One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process.  Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.

BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

BARBECUED BEAN SOUP
1 lb Great Northern beans, soaked
2 tsp Salt
1 med Onion, chopped
1/8 tsp Ground pepper
2 lb Beef short ribs
6 cup Water
3/4 cup Barbecue sauce

Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

I hope you enjoy the recipes and enjoy some lovely winter dishes.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

One of my favourite starters is classic french onion soup and as a result here is my favourite recipe:

Ingredient:

4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper

Stilton Toast:

French bread, 2 ounces Stilton cheese,
2 ounces Cheddar cheese, and butter.

Method:

Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with a couple Tablespoons of butter, then spread on the toast.

When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese.

Melt butter in a large saucepan over low heat. Add onions, cover, and cook until translucent–stirring occasionally–for about 30 minutes.

Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil. Reduce heat and simmer to thicken slightly–about 15 minutes.

Season generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown.

Serve immediately.

TIP: I love to add cream to this recipe, but you don t have to if you don t want.

Let me know how you get on with your classic french onion soup by commenting below. We also have a wide range of free cooking recipes on our website at:

http://www.dsmfoodlimited.com/recipes

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

We all love a traditional bowl of soup with warm crusty bread and tomato soup is no different. It is also very filling and good for you without breaking the bank.

Ingredients:

30ml Olive Oil

900g Fresh Medium Tomatoes halved

2 Medium Garlic Cloves

1 Small Potato peeled and sliced

300ml Water

Vegetable Stock

5ml Sugar

Instructions:

You need to lightly oil a roasting tin and arrange the tomatoes with cut part facing up. Add the garlic cloves and season then drizzle with the remaining oil. Once you have done this leave it to roast in the oven for 30 minutes on 190c/gas mark 5.

Boil the potatoes until tender but do not drain the water. Skin the tomatoes and the garlic and once you have removed the skin place the remainder into a food processor or blender. Also place the potatoes and potato stock into the machine and blend until smooth.

Once you have your smooth mixture place it into a saucepan, add a little extra vegetable stock if it is too thick and finally add the sugar. It is now ready to serve along with crusty bread if you wish.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic