50 Simple Soups for the Slow Cooker Read Online Free PDF

lemon juice
    ⅓ cup dry sherry
    Salt
    ¼ cup freshly grated Parmesan cheese, for garnishing
    Chopped chives, for garnishing
    Place the olive oil, garlic, onion, and leeks in a 7-quart slow cooker (without any water). Cover and cook on LOW for about 4 hours, or until the onion and garlic are golden.
    Sprinkle the flour evenly over the onion, add the water, and stir. Cover and cook on LOW for 4 hours longer, or until the leeks are tender.
    Add the half-and-half, and using a handheld immersion blender, puree some of the ingredients to the texture you desire. Stir in the lemon juice and sherry, and add the salt to taste.
    Ladle the soup into bowls. Garnish each bowl with Parmesan cheese and chives.

Indian Dried Mushroom Soup
    Serves 4 to 6
    Somehow when I think of mushroom soups and stews, I think of France and northern Italy. But this is silly.
Mushrooms
of one type or another grow all over the world, and they regularly turn up in the cuisine of nearly every country on earth. India is no exception, yet few of us have experienced a good Indian meal involving mushrooms. This may be a first for you, just as it once was for me.
    2 tablespoons vegetable oil
    1 medium onion, sliced into 8 pieces from pole to pole
    1 ounce dried mushrooms
    3 medium
carrots
, peeled and sliced
    2 large
tomatoes
, coarsely chopped
    6 cups water
    1 teaspoon cumin seed
    ½ teaspoon fennel seed
    1 tablespoon coriander seed
    Seeds from 3 cardamom pods
    6 cloves
    ½ teaspoon black peppercorns
    Salt
    ½ cup Greek-style yogurt
    1
serrano chile
, seeded, deveined, and finely chopped
    ¼ cup chopped fresh
cilantro
    In a large sauté pan, heat the vegetable oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned.
    Rinse the mushrooms thoroughly and place them, along with the onion, carrots, tomatoes, and water in a 7-quart slow cooker. Cover and cook on low for about 6 hours.
    Grind the cumin, fennel, coriander, cardamom, cloves, and peppercorns and add them to the soup. Continue cooking for 30 minutes longer. Add the salt to taste.
    Ladle the soup into bowls and garnish each with a dollop of yogurt and a sprinkling of chile and cilantro.

Cuban Black Bean and Sweet Potato Soup
    Serves 4 to 6
    Cuban culinary traditions reflect the Spanish, African, and Caribbean roots of the island’s population. Beans and rice, as in most Spanish-rooted cultures, are popular. And in Cuba, some kind of root vegetable is often added to the meal. Traditionally, this colorful, hearty soup can be made with pork bones or meat, but the same soup without the oinker is cheaper and even more true to its ingredient flavors and colors. This recipe yields a very thick soup, so add water if you’d like a thinner version. If you’re pressed for time, you could put all the ingredients in at one time, but adding the
sweet potato
after the beans are mostly cooked helps to preserve its texture and color.
    2 tablespoons olive oil
    1 medium onion, diced
    1 cup diced celery
    1 cup diced carrots
    1 cup chopped tomatoes
    1 cup dried black beans
    6 cups water
    1 medium sweet potato, peeled and cut into ½-inch cubes
    1 medium
green bell pepper
, seeded and diced
    2 teaspoons ground cumin
    1 bay leaf
    1 teaspoon dried Mexican oregano
    1 teaspoon ground cinnamon
    3 cloves garlic
    Pinch of chile flakes
    Salt
    2
jalapeño
chiles, seeded and thinly sliced
    ½ avocado, diced
    In a large sauté pan, heat the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the celery and carrots and cook for 2 minutes longer.
    Transfer the mixture to a 7-quart slow cooker and add the tomatoes, black beans, and water. Cover and cook on LOW for about 6 hours.
    Add the sweet potato, bell pepper, cumin, bay leaf, oregano, and cinnamon and continue to cook on LOW for 2 to 3 hours longer, until the beans and sweet potato are quite tender.
    Using a garlic press, mince the garlic into the soup. Add the chile flakes and salt to taste.
    Ladle the soup