Slow Cooker Lentil and Ham Soup


Slow Cooker Lentil and Ham Soup
Print Recipe
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Slow Cooker Lentil and Ham Soup
Print Recipe
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Ingredients
Servings: cups
Instructions
  1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
  2. Cut excess ham away from bone and save for later.
  3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
  4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
  5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
Recipe Notes
  • a smoked pork hock will work in place of a meaty ham bone.
  • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

Hearty Hamburger Soup


Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Ingredients
Servings: people
Instructions
  1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
  2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
Recipe Notes

I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

Braised Lamb Shoulder


Braised Lamb Shoulder
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
4 1/2 hours 4 hours
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
4 1/2 hours 4 hours
Braised Lamb Shoulder
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
4 1/2 hours 4 hours
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
4 1/2 hours 4 hours
Ingredients
Servings: people
Instructions
  1. Preheat oven to 325℉. Season lamb shoulder generously with salt and pepper. Heat oil in a large braiser or dutch oven over medium high heat. Sear roast until browned on all sides. Remove roast to a plate and add mushrooms, sautéing until browned and starting to give off their liquid. Add garlic and continue to cook for 1-2 minutes, stirring often.
  2. Add sherry and reduce over medium high heat for 2 minutes. Stir in chicken stock and heat to a simmer. Add roast back into pan, along with a bay leaf and about 5 sprigs of fresh thyme. Cover and cook in oven for 2 hours. Turn roast over and replace lid, continue to cook for an additional 2 hours.
  3. Remove from oven and carefully lift roast out of pan onto a plate. Cover with foil and allow to rest while completing sauce. Remove bay leaf and thyme sprigs and discard. Skim any excess fat from liquid and simmer over high heat to reduce liquid to about 2 cups, approximately 15 minutes. Whisk together heavy cream and cornstarch. Whisk into sauce along with the chopped thyme and bring back to a simmer. If sauce is not thick enough, continue to reduce for 2-3 minutes until a desired consistency is reached. The sauce will thicken slightly as it cools so be careful not to reduce too much. If you do, simply add a splash of heavy cream to adjust. Adjust final sauce with salt and pepper to taste.
  4. Remove butcher string from roast and slice against the grain into 1/4" slices. Arrange slices in desired serving dish and ladle with sauce. Serve immediately or cover with foil and keep warm in a low oven for up to 1 hour.
Recipe Notes

If your boneless lamb shoulder comes with a netting, cut it off and retie with butcher string so the roast can be seared prior to braising.

Zesty White Bean and Meatball Soup

Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Ingredients
Meatballs
Soup
Servings: people
Instructions
Meatballs
  1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
  2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
Soup
  1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
Recipe Notes

Makes approximately 10 cups of soup.