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Abbrevations: tsp = teaspoon tbl = tablespoon
R5
FIERY THREE BEAN CHOWDER
Serves 8
2 tablespoons oil
2 large onions, chopped
4 garlic cloves, crushed
2 small red chillies, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1
⁄3 cup tomato paste
1 x 400g canned tomatoes, chopped
4 cups vegetable stock
1 x 200g can diced capsicum, drained and rinsed
1 x 420g can corn kernels, drained
1 x 420g can butter beans, drained and rinsed
2 x 440g cans red kidney beans, drained and
rinsed
1 x 125g can soya beans, drained and rinsed
Sour cream, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
1. Heat oil in a non-stick pan. Add onion and
cook over a medium heat until soft. Stir in
garlic, chillies, cumin and coriander, cook
for 1-2 minutes. Add tomato paste and half
the tomatoes. Stir, over a medium heat, until
warmed.
2. Place tomato mixture into the removable
crockery bowl. Add remaining tomatoes, stock,
capsicums, corn, butter beans, kidney beans
and soya beans. Cover with lid and cook on
Low 6-8 hours or High 3-4 hours.
3. Ladle soup into serving bowls. Top each serve
with sour cream, cheese and Jalapeno
peppers if desired.
Serve hot.
BARLEY SOUP WITH SUGARED PARSNIPS
Serves 8
1 cup/200g pearl barley
8 cups chicken stock
2 tablespoons oil
2 large onions, finely chopped
4 garlic cloves, crushed
2 medium carrots, sliced
2 medium (400g) potatoes, peeled and chopped
2 celery sticks, sliced
2 bay leaves, halved
3
⁄4 cup milk
Pepper and salt, for seasoning
2 tablespoons butter
2 parsnips, cubed
1 teaspoon brown sugar
Chopped fresh mint, for serving
1. Place the barley with 3
1
⁄2 cups of the stock into
the removable crockery bowl. Cover and cook
on High 1-1
1
⁄2 hours or until just tender.
2. Heat oil in a non-stick pan. Add onion and
garlic and cook over a medium heat until
onion is soft.
3. Add onion mixture to the cooked barley in the
removable crockery bowl, stir in remaining
stock, carrots, potatoes, celery, bay leaves
and milk. Cover with lid and cook on Low 6-8
hours or High 3-4 hours.
4. Just before serving, melt butter in a non-stick
pan. Cook parsnip for 1 minute, stir in sugar
and cook until parsnip is golden brown and
tender.
5. Season soup with salt and pepper, ladle soup
into serving bowls and top with parsnip.
Sprinkle with mint if desired.
Serve hot.
Soups continued