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.

Thursday, November 17, 2016

BLACK BEAN AND POTATO SOUP

1 can (16-oz) black beans, drained
2 medium potatoes, peeled and diced
1/2 lb cooked ham, cut into bite-size pieces
6 cups defatted beef broth
1/4 cup dried chopped onion
1 can (4-oz) chopped jalapeno peppers
1 garlic clove, minced
1 tsp ground cumin
1 tsp oregano
1 tsp thyme
1/8 tsp ground cloves
Sour cream for garnish, if desired
Chopped tomatoes for garnish, if desired

Combine the beans, potatoes, ham, broth, onions, peppers, garlic, and spices in the crock pot. Place lid on cooker and cook on low setting 8 to 10 hours or high setting 4 to 5 hours. When serving, garnish with the sour cream and/or tomatoes, if desired.

Yield: 6-8 servings
Note: This is a file photo, not exactly this recipe.

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