Slow Cooker: The Best Cookbook Ever Read Online Free PDF Page B

minutes.
    add the tomatoes and sauté for another minute to incorporate. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and add the broth and garbanzo beans.
    cover and cook on low for 6 hours or on high for 3 hours. Remove the cover, stir in the pasta, and cook for an additional 20 minutes on low or 10 minutes on high.
    serve the soup garnished with the cheese.
    serves 8
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    cheese savvy
    If you have rind from Parmigiano-Reggiano cheese, add it to this soup to simmer all day; it becomes soft and chewy and rounds out the flavor of your soup.

Caribbean Black Bean Soup
    A soup with tropical influences that will warm you with its spicy flavors, serving black bean soup is also a terrific way to get your family to eat legumes. We like to serve this soup over steamed rice with cornbread on the side.
    Quick-soak method for beans: Dried beans are typically soaked overnight in cold water, but you can jump-start them by quick soaking. This method works well if you want to use any type of dried beans in your preparations. Cover dried beans with cold water in a large saucepan. Bring to a boil and cook, uncovered, over medium heat for 2 minutes. Remove from the heat, cover the pan, and let the beans soak for 1 hour. Drain the beans and use in any preparation. The beans may be kept refrigerated in an airtight container for up to 3 days. Freeze the cooked beans for up to 2 months.
    2 tablespoons vegetable oil
    2 large white onions, finely chopped
    4 cloves garlic, minced
    2 jalapeño peppers, seeded and finely chopped
    ½ teaspoon ground allspice
    1 teaspoon ground cumin
    4 cups presoaked black beans (see savvy)
    1 bay leaf
    4 cups vegetable or chicken broth
    Salt and freshly ground black pepper
    heat the oil in large skillet over medium-high heat.
    add the onions, garlic, jalapeños, allspice, and cumin and sauté until the onion are softened.
    transfer the contents of the skillet to the insert of a 5-to 7-quart slow cooker and add the beans, bay leaf, and broth.
    cover the slow cooker and cook on high for 3 hours or on low for 6 hours. Season with salt and pepper. Remove the bay leaf before serving.
    Serves 8–10
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    bean savvy
    Although I prefer to soak the beans overnight for this soup, you may substitute four 14- to 15-ounce cans black beans (drained and rinsed), and cook on low for 4 hours instead of the 6 called for.

Monterey Bay Bean Soup
    This is a favorite soup with my students. It goes together in 5 minutes, and at the end of the day you have a hearty vegetarian main course. Don’t let the chiles scare you away; they are there for flavor and not heat!
    1 / 3 cup vegetable oil
    1 large onion, finely chopped
    1 clove garlic, minced
    4 Anaheim chiles, seeded and chopped
    1½ teaspoons chili powder
    One 14- to 15-ounce can chopped tomatoes, drained
    Two 14- to 15-ounce cans pinto beans, drained and rinsed
    6 cups chicken broth
    2 cups cooked chorizo sausage, crumbled (optional)
    Salt and freshly ground black pepper
    2 cups broken fried tortilla strips
    ½ cup shredded mild Cheddar or Monterey
    Jack cheese
    ½ cup sour cream for garnishing
    4 green onions, chopped, using the white and tender green parts for garnishing
    ½ cup finely minced fresh cilantro for garnishing
    heat the oil in a large skillet over medium heat. Add the onion, garlic, and chiles and sauté until the vegetables are softened, about 5 minutes. Stir in the chili powder and cook, stirring, for about 1 minute, until fragrant.
    transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the tomatoes, beans, broth, and sausage (if using).
    cover the slow cooker and cook the soup on high for 3 to 4 hours or on low for 7 to 8 hours.
    season with salt and pepper. Add the tortilla strips to the soup, cover, and let stand for 10 minutes, until the strips just begin to soften.
    divide the cheese among 8 bowls and ladle the soup over.
    Garnish each serving with a dollop of sour cream, chopped green onion,