Add all the of the ingredients to the Ninja pot.
4. Cover, cook on Stove Top High until boiling.
5. Turn down to Stove Top Low.
6. Cook until the beans are soft and creamy, stir occasionally. About 4 hours.
****
White Chicken Chili*, By: Julie Taylor, June 24, 2020
Ingredients:
1 whole cooked chicken off of bone or 4 cooked chicken breast cut in bite size pieces.
5-6 15 oz. cans white cannellini beans, rinsed and drained
2 Tbs. oil
1- 1 lb. 11 oz. can whole green chilis, cut up - or you can buy the diced green chilis
enough water to fill the pot
1- 8 oz. jar of chicken flavored Better than Bouillon base
1 large sweet onion, chopped up
red cayenne pepper, cumin, salt, pepper, garlic powder, and dried chili peppers – to taste
5-6 cloves garlic, chopped
1 bunch fresh cilantro
shredded cheese and sour cream - garnish
Directions:
Select Stove Top High. Add the oil. Brown your chicken on both sides. Remove.
Continue on Stove Top. Add a little more oil. Add the chopped onion and garlic. Sauté. Add the chicken and onion mixture to the Ninja Multi-Cooker. Add the remaining ingredients, except cilantro
Turn to Slow Cook Low. Cook for 8 hours.
Top your chili with fresh cilantro leaves and enjoy.
Garnish with shredded cheese and sour cream on top.
****
White Chicken Chili*, By: Manda Lee Brown, February 5, 2018
Ingredients:
1 lb. ground chicken
2 (15 oz.) cans cannellini beans
1 (15 oz.) can black beans
1 (15 oz.) can pinto beans
2 (10 oz.) cans Ro*Tel
1 (15 oz.) can tomato sauce
1 (15 oz.) can chicken broth
Spices: salt, white pepper, cumin, garlic, minced onion, red pepper flakes, chili powder – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the chicken and season with all spices, to taste. Rinse and drain all beans. Add to the chicken. Add Ro*Tel, tomato sauce, and chicken broth. Turn the Ninja to Slow Cook Low and cook for 6 hours. Taste and re-season if necessary.
****
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
Ingredients:
6-8 chicken breasts, (or frozen Tyson cubed chicken)
6-7 cans northern white beans
30 oz chicken broth
Season to taste with garlic powder, cumin, nature's seasoning
2- 3 oz cans chopped green chili's, with juice
2-3 cups Monterey jack cheese
tortillas – garnish
Directions:
Turn the Ninja to Stove Top High. Cook and dice the chicken. Turn off the Ninja. Add remaining ingredients, except tortillas. Stir to mix. Turn the Ninja to Slow Cook Low. Cook for 2-3 hours.
Serve with more cheese and tortillas.
****
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
Ingredients:
2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
¼ cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté the peppers and onions until soft.
Add the chicken broth. Bring to a boil on Stove Top Medium/High. Add the remaining ingredients and seasonings, (except cilantro). Turn to the Oven setting of 325°F, to simmer for 35 minutes. Add the cilantro. Serve.
Turn to the Buffet/Warm setting to keep warm.
****
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
A friend was talking about this at water aerobics class this morning. I was skeptical but came home and made it. It's good!! I'm adding it to my camping file. Thought y'all might enjoy this "quickie" soup.
Ingredients:
1 (48 oz.) jar great northern beans
1 (32 oz) box chicken broth
2 (10 oz each) cans chicken
1 (15-16 oz) jar salsa
2 cups shredded Monterey jack cheese
Directions:
Dump it all in Ninja on Stove Top High and heat until cheese is melted. Enjoy!!
****
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross Posted in WW
Ingredients:
1¼ lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1¼ ounce) envelope taco seasoning
1 (4½ ounce) can of chopped green chilies
1 (10¾ ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
½ cup sour cream (optional)
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Place chicken in your Ninja. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in your Ninja. Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken, then stir in the sour cream.
Serve topped with green onions and jack cheese, if desired.
This White Chicken Chili is 7+ points for 1½ cups on WW.
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White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
Ingredients:
2 pound boneless chicken breast/thighs, cut into bite size pieces, generously seasoned with kosher salt and pepper
1 Tbs. olive oil
1 medium onion, diced
3 cloves garlic, minced
2 shallots, diced
1 cup roasted red peppers, diced
1 Anaheim pepper (red), diced with seeds & ribs removed (keep seeds and ribs for more heat)
3 cans White Beans (Cannellini or Great Northern), drained
1 can (4.5 ounces) green chilies
Spice mixture of 1 tsp paprika, 2 tsp cumin, 2 tsp chili powder, dash cayenne pepper
1½ cups chicken stock
Directions:
1. Set Ninja to Stove Top High;
2. Add the oil to your Ninja when hot.
3. Brown chicken on each side; let the color develop.
4. Add spice mixture and mix into browned, cook spices out for a couple minutes until they become very fragrant.
5. Remove the chicken and place in a bowl.
6. Add onions, garlic, shallots, red peppers, and Anaheim pepper to Ninja and sauté until soft (about 5 minutes). Add some extra oil if needed). Just soften the vegetables. Do not brown.
