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 Portobello Mushrooms


          Spinach and Quinoa Stuffed Portobello Mushrooms
          Print Recipe
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            20 minutes
            Spinach and Quinoa Stuffed Portobello Mushrooms
            Print Recipe
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: People
              Instructions
              1. 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.
              2. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 1 tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic, herbs, and chili flakes. Continue to cook for another minute over low heat. Add spinach all at once and cook stirring occasionally until spinach has completely wilted. Season with salt and pepper.
              3. To the spinach, stir in quinoa and Parmesan cheese. Adjust salt and pepper to taste.
              4. Fill the mushrooms evenly with the filling pressing just slightly to fill in the mushroom cavity. Top with tomato slices and then sprinkle each with mozzarella cheese or cheese slices. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes until heated through and cheese is melty. 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.

              -The recipe indicates salt to taste because the type of broth used and salt tolerance will vary.  Taste the stuffing mixture first and add salt to your liking.