40 & 41 down : 324 to go

I get to post two recipes tried today because we had friends over and I prepared two soups in the slow cooker. One friend brought salad and bread and another brought cake.

Black Bean Chipotle Soup


  • 1 lb. dry black beans
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 yellow onion, peeled diced
  • 2 chipotle peppers (canned in adobo), puréed
  • 1 tomatoes, crushed
  • 2 jalapeño peppers, diced (I remove the seeds)
  • 6 cups chicken broth
  • 2 teaspoons cumin
  • 2 chorizo sausages, diced and browned
  • salt and pepper, to taste
  • sour cream
  • fresh cilantro, chopped
  • shredded cheese (Monterey Jack or Cheddar)
Place beans in a medium pan, cover with cool water, bring to a boil, boil for 2 minutes, remove from heat and let stand for 1 hour and rinse. Add to stoneware and top with celery, carrots, and onions.
In a separate bowl, combine chipotles, crushed tomatoes, jalapeño, broth, cumin, and salt and pepper to taste. Mix to blend and pour into stoneware.
Cook on High for 1 hour and then Low for 6 hours, until beans are tender to bite. Adjust seasoning to taste.
Puree with an emersion blender (or traditional blender) to a slightly chunky consistency. If using, add sausage and cook for 30 minutes more.
Serve topped with a dollop of sour cream, shredded cheese and sprinkling of chopped cilantro.Makes 8 to 10 servings
Source : www.crock-pot.com

This soup is a big hit. This is not the first time I’ve made it and I seem to tweak it a little each time. For instance, to use up some of the frozen vegetables I have, I used fresh frozen tomato and jalapeño instead of canned. I throw them in my Tupperware Food Chopper and they worked perfectly. I also had celery, carrots and chipotle peppers frozen and ready to go. This made for a super quick and easy throw together meal. This was the first time we added the chorizo, it was very spicy!

Potato and Leek Soup


  • 3 cups water
  • 1.8-ounce envelope Knorr white sauce mix (if you can find it)
  • 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers
  • 3 medium leeks, white and light green parts only, sliced (about 1 cup total)
  • 1 cup diced cooked ham
  • 12-ounce can evaporated milk
  • ½ teaspoon dried dillweed
  • 8-ounce carton dairy sour cream
  • shredded cheese
In a 3-1/2- or 4-quart crockery cooker gradually stir water into white sauce mix until mixture is smooth. Stir in frozen potatoes, the 3 leeks, ham, evaporated milk, and dillweed.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4-1/2 hours.
If using low-heat setting, turn to high-heat setting. In a medium bowl stir about 2 cups of the hot potato mixture into the sour cream. Return sour cream mixture to cooker. Cover and cook about 10 minutes more on high-heat setting or until heated through. Ladle into bowls. Sprinkle with shredded cheese.Makes 8 servings
Source : Better Homes & Gardens

This was a first time for this soup. I made it as a precaution incase anyone was not into the black bean soup. Ham and potato is a pretty safe offer. I could not find the white sauce mix so I created my own. I found a recipe here. It worked just as well and I have three more baggies for future use. I like when a soup uses frozen hash brown potatoes, it’s so much less work. This made a very warming, chunky soup. I topped mine with some additional sour cream.

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