Slow Cooker: The Best Cookbook Ever Read Online Free PDF

dice
    1 medium onion, finely chopped
    2 cloves garlic, minced
    3 stalks celery with leaves, finely chopped
    3 medium carrots, finely chopped
    2 teaspoons finely minced fresh rosemary
    One 14- to 15-ounce can plum tomatoes, crushed and drained
    2 cups dried beans, picked over for stones, soaked, or two 14- to 15-ounce cans small white beans, drained and rinsed
    6 cups chicken or vegetable broth
    Salt and freshly ground black pepper
    heat the oil in a skillet over medium-high heat.
    add the ham and sauté until it begins to get crisp, about 3 minutes. Add the onion, garlic, celery, carrots, and rosemary and sauté until the vegetables begin to soften, about 3 minutes. Add the tomatoes and stir to combine.
    transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the beans and the broth.
    cover the slow cooker and cook on low for 8 to 9 hours, until the beans are tender. Season with salt and pepper before serving.
    serves 8

Nona’s Umbrian Lentil Soup
    I remember this soup from childhood, with its warm inviting aroma and stick-to-your-ribs quality. One bowl of this soup and I could return to playing with my friends filled with energy! I like to use brown lentils in this soup because they are easy to find and make a very nice soup. My grandmother’s roots in Umbria account for the large amount of celery in this dish. In Umbria, they grow a lot of celery, and the most prized is the sedano nero , or black celery. It’s not black at all but has a milky white base from being covered while growing, and very dark, almost black, green leaves and stalks. The celery in this dish not only adds flavor but also texture to our soup. Buon appetito!
    3 tablespoons extra-virgin olive oil
    1 large onion, coarsely chopped
    2 cloves garlic, minced
    3 medium carrots, coarsely chopped
    6 stalks celery with leaves, coarsely chopped
    2 teaspoons dried whole sage leaves or 2 whole fresh sage leaves, finely chopped
    One 14- to 15-ounce can chopped plum tomatoes, drained
    2 cups brown lentils
    6 cups vegetable broth
    Salt and freshly ground black pepper
    heat the oil in a large skillet over medium-high heat. Add the onion, garlic, carrots, celery, and sage leaves and sauté until the garlic and onion are fragrant, 3 to 4 minutes.
    add the tomatoes and cook for 2 to 3 minutes to evaporate some of the juices. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
    stir in the lentils and broth. Cover the cooker and cook on high for 4 hours or on low for 7 to 8 hours, until the lentils are tender. Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn’t sticking to the pan; add more broth if it is sticking.
    season with salt and pepper before serving.
    serves 6–8

Grandma’s Che Che Bean Soup
    My Italian nona , Aleandra, used to make this soup with garbanzo beans. As a kid I found it warm, filling, and a delight to the senses. The aroma of its inviting flavors of rosemary, garlic, and tomato mingled with garbanzo beans, vegetables, and pasta were more than I could resist. The slow cooker does a great job with this soup and will keep it warm for those who come in from the cold at different times. The vegetables can go directly into the slow cooker, but sautéing them first gives the soup a much richer flavor.
    3 tablespoons olive oil
    1 large sweet onion, such as Vidalia, finely chopped
    3 stalks celery, finely chopped
    2 carrots, finely chopped
    3 cloves garlic, finely chopped
    2 tablespoons finely chopped fresh rosemary
    One 14- to 15-ounce can crushed tomatoes, with their juice
    4 cups vegetable broth
    Two 14- to 15-ounce cans garbanzo beans, drained and rinsed
    2 cups cooked small pasta, such as ditalini or tubetti
    ½ cup freshly grated Pecorino-Romano cheese for garnishing
    heat the oil in a skillet over medium-high heat. Add the onion, celery, carrots, garlic, and rosemary and sauté until the vegetables begin to soften and are fragrant, 3 to 4