posted August 29, 2015 03:15 AM            

http://www.healthnutnation.com/2011/10/19/hearty-lentil-rice-soup/

Hearty Lentil Rice Soup
6 cups vegetable or chicken broth
1 cup lentils, picked over and rinsed
2 medium carrots, peeled and finely diced
1 medium parsnip, peeled and finely diced (optional- fresh parsnips add a lovely flavor but can be omitted)
1 small onion, finely chopped
2 celery stalks, finely diced
3 Tbs. uncooked white rice (this serves as a thickener- brown rice will not break down like the white rice does)
2 Tbs. minced garlic
1 tsp herbes de Provence or dried thyme
1/2 tsp salt
1/8 tsp ground white or black pepper

Stir all ingredients together in a slow cooker. Cover and cook on low for 8 hours or on high for 4-5 hours.

Remove 1.5 cups soup and puree in a blender until almost smooth. Stir pureed soup back into the slow cooker. (This may not be necessary depending on how finely the vegetables were diced. I often omit this step as the soup breaks down quite a bit on its own)

* Chicken options:

posted August 29, 2015 03:25 AM            

TOTAL TIME: Prep: 10 min. + standing Cook: 2-3/4 hours MAKES: 10 servings
Ingredients
1 package (12 ounces) 16-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bay leaf
8 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon lemon juice

Directions
Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil.
Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).
Originally published as Sixteen-Bean Soup in Light & Tasty April/May 2001, p21

The recipe wasn't made for the slow cooker, but I'm going to try it, anyway. I've soaked the beans, so will combine them all in the crock pot, and see how it goes... although now I'm wondering if I should simmer the beans a bit first. I would think they'd be okay in the broth, and cook nicely.

posted August 30, 2015 11:22 AM            

quote:

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Originally posted by PlutoSurvivor:
The mini crockpot I mentioned is not quart sized, but two quart sized, so I can use these recipes halved. Thanks.

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posted August 31, 2015 03:50 PM            

Creamy Wild Rice and Turkey Soup {Slow Cooker}

Print
Prep time
30 mins
Cook time
8 hours 15 mins
Total time
8 hours 45 mins

A creamy rice, turkey and vegetable soup made in the slow cooker. A great way to use up leftover turkey!
Serves: 8 servings
Ingredients
4 cups chicken stock
2 cups water
1 package Long Grain Wild Rice Rice-a-Roni
1 cup diced carrots
1 cup diced celery
½ teaspoon salt
½ teaspoon pepper
½ cup all-purpose flour
¼ cup butter
2 cups milk
2 cups cooked, shredded turkey (or chicken)
Instructions

posted September 03, 2015 11:24 AM            

quote:

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Originally posted by PlutoSurvivor:
Soups are great in the crock pot. Dump everything in and come back to a mini miracle of flavor and texture.

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posted September 25, 2015 04:20 PM            

quote:

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Originally posted by Randall:
I suffer from malady known as food impatience.

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