7. Add 1 can of your beans and mix and heat through. With a potato masher, mash/break down the beans, then add remaining two cans (this is going to help thicken your chili).
8. Add the green chilies and your reserved chicken.
9. Add the chicken stock.
10. Set your Ninja to Slow Cook Low for 6 hours, (or Slow Cook High for 3 hours).
* If the chili is a little soupy and you prefer a thicker, thicken with cornstarch after cooking is complete (make a slurry of cornstarch, set Ninja to Stove Top High and then add slurry mix, stir to thicken)
* Of course adjust seasoning to your preferences (more or less heat).
Serve over rice or broken tortilla chips or on its own!
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White Chicken Chili, By: Carol Cole DuLac Orme
Ingredients:
7 frozen chicken tenderloins
5 cups of water
6 teaspoons of granulated chicken bouillon
garlic powder
4 cans white beans
1 canned corn
1 Jar Trader Joe's Salsa Verde
1 small can green chiles
2 teaspoons Cumin
Toppings: Sour cream, grated cheese, tortilla chips, avocado
Directions:
I used my Ninja for the first time today. I made the White Chicken Chili with 5 ingredients. I put 7 frozen chicken tenderloins on Stove Top Low and let them go for almost an hour. I let it cool and shredded it. Put the Ninja on Stove Top High. Add water, chicken bouillon (instead of chicken broth), garlic powder, beans, corn, Salsa Verde, green chilis, and cumin. Drain all the canned items. Turn to Stove Top High until bubbling, then turn it down to Slow Cook Low for a 2 hours. Add toppings, if desired and serve. Hubby and son came home, smelled it and started eating it. So much for the toppings. Lol. It was so good. The recipe called for 6 cups water. I cut it to 5 since I could see it was going to be too soupy. I am no longer afraid of the Ninja. My anxiety is gone! Whew!!
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White Chicken Chili*, By: Kathleen Sanden
Ingredients:
1 tsp cumin seed or powder
1 tsp white pepper
6 Boneless chicken tenders
Clove garlic
Half an onion, chopped
2 cans of corn
2 cans chopped green chilies, (with juice)
2 cups low salt chicken broth
1 tsp cumin
2-3 Tbs. lime juice
2- 14 oz cans white beans
Directions:
I put 6 tenders, onion and garlic in the Ninja on Stove Top High with the lid on. When I looked at them next, about ten minutes the breasts were thawed and the garlic and onion were starting to get translucent. Cover and cook 5 minutes more.
Turn Ninja to Slow Cook High! Remove chicken and shred. Put chicken back and dump everything else in and cook on Slow Cook High for 2 hours.
I'll let you know how it turns out but the taste test is good. As always use your own spices or spice to taste. This recipe is adapted from the "So Fat, Low Fat, No Fat" Cookbook by: Betty Rohde. (Very old cookbook, but good for dieting)
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White Sauce - Medium in the Microwave, By: Aurelia Dougan McCollom, February 21, 2016
Ingredients:
2 Tbs. butter
2 Tbs. flour
½ tsp salt
1 cup milk – (evaporated makes a more rich sauce)
Directions:
In a 2 cup glass measuring cup, melt butter 30 seconds. Stir in flour and salt blending to make a paste. Add milk gradually, stirring constantly. Cook 1 minute. Stir. Cook 1½-2½ minutes longer stirring every 30 seconds until mixture boils. Stir well removing mixture from oven. Yield: 1 cup sauce.
White Sauce – Thin
Follow medium white sauce recipe using 1 Tbs. butter and 1 Tbs. flour.
White Sauce – Thick
Follow medium sauce using 3-4 Tbs. butter and 3-4 Tbs. flour.
Cheese Sauce
Cook medium white sauce. Add ¾ cup grated sharp cheddar cheese, ¼ tsp dry mustard, and dash paprika. Blend. Cook 1 minute and stir well.
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Wino Stew, By: Laura Selman Romine, December 13, 2014
Love my Ninja! I had laid out some Sirloin steak strips for dinner. To my dismay time to start cooking they were still frozen. About an inch or inch and half thick. So Following is my creation I will call Wino Stew!
No amounts given, so just wing it! Aurelia
chopped sweet onion, cubed the frozen steak. Put a little flour in a baggie with some seasoning and dropped steak in to coat. Put some oil in Ninja turned to Stove Top High added onion and meat. Cooked a little while to sear frozen meat. Meanwhile I mixed up some package brown gravy (with two cups water and added about a cup of wine. Poured over meat and flipped to Oven. Cooked at 375° for about 20 minutes stirring once while rice cooked. OMG it was good. It is wonderful when what the hell can I throw in the pot comes out so good. It did need a little salt and since I have not tried rice in the Ninja yet I cooked it the old fashioned way.
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Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Ingredients:
packet of chili spices
fun shape pasta
hamburger
onions
garlic
green pepper
red pepper seeds
1 can of diced tomatoes with green chili peppers
1 can of tomato sauce
water
1 can each pinto and great northern beans, drained and rinsed
Directions:
Turn the Ninja to Stove Top High and brown the beef, onion and garlic. Add the seasoning packet, green pepper, red pepper flakes, diced tomatoes, tomato sauce, and some water. Heat for 30 minutes. Add pinto and great northern beans and a little more water. Stir. About fifteen minutes later add the pasta and cook until done.
