Crockpot soup recipes? [Archive]

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bosslady

11th July 2013, 10:41

Having trouble finding some decent crock pot recipes. Tried this one http://www.taste.com.au/recipes/22252/pumpkin+soup+with+a+twist with evaporated milk instead of full cream and it was lovely then I tried to make a tomato and capsicum soup which ended up just tasting like salsa :lol: anybody got any good recipes?

scissorhands

11th July 2013, 10:47

add vinegar to bones to extract goodies
black salt from the Himalayas
Braggs mineral bouillon
wash soup mix peas very well, even soak too before cooking

make sure your ceramic pot is not lead glazed
the old ralta crocks had NZ fired clays, but some chinese ones may be lead glazed

Stirts

11th July 2013, 12:24

3 Chicken Breast
1 Sachet of reduced salt Taco Seasoning
1 Can Tomatoes
1 Onion chopped
1 Can of Black Beans
1 Can of Red Kidney Beans
1 Can of Light Beer (feck if your going to cook with beer I use the good stuff - bottle of Heiny)
Add Garlic to your liking

Through it all in, cook low for 5-8 hrs

Serve with a dollop of Sour Cream and some Corn Chips - if you not watching your arse spreading or sub with Lite Greek yoghurt if you are.

Disclaimer: I will not be held responsible for the gas emissions that follow on from this meal.

Akzle

11th July 2013, 13:40

boilup nigguah!

just chuck shit in a pot

george formby

11th July 2013, 14:05

Sorry for the wee hijack & sorry for not giving any recipes but I'm doing a lot of slow cooking fast this winter. Bought myself a Breville combo thingy ages ago & started using it when the weather turned. It's a pressure cooker, slow cooker, steamer thing. I'm doing all my crock potting using the pressure cooker feature. I can get home from the supermarket at 6pm & be eating bacon hock & green pea soup by 7:30pm, 6 ltrs of it with chive dumplings... What is astonishing me is that the soup tastes better than I can make in a pot & I'm a black belt at this stuff. 1 1/2 hours & it has that heart warming next day flavour. Curries are epic, too. Lamb shanks in 35 mins...
Soz again.

Scuba_Steve

11th July 2013, 14:16

boilup nigguah!

just chuck shit in a pot

Pork N Puha FTW!!! Fuck I miss the drinking sessions with me mate & his aunties, there was always boil up on the stove for da Scuba to hoe down on :Punk:

98tls

11th July 2013, 15:21

bosslady

11th July 2013, 15:32

just chucked another pumpkin soup on, put some carrot in it this time though, yum yum

Maha

11th July 2013, 15:42

just chucked another pumpkin soup on, put some carrot in it this time though, yum yum

To make pumpkin taste out of this world, stir in some peanut butter just before serving...NB: You have to like peanut for the taste sensation to be truly appreciated.

unstuck

11th July 2013, 15:45

Pork N Puha FTW!!! Fuck I miss the drinking sessions with me mate & his aunties, there was always boil up on the stove for da Scuba to hoe down on :Punk:

Gotta have fry bread too, most of my mates down here are Maori, so I get to go to some mean as feeds. Even better is, I take them eels and they come back beautifully smoked.:drool:

bosslady

11th July 2013, 15:46

To make pumpkin taste out of this world, stir in some peanut butter just before serving...NB: You have to like peanut for the taste sensation to be truly appreciated.
hmm interesting I might just try that!

Scuba_Steve

11th July 2013, 15:54

Gotta have fry bread too, most of my mates down here are Maori, so I get to go to some mean as feeds. Even better is, I take them eels and they come back beautifully smoked.:drool:

Dude you got the life! :niceone:

unstuck

11th July 2013, 16:28

Dude you got the life! :niceone:

I think so.:Punk::Punk: Got home from a dirtbike ride not long ago and there is a big plate of chicken and pumkins sitting in front of me now, I love that food fairy. SHE DA BOMB.:love::love:

Drew

11th July 2013, 16:45

Do you know how I know you're all gay?

