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.