Chicken and Vegetable Soup

Another  slow-cooker recipe I haven't tried, but will soon. It looks perfect for this time of year!

6 scallions

2 ribs celery

1 zucchini

1 carrot

2 medium potatoes

1 large tomato

2 chicken thigh fillets

2 T. butter

8 c. chicken broth

salt and pepper

2 oz. green beans

1/2 c. fresh or frozen peas

2 T. chopped parsley

1/4 c. uncooked rice

1. Finely chop the scallions and celery. Finely dice the zucchini, carrot, and potatoes> Core, halve, seed, and chop the tomato. Skin the chicken thigh fillets, trim away any fat, and finely dice the meat.

2. Heat the butter in a large frying pan over medium-high heat. Add the scallions, celery, zucchini, and carrot; cook, stirring frequently, until the vegetables have softened, about 5 mintues.

3. Transfer the vegetables to a slow cooker and pour in the broth. Add the potatoes, tomatoes, and chicken meat. Season to taste with salt and pepper.

4. Close and cook on Low for 8-10 hours. About 4 hours before serving, dice the green beans and stir them in along with the peas, parsley, and rice.

5. Ladle into bowls and garnish with chopped chives. Serve with lots of good crusty bread.

Slow-cooker Minestrone

I haven't made this yet, but it looks yummy! It says prep time is only 20 minutes and it serves 6-8. The quantities are a little strange, surely you could fudge it with what you have, if you don't have a kitchen scale. (Nerd that I am, I do have one!)

1 sweet onion, thinly sliced

2 cloves garlic, minced

2 slices bacon, finely diced bacon (discard rinds)

2 ribs celery, diced

1 medium carrot, diced

1/4 c. olive oil

8 c. chicken broth

1 c. canned chopped tomatoes

2 T. tomato paste

5 oz. cabbage

4 oz. green beans

2 oz. macaroni

salt and pepper

10 oz. canned kidney beans, drained

1. Heat oil in large frying pan over medium heat. Add the onion, garlic, bacon, carrot, and celery and cook, stirring frequently, until softened, about 5 minutes.

2. Transfer to a slow cooker and add the broth. Stir in the chopped tomatoes and tomato paste. Put on the lid and cook on the Low setting for 4-5 hours. About 2 and 1/2 hours before the soup is done, thinly shred the cabbage and cut the green beans into 1-inch pieces, and add along with the macaroni.

3. Season the soup to taste with salt and pepper. Stir in the kidney beans and cook a few more minutes until they are heated through. Ladle into bowls. Garnish with shredded basil leaves and grated Parmesan.

Pakistani Kima aka Hamburger Curry

Saute in butter:
1 large onion
1 clove garlic
add:
1 lb ground beef
brown well. stir in:
1 T curry powder
1 1/2 tsp salt
dash: pepper, cinnamon, ginger, tumeric
2 c. cooked tomato
2 potatoes, diced
2 c. frozen peas or green beans
Cover and simmer 25 min. Serve with rice.