This fucken facebook type shit!

unstuck

11th July 2013, 16:55

Do you know how I know you're all gay?

This fucken facebook type shit!

Feeling left out mate? What would you like to discuss? Flowers perhaps?:bleh:

Drew

11th July 2013, 17:02

Feeling left out mate? What would you like to discuss? Flowers perhaps?:bleh:
As it happens, I've got the slow cooker out for a corned beef tomorrow.

Still, tits and bikes. Lets see some tits and fucking bikes aye?

This'll do for now I guess.

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn2/603337_4517500288080_852747203_n.jpg

unstuck

11th July 2013, 17:05

As it happens, I've got the slow cooker out for a corned beef tomorrow.

Still, tits and bikes. Lets see some tits and fucking bikes aye?

This'll do for now I guess.

Meh, Too many clothes on. Never took you to be a prude.:devil2:

granstar

11th July 2013, 17:06

Pumpkin Flower Soup :2thumbsup

Drew

11th July 2013, 17:07

Meh, Too many clothes on. Never took you to be a prude.:devil2:I don't share the good pics. It would be like them cheating on me.

Smifffy

11th July 2013, 18:35

As it happens, I've got the slow cooker out for a corned beef tomorrow.

Still, tits and bikes. Lets see some tits and fucking bikes aye?

This'll do for now I guess.

So she was unchained from the stove so she could do the dusting in the lounge. Good.

unstuck

11th July 2013, 18:40

So she was unchained from the stove so she could do the dusting in the lounge. Good.

Via the bedroom of course.:msn-wink:

bosslady

11th July 2013, 18:43

2 litres of pumpkin soup goodness yum yum!

unstuck

11th July 2013, 18:46

2 litres of pumpkin soup goodness yum yum!

Home grown pumpkins I hope.:msn-wink: I have a few to use up from this season, they will get turned into soup methinks. at least you can freeze it once its made.:niceone:

Drew

11th July 2013, 18:47

2 litres of pumpkin soup goodness yum yum!

Christ. She's spawned, angry, and if not fat already, gonna get that way if she's drinking two litres of bloody soup in the evening!

bosslady

11th July 2013, 18:48

Home grown pumpkins I hope.:msn-wink: I have a few to use up from this season, they will get turned into soup methinks. at least you can freeze it once its made.:niceone:
nope. even if I wanted to I wouldn't be allowed to have a garden.

unstuck

11th July 2013, 18:51

Bummer, nothing quite like eating something you have nurtured. If only I could find a recipe for my kids.:eek:

bosslady

11th July 2013, 18:51

Christ. She's spawned, angry, and if not fat already, gonna get that way if she's drinking two litres of bloody soup in the evening!
Pretty sure I'd get a good dose of the spews (or poos?) if I ate that all in one sitting.

Drew

11th July 2013, 18:53

Pretty sure I'd get a good dose of the spews (or poos?) if I ate that all in one sitting.

Bulimic as well?

Shit!

Drew

11th July 2013, 18:54

Bummer, nothing quite like eating something you have nurtured. If only I could find a recipe for my kids.:eek:The recipe is easy to find...It's getting rid of the evidence you'll get hung up on.

Smifffy

11th July 2013, 18:56

The recipe is easy to find...It's getting rid of the evidence you'll get hung up on.

Nah, Katman and Karam will get him off after claiming the evidence was planted.

Drew

11th July 2013, 18:58

Nah, Katman and Karam will get him off after claiming the evidence was planted.True. I hadn't considered the kiwibiker defense team.

george formby

12th July 2013, 01:20

Tits & bikes lose their appeal if your hungry & only have mould in your fridge & how are you gonna tenderise a back end like that if you don't eat well, hmmmm?

