Minestrone Soup; Split Pea Soup - Presto SlowCook’nMore 6001 Instructions Manual

Chicken Soup Stock
2 pounds chicken
2 quarts water
1 teaspoon salt
⁄ teaspoon pepper
1
4
Cut chicken into serving pieces. (wings, neck, and back make excellent soup).Place all ingredients into multi-
cooker. Set heat control at 250
and simmer 2 to 3 hours. Strain stock. 6-8 servings.
Delicious Soups From Chicken Soup Stock
CHICKEN NOODLE SOUP: Add finely chopped carrot, celery, and onion. Salt and pepper to taste. Bring
to a boil and add ⁄ pound noodles. Simmer 10 to 15 minutes or until noodles are done.
1
4
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup flour, 1 teaspoon baking powder, and
teaspoon salt; stir until smooth. Drop by
uncovered, 20 to 30 minutes.

Minestrone Soup

⁄ pound beef bones
1
2
1 ⁄ quarts water
1
2
⁄ cup frozen lima beans, soaked
1
4
1 teaspoon salt
⁄ teaspoon pepper
1
4
1 ⁄ teaspoons cooking oil
1
2
1 small clove garlic, peeled
2 tablespoons chopped onion
1 tablespoon chopped green pepper
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 light goes out. Cover and simmer 2
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.

Split Pea Soup

2 cups split peas
7 cups water
1 1 ⁄ pounds ham shank
2
1 onion, chopped
Place all ingredients 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 1
meat into small pieces, and return to soup. Stir well for even consistency. 6-8 servings.
°
and bring to a boil. Turn heat control down until pilot light goes out. Cover
1 ⁄ teaspoonfuls into simmering soup stock. Continue to simmer,
2
⁄ to 2 hours or until peas are very tender. Remove ham shank, cut
1
2
12
⁄ cup chopped celery
1
2
⁄ cup diced carrots
1
2
1 cup diced onion
2 tablespoons diced celery
⁄ cup fresh or frozen peas
1
2
⁄ cup shredded cabbage
1
4
⁄ cup whole kernel corn
1
3
⁄ cup diced carrots
1
2
1 cup stewed tomatoes
⁄ cup elbow spaghetti
1
3
⁄ cup grated cheese
1
4
⁄ hours. Heat cooking oil in a skillet,
1
2
1 bay leaf
1 teaspoon salt
1 ⁄ teaspoon pepper
4
⁄
1
4