One of the Benefits of Preparing Soups in Crock Pots Is the Richness of Flavor
July 29th, 2010One of the benefits of preparing soups in crock pots is the richness of flavor from the slow cooking process. Sixteen BEAN SOUP one package sixteen Bean Soup three bay leaves one big spoon crushed oregano two cans no-fat chicken stock extra water to cover three stalks celery chopped three carrots cubed one giant onion sliced 3 cloves garlic chopped one pound turkey Italian sausage cut two cans stewed ( or cubed ) tomatoes Combine first five ingredients ( liquid should cover mix by 1′-2′ ) in slow cooker Cook on high for two hours Add remaining ingredients and shift cooker to low and cook for extra 3 hours For more zing, add cayenne or crushed red pepper when adding 2nd set of ingredients.
Serve as complete meal or over rice. Plant Meat SOUP one pound ground chuck one cup sliced onion one huge ( twenty-eight oz. ) can full tomatoes ( chopped ) three cup sliced potatoes one ( sixteen oz.
) can cut green beans two small spoon chili powder 2-3 dashes cayenne pepper sauce two ( ten [*FR1] oz. ) cans condensed meat bouillon one cup cut celery one cup chopped carrots one spoon salt one little spoon Worcestershire sauce Brown beef with onion and celery, drain off fat. Mix in remaining ingredients and add one or two cups water. Cover and cook on low for 8-10 hours. Return beef to crock-pot. Whisk in BBQ sauce before serving.
Source: Paint a Pot Pottery Studio
