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.

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.

Spinach and Quinoa Stuffed Portabella Mushrooms


Spinach and Quinoa Stuffed Portabella Mushrooms
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Spinach and Quinoa Stuffed Portabella Mushrooms
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 2tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic and continue to cook for another minute. Add spinach all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
  2. To the spinach, stir in quinoa, parmesan cheese, dried herbs, lemon juice, salt, pepper and dried chili flakes. Set aside.
  3. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
  4. Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with tomato slices if desired and then sprinkle each with mozzarella cheese. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
Recipe Notes

Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.