Specifications
Tomato Soup
3 cans (14 ounces [400 g] each)
diced tomatoes, juices drained
2 garlic cloves peeled, chopped
1 small onion, peeled, chopped
1 medium carrot, chopped
1 medium stalk celery,
tops removed, chopped
3 cups (750 ml) chicken or
vegetable stock
1 bay leaf
½ teaspoon (6 ml) dried basil
¼ teaspoon (1 ml) thyme
Makes 6 servings
Place tomatoes, garlic, onion, carrot and celery in the ceramic pot of the Cuisinart
®
Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the on/
off button to turn the unit on. Set time 6 hours and press Simmer, until vegetables
are tender. Slow cooker will automatically switch to Warm when cooking time has
elapsed.
Serve as is for a rustic soup, or purée with a Cuisinart
®
Hand Blender or blender for a
more refined one.
Nutritional information per serving:
Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g
White Chili with Chicken
½ pound (250 g) white beans
cooking spray
1 tablespoon (15 ml) good quality
olive oil
1½ cups (375 ml) chopped onions
1 tablespoon (15 ml) chopped
garlic
4 cups (1 L) chicken stock, nonfat,
low-sodium
1 pound (500 g) chicken breast
meat, cut into 1-inch (2.5 cm)
cubes
½ cup (125 ml) prepared salsa
verde (from a jar)
1½ teaspoons (7 ml) ground cumin
1 teaspoon (5 ml) oregano
¾ teaspoon (3.75 ml) coriander
½
-
¾ teaspoon (2 ml to 3.75 ml)
kosher salt
¼ teaspoon (1 ml) freshly ground
white pepper
1½ jalapeño peppers, cored, seeded
and minced (optional)
1 cup (250 ml) cut white or yellow
corn, (thawed if frozen)
8 lime wedges
Makes 8 cups (2 L)
Pick over beans and discard any stones or bits of dirt. Soak beans overnight
(8 hours) in water to cover by 3 inches (7.5 cm). Drain and rinse. Lightly coat the
interior of the ceramic pot of the Cuisinart
®
Slow Cooker with cooking spray. Heat
oil in a Cuisinart
®
10-inch (25 cm) skillet over medium heat. Add onions and garlic.
Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and
chicken in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and
jalapeños. Cover and press the on/off button to turn the unit on. Set time to 3 hours
and press High; once slow cooker switches to Warm, set timer for 4 hours and press
Simmer. Slow cooker will automatically switch to Warm when cooking time has
elapsed. One half hour before serving, turn heat to High; stir in corn. Serve with
wedge of lime.
Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.
Nutritional information per serving (1 cup [250 ml]):
Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g
• chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g
■
■
STEWS & CHILISSOUPS & STOCKS