Slow Cooker: The Best Cookbook Ever (9 page)

This whole-meal soup is a real crowd pleaser. Filled with tiny meatballs and vegetables in a hearty chicken broth, it will warm up even the coldest day. I find this soup to be very kid friendly—meatballs floating in broth can be much like bobbing for apples for some children. If you don’t have time to make your own meatballs, buy prepared frozen mini meatballs, but make sure to defrost them before adding to the soup.

8 cups chicken broth

4 cups coarsely chopped escarole or Swiss chard (about 1 pound)

One 15-ounce can small white beans, drained and rinsed

(Makes about 16–20 one-inch meatballs)

2 slices soft-crusted Italian bread

¼ cup milk

1 pound ground turkey

1 medium shallot, finely chopped

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teaspoon freshly grated nutmeg

1 teaspoon salt

½ teaspoon freshly ground black pepper

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cup grated Parmigiano-Reggiano cheese, plus freshly grated Parmigiano-Reggiano cheese for garnishing

2 tablespoons finely chopped fresh Italian parsley

1 large egg, beaten

put the broth, escarole, and beans in the insert of a 5- to 7-quart slow cooker. Cover and cook on low while preparing the meatballs.

put the bread a large mixing bowl, pour the milk over it, and allow it to soak in.

add the turkey, shallot, nutmeg, salt, pepper,
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cup cheese, parsley, and egg, and stir until the mixture is combined, being careful not to compact it. Using a small scoop, form the mixture into 1-inch balls.

drop the meatballs into the slow-cooker insert. Cover and cook the soup on low for 5 hours, until the meatballs float on the surface.

skim off any foam that may have formed from the top of the soup.

serve the soup garnished with the freshly grated cheese.

serves 8

All of us had an alphabet soup that we ate for lunch as children. It was always fun to find the letters and maybe play a game of “soup Scrabble” with your siblings. This slow-cooker version of alphabet soup is filled with beef, vegetables, and, of course, lots of alphabet noodles in a tomato-based beef broth. So sharpen up your vocabulary skills because this soup will have you playing with your food!

1½ pounds beef sirloin, cut into ½-inch pieces

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 medium carrots, finely chopped

One 15-ounce can tomato sauce

3 cups beef broth

2 cups chicken broth (see savvy)

4 ounces green beans, ends snipped, cut into 1-inch lengths

2 cups frozen petite peas, defrosted

2 cups frozen corn, defrosted

2 cups cooked alphabet noodles or other small pasta shapes

sprinkle the beef with the salt and pepper. Heat the oil in a large skillet over high heat. Add the beef a few pieces at a time and brown on all sides. Transfer the browned beef to the insert of a 5- to 7-quart slow cooker. Add the onion and carrots to the same skillet and sauté until the onion is softened, about 3 minutes.

transfer the contents of the skillet to the slow-cooker insert and add the tomato sauce, beef broth, chicken broth, and green beans. Cover and cook on low for 5 to 6 hours. Remove the cover and add the peas, corn, and noodles.

cover and cook for an additional 45 minutes before serving.

serves 6–8

broth savvy

For this soup I wanted a lighter broth with a beef flavor, so I added chicken broth along with the beef broth. Vegetable broth may also be used in place of the chicken broth.

Barley thickens this hearty soup, and the aromas of the thyme, red wine, and meaty broth are a nice welcome-home after a long day. Serving this soup in hollowed- out bread bowls is a great idea for serving a crowd—there is minimal cleanup because you eat the bowl!

2½ to 3 pounds beef chuck, sirloin, or flap meat, cut into ½-inch pieces

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 medium onions, coarsely chopped

8 ounces cremini mushrooms, quartered

1½ teaspoons dried thyme

4 medium carrots, coarsely chopped

3 stalks celery with leaves, coarsely chopped

3 tablespoons tomato paste

1 cup medium- to full-bodied red wine, such as Merlot, Chianti, Barolo, or Cabernet

6 cups beef broth

½ cup pearl barley

sprinkle the beef evenly with the 2 teaspoons salt and 1 teaspoon pepper. Heat the oil in a large skillet over high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.

add the garlic, onions, mushrooms, and thyme to the same skillet over medium-high heat and sauté until the liquid from the mushrooms is evaporated.

transfer the contents of the skillet to the slow-cooker insert. Add the carrots and celery to the cooker and stir to combine. Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about ¼ cup, stirring up any browned bits from the bottom of the pan.

transfer the tomato mixture to the slow-cooker insert and add the broth and barley. Cover the slow cooker and cook on low for 6 to 7 hours, until the beef and barley are tender.

season with salt and pepper before serving.

serves 8

Pub grub has gotten a bad rap for years for being tasteless and boring, but this hearty soup with root veggies simmering in a rich ale-infused beef broth is anything but. The ale adds a sweet note to the rich beefy flavor of the broth.

