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Slow Cooker to Soup Kitchen: Recipes for Giving Back

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Between all of the fun celebrations with friends and family during this time of year, it's a great time to spend a day or two giving back. It's important to remember that not everyone is as fortunate and simply devoting a little bit of your time can mean a world of difference for some people. Donate gently used clothing to a shelter, provide gifts for children who are less fortunate, or set aside a day for you and your family to volunteer at your local soup kitchen.

This November, use your Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker to make delicious soups and stews to bring to your local shelter, fundraiser or soup kitchen. This portable slow cooker makes it convenient and easy to carry your tasty dishes anywhere you need to go. Soup is a classic winter dish for warming up and filling up. Here are two favorite soup recipes for giving back:

1. Sweet Potato and Lentil Soup
Hearty and filled to the brim with vegetables, this tasty soup recipe has a natural spice that can instantly warm up and satisfy a crowd.


  • 1-2 sweet potatoes, peeled and chopped
  • 3 large carrots, sliced into small pieces
  • 1 onion, finely diced
  • 3/4 cups dried lentils, red or yellow
  • 2 teaspoons olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • Dash of salt and pepper
  • 1 teaspoon gingerroot, finely chopped
  • 1 clove garlic, finely chopped
  • 14 ounces vegetable broth.

In your slow cooker, add in sweet potatoes, carrots, onion and lentils. In a skillet, bring together olive oil, curry powder, cumin, salt, pepper, gingerroot and garlic. Cook for 1 minute, stirring continuously. Add in vegetable broth and continue stirring. Then, slowly add the mixture into your slow cooker. Cover and cook on low for 5 to 6 hours. Serve and enjoy!

Hearty, flavorful soups are some of the best recipes for November.Hearty, flavorful soups are some of the best recipes for November.

2. Bean and Barely Soup
Combining three different types of beans, this recipe is another flavorful blend of vegetables, perfect for pleasing a number of different palates on a cold day.


  • 1/3 cup black beans, dried
  • 1/3 cup kidney beans, dried
  • 1/3 cup great northern beans, dried
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 large celery stalk, diced
  • 1/2 cup pearl barley
  • 4 cups vegetable broth
  • 9 cups water
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
  • Pinch of salt.

In your slow cooker, combine the carrots, celery, onion and water. Stir occasionally until soft. Then add in the vegetable broth, three types of beans, barley, chili powder, cumin and oregano. Bring to a simmer over high heat. Cover and cook on high for 4 hours or on low for 7 to 8 hours. Season with salt and enjoy!

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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