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Zucchini Soup*, By: Lynn Blackburn, September 21, 2015
Ingredients:
3 Tbs. butter
3 Tbs. flour
2 cups milk
1 large onion, diced
2 medium zucchini, shredded
1 large or 6 bagged carrots, shredded
salt, shallot pepper or black pepper – to taste
a pinch of poultry seasoning
1 cup chicken broth
Directions:
Melt the butter in your Ninja on Stove Top High and saute onion. Whisk in flour. When mixed well, add milk. Add seasonings. Whisk while bringing to a low almost boil on Stove Top Low. Add chicken broth.
Add zucchini and carrot and put on Slow Cook High for 15 minutes. Yum. These are approximate measurements. I learned to cook by dumping by my grandmother so I taste and watch to see if it needs more of something as well as doubling this recipe. It took me 30 minutes from start to finish.
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Zuppa Toscana Soup*, By: Julie Taylor, February 26, 2017
1 lb. bacon
1½ lbs. mild Italian sausage
2-2½- 32 oz. boxes of low sodium chicken broth
1 whole large yellow onion, chopped
3-4 cloves of garlic, crushed
5 russet potatoes, peeled and thinly sliced
4-5 cups of fresh baby spinach – (I used kale also - optional)
2 cups of heavy cream
salt and pepper to taste
1 teaspoon of crushed red pepper flakes - optional
Directions:
Turn the Ninja to Stove Top High. Brown the bacon until crispy. Remove to drain on paper towels. Crumble bacon. Brown the sausage until crumbly and cooked through. Rinse sausage off with hot water to remove grease. Wipe out the Ninja. Add the broth, onion, garlic, bacon, sausage, potatoes, spinach, (and kale), cream, salt, pepper, and (red pepper flakes). Turn to Stove Top Medium/High to begin cooking. When hot, reduce to Stove Top Low for an hour. Another cooking option is to turn to Slow Cook Low for 6 hours. It will then go to the buffet setting to hold.
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Zuppa Toscana Soup*, By: Kyle Parker Metzger, December 17, 2015
Ingredients:
1 lb bulk sausage
6 russet potatoes, peeled & chopped
1 onion, chopped
3 cloves garlic, minced
32 oz chicken broth
1 cup heavy cream
2 Tbs. flour
1 handful baby spinach
2 Tbs. real bacon bits
Directions:
On Stove Top High the brown sausage. Add in onions and garlic towards the end of browning process. Remove any excess grease. Add potatoes and chicken broth. Add water if needed to just cover contents. Turn the Ninja to Slow Cook Low for 5-6 hours or Slow Cook High for 3-4 hours; or until potatoes are tender. Add the bacon bits and spinach 30 minutes before serving. Mix flour into cream. I put in a container and shake. Add mixture to the soup. This will slightly thicken. Enjoy!
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Zuppa Toscana Soup, Low Fat, By: Lisa Abston
I made low fat Zuppa Toscana soup today came out great and did everything in the Ninja! Love this thing first time using it.
Ingredients:
1 pound turkey sausage - browned & drained
3 medium-sized russet potatoes - washed and chopped
1 bunch fresh kale - (approx. 3 cups) - washed and chopped
2 cups fat free low sodium Chicken Broth
4 cups water
1 cup fat free half and half
3 cloves garlic - minced
1 cup onion - chopped
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper
1 tsp smoked paprika
Directions:
Turn Ninja to Stove Top High and brown turkey sausage. Remove grease if necessary.
Place sliced potatoes, kale, onions, garlic, and seasonings in pot.
Add chicken broth, half and half and water. Stir well.
Cover and cook on Slow Cook High for 4 hours or until potatoes are tender. You can use Slow Cook Low for 8 hours.
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Zuppa Toscana Soup (Healthier)*, By: Sonia Myers, January 17, 2019
Ingredients:
1 pk Italian Sausage
3-4 turnips, peeled and cubed
6 cups chopped kale
8 cups chicken or beef broth (I use 4 cups of each)
1 cup heavy cream
Garlic, salt, pepper to taste
Directions:
Brown sausage on Stove Top High and drain. Add turnips and broth and garlic, bring to boil for 15 minutes. Add kale and turn to Stove Top Low for 10 minutes. After 10 minutes, add cream, stir, and let soup warm through. (I just turn it off at this point and let it sit for a couple of minutes.)
Top with parmesan cheese and crushed red pepper if you like "spiky" food like my husband. And you'll need garlic bread. It's healthy soup, so go ahead and get two pieces of bread. Lol
Added comment by: Sonia Myers - The turnips taste just like potatoes! My husband "doesn't like turnips", but I made it with them anyway because I knew how it would turn out. He had no idea, even after I told him.
Added comment by: Sarah Pecht - I do this too, but I use parsnips instead of potatoes. I will have to give turnips a try next time. I also use a can of coconut milk instead of the cream.
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