Slow Cooker to Soup Kitchen: Recipes for Giving Back
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!
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!