Since it is getting cold pretty much every where but here....
I figured I would share one of my Crock Pot soup recipe's. I call it my "Killer Soup Recipe". I have been modifying it a little every year. This year I did not touch it. So, here goes:
Ingredients:
3 13oz. cans Bush's Low Sodium Garbanzo's/Chick Pea's (including the juice)
1/3 Sweet Onion diced (sauted with garlic and bacon)
1 ear of Elephant Garlic, smashed and chopped to smithereens
1 32oz. box of Organic Chicken Broth
4 Medium Red Potatoes chunked
1 big pinch of Saffron $$$ (about half a bottle $8 worth) OPTIONAL
1 teaspoon Paprika
3 "thick" slices of Bacon
4 medium Carrots sliced
4 pieces of Celery split and chopped. (Also chop a good portion of Celery leaves with the Parsley.)
1 small bundle of Parsley. (Stems cut off and leaves chopped with the Celery leaves.)
2 shakes of Crushed White Pepper
3 shakes of Crushed Cayenne Pepper
1 small shake of Fennel Seed
2 Bay Leaves
4 Hot Italian Sausage or Chorizo.
Instructions:
All the above goes in the Crock Pot. Do not stir... Just throw it in there. Be careful with the Saffron $$$.
Chop and Cook the Bacon, put in a large pan and saute the Onion and Garlic in a thick bath for about 5 minutes. Throw that in the Pot with the rest (juice and all).
Cook all of the above in the Crock Pot on High for approx. 2 hours. Switch to low for 3 hours for a total of 5 hours cook time.
If you can find them.... Get 4 good size Chorizos and throw them in a pan with half a can of Heineken. Cover them with a lid on low heat for about 5 minutes to steam them in the beer.
Pull the Chorizos out of the pan and slice into small pieces. Return the pieces to the pan to finish cooking.
Add the Chorizos to the pot for the last hour of cooking for a total of 5 hours cooking time.
FYI...This recipe is for the large Round or large Oval Crock Pot. We have the large "OVAL" crock pot and it is much hotter than others that I have used. So, cook time may vary. You can wing it. That is the beauty of cooking this way.
ENJOY!!
