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Minestrone Soup
1
/
2
pound beef bones
1
1
/
2
quarts water
2
tablespoons dried lima
beans, soaked
1
/
2
tablespoon salt
pepper
1
/
2
tablespoon cooking oil
1
small clove garlic, peeled
2
tablespoons chopped onion
1
tablespoon chopped green pepper
2
tablespoons diced celery
1
/
2
cup fresh or frozen peas
1
/
4
/4/
cup shredded cabbage
1
/
3
cup whole kernel corn
1
/
2
cup diced carrots
1
cup stewed tomatoes
1
/
3
cup elbow spaghetti
1
/
4
/4/
cup grated cheese
Set heat control at 250˚. Place beef bones, water, lima beans, salt, and pepper in multi-cooker. Bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer 2
1
/
2
hours. Heat cooking oil in a skillet, add garlic, and brown lightly on all sides. Remove
garlic. Remove bones from stock, add garlic, oil, onion, green pepper, celery, peas, cabbage, corn, carrots, and tomatoes. Simmer until
vegetables are almost tender. Add spaghetti and simmer 20 minutes or until tender. Garnish with grated cheese. 6-8 servings.
Chicken Soup Stock
2
pounds chicken
2
quarts water
1
teaspoon salt
2
ribs celery, chopped
2
carrots, diced
1
onion, chopped
Cut chicken into serving pieces. (Wings, neck, and back make excellent soup). Place all ingredients into multi-cooker. Set heat
control at 250˚ and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock.
6-8 servings.
Delicious Soups From Chicken Soup Stock
CHICKEN NOODLE SOUP:
Add nely chopped carrot, celery, and onion. Salt and pepper to taste. Bring to a boil and add
1
/
4
/4/
pound
noodles. Simmer 10 to 15 minutes or until noodles are done.
CHICKEN SOUP WITH EGG DROP:
Combine 3 eggs, 1 cup our, 1 teaspoon baking powder, and
1
/
4
/4/
teaspoon salt; stir until smooth.
Drop by
1
/
2
teaspoonfuls into simmering soup stock. Continue to simmer, uncovered, 20 to 30 minutes.
Brown Beef Soup Stock
2
pounds beef soup meat
1
1
/
2
tablespoons cooking oil
2
quarts water
3
/
4
/4/
cup diced onion
1
/
3
cup diced carrots
1
small bay leaf
1
1
/
2
teaspoons salt
1
/
8
teaspoon pepper
1
/
3
cup chopped celery
1
/
2
tablespoon parsley akes
Preheat multi-cooker at 375˚. Add oil and brown meat. Add remaining ingredients and bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings.
Delicious Soups From Brown Beef Soup Stock
VEGETABLE SOUP:
Add 3 cups cooked diced vegetables of your choice. Salt and pepper to taste and heat through.
BEEF TOMATO SOUP:
Add 2 cups tomato juice,
1
/
2
cup chopped onion,
3
/
4
/4/
cup rice, and 1 teaspoon salt.
Cover and simmer 30 minutes
or until rice is done.
SIMMER
The Presto
Kitchen Kettle
multi-cooker/steamer makes preparing your favorite soup, stew, or casserole so easy. The Control Master
heat control maintains the cooking temperature and the nonstick nish, inside and out, makes clean-up easy.
Great soup starts with rich avorful broth. Create a tasty pottage by rst making either the Brown Beef Soup Stock or Chicken Soup
Stock.
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