Thread: ***Soup Recipe thread***

Originally Posted by SirJW

OK - I gotta do this but I need a crock pot, any suggestions?

A good ole' Rival Crock from Target for $20 will do you....

Happy wife = Happy life


Mine is a Rival. The ingredients fill it exactly to the top.

Since I have leftover onion, parsley, carrots etc., I'm gonna get another couple of ham hocks and another bag of peas and make some more!.

I did the same thing....make 2 batches. One for tummy now and one for tummy next week...freezer. Glad you guys digg it.

4 or 5 quart?

i just looked and saw it makes 8 servings. sounds like a perfect thing to make in late september before i deliver so i don't have to worry about cooking for a bit while i recover. i'll give it a test run some time before now and then though. it does sound delish.

2 carrots , sliced
1 parsley root , diced
2 celery stalks , diced
1 leek , sliced
1/4 small cauliflower , sliced
1/2 cup green beans , cut up
2 tablespoons butter
1 cup water
6 cups beef broth---homemade or canned

Simmer the vegetables with butter in 1 cup water for 20 minutes. Add beef broth , simmer together 5 minutes. Serves 8.

pete

Originally Posted by SirJW

4 or 5 quart?

I have a 4 but I would go bigger if I had to choose again.

Originally Posted by DougW8

Checking out the recipe, it sounds great, and then I step outside and it is 90 plus degrees, and I think, soup? A good French Onion is damn tasty, but then again... 90 degrees? soup?.... and I'm thinking maybe I'll just file the recipe away until February.

Gazpacho Recipe : Ina Garten : Food Network

Originally Posted by SirJW

4 or 5 quart?

Originally Posted by nocturn

I have a 4 but I would go bigger if I had to choose again.

Go big or go home!

I think the one I have is a 6 1/2 quart oval with a lid strap and thermal carrying case. It's nice for cooking something up at home and then transporting it to work or a house party for consumption.