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Tasty Bean Soup
1 pound (454g) boneless pork chops,
1
⁄
2
teaspoon salt
trimmed of fat, cut into 5-8 whole cloves
1
⁄
2
-inch (1.27cm) cubes 1 bay leaf
1 pound (454g) dried 16 bean soup mix* 4 cans (14
1
⁄
2
-oz./435ml each) beef broth
1 carrot, sliced
1 stalk celery, sliced 1 can (14
1
⁄
2
-oz./435ml) beef broth or
1 medium onion, chopped 2 cups water
1. Combine pork chop cubes, dried beans, carrot, celery, onion, salt, cloves, bay leaf, and
4 cans 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 1/2 hour before serving, stir in
additional can beef broth, or 2 cups water. Stir to mix and heat.
Makes: About 6-7 (1
1
⁄
2
cups/360ml) servings.
*No need to soak or precook beans.
Mexican Corn Soup
Soup:
1
⁄
2
pound (227g) dried small red beans* 1 teaspoon red pepper flakes
1 large onion, coarsely chopped
1
⁄
4
teaspoon cayenne pepper (optional)
2 heaping tablespoons minced garlic
2 medium carrots, thinly sliced 1 cup vegetable broth
2 stalks celery, sliced
2 red or green peppers, diced To Serve:
6 cups vegetable stock or broth Hot cooked white rice
3 cups frozen corn, thawed Nonfat yogurt
1 teaspoon ground cumin 3 tablespoons minced cilantro leaves
1. Combine all soup ingredients except 1 cup (240ml) vegetable 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. Prior to serving, stir in 1 cup (240ml)
vegetable broth.
4. Serve over cooked rice, with dollops of yogurt and cilantro leaves on top.
Makes: About 7 (1
1
⁄
2
cup/360ml) servings.
*No need to soak or precook beans.
Spicy Pot Roast in Sauce
1 large onion, quartered and sliced
1
⁄
2
cup chili sauce
1 pot roast, rump or bottom round
1
⁄
2
cup Balsamic vinegar
(about 3
1
⁄
2
to 4 lbs./1589-1816g) 2 teaspoons minced garlic
1. Spread onions over bottom of Stoneware Bowl. Position pot roast on top of onions.
2. Combine chili sauce, vinegar and garlic and mix. Pour over pot roast.
3. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
4. Cook for 5 hours on Hi, or 7 to 8 hours on Auto.
5. Remove pot roast carefully. Skim fat off sauce and serve as gravy.
Make: About 8 (4-oz./114g) servings.