I found a kitchen gadget that’s in close competition with the food processor in terms of how much I like using it.
The CROCK POT!
Oh. My. God. It is so easy and care-free to use! Simply put your ingredients in, turn it on, and play the waiting game! You can’t mess it up!
I decided to make a Navy Bean Soup as a test recipe.
Started with a typical soup base of carrots, garlic, onion, and celery.
Other ingredients are pictured below.
Dump it all into the machine.
Add some water and fill about 3/4 to the top.
And then we wait…
After about 5 hours…
This came out much better than expected, due to my lack of recipe and all. I love Navy Bean soup and while I was organizing my pantry I came across a bunch of dry navy beans, some of which wouldn’t fit into the jar. It was kinda driving me nuts so I knew I had to do something about it. Navy Bean Soup it was!
Navy Bean Soup
- 3/4 cup Navy Beans
- 1/2 cup Farro (barley or rice would also work fine here)
- 1 can tomato puree (see above) plus 5 cans water.
- 1 carrot, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 4 garlic gloves, minced
- 1 bay leaf
- 4 springs thyme
- salt, pepper to taste
Directions: Add everything to crock pot. Put on 4 hours high. But you may need more time. Just taste and make sure beans and grains are cooked through. Remove the bay leaf and enjoy!
Note: If you make as much as this recipe calls for, you may need to freeze some- but it will keep for a while and you will be very happy on that cold fall evening when you remember to remove it from the freezer before work! 🙂
I am SO happy to have discovered a new kitchen tool! I can imagine you can even start a soup (or chili) before work and put it on for 8 hours to come back to a home cooked meal, and a deliciously fragrant smelling home.
Do you have any favorite crock pot recipes???