WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, September 3, 2012

CHICKPEAS AND ESCAROLE SOUP

1 slice bacon, chopped
2 garlic cloves, minced
8 cups chicken broth
1 tsp Italian seasoning
1/2 cup uncooked orzo
1 bunch escarole, sliced
1 1/2 cups fresh tomatoes, chopped
1 can chickpeas, rinsed and drained
freshly ground black pepper
shredded Parmesan cheese for garnish

Cook bacon in a stockpot over medium heat for 1 minute.  Add garlic and cook until the bacon is browned.  Add the chicken broth and Italian seasoning.  Cover and cook 10 minutes.

Add the escarole, tomatoes, and chickpeas.  Cook another 10 minutes or until escarole is tender.  Season with black pepper.

To serve, ladle soup into serving bowls and top with a sprinkling of the shredded Parmesan.

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