2 tablespoons olive oil

¼ cup all-purpose flour

Salt and freshly ground black pepper

2 pounds beef chuck or short ribs, fat trimmed and cut into 1-inch pieces

2 medium onions, coarsely chopped

3 cloves garlic, sliced

1 teaspoon dried thyme

One 12-ounce bottle dark ale

3 cups beef broth

4 cups baby carrots

4 medium parsnips, cut into 1-inch lengths

2 cups red, Yukon gold, or new white potatoes

heat the oil in a large skillet over high heat. Combine the flour, 1½ teaspoons salt and ½ teaspoon pepper in a zippertop plastic bag. Toss the meat in the flour, a few pieces at a time.

add the meat, a few pieces at a time, to the oil and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.

when all the beef is browned, add the onions, garlic, and thyme to the same skillet over medium-high heat and sauté until the onions begin to soften and become translucent. Add the ale to the pan and scrape up any browned bits from the bottom of the pan.

transfer the contents of the skillet to the slow-cooker insert and add the broth, carrots, parsnips, and potatoes. cover the slow cooker and cook on high for 4 to 5 hours or low for 8 to 10 hours, until the vegetables are tender and the beef is fork tender.

season with salt and pepper before serving.

serves 8

When I grill steaks at home, the side dish I most often make to accompany the steak is sautéed or grilled mushrooms. I love the combination of beefy flavor and earthy mushrooms, and this creamy soup is a great way to get both, in a soup fragrant with sherry and thyme. Wild or cultivated “wild” mushrooms are a great choice for this soup, adding complexity and flavor, but you can always stick to a mixture of cremini and white buttons if other types are not available.

4 tablespoons (½ stick) unsalted butter

1 cup finely chopped shallots (about 6 medium)

1½ pounds assorted mushrooms, tougher stems removed, cut into ½-inch-thick slices

2½ teaspoons salt

1 teaspoon freshly ground black pepper

1½ teaspoons dried thyme leaves

2½ to 3 pounds beef top sirloin, cut into ½-inch pieces

¼ cup cream sherry (see savvy)

4 cups beef broth

2 tablespoons cornstarch mixed with ¼ cup water or broth

1 cup heavy cream

½ cup finely chopped fresh Italian parsley

melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shallots and mushrooms and sprinkle them with ½ teaspoon of the salt, ½ teaspoon of the pepper, and the thyme. Sauté until the mushrooms start to color, 10 to 15 minutes.

transfer the mushrooms to the insert of a 5- to 7-quart slow cooker. Sprinkle the meat with the remaining 2 teaspoons salt and ½ teaspoon pepper.

melt the remaining 2 tablespoons butter in the skillet over high heat. Add the meat a few pieces at a time and brown on all sides.

transfer the browned meat to the slow-cooker insert. Deglaze the pan with the sherry and scrape up any browned bits from the bottom of the skillet.

transfer the sherry to the insert and stir in the broth. Cover and cook the soup on low for 5 to 6 hours, until the meat is tender.

add the cornstarch mixture and the cream to the soup and stir to combine. Cook for an additional 30 minutes, until the soup is thickened.

stir in the parsley before serving.

serves 6–8

sherry savvy

Dry or cream sherries are fortified wines, and my choice of cream sherry for this soup is purely personal. I like the nutty flavor that it imparts to the dish, but if you prefer dry sherry, then certainly use that, or omit all together.

Every Junior League or church cookbook has some version of this soup, which is supposed to have originated at the Plaza III Steakhouse in Kansas City. I’ve changed the original that included ground beef, Spice Islands beef soup base, and frozen peas and carrots and updated it with sirloin, beef broth, and some fresh vegetables.

2 pounds sirloin, cut into ½-inch pieces

1½ teaspoons salt

½ teaspoon freshly ground black pepper

4 tablespoons (½ stick) unsalted butter

2 medium yellow onions, finely chopped

4 medium carrots, finely chopped

4 stalks celery with leaves, finely chopped

3 tablespoons all-purpose flour

6 cups beef broth

One 16-ounce package frozen corn, defrosted

2 cups frozen petite peas, defrosted

sprinkle the sirloin evenly with the salt and pepper. Heat 1 tablespoon of the butter in a large skillet over mediumhigh heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.

melt the remaining 3 tablespoons butter over medium-high heat in the same skillet. Add the onions, carrots, and celery and sauté until the onions are fragrant and the vegetables begin to soften, about 5 minutes.

stir in the flour and cook the vegetables for another 2 to 3 minutes. Gradually stir in the broth and heat, stirring until the mixture comes to a boil. Transfer the contents of the skillet to the slow-cooker insert.

cover and cook on low for 4 to 5 hours, until the meat is tender. Remove the cover and stir in the corn and peas.

cover and cook for an additional 45 minutes to 1 hour before serving.

serves 6–8

In this soup, spicy meatballs flavored with curry and sweet chutney float in a rich beef broth. Simmered with bok choy and snow peas and topped with fresh bean sprouts, it is sure to win raves from your family. The meatballs can be made beforehand and stored in the refrigerator overnight or in the freezer for up to one month. Make sure to thaw frozen meatballs before adding to the soup. The meatballs also make a nice appetizer when served with a chutney sauce.

(makes 12–14 one-inch meatballs)

1 cup cooked long-grain rice

1½ pounds 85-percent lean ground beef

1 teaspoon sweet curry powder

2 tablespoons soy sauce

4 green onions, finely chopped, using the white and tender green parts

1 tablespoon Major Grey’s chutney or other mild chutney

1 large egg, beaten

7 cups beef broth

½ cup soy sauce

1 bunch bok choy, cut into 1-inch pieces (about 2 cups)

1 cup snow peas, ends trimmed and strings removed

2 cups fresh bean sprouts or other sprouts such as radish or broccoli for garnishing

put all the meatball ingredients in a large bowl and stir to combine. Using a small scoop, form the meat into 1-inch balls.

add the broth and soy sauce to the insert of a 5- to 7-quart slow cooker.

add the meatballs, cover, and cook on high for 3 hours, until the meatballs float to the top. Skim off any foam that may have formed from the top of the broth.

add the bok choy and snow peas to the cooker and cook on low for an additional 1 hour, until the bok choy is tender.

serve the soup garnished with the fresh bean sprouts.

serves 8