Rival Smart-SetTM - Manuel (Page 35)

Soups and Chowders
Black Bean Chipotle Soup *
1 pound dry black beans, rinsed, drained and checked for foreign objects
2 stalks celery, cut into
1 / 4 -inch dices
2 carrots, peeled and cut into 1 / 4 -inch dices
1 yellow onion, peeled and cut into 1 / 4 -inch dices
2 chipotle peppers (canned in adobo sauce), chopped**
1 cup crushed tomatoes
1 4-ounce can chopped green chilies, drained (hot or mild, depending on
preference)
6 cups chicken (or vegetable) stock
2 teaspoons cumin
Salt and pepper
Toppings
Sour cream
Salsa
Fresh cilantro, chopped
*For an even heartier soup, add 1 cup of diced, cooked spicy sausage, such as
andouille, chorizo, or linguica. Add to soup after soup has been pureed and cook
for 30 minutes more.
**If using dried chipotle peppers, soak in warm water to soften before chopping
about 20 minutes.
1. Place beans in a medium pan, cover with cool water, bring to a boil, boil
for 2 minutes, remove from heat, and let stand for 1 hour and rinse. Add to
stoneware and top with celery, carrots, and onions.
2. In a separate bowl, combine chipotles, crushed tomatoes, green chilies, stock,
cumin, and salt and pepper to taste. Mix to blend and pour into stoneware.
Recipe continued on next page.
Black Bean Chipotle Soup (cont.)
3. Cover; cook on High for 1 hour and then on Low for 6 hours, until
beans are tender to bite. Adjust seasoning to taste.
4. Puree with an immersion blender (or traditional blender) to a slightly chunky
consistency. If using, add additional sausage and cook for 30 minutes more.
5. Serve topped with a dollop of sour cream, spoon of salsa and sprinkling of
chopped cilantro.
Serves 4-6
Curried Butternut Squash Soup
2 pounds butternut squash, rinsed, peeled, seeded, and chopped into 1-inch cubes
1 firm, crisp apple (such as Macoun, Gala, Braeburn), peeled, seeded, and chopped
1 yellow onion, chopped
4-5 cups chicken stock
1 tablespoon curry powder
1 / 4 teaspoon ground cloves
Salt and pepper
1 / 4 cup chopped dried cranberries
1. Add squash, apple, and onion to the stoneware.
2. In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour
over squash and apples.
3. Cover; cook on Low for 5-5 1 / 4 hours or on High for 3 1 / 4 -4 hours, until
ingredients have fully softened.
4. Puree with an immersion blender (or traditional blender). Adjust salt and
pepper to taste and add more stock if soup is too thick (this will require
more cooking time after adding).
5. Serve in bowls, garnishing with sprinkle of dried cranberries.
Serves 6-8
E66 E67
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions. This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
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