Puntkin soup? Roast the puntkin first to concentrate the flavour & add a splash of Galliano just before serving, you can probably get it from your hair dresser or stylist..

Two ways for pea and ham

1. make your ham stock first, takes longer, less messy, buy a pressure cooker. Simmer your hock in plenty of water with bay leaf, sage, peppercorns, an union peeled & quartered, a carrot or 2 depending on girth & length & half a head of garlic. If scum floats up, skim it off with a ladle or old piston, thats the salt & curing gubbins. It's ready when the meat comes off the bone easily, 2 hours to 2 weeks depending on the pig. Strain the stock into another pan, dishes to wash.., set the hock aside, more dishes..
For the soup use double the volume of veggies to pulses, dry green peas in this case, not your heart beat. Wash your peas, all gentlemen know this. Gets the residue off from rattling round in the bag.
Your veggies & peas should be less than half the volume of your stock, about a third is good, it will be thicker tomorrow. Suggested veggies, peas are green, so green or white ones, orange ones make it look like baby shit. Unlike baby shit it will still taste good regardless. Leek, parsnip, turnip, potatos, broccoli, maybe a hint of cabbage perhaps even brussel sprout if your a flatulent gourmet. Chop em up & chuck into your stock with sparkly green peas. Simmer & stir regularly until all nice, tender & soupy. Pull all the meat off the hock, some here should be able to this in seconds but everybody will get sticky fingers, chuck it in the soup & taste to see if it needs any salt or pepper or maybe a splash of sugar & white vinegar if it's a bit anemic.

2. Same as above but all in one hit, whether it be all day in a crock pot or in the kitchen IED I use. It's just messier getting the meat off the bone but ultimately less dishes.

If your a Bon Vivant, lob some curry powder in. If your an artist, hoy in some frozen baby peas at the end. It's soup, the more bits the better.

bosslady

14th July 2013, 20:07

george formby

14th July 2013, 20:31

http://www.healthyfood.co.nz/recipes/2010/april/crockpot-pea-and-ham-soup

Made this one today. Bloody tasty but bit salty I reckon cause I just chucked everything into the pot, hock and all. Made two litres but still seems pretty damn thick?

Yup, the salt is from the hock. Traditionally you bring your hock to the boil & skim off the scum which contains the salt & preservatives or soak it overnight to leech the salt out. An easier fix is to increase the volume of liquid & veggies etc. 500g of peas to 1.5 ltrs water? That's moving towards a peas pudding recipe.

bosslady

14th July 2013, 20:34

Yup, the salt is from the hock. Traditionally you bring your hock to the boil & skim off the scum which contains the salt & preservatives or soak it overnight to leech the salt out. An easier fix is to increase the volume of liquid & veggies etc. 500g of peas to 1.5 ltrs water? That's moving towards a peas pudding recipe.
what do you mean? not enough water?

george formby

14th July 2013, 20:42

what do you mean? not enough water?

The less liquid you have the saltier it is. If your soup is really thick I suggest adding some water & simmering a small peeled spud in it. The spud will absorb some salt. Or. Boil a potato in a 500ml or so of water until well cooked, I mean falling to bits, blend the water & spud, should be like runny wallpaper paste, if not add more water. Use this to thin out your soup & lessen the saltiness. Known as "Tattie Watter" in the trade.

Just put some water in to thin it out & see how it tastes. The more volume you add the less salty it will become.

bosslady

14th July 2013, 21:09

The less liquid you have the saltier it is. If your soup is really thick I suggest adding some water & simmering a small peeled spud in it. The spud will absorb some salt. Or. Boil a potato in a 500ml or so of water until well cooked, I mean falling to bits, blend the water & spud, should be like runny wallpaper paste, if not add more water. Use this to thin out your soup & lessen the saltiness. Known as "Tattie Watter" in the trade.

Just put some water in to thin it out & see how it tastes. The more volume you add the less salty it will become.
thanks will try thinning it tomorrow