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Brown Beef Soup Stock
2 pounds beef soup meat
1 1 /2 tablespoons cooking oil
2 quarts water
3 /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 fl 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,
BEEF TOMATO SOUP: Add 2 cups tomato juice,
BEEF TOMATO SOUP: Add 2 cups tomato juice,
3
3
/4 cup rice, and 1 teaspoon salt. Cover and simmer 30 minutes or until rice
is done.
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 fi nely chopped carrot, celery, and onion.
CHICKEN NOODLE SOUP: Add fi nely chopped carrot, celery, and onion.
CHICKEN NOODLE SOUP: Add fi nely chopped carrot, celery, and onion.
Salt and pepper to taste. Bring to a boil and add 1
10 to 15 minutes or until noodles are done.
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup fl our, 1
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup fl our, 1
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup fl our, 1
teaspoon baking powder, and 1
teaspoon baking powder, and
teaspoon baking powder, and
by 1
1
/2 teaspoonfuls into simmering soup stock. Continue to simmer,
uncovered, 20 to 30 minutes.
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 cup shredded cabbage
1
/4 pound noodles. Simmer
1
/4 teaspoon salt; stir until smooth. Drop
1 /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 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
pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot
pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 2 1
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.
Green Split Pea Soup
1 cup green split peas
2 quarts water
1 1 /2 pounds ham shank
1 onion, chopped
1 bay leaf
1 teaspoon salt
1 /4 teaspoon pepper
Place the split peas and water in multi-cooker. Let stand overnight. Add
remaining ingredients. 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
or until peas are very tender. Remove ham shank, cut meat into small
pieces, and return to soup. Stir well for even consistency. 6-8 servings.
Shrimp Bisque
1 1 /2 cups chopped celery
1 1 /2 cups diced potatoes
3 /4 cup chopped onion
1 1 /2 cups water
1 /2 teaspoon salt
pepper
3 cups milk
3 tablespoons fl our
3 /4 pound precooked shrimp
3 tablespoons butter
1 zucchini, sliced (optional)
Place celery, potato, onion, water, salt, and pepper in multi-cooker. Set heat
control at 250˚ and bring to a boil. Turn heat control down until pilot light
goes out. Cover and simmer 15 minutes or until potatoes are tender. Blend
milk and fl our; stir into potato mixture. Add shrimp, butter, and zucchini.
Simmer, stirring until thickened and bubbly. 3-4 servings.
1
/2 hours. Heat cooking oil in a skillet,
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