Tuesday, February 4, 2014


Today is Homemade Soup Day and what easier way to make soup than in a crockpot, especially for entertaining a group.  Each of these favorites is also enhanced by the use of fresh herbs, either added during cooking or at the end.  Enjoy!

2 c mixed dried lentils & peas      
1 bay leaf
3 carrots, peeled and sliced          
2 chopped celery stalks
1 chopped onion                  
2 garlic cloves, minced       
1-14oz can diced tomatoes
2Tbs red wine vinegar
2Tbs olive oil                                   
salt and pepper
6 c vegetable or chicken broth
            Stir together all ingredients in a crock pot. Cook on low for 8 to 10 hours until lentils become very creamy and soft.  Remove bay leaf before serving.


2 pounds ground beef
2 green bell pepper, chopped
1 chopped onion
2 (29 ounce) can diced tomatoes
1 (14 ounce) can chicken broth + 1 can water
salt and pepper to taste
1 cup rice
2 tablespoons chopped fresh parsley
Brown ground beef with onion and pepper, drain fat and add to crockpot.  Add remaining ingredients except parsley and cook on low for 6 hours to cook rice and to blend flavors.  Add fresh parsley before serving.

1 quart beef broth               
3 yellow onions, sliced thin
1 leek, sliced                        
3 green onions, sliced
1 red onion, sliced thin                  
3Tbs butter
1Tbs olive oil                        
2Tbs flour
1/2 tsp sugar                        
1Tbs Worcestershire sauce
A bunch of tied thyme
Sauté all onions & leeks in butter and oil for about 15 minutes, or until soft. Add flour and sugar and blend well. Cook 10 minutes longer. Add broth and all other ingredients to crock pot and cook for about 6 hours.
Toast French bread slices sprinkled with mozzarella cheese at 350 degrees until golden, place in the bottom of a bowl and then ladle in soup.



“Above all, love each other deeply,
because love covers over a multitude of sins. 

Offer hospitality to one another without grumbling.”

I Peter 4:8-9

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