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Split Pea Soup
1
1
⁄
2
pounds dried split peas 1 teaspoon chervil or rosemary
2 cups chopped ham 1 teaspoon summer savory
2 medium onions, chopped 12 cups chicken broth
2 stalks celery, chopped
1
⁄
3
cup chopped parsley 2 cups milk
1. Combine split peas, ham, onion, celery, parsley, seasonings, and chicken broth in
Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in Slow Cooker Base.
2. Cover and turn to Hi or Auto Setting.
3. Cook for 5 hours on Hi, or 8 to 9 hours on Auto.
4. Prior to serving, stir in milk and blend thoroughly to heat.
Makes: 10 (1
1
⁄
2
-cup) servings.
Tasty Bean Soup
1
1
⁄
2
pounds boneless pork chops, 1 teaspoon salt
trimmed of fat, cut into 12 whole cloves
1
⁄
2
-inch cubes 2 bay leaves
1
1
⁄
2
pounds dried 16 bean soup mix* 7 cans (14
1
⁄
2
-ounce each) beef broth
2 carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped 2 cups water
1. Combine pork chop cubes, dried beans, carrots, celery, onion, salt, cloves, bay leaves,
and beef broth in Stoneware Bowl. Stir to thoroughly mix. Position Stoneware Bowl in
Slow Cooker Base.
2. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. About one-half hour before serving,
stir in 2 cups water. Stir to mix and heat.
Makes: About 12 (1
1
⁄
2
cups) servings.
*No need to soak or precook beans.
Mexican Corn Soup
Soup:
1 pound dried small red beans* 2 teaspoons ground cumin
2 large onions, coarsely chopped 1 teaspoon red pepper flakes
3 heaping tablespoons minced garlic
1
⁄
4
teaspoon cayenne pepper (optional)
3 medium carrots, thinly sliced
3 stalks celery, sliced
3 red or green peppers, diced To Serve:
6 cans (14
1
⁄
2
-ounce each) vegetable Hot cooked white rice
stock or broth Nonfat yogurt
5 cups frozen corn, thawed 3 tablespoons minced cilantro leaves
1. Combine all soup ingredients in Stoneware Bowl. Stir to thoroughly mix. Position
Stoneware Bowl in Slow Cooker Base.
2. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. Prior to serving, stir in additional
vegetable broth, if desired.
4. Serve over cooked rice, with dollops of yogurt and cilantro leaves on top.
Makes: About 11 (1
1
⁄
2
cup) servings.
*No need to soak or